This study investigate the nutritional potential of an instant breakfast formulation derived from palmyra palm shoot (Borassus flabellifer), acha {Digitaria exilis), and akidi (Vigaa unguiculdta'). The primary objectives of this research are threefold: to develop flour from these indigenous raw materials,...

The aimed ofthis study is to produce and evaluate the functional, proximate composition and sensory properties of a breakfast meal made from blends ofsorghum, Soybean and Tigemut and date flours. Breakfast cereals were made using composite flour from sorghum, Soybean and Tiger nut and date palm...

This study investigated the fatty acid and flavoured profiles of unprocessed and processed African pear (Dacroydes edulis). Matured African pear were subjected to different pretreatment methods: raw, boiled and roasted. The pre-treated African pear were processed into flour and divided into two (2) batches....

Improved wateryam varieties were procured from Yam program ofNational Rot Crops Research Institute, Umudike. The wateryam tubers (TDa 1100374, TDa 291, TDa 1100194 and TDa 1100302) were cleaned and washed with clean water, peeled and sliced into thin slices. The slice pieces were ovendried and milled into...

This study aimed to assess the fatty acid profiles and total phenolic contents of blends composed of African oil bean seed oil and sesame seed oil. African oil bean seeds and sesame seeds were processed into powders and subjected to soxhlet extraction to obtain vegetable oils, with subsequent determination...

This study evaluated some quality properties of Hour blends of wheat, water yam and black beans (Akidi). The functional properties and proximate composition were determined using standard analytical methods. Mixture experimental design of Response Surface Methodology was employed in this work and...

This study investigates the quality of Instant fufu composite flour from cassava and Rice flour blends. The raw material samples were procured and processed into instant fufu composite flour using standard methods. The addition ofrice at varying percentages (0-100) to cassava flour was evaluated for its...

 This study was aimed at determining the quality of meat from three commercial abattoirs (Orieugba, Ndiroru, Ubani market) in Umuahia, Abia state. The meat samples were collected in a container containing ice block and taken to the laboratory for analysis, including, proximate, vitamin, microbial,...

This research investigated the production and evaluation of zobo using date palm fruit syrup as swcetner. Four samples of zobo drinks; ZO1: 95 % zobo leaves : 5 % date palm fruit syrup, ZO2: 90 % zobo leaves : 10 % date palm fruit syrup, ZO3: 85 % zobo leaves : 15 % date palm fruit syrup, ZO4: 80 % zobo...

Tomato (Lycopcrsicon esculentum) is a perishable savoury red edible fruit widely cultivated and consumed worldwide either raw or processed, but mostly grind into paste and used in cooking stew and soups. The main objective of this study was to assess the quality of commercially available fresh tomatoes from...

This study aimed to conduct a comprehensive comparative evaluation of the vitamins, minerals, antioxidant activity, and sensory properties of selected pepper varieties (Capsicum spp.). Peppers are not only valued for their culinary uses but also for their nutritional and health benefits. The selected four...

 This research was aimed at developing a functional drink made from blends of sprouted garlic, ginger and turmeric enriched with watermelon juice to raise its nutritional qualities, physiochemical and antioxidant properties. Furthermore, evaluation of the quality of functional drink was realized with...

This study shows the anti-nutritional factors and amino acid profiles of selected accessions of African yam bean (Sphenostylis stenocarpa). As an underutilized legume with high nutritional potential, the African yam bean could contribute to food security, but its antinutritional compounds limit nutrient...

This study investigated the enrichment ofsoybean powder with tigemut and date flours at different proportions. Composite flour produced from soybean, tigernut and date was formulated in different proportions; 95:0:5 (610), 0:95:5 (620), 80:15:5 (630), 79:25:5 (640) and 60:35:5 (650) to obtain enriched...

This study evaluated the chemical, microbial and antioxidant capacity of baked buns produced from the blends ofwheat flour (Trilicwn vulgare), instant cassava flour (Manihot escidentd) and avocado pear (Persea americana M.) pulp. Wholesome cassava root, wheat grain and avocado pear fruit were procured....

Cowpea, despite its nutritional composition and health benefits remains one of the underutilized milk sources that can contribute to serving the huge demand for milk products in Nigeria. This study focused on the production and evaluation ofimitation milk made from cowpea varieties with the intention of...

 The phytochemical composition and antioxidant properties of tisane from blends of soursop (Anona muricata) and Lemon grass {Cymbopogon citratus) leaves were studied. The leaves of soursop and lemongrass were processed into 5 different samples oftisane while commercial lipton served as the control. The...

 This study assessed the quality of instant flour produced from cassava root and cocoyam tuber. Wholesome cassava roots and cocoyam tuber were procured and processed into flour. Percentage (%) flour blends were formulated at the ratio of (40 % cassava: 60 % cocoyam. 30 % cassava: 70 % cocoyam, 20 %...

This work examined the effect of different garnishing in acceptability and quality parameters of prepared ighu. Ighu was prepared with the addition ofaku, akpi ngwo, odudu and akidi. Proximate and mineral composition of the garnished Ighu and local toppings were assessed using standard methods, while...

This study evaluated the quality ofinstantfufu flour produced from blends ofcassava and maize flour. Cassava root and maize grain were procured and processed into flour. The flours were formulated by blending into ratios of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 respectively, while 100 % cassava flour...

This study investigates the shelfstability of drink prepared with ginger, cloves, and date fruit as a natural sweetener. Zobo, a traditional Nigerian beverage made from Hibiscus sabdariffa, has a limited shelf life and is susceptible to microbial spoilage. The study aimed to evaluate the proximate...

This study explored the quality assessment of functional Jams produced from selected tropical fruits pawpaw (Carica papaya) pineapple (Ananas comosus), orange (Citrus sinensis) and banana (Musa acuminata). Jams were produced from each ofthe fruits and 5% pectin added. The Proximate, physicochemical,...

This study investigated the physicochemical properties, antioxidant activity and sensory properties of cookies made from wheat, unripe plantain and germinated pigeon pea flours. Standard methods were employed to produce the flours and the cookies samples. The functional, proximate, antinutrients,...

This study evaluated the quality characteristics of extruded snacks produced from blends (%) of Trifoliate yam, Soybean and yellow-root cassava flours. Wholesome Trifoliate yam tubers, soybean seed and yellow-root cassava roots were procured and processed into flours. The trifoliate yam, soybean and...

This work determined the retention of hydrocarbons and surfactants infufu dough samples obtained from local markets in Anambra State. Six fufu dough samples were bought from six distinct local markets that were picked at random from the state's three local government areas. They underwent surfactant...