Food Science and Technology

Effects Of Twin Screw Extrusion Cooking On The Nutrients, Antinutrients And Sensory Attributes Of Broad Bean (Vicia Faba) And Ighu Flour Blends

ABSTRACT

 Effects of Twin screw extrusion of the flour blends of Broad beans (Vicia faba) and Ighu were studied. Ighu ( pregelatinized shredded Cassava) and Broad beans were size reduced into...

341 pages (72364 words) · Thesis · 3 days ago

Evaluation of the Physico - chemical and Functional Properties of Cocoyam (Xanthosoma sagitti.folium) and African Yam bean (Stenophylis stenocarpa) Flour Blends in Cake Production

ABSTRACT

Cake was produced from blends of Cocoyam flour (Xanthosoma sagittifolium) and African yam? bean flour (Stenophylis stenocarpa) with the following ratios of Cocoyam flour : African yam,...

79 pages (17492 words) · Projects / Dissertations · 3 days ago

Effects Of Fermentation Time On Hydrogen Cyanide Content Of Mash And Garri From Three Varieties Of Cassava Tubers

ABSTRACT

The effect of fermentation time on hydrogen cyanide contents of three varieties (TMS91934, TMS30572 and NR87184) of bitter cassava was studied in grated and fermented cassava for a period...

66 pages (14690 words) · Projects / Dissertations · 3 days ago

Comparative Analysis Of Yoghurt Produced From Cow Milk And Goat Milk

ABSTRACT

 Yoghurts were produced using milk from goat and cow milk and were compared on the basis of their nutritional quality characteristics and acceptability. Results obtained show that...

63 pages (12958 words) · Projects / Dissertations · 3 days ago

Comparative Evaluation Of Proximate Composition, Starch And Mineral Profiles Of Parboiled And Roasted African Breadfruit (Treculia Africana) Seed Flours

ABSTRACT

African breadfruit  seed was subjected to roasting and parboiling to study the effect of roasting and parboiling on the mineral and starch profiles. Proximate composition showed a...

52 pages (9934 words) · Projects / Dissertations · 3 days ago

Effects Of Packaging Materials On The Microbiological And Sensory Characteristics Of Moin-Moin Produced From Blends Of Cowpea ( Vigna Unguiculata) - African Breadfruit (Treculia Africana)

ABSTRACT

Using a completely randomized block design, the progression of effects of packaging materials on the microbiological and sensory characteristics of moin-moinproduced from blends of...

65 pages (13368 words) · Projects / Dissertations · 3 days ago

Evaluation Of Some Properties Of Spiced Orange (Citrus Sinensis) And Water Melon (Citrullus Lanatus) Juice

ABSTRACT

 A study was carried out to develop good quality juice from Orange and Watermelon was spicily treated with 10% ginger extract of each proportion. The control samples was prepared...

56 pages (10569 words) · Projects / Dissertations · 3 days ago

Evaluation Of Cookies Production From Composites Of Malted And Unmalted Corn-Wheat Flour

ABSTRACT

 In this study, malted and unmalted com flours were used as composite of wheat flour in the production of cookies in different percentages. The cookies were subjected to determination...

55 pages (10661 words) · Projects / Dissertations · 3 days ago

Evaluation of Fluted Pumpkin (Telfairia occidentalis)

Abstract

Fluted pumpkin (Telfairia occidentalis Hook, F., Family Cucurbitaceae) seed is widely cultivated in the west and central Africa. It is called "ugu" by the' Igbos, iroko by the Yorubas and...

49 pages (10062 words) · Projects / Dissertations · 3 days ago

Effect Of Fermentation Period On The Cyanide, Mineral And Vitamin Contents Of Cassava (NR8082) Manihot Utilissima During Garri Production

ABSTRACT

 In this study, the effect of fermentation time on hydrogen cyanide (HCN), mineral and vitamin content of bitter cassava variety C NR8082) before and after toasting were examined...

57 pages (10882 words) · Projects / Dissertations · 3 days ago

Effect Of Selected Coagulants On The Production Of "Wara": A West Africa Soft Cheese.

ABSTRACT

The project was carried out to investigate the effect of selected coagulants on the production of wara" (a West African soft cheese). Lime juice and extract from Carica papaya leaves were...

47 pages (8612 words) · Projects / Dissertations · 3 days ago

Formulation Of Complementary Food From Blends Of Sprouted And Unsprouted Maize (Zea Mays L. ) Sorghum (Sorghum Bicolor L.) And Pigeon Pea (Cajanus Cajan)"

ABSTRACT

Complementary food was produced using blends of sprouted and unsprouted maize (Zea mays L), sorghum (Sorghum bicolor) and pigeon pea ( Cajanus cajan). The blends were shared into different...

115 pages (18655 words) · Projects / Dissertations · 3 days ago

The Effect Of Various Food Packaging Materials On The Quality And Nutritional Attributes Of Suya

ABSTRACT

 Suya products made from beef and chicken were evaluated based on the effects of various packaging materials on the quality and nutritional attribute of the products. Proximate...

66 pages (15331 words) · Projects / Dissertations · 3 days ago

Effect Of Fermentation Days And Palm Oil Addition On The Cyanide Content Of Garri

ABSTRACT

Garri is described as a granulated and dehydrated cassava product (Jekayinfa and Olajide, 2007). It is a staple food derived from cassava tubers through processing method that include...

69 pages (15639 words) · Projects / Dissertations · 3 days ago

Effectof Processing On Hemagglutinin Activity Of Lectin Extract From Selected Green Vegetables (Vernonia Amygdalina, Gnetum Africanum, Petrocarpus Soyauxil And Telifera Occidentalis)

ABSTRACT

Lectins are carbohydrate binding proteins present in most plants. They are toxic, inflammatory, and resistant to cooking and digestive enzymes and present in many of our foods. In this...

59 pages (12142 words) · Projects / Dissertations · 3 days ago

Evaluation Of The Glycemic Index Of Two Potato Species

Abstract

 This study was carried out to evaluate the glycemic index of two potato species which are white flesh sweet potato(/pomoea batatas) and irish potato (solanumtuberesum), using human...

57 pages (11510 words) · Projects / Dissertations · 3 days ago

Effect Of Fermentation On The Nutritional Quality Of Biscuit From Water Melon (Citrulluslanatus) Seed And Wheat Flour Blends

ABSTRACT

Watermelon (Citrullus lanatus) was subjected to 3days fermentation and the flour produced thereafter. The microbial, proximate composition, organoleptic acceptability and physical...

66 pages (13137 words) · Projects / Dissertations · 4 days ago

Effect Of Processing Methods On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Maffa (Scoth) Flour

ABSTRACT

 The proximate composition, functional properties and anti-nutritional content of cocoyam (Xanthosoma maffa (Scoth) flour processed by different methods (boiling, blanching, roasting,...

66 pages (14314 words) · Projects / Dissertations · 4 days ago

Effects Of Different Drying Methods On Proximate Composition And Cyanidecontents Of Flours From Some Varieties Of Cassava

                                                       ...

55 pages (12368 words) · Projects / Dissertations · 7 days ago

Evaluation Of Imitation Yoghurt Made From Sprouted And Unsprouted Soybean Milk

ABSTRACT Imitation yoghurt was produced from soybean milk extract and was evaluated for their vegetative composition and acceptability with cow milk yoghurt. Assessment was based on the proximate...

65 pages (12879 words) · Projects / Dissertations · 7 days ago

Effect Of Processing On Nutritional And Antinutritional Composition Of Bear's Breech Leaves (Acanthus Montanus)

ABSTRACT

The proximate, phytochemical and mineral compositions of Bear's breech (Acanthus monatanus) leaves were evaluated. The washed/drained leaves were air-dried for 2 hand oven dried (50 °C for...

82 pages (17558 words) · Projects / Dissertations · 7 days ago

Effect Of Different Singeing Methods On The Nutrient, Microbial And Heavy Met Al Concentration In Processed Cow Hide (Ponmo)

Abstract

This work was aimed at determining the effect of different singeing method on the nutrient, microbial and heavy metal concentration in processed cowhide (ponmo).The samples (ponmo) were...

75 pages (16489 words) · Projects / Dissertations · 7 days ago

Quality Evaluation Of Chin-chin Produced From Flour Blends of Wheat (Triticum aestivum), Millet (Pennisetum glaucum) And Soybean (Glycine max)

ABSTRACT

 This study was conducted to evaluate the quality of chin-chin made from millet-wheat-soybean composite blend. Millet and soybean grain were. processed into flour and used to...

78 pages (17555 words) · Projects / Dissertations · 7 days ago

Effect Of Processing Methods On The Physicochemical Properties Of Soy-Ogi

ABSTRACT

 This study investigated the effect of different processing methods on the physicochemical properties of soy-ogi. Maize and soybean were the major raw materials used in this study to...

66 pages (12831 words) · Projects / Dissertations · 7 days ago

Effect Of Different Extraction Methods On The Fer Physicochemical Properties Of Starch From Green (Improved) And Brown (Local) Mungbean (Vigna-Radiata(T.) Witczek) Cultivars

ABSTRACT

 Starch from Mungbean (Vigna-radiata (L.)Wilczek), Green (Improved) and Brown (Local) was extracted using different extraction methods. The physicochemical properties, Starch yield,...

73 pages (15194 words) · Projects / Dissertations · 7 days ago
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