Michael Okpara University of Agriculture
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The Challenges And Prospects Of Nigerian Textile Industries Ad Its Implication To Home Economics Education In Nigeria
ABSTRACT
The origin of clothing dates back to the history of the early men who then made clothes from leaves, strings (all from plants) and hides and skin from animals they killed. Further...
Security Practices Of Some Tourism Destinations In Owerri Metropolis In The Face Of Recent Challenges In Nigeria.
ABSTRACT
The study was carried out to know the security practices of some tourism destinations in Owem metropolis in the face of recent challenges in Nigeria. The objective of the research...
The Production And Evaluation Of Muffins From Wheat (Triticum Aestivum L.)/Soybean (Glycine Max(L) Merr.) Flour Blends With Apple (Malus Domestica)
ABSTRACT
Soybean (Glycine max) was processed into flour and used to supplement wheat (Triticum aestivum) flour, in the percentages of 10, 20, 30, 40, 50, and 100 for muffin production. The...
Effect Of Amendment On Organic Carbon In Soils Derived From Four Parent Materials In Southeastern Nigeria.
ABSTRACT
An incubation study was carried out at the laboratory of the Department of Soil Science and Meteorology, Michael Okpara University of Agriculture Umudike to determine the effect of...
Production And Evaluation Of Fibre Biscuit From Flour Blends Of Wheat (Triticum Aestivum), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera).
ABSTRACT
Composite biscuits were made by supplementing wheat flour with African breadfruit (ABF) and coconut flours after the African breadfruit was dehulled, cleaned and sorted, washed, ovendried,...
Effect Of Soaking And Parboiling On The Infunctional Properties Of African Yam Bean (Sphenostylis Slenocarpa)
ABSTRACT
The functional properties of raw. soaked and parboiled African yam bean (Sphenosiylis slenocalpa) flours were investigated. The flours were subjected to different soaking times (2,...
Quality Evaluation Of Complementary Food Produced From Flour Blends Of Orange Fleshed Sweet Potato (Solarum Tuberosum), Pigeon Pea (Cajanus Cajan) And Coco Yam (Xanthosoma Sagitlifolium) Blends.
ABSTRACT
Flour blends of orange flesh sweet potatoes (Solarum tuberosum), pigeon pea (Cajanus cajan,) and cocoyam Xanthosoma sagittifoliurn) were used to formulate complementary food. The...
Evaluation Of The Proximate And Functional Properties Of African Yam Bean Flour And Ighu Mixtures
ABSTRACT
African yarn bean flour was produced and mixed with Ighu in different proportions ranging from 0-100%. Proximate, functional and sensory properties of the mixtures were analysed....
Evaluation Of The Quality Of Kunun-Zaki Produced Using Achi (Brachestegia Eurycoma) And Ofo (Detarium Microcarpum) Flours As Stabilizers
ABSTRACT
The proximate composition and functional properties of achi flour and ofo flour were evaluated. The results obtained for these analysis showed significant differences (P<0.05) in the...
Quality Characteristics Of Candy Produced From Tiger Nuts Tubers (Cyperus Esculentus) And Melon Seeds (Colocynthis Citrulius. L) Milk Blend
ABSTRACT
A candy is composed mainly of sucrose, fructose, glucose, glucose (corn) or maltose syrups. The candies developed with these ingredients are energy dense and poor source for nutrient...