Food Science and Technology

Physico-Chemical, Microbiological And Heavy Metal Analysis Of Drinking Well Water In Nsukka Local Government Area In Enugu State :- Isiwu, Precious N

ABSTRACT

 The physico-chemical, microbiological and heavy metal quality of drinking well water in Nsukka local government area Enugu was carried out. Water samples were randomly collected from...

Projects · 6 days ago

Evaluation of physicochemical and sensory properties of bread produced from Cassava, Maize and Soybean Composite flours:- Arua Gladys O

ABSTRACT

This study evaluated the physicochemical and sensory properties of bread produced from cassava, maize and soybean composite flours with ratios 60:25: 15, 50:35:15,40:45: I 5and 30:55:15....

Projects · 6 days ago

Chemical composition and antioxidant activity of honey dew seed and cantaloupe seed: A comparative study:- Okpara, Chijioke

ABSTRACT

The study aimed to evaluate and compare the chemical composition and antioxidant properties of tire seeds ofthe varieties of melon (Honeydew and cantaloupe). Proximate, vitamins and...

Projects · 6 days ago

Comparative Evaluation of Toasting Methods and the Quality of Garri Produced by Different Women in Ikwuano L.G.A, Abia State:- Ihesie, Lovette C

ABSTRACT

 The toasting process from three (3) different women and the effect on the quality of the final garri was evaluated. Their total toasting time, total stirring time, total resting time...

Projects · 6 days ago

“Effect of boiling, soaking and fermentation on nutrient and anti-nutrient composition and functional properties of African yam bean (Sphenostilis stenocarpa) flour:- Njoku, Onyema L

ABSTRACT

African yam bean flour (AYBF) was produced from African yam bean seeds (AYBS) through different processing methods which are: Control African yam bean flour (CAYBF), Boiled African yam...

Projects · 6 days ago

"production and quality evaluation of gluten free cookies produced from sorghum and millet composite flours:- Odo, Clara E.

ABSTRACT

The aim ofthis study was to evaluate the use ofsorghum flours and millet in the development of gluten free cookies. Gluten free Cookies quality produced from blends of millet flour (MF)...

Projects · 6 days ago

Physicochemical Characterization And Antioxidant Activity of Honey from Different Location:- Okereke, Osinachi I

ABSTRACT

The present study aimed to evaluate physicochemical characteristics and antioxidant activity of honey from different locations. Enugu and Foreign honey samples recorded the higher acidity...

Projects · 6 days ago

Evaluation of the safety of shelled, unshelled and undehulled roasted groundnut vended in Abia state:- Ekweali, Ruth O

ABSTRACT

 This study evaluated the microbial safety of shelled, unshelled and undehulled roasted groundnut vended in Orie-Ugba and Ndioro main markets, Abia state. A total of 6 samples were...

Projects · 6 days ago

Production and Quality Evaluation of breakfast cereals from maize (Zea mays) and cocoa (Theobroma cacao) powder:- Ohanehi, Helen A

ABSTRACT

Production and evaluation of breakfast cereals using maize and cocoa powder were carried out in this study. Flour and grit were produced from healthy maize. Cocoa powder was purchased from...

Projects · 7 days ago

Effects Of Depuration On Nutrient Composition And Total Heterotrophic Fungi In Periwinkles Harvested From Elechi Creek, Rivers State.:- Njoku, Emmanuella C

ABSTRACT

The efficiency of depuration on total heterotrophic fungi and nutritional composition in periwinkle {Tympanotonus fuscatus) was evaluated in this study. The total heterotrophic fungi...

Projects · 7 days ago

Evaluation of Physicochemical Composition and Functional Properties of Composite Flours Produced from Cassava, Sweet Potato and Jack Bean:- Anaelechi Miracle O

ABSTRACT

 This study investigated the physicochemical and functional properties of composite flours from cassava, orange flesh sweet potato and Jackbeans using whole wheat flour as the...

Projects · 8 days ago

Quality Evaluation Of Cookies Produced From Sprouted And Unsprouted Sorghum (Sorghum Tricolor) And Pigeon Pea (Cajuns Cajari) Flour Blends.:- Otuonye, Oluomachi J

ABSTRACT

Quality evaluation of cookies produced from sprouted and unsprouted sorghum and pigeon pea flour blends was investigated. The composite flour samples were evaluated for functional...

Projects · 11 days ago

Effect Of Processing And Packaging Of Egusi Soup In Glass Bottles And Its Shelf Stability:- Enechi Christiana S

ABSTRACT

The processing anil packaging of canned cgusi soup using glass bottles and its shelf stability was studied. The canned egusi soup was sterilized at 115°C at an Fo (process time) of 6.47...

Projects · 11 days ago

“Evaluation ofthe traditional use ofalmond leaf(Terminalia catappa) for packaging of‘ agidi’ on the microbial properties and volatile compounds:- Onyeoziri Gloria

ABSTRACT

The study evaluated the traditional use of almond leaf (Terminalia catappa) for packaging of ‘agidi" on the microbial properties and volatile compounds. Corn was obtained from Ndoro market...

Projects · 11 days ago

Comparative Quality Evaluation of Traditionally Produced Palm Kernel Oil from Different Locations:- Nwankwo Chinenye

ABSTRACT

A compositional analysis of five (S) palm kernel samples from different locations namely: Ika local government area in Akwa Ibom, Abakiliki in Ebonyi state, Abala in Obingwa, Ude Ofemc in...

Projects · 11 days ago

Quality Evaluation Of Imitation Yoghurt Produced From Milk, Coconut Milk And Tigernut Milk Blends:- Aniede, Emmanuel C

ABSTRACT

 Yoghurt samples were produced from blends ofskimmed cow milk, coconut milk and tigernut milk at different ratios by fermentation using starter cultures ofLactobacillus bulgaricus and...

Projects · 11 days ago

Comparative Glycemic Indices Status Of Two Non-Alcoholic Beverages Sold Within Michael Okpara University Of Agriculture, Umudike :- Maduka, Victor O

ABSTRACT

 The glycemic index of these coke products are not documented, and thereby depriving consumers the information they needed. This study determined blood glucose response in normal...

Projects · 11 days ago

African Breadfruit Seed Processing Methods And Effects On The Quality Of Composite Flour And Bread:- Nwachukwu, Thelma A

ABSTRACT

The different methods of African Breadfruit processing and its effects on the quality of composite flour and bread was investigated. The functional properties, proximate analysis, physical...

Projects · 11 days ago

Production And Quality Evaluation Of Bread From Composite Blends Of Wheat (Triticum Aestivuт), Cooking Banana (Musa Cardaba), And Pumpkin Pulp (Cucurbita Maxima) :- James, Peaсe C

ABSTRACT

In this study, the effect of cooking banana and pumpkin pulp addition on the quality characteristics of wheat bread was estimated following standard procedures. The flour samples were...

Projects · 11 days ago

Quality Characteristics Of Biscuits As Affected By Added Banana And Avocado Peels :- Uka Anaga C

ABSTRACT

This study was conducted to evaluate the quality characteristics of wheat cookies enriched with plantain and Avocado peels. Cookies were subjected to proximate, functional, minerals,...

Projects · 11 days ago

Evaluation Of Physico-Chemical And Sensory Properties Of Jam Made From Blends Of Pineapple, Plum And Avocado Pear:- Ohajoka, Vivian A

ABSTRACT

 Physico-chemical and sensory properties of jam made from blends of pineapple, plum and avocado pear was investigated. Jam was produced from 70:20:10, 60:25:15,50:30:20, 100:0:0,...

Projects · 11 days ago

Nutrient Composition, Glycemic Index And Glycemic Load Of Cowpea-Maize Fufu-Like Product:- Ifenkwe, Gloria N

ABSTRACT

 This study investigated the proximate composition, antinutrient composition, glycemic index and glycemic load of cowpea-maize fufu-like product. Four groups of volunteers were each...

Projects · 11 days ago

Effect Of Boiling, Soaking And Fermentation On Nutrient Quality And Functional Properties Of African Yam Bean (Sphenostilis Stenocarpa) Flour:- Njoku, Onyema L

ABSTRACT

African yam bean flour (AYBF) was produced from African yam bean seeds (AYBS) through different processing methods which are: Control African yam bean flour (CAYBF), Boiled African yam...

Projects · 12 days ago

Evaluation of Quality Attributes of Bread Developed with Flour Blends of Wheat, Soybean, Pumpkin (Cucurbitn maxima) Pulp:- Maduneme, Chisom N

ABSTRACT

This study evaluated the quality attributes of bread produced by mixing whole wheat with composite soybean-pumpkin pulp flour in the following ratios: I 00:0:0, 90:5: 5, 85: 5: I 0, 80:5:...

Projects · 12 days ago

Production And Evaluation Of Green And Black Tisane Using Independent Leave (Chromolaena Odorata):- Uka, Nkechinyere C.

ABSTRACT

The quality of produced tisanes (green and black) were analyzed in comparison with the commercial green and black tea. The physicochemical, antioxidant, radical scavenging activities,...

Projects · 12 days ago
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