← Previous Module
Chris Ezikpe Kalu Module 1 Lecture 1 Assignment 1) Restaurant,bars|food industry 2) Chefs, Cook,bakers|food industry 3) Hospitality and tourism|food industry 4) farmers, market, grocery, store, supermarket|food system 5) Fast food, food counts, street food|food system 6) Parties ceremonies|food industry 7) Nutrition and diet|food system 8) Food processing plants|food industry
Assignment 2 North Africa Fruit and vegetables 95-60(wt%) 0.99(wa%) Pathogenic bacteria
West Africa Fish 30-20(wt%) 0.70(wa%) Osmophilic yest/bacteria
Central Africa Dried mushroom 3-4(wt%) 0.3-0.2(wa%) No growth
East Africa Honey 20-10(wt%) 0.60(wa%) A few osmophilic yest/molds
South Africa Parmesan cheese 30-20(wt%) 0.80(wa%) Yest/bacteria
Assignment 3 Garri is my favourite food and is a carbohydrates (polysaccharide) also it’s amylopectin and it percentage varies Besides it’s a reassociation of starch molecules, but my idea of the modification has made the garri swallow more edible with various choices for soups like (afang soup with fresh fish) where you balance the diet with minerals and vitamins for nutrition
Good evening Malama Idaresit,
I will be sending all my 3 assignments as a single document to your email please because I put some of the answers in tables.
Module 1 Assignment 1 Food Science and Engineering S/No. Items Food Science Parts 1. Restaurants, Bars Food Industry 2. Chefs, Cooks, Bakers Food System 3. Hospitality and Tourism Food System 4. Farmers’ markets, Grocery stores, Supermarkets Food Industry 5. Fast foods, food courts, Street food Food Industry 6. Parties, Ceremonies Food System 7. Nutrition and Diet Food System 8. Food processing plants Food Industry
Assignment 2 Fill in the table below. Identify one food substance or product indigenous to each of the African regions. Do not repeat the same food for more than one region. S/No. Region Food Water/Moisture content (%) Water activity Reference
1. Northern Africa Couscous 30-40 0.45 Egypt 2. West Africa Moin moin (elewe) 40-30 0.55 Nigeria 3. Central Africa Cassava 50-40 0.95 Bangui 4. Eastern Africa Fufu porridge 50-40 0.95 Tanzania 5. Southern Africa Chakalaka 30-40 0.45 Indian Origin/ Capetown
Assignment 3 1.Mention your favourite food. Answer: My favorite food is Plantain 2. Provide the food composition (nutritional facts) of the food you mentioned. Nutritional facts Serving size- 1 plantain (305 calories) %Daily value Total fat- 0.4g 0% Saturated fat-0g 0% Trans fat- 0g 0% Cholestrol-0mg 0% Sodium-0mg 0% Total Carbohydrate-58g 12% Dietary fiber- 5.38g 7% Total sugars-30g Protein- 2g Vitamin D- 0cg Vitamin A- 63ug Vitamin B-6- 0.29mg Calcium -30mg 2% Iron- 2mg 7% Potassium-663mg 15% Vitamin C- 23mg 30% Magnesium -57mg
I have also sent it to your email. Thank you.
Continuation of assignment 3 Contains a Few Key Nutrients A 3.5-ounce (100-gram) serving of boiled cassava root contains 112 calories. 98% of these are from carbs and the rest are from a small amount of protein and fat.
This serving also provides fiber, as well as a few vitamins and minerals (2Trusted Source).
The following nutrients are found in 3.5 ounces (100 grams) of boiled cassava (2Trusted Source):
Calories: 112 Carbs: 27 grams Fiber: 1 gram Thiamine: 20% of the RDI Phosphorus: 5% of the RDI Calcium: 2% of the RDI Riboflavin: 2% of the RDI
Identify these items as either Parts of the Food industry, or a Food system
Restaurants, Bars Food industry Chefs, Cooks, Bakers Food industry Hospitality and Tourism Food system Farmers’ markets, Grocery stores, Supermarkets Food industry Fast foods, Food courts, Street foods Food industry Parties, Ceremonies Food system Nutrition and Diet Food system Food Processing Plants Food system
You must be logged in to post a comment.