Food Security
RICE MORPHOLOGY
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RICE PARBOILING
Just like conditioning or tempering in wheat, quality of polished rice can be increased from 66 – 70% for normal grade of paddy or 50 – 70% for lower grade paddy. If treated with hot water before it is milled. Advantage of Parboiling is it causes vit B1 from outer part the (pericarp ) of the grains to migrate into the endosperm consequently improving the nutritional value of the milled rice. .
STEEPING
The paddy is steeped in water in a large tank for 1 – 3 days with initial temperature of water raised from 140°- 180°F. Length of Steeping could be judged by experience. or instead for a day the paddy could be boiled for 20 minutes. Rice milled after Parboiling has a vit B1 content of 0.15 – 0.20mg/ 100g. An increase.
NUTRIENTS COMPOSITION content
—- Brown Rice – vit B1 0.40mg/100g, CHO- 86%, Protein – 8.7-9.9%, Fat- 2.2- 2.4%, Minerals content – 1.2- 2.1% , Fibre 0.6 – 1.1%.
—- Milled rice – vit B1 0.07mg/100g, CHO 90% ,Protein 7.7-8.6%, Fat 0.3- 0.4%. Mineral 0.4 – 0.9%, Fibre 0.2- 0.4%.
HEATING AND DRYING.
After it has been steeped, the paddy is transferred to a steel tank treated with steam at 15 ib pressure (atmospheric pressure ) for 10-20 mins. It’s then spread out and dried in the sun or in an appropriate steam heated drying towers
Parboiled rice is brownish due to the migration of vitamin B 1. into the endosperm.
LARGE SCALE RICE MILLING PROCESS INCLUDE
— Cleaning, Hulling, Pearling ( white or scouring ). Polishing — PARKAGEING.
Detailed Package Available with WUFAS AGR0NET.
At WUFAS AGR0Net, We are Competent and Reliable Food Processing Technologists into Human Capital Development Consultancy in Food Processing Technology enhancing Global Competitiveness and International Best Practices for the teeming youthful population, unemployed graduates, propreneurs and other Food handlers through our Entrepreneurial Empowerment Demonstrative Seminars in Ethics of Food Processing Technology. Bridging the educational gap in attaining Global Competitiveness and International Best Practices. In line with UN agenda in Food for all by 2030 in Sustainable Food Security and Value Chain Development.
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Food Security
BENEFITS OF CASHEW NUTS
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…… @WufasAgronet, we are Food Security (processing) Advocates.
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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
Food Security
LIVESTOCK: COLD CHAIN MAINTENANCE FOR MILK & OTHER PERISHABLES.
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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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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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