Agricultural commercialization, urbanization, land grabbing and rapid population growth among others have placed undue pressures on demand for land in South-East Nigeria. These factors in turn have led to changes in land use patterns with outcomes such as the reduced land fallow periods, decreased access to...

The study examined the effects of employee participation on organizational decision making in selected petroleum companies of Abia State, Nigeria. Beyond the broad objective, the study sought specifically to find out whether employee participation in organizational decision making has relationship with...

The locus of this study was to produce and evaluate different egg powder products (whole egg, egg white, egg yolk) using different drying methods. The proximate composition, functional properties, mineral content, the physiochemical properties and organoleptic properties were evaluated using standard...

The study evaluated the the proximate composition, sensory properties and consumer preferences of steamed dough prepared from five bambara nut varieties. Five varieties of bambara nut seed (cream/white eye, speckled/flecked/spotted, brown, cream/brown and cream/black eye) were procured and processed into...

This study investigated the quality characteristics of chin-chin produced form blend of wheat and yellow cocoyam flour .whole yellow cocoyam were procured and processed into cocoyam flour. Wheat flour was purchased from the market. Four (4) blends of wheat and cocoyam flour blend were formulated, while 100%...

 The study focused on production and quality evaluation oftomato (Jycopersicon esculentum) powder using different processing methods. Tomato powders were produced from five different processing methods (whole - RNW; removed skin -RSK; removed seed - RSD; removed skin and seed - RSS; and removed seed...

 This study evaluated the quality ofmayonnaise made from atili fruit oil, soybean oil and olive oil. The physiochemical properties ofthe oils showed that the acid value, iodine value, peroxide value, saponification value, specific gravity, smoke point, flash point and fire point ranged from 1.87 -...

Sesame seeds are known to be an excellent source of protein, fibre and minerals which will increase nutrient content of cookies. The main objective ofthis study is to produce acceptable enriched cookies using blend ofsesame flour and flour from wheat and rice. Cookies were produced with sesame and wheat...

Mayonnaise is an oil-in-water emulsion rich in calorie, micronutrients and fatsoluble vitamins which is produced from dominantly vegetable oil. Peanut, soybean and cowpea oil are highly unsaturated oil, domestically and commercially underutilized with tonnage of postharvest losses at their seed stage. It...

This study evaluated the chemical and organoleptic properties of biscuit produced from acha, broad-leaf pumpkin pulp and moringa leaf flour. Wholesome acha, broad-leaf pumpkin pulp and moringa leaf were procured and processed into flours. The acha, broad-leaf pumpkin pulp and moringa leaf were formulated...

Most snacks are prepared from basically cereal flours which are nutritionally inadequate. Quality assessment of coated soybeans snacks using selected tropical flours; millet, maize, rice and wheat was studied. Coated soybean snacks were produced by coating the toasted soybean seed with different flour...

Physicochemical and functional properties of yellow maize fortified with pawpaw seed and the sensory acceptability ofthe porridge was studied, ogi flour samples were prepared from yellow maize of 100% (PVM), 95:5 (SPM) yellow maize and pawpaw seed flour, 90:10 (LPM) yellow maize and pawpaw seed flour, 85:15...

 The study evaluated effect of ginger rhizome addition on physicochemical and sensory properties of pineapple juice. Wholesome pineapple and ginger rhizome were procured from Ndioru market in Umuahia, Abia State. Ginger-pineapple juice were produced from three (3) formulations (90 % pineapple juice: 10...

 This study assesses the quality ofwhole meal pap from maize (Zea mays) enriched with soybean (Glycine max). Sprouted soy cotyledons from 12 h tap water steeped, 15 min boiled water, and hand dehulled were blended with cleaned, 72 h steeped and washed maize. Part ofthe blends (100: 0, 90: 10, 80: 20,...

This study investigated the quality attributes of cake produced from blends of wheat, acha and fluted pumpkin seed flour. Fluted pumpkin seeds, wheat and acha grains were procured and processed into flours. Five (5) blends of wheat, acha and fluted pumpkin flour blends were formulated, while 100% wheat...

This study examines the investigation of mechanical properties on the hybridization of natural fiber of aloe-vera and banana fiber with epoxy resin as matrix. Using a matting fiber orientation to investigate the mechanical properties of tensile strength, impact and flexural properties of the sample produces...

The effects of variety and packaging materials on the storage stability of African oil bean seed mesocarp oil was evaluated. The storage stability studies of oil extracted from African oil bean seed varieties was carried out for a period of 3 months. Commercial soybean oil was used as control sample. Oil...

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...