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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)....
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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...
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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...
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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...
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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%,...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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Phytochemical and blood sugar lowering properties of uziza {Piper gunieese) and utazi (Gongronema latilodium) leaves extracts using diabetic rats was studied. Ethanoic extraction was...
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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...
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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...
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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...
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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...
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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...
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This study investigate the nutritional potential of an instant breakfast formulation derived from palmyra palm shoot (Borassus flabellifer), acha {Digitaria exilis), and akidi (Vigaa...
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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...
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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...
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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...
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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...
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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...