Michael Okpara University of Agriculture
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Quality Evaluation Of Baked Products From Flour Blends Of Soybean (Glycine Max) And Wheat (Triticum Aestivum)
ABSTRACT
Soybean flour was produced from soybean seeds and blended with wheat flour at different proportions. The composite flour samples were analyzed for the functional properties. The flour...
Macro And Micro Mineral Compositions Of Plant Ash From Cola Leaves, Okro Leaves, Cola Hispida Leaves And Wireweeds, And Their Emulsion Capacity
ABSTRACT
This work was carried out to study raw ash yield, dry ash, mineral, emulsification and pH content of food grade ash obtained from cola leaves, okro leaves, cola hispida...
Production And Evaluation Of Tisane Made From Aidan Fruits (Tetrapleura Tetraptera) And Uziza Seeds (Piper Guineese)
ABSTRACT
The production and evaluation of Tisane from Aidan fruit (Tetrapleura tetraptera) and Uziza seeds (Piper guineense) were carried out. The tisane produced were obtained from blends of Aidan...
Development Of Alkaline Fermented 'Ogiri-Egusi' Using Corn Starch Extract As Binders
ABSTRACT
Ogiri condiments constitutes significant portion of the diet of many people, but are associated with problems such as having a short shelf life, characteristic putrid odour, stickiness and...
Quality Assessment And Sensory Evaluation Of Probiotic Whole Grain Pap
ABSTRACT
This study was on pap production from two varieties of maize, white and yellow maize, and starter culture in different formulations as 5: 200: 200:, 4:,150:150, 3:100:100, 2:50:50, while...
Effect Of Ginger Rhizome And Date Addition On Physicochemical And Sensory Properties Of Pineapple Juice
ABSTRACT
A blend of pineapple (90%) ginger (5%) and date nut (5%) juice was mixed respectively to develop a new fruit drink with health benefits. The juice blend without spice extract was used as...
Effect Of Processing Techniques On Functional, Phytochemical And Nutrient Properties Of Ukpo (Mucuna Solanine), Ofor (Detarium Microcarpum) And Achi (Brachystegia Eurycoma)
ABSTRACT
This study investigated the effect of processing techniques on functional, phytochemical and nutrient properties of ukpo, ofor and achi. Ukpo, Ofor and Achi seed flours were analyzed using...
Production Of High-Fibre Bread With No-Added Sugar From Flour Blends Of Orange Fleshed Sweet Potato, Tiger Nut, Wheat And Date Fruit
ABSTRACT
This work evaluated the quality properties of high-fibre bread with no-added sugar from flour blends of orange fleshed sweet potato, tiger nut, wheat and date fruit. The proximate,...
Functional Properties And Chemical Composition Of Flours Produced From Varieties Of Acha And Millet
ABSTRACT
The study was carried out to produce flour from different varieties of acha and millet. The study evaluated the functional, proximate, mineral, vitamin and starch content of the different...
Production Of Concentrate From Cocoa Pod Exudate
ABSTRACT
This was based on the production of concentrate from Cocoa Pod Exudate. The proximate, minerals, vitamins, chemical, microbial and sensory properties of the concentrate were evaluated using...