Food Security
BARLEY AND MALT.
■- Malts deficient in Amylolytic, Proteolytic or glucanolytic activities can cause difficulties in beer production process and impaired beer quality. Insufficient enzymes activities can be remedied by the use of malts with high enzymes activities or by addition of microbial enzymes.
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BARLEY PLANT
Barley belong to the member of Graminesae or grasses family of plants. This family is of outstanding importance in man’s economy because it contains not only species yielding food grains such as wheat ,rye, sorghum, maize, millet and barley .it also has plants such as sugarcane , bamboos and other pasture grasses.
When the seed grains are planted in field , the first sign of germination is the appearance of the small white Coleorhiza( root-sheath ) at the end of the grain. The rootsheath splits and a group of four or more seminal roots appear and grow out into the soil. At about this period , the coleopite or leaf-sheath , grow towards the apex of the grain immediately beneath husk, the leaf emerges from between the parts of the husk , near the apex of the grain and in time . This leaf-sheath open at the tip, the first leaf grow out through this opening. The leaves are numbered in the other of their appearance. Each leaf originate at a swollen ‘joint’ of a stem called a node and consists of two regions a leaf – sheath rolled round the stem and a projecting leaf blade. The physiological age of the plant is often defined by the number of leaves that are visible and this number is also used as a guide for descriptive purposes and for timing the application of fertilisers. Also, the stem or tillers grow from buds at the base of the first , the secondary adventitious roots appear at the base of the tillers.
At maturity, the roots penetrate the soil to a dept of up to about six feet depending on the
condition of the soil.
SPECIES OF BARLEY. are: two rowed, four rowed and six rowed.
MALT MADE FROM 2 ROW BARLEY.
■ BARLEY 2 TYPES: • Winter eg Maris ottar, Spring eg Triumph.
■ STEEPING 48hours.
• 13hours wet.
• 7hours air rest.
• 12 hours wet.
• 7hours air rest.
• 10 hours wet.
The steeping increases the water content in the barley to about 44% which is perfect for germination.
■ GERMINATION -3ways
— Floor,
— Saladrine Boxes.
— Vats.
Normal germination time is 5days during these days the enzymes inthe barley break down the cell walls which consist mainly of Beta-glucan.
If the barley is not allowed enough time to germinate it will give low extracts and bad filtrations.
Subjecting Germination to various conditions of– Time 5days, Modification% 98% , Extract L.deg/kg 308 , TSN%0.58 , Index% 35.1 , Viscosity/centipoise 1.52.
The above results is from a triumph Barley of 1.65 total nitrogen and IOB standard Methods.
■KILNING 3Days.
This depends solely on the malt required by the customer.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development.
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…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
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-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
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…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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