ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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....
ABSTRACT
The study focused on production and quality evaluation oftomato (Jycopersicon esculentum) powder using different processing methods. Tomato powders were produced from five different...
ABSTRACT
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,...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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,...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
In the present study, jam was produced from mango, soursop, pear and watermelon were assessed for proximate, physicochemical, vitamin, antioxidant and sensory properties. Proximate...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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)....
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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%,...
ABSTRACT
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...