In the present study, jam was produced from mango, soursop, pear and watermelon were assessed for proximate, physicochemical, vitamin, antioxidant and sensory properties. Proximate composition ranged from 42.76%-84.44% for moisture, 0.55%- 2.02% for protein, 0.44 to 1.04% for fat, 0.18-1.39% for crude...

This study aimed at evaluating anti-nutritional composition and amino acid profile of some selected African yam beans accessions. Flour was produced from these samples (African yam bean accessions). The anti-nutritional composition and amino acid profile were determined using standard methods. The saponin,...

This study investigated the nutrient composition of chin-chin and doughnut produced from wheat and African breadfruit flour blends. Wholesome wheat grains and African breadfruit seeds were procured and processed into flours. Three (3) blends of wheat and African breadfruit were formulated while, 100% wheat...

This study investigates the effect ofsteeping time on the quality parameters of cowpea flour for akara production. Akara a traditional West African snack made from cowpea batter relies heavily on quality of the flour used. The research aims to optimize the steeping process to enhance the physical chemical...

The study aimed at the effect of steaming and frying processes on the nutritional composition and cyanogenic glycoside (hydrogen cyanide - HCN) content ofjute leaves (Corchorus olitorius). Jute leaves are a rich source of essential nutrients, including calcium, vitamins, and antioxidants, but they also...

This study aimed to determine the effect ofthe microwave drying method on the nutrient qualities of cooking banana slices. Microwave drying offers a faster and more energyefficient alternative to traditional drying methods, but its impact on the retention of nutrients has been underexplored. The study...

This study investigated the production of chin-chin from wheat and sweet potato Hour blends. Hour was produced from sweet potato and was formulated with wheat Hour in different proportions to obtain composite Hour. The composite Hours were subjected to functional analysis prior to production of chin-chin...

 Biscuits were produced using unripe plantain and tigemut flour blends at different levels; 90:10, 80:20, 70:30, 60:40, 50:50 and 100% wheat as the control sample. Six biscuit recipes were formulated, prepared into dough and baked into biscuit. The flour blends were assessed for their functional...

This study focused on the production and nutritional evaluation of ginger and cloves tea sweetened with honey. They were formulated in five distinct ratios of ginger and cloves (40%:60%, 45%:55%, 50%:50%, 55%:45%, and 60:40%) and 2% ofhoney added to each ofthe sample formulation. The tea samples underwent...

The study evaluated the functional, pasting properties and antinutrient composition of flour blends from cocoyam, pearl, millet and black bean enriched with unripe plantain peel flour. The flours were formulated with reference to a carbohydrate, fat, protein and fibre recommended daily caloric intake into...

This study aimed to investigate the physicochemical and sensory properties of cookie produced from wheat flour and water yam flour enriched with clove powder. The composite flour were fbrmulated as: 100 % wheat flour (sample WNC), 90 % wheat flour : 5 % water yam flour : 5 % cloves powder (sample WYC1), 80...

The study was carried out to evaluate the amino acid profile, proximate composition, antioxidant and sensory properties of yoghurt analogues produced from blends of soymilk and pigeon pea milks were produced from pigeon pea milk. Milks were produced from pigeon pea and soybean and the milks were blended...

This study evaluated tire quality of two different brands of bottled water produced in Uzuakoli, Bendc Local Government Area, Abia state. Two brands of water sample. ected aseptically from the above mentioned source were analyzed based oil'sensory. evaluated, results showed that all the samples recorded a...

Sixfufu dough samples were purchased from six different markets randomly chosen in the three senatorial zones of the state. They were subjected to surfactant analysis, total hydrocarbon test analysis, chemical analysis (amylose, amylopectin and free sugar) as well as starch analysis (total, resistant and...

This work evaluated the quality offufu produced from different varieties of cassava. Five varieties of cassava obtained from National Root Crop Research Institution Umudike were used. Each variety was separate!) peeled, washed, fermented for 72 hours, ground, sieved and packed in different bags and pressed...

Bread is a type offood made from flour, water, and yeast. It is typically baked, and it can be either leavened or unleavened. This study investigated the effect of substitution of wheat with pigeon pea sourdough on the nutritional, physical, and sensory properties of bread. Breads were produced from five...

The study evaluated the physicochemical properties and microbial qualities of yoghurt analogue from blends of pigeon pea and soybean milk. Pigeon pea and soybean seeds were procured and processed into milk. The milk obtained from them were formulated by blending them in ratios of 0:100, 10;90, 20:80, 30:70...

 Phytochemical and blood sugar lowering properties of uziza {Piper gunieese) and utazi (Gongronema latilodium) leaves extracts using diabetic rats was studied. Ethanoic extraction was performed on the different leaf samples to obtain utazi leaf extract and ukazi leaf extracts. The uziza leaf and utazi...

This work investigated the production ofCrackers from blends ofWheat, Ugba, and Cassava flour, determined the functional properties ofthe flour blend, produced crackers using the flour blends, and evaluated the physicochemical and sensory' acceptability of the crackers. The flour samples were subjected to...

 The proximate composition and amino acid profiles of selected accessions of African Yam Bean (AYB) were investigated to compare the differences in the properties determined. The accessions were TSS 111, TSS 60, TSS 309, TSS 51 andTSS46. The result ofthe proximate analysis shows that TSS 309 had...

 The nutritional properties ofinstantfufu flour made from cassava root and cocoyam tuber Hour blends were evaluated. Cassava root and cocoyam tuber were processed into flours using traditional methods. These flours were used to formulate instant fufu flour by blending them in the ratios of 100:0,...

The study was carried out to investigate the effects of boiling and frying durations on the mineral, proximate, vitamin, phytochemical and antioxidant properties of okra vegetable. Fresh okra fingers were washed, sliced and divided into 2 groups. The first group was divided into 3 and boiled in distilled...

The study ofnutritional composition of cookies made from wheat flour and fermented honey beans investigates the effects of substituting wheat flour with fermented honeybean flour (FHB) on the proximate, mineral, and sensory properties of cookies. The honey beans were blanched, soaked, dehulled, oven-dried,...

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...