DATE:
TITLE : Identification of food materials
AIM/OBJECTIVE : To identify and distinguish selected food materials.
APPARATUS/MATERIALS : Specimen A-G, petri Dishes, Table/slab.
INTRODUCTION /THEORY
/PRINCIPLE : Food is any substance consumed to provide nutritional support for the body. (Encyclopedia B. 2015)
Food can also be define as any edible or portable substance whether processed, semi-processed or raw(usually of plant and animal origin) consisting of nourishing or nutritive compound such as carbohydrate, protein, fat, and oil, mineral salt, essential vitamins and water, which when ingested and digested sustains life, generates energy and brings about good health, growth, maintenance and development of the body but does not include tobacco, cosmetics and other things used as drugs.
Food plays very important role in maitening proper health and also help in prevention and cure of disease. Good nutritive food gives good health, but bad and unhealthy food gives rise to several diseases. Our cells, tissues, and organs work properly only with nutritious food we eat. Bad food is responsible for bad immunity (Maduebibis O. (1998).
Food can be divided into two, food of animal origin and food of plant origin. Food of plant origin can however be subdivided into fruit and vegetables eg mangoes, cashews, oranges, banana, plantain, pumpkin etc. Root and tubers eg Yam, Cassava, Cocoyam etc. Legumes eg, Cowpea or Beans, Soybeans, bambara nut, Groundnut and Oil and seed like palm nut, Melon etc. (Oladele 2007)
Food material of animal products, fish and fish products, milk and milk products, meat and meat products are good source of protein.
While some food products are good sources of carbohydrate, eg rice, maize, Yam, Cocoyam, etc. Others are good sources of fat and oil eg Melon, palm oil etc.
PROCEDURE/METHOD: some of the food materials were placed in petri dishes . while others were placed on the table.
The food materials were felt,observed and identified.
RESULT/OBSERVATION /DISCUSSION :
It was observed that specimen A is yam (Dioscorea spp). It is a root or tuber plant,therefore it is a food of plant origin. It is eaten by many tribes in Nigeria. All has local names for it eg ji(Ibo),Isu(yoruba),Yehu(Igala) Doya (Hausa)
Yam is a good source of carbohydrate and water. It can be eaten boiled fried or as porridge.
Some people can also roast it.
Specimen B Cocoyam (Colocasia esculenta ) is a root or tuber crop. A food of plant origin. It is also a good source of carbohydrate and water. It can be boiled, fried, roasted. It is also common within majority of the tribes in Nigeria. This are some local names coco (yoruba), Gwoza (Hausa) okede (Igala ), etc.
Specimen C Rice (Oriza sativa) is a cereal crop. They are grains. It is also a good source of carbohydrate. It can be grown in cooped environment. It is common to various tribes in Nigeria and their local names are Osikapa(Ibo), Shinkafa (Hausa ), Irisi (Yoruba) etc.
Specimen D Maize (Zea mays) is also a cereal and are grain. They can be eaten boiled, or roasted when fresh. The dried ones can be processed to Ogi, tuwo etc. It is common with every tribes in Nigeria, Agbado ( Yoruba) Masara (Hausa), Akpa(Igala) Azizi(Ibo).
Specimen E Beans or Cowpea (Vigna unguiculata) is a legumious plant, a good source of protein. It can be cooked or processed into Moimoi, Akara, etc. It is commonly eaten by Nigeria Ewa(yoruba) Waki(Hausa) Akidi (Ibo) Egwa(Igala).
Specimen F African yam beans (Spheostylis stenocarpa). is an underutilized leguminous plant. It is Protenous in nature.
Specimen G Bambara nut (Vandzeia subterranea) is in the leguminous family and a good source of protein and oil. It is called Okpa (ibo), Ewara in yoruba etc.
CONCLUSION :
It was concluded that the specimen A, B, C, D, E, F and G were identified in the Laboratory and were found to be yam , cocoyam,Rice,Maize,Cowpea,African yam beans and Bambaranut respectively. It was also distinguished based on their classes
REFERENCE :
Aguilera, Jose Miguel and David W. Stanley. Microstructural Principles of Food Processing and Engineering . Springer, 1999. ISBN 0-8342-1256-0 .
Encyclopedia Britannica ."food" ( 2015) .
Food and Agriculture Organization of the United Nations. The State of Food Insecurity in the World 2005 . . Retrieved from http:// www.fao.org/docrep/008/a0200ea0200e00.htm on 2006-09-29.
Maduebibis O.I(1998) food basics and methods. Department of Food Science and Technology,College of Food Processing and Storage Technology Michael Okpara University of Agriculture Umudike.
Oladele A.I (2007) Various Processes of Processing Food. Nigeria food science Journal 2007. Page 27-29.
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