Michael Okpara University of Agriculture

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Welcome to Michael Okpara University of Agriculture Online Repository that collects, preserves and distributes the academic and research output of Michael Okpara University

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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...

1 page (28053 words) · Projects / Dissertations · 26 days ago

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...

1 page (11165 words) · Projects / Dissertations · 26 days ago

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...

1 page (19783 words) · Projects / Dissertations · 26 days ago

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...

1 page (14039 words) · Projects / Dissertations · 26 days ago

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...

1 page (13976 words) · Projects / Dissertations · 26 days ago

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...

1 page (21224 words) · Projects / Dissertations · 26 days ago

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...

1 page (20554 words) · Projects / Dissertations · 26 days ago

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,...

1 page (22160 words) · Projects / Dissertations · 26 days ago

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...

1 page (17985 words) · Projects / Dissertations · 26 days ago

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...

1 page (18434 words) · Projects / Dissertations · 26 days ago
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