Food Science and Technology

Effects Of Spice Extracts On The Quality Characteristics And Antioxidant Capacity (Activity) Of Kunu Zaki Produced From Millet:- Kanu, Faith C

ABSTRACT

Study on the effect ofspices extract on the quality characteristics and antioxidant properties of kunu zaki produced from millet was carried out following standard procedure. The kunu...

74 pages (17377 words) · Projects · 5 hours ago

Comparative Evaluation Of Anti Anaemic Properties Of Selected Leaf Extracts In Phenyl Hydrazine Induced Anaemic Rats.:- Okeke, Vivian N

ABSTRACT

 This study was undertaken to determine the anti-anaemic potential of these three (3) plant extracts in phenyl hydrazine induced anaemia in albino rats. Twenty five albino rats were...

58 pages (12114 words) · Projects · 6 hours ago

“Comparative study on physico-chemical and sensory evaluation of soymilk produced from sprouted and unsprouted soybeans boil with sodium bicarbonate and plant ash:- Nwagwu Okwudiri F

ABSTRACT

Soymilk was prepared from sprouted and unsprouted soybean, boiled in 0.5% NaHCO3 and 30 percent, 50 percent, 70 percent plant ash for 20 minutes, hand dehulled and cotyledon milled in 2.70...

58 pages (12930 words) · Projects · 6 hours ago

Effect of processing treatments on the chemical composition of purple joyweed (Altemanthera brasiliana):- Eze Nelly U

ABSTRACT

The effects of different processing treatments on the chemical compositions of purple joy leaves (Alternanthera brasiliana) was studied. The vegetable was subjected to different processing...

Projects · 1 month ago

“Effects of Depuration on Nutrient Composition and Hydrocarbon Utilizing Fungi on Periwinkles Harvested from Polluted Creek in Elechi, River State:-Onyejiuwa Nicholas C

ABSTRACT

Periwinkles are mass consumer products which constitutes relatively cheap source of animal protein. They are invertebrates and they belong to the phylum mollusks, class gastropoda and...

Projects · 1 month ago

‘Evaluation of physicochemical and functional properties of gluten free composite flours produced from cassava, maize- soybean blends:- Uche, Christiana O

ABSTRACT

 The study evaluated the physicochemical and functional properties of gluten free composite flour produced from cassava, maize and soybean blends. Individual flour samples of cassava,...

Projects · 1 month ago

n Microbiological Quality Of Some Ready-To-Eat Foods Sold In Motor Parks In Ohafia Local Government Area Of Abia State:- Agwu Onyekachi N

ABSTRACT

This research study was conducted to analyse the microbiological quality ofsome ready-eatfoods which are sold in Motor Parks in Ohafia Local Govt. Area and also to examine effects of...

Projects · 1 month ago

"Comparative Evaluation of The Functional and Chemical properties of some Ashes and Potash:- Anyatonwu Chizaram F.

ABSTRACT

This study investigated the levels ofsome mineral and heavy metals (Ca, Cr, Cu, Pb, Mg, K, Na, nd Zn) from plantain ash, potash and palm ash Using atomic absorption spectrophotometry. The...

Projects · 1 month ago

“Production and Evaluation of the Shelf Stability of Bottled and Sterilized Tigernut Milk:- Okorie, Chinasa

ABSTRACT

This study investigated the production and evaluation ofthe shelfstability ofbottled and sterilized Tigernut milk. Two varieties of tigernut (brown and yellow) were used. Tigemut milk was...

Dissertations · 2 months ago

“Production And Qualify Evaluation Of Iru” (A Fermented Condiment) Produced From Dehulled And Undehulled Mung Bean:- Agha, Francis E

ABSTRACT

Iru is a food flavouring condiment that is derived from fermentation of mung bean. These fermented food condiments are known to be a good source of diatery protein and vitamins. Most diets...

Theses · 2 months ago

“Characterization and Evaluation of the Preservative Properties of Essential oils and Oleoresins of African Nutmeg (Monodora myristica) And (Aidan Fruit) Tetrapleura tetrapetra):- Okechukwu, Queency N

ABSTRACT

 This study characterized essential oils and oleoresins produced from Monodora myristica (seeds) and Tetrepleura tetrapetra (fruits) and evaluated their antioxidant and antimicrobial...

Dissertations · 2 months ago

Drying Kinetics And Sorption Isotherm Of Bracken Fern (Pteridium Aquilinuni):- Gbarasogo, Mbarabari N

ABSTRACT

 Bracken fern (Pteridium aquilinum) is a very popular species of vegetable fern plant that grows abundantly in humid and wet seasons. This study was to evaluate the Drying Kinetics,...

Theses · 2 months ago

Comparative Quality Evaluation Of Moi-Moi Produced From Selected Legumes:- Okechukwu, Onyinye J

ABSTRACT

 Quality characteristics of flours and moi-moi made from Phaseolus vulgaris, Vigna unguiculata, pigeon pea, African yam bean and bambara nut was compared. P. vulgaris, V. unguiculata,...

Projects · 2 months ago

“Production and Evaluation of Bread from Cooking Banana, Wheat Flour and Carrot:-

ABSTRACT

Composites flours from unblanched/blanched cooking banana and wheat were produced and shared into different proportions. Bread samples were produced from the composite flours and bread...

Projects · 2 months ago

Quality Attributes Of Chin-Chin Produced From Flour Blends Of Wheat (Triticum Aestricum), Beans (Cow Pea) And Soya Bean (Glycine Max):- Uzodinma Ann N

ABSTRACT

 Wheat, soybean and bean were processed into flour at different ratios 100- 0'0 95-55-0 95-0-5 90:5:5, 90:10:0, 90:0:10 and 80:10:10 respectively and used to produced’chin-chin which...

Projects · 2 months ago

Haematological Values Of Phenyl Hydrazine-Induced Anemia On Rats Treated With The Aqueous Leaf Extract Of Fluted Pumpkin (Telfairia Occidentalism, Green, (Amaranthus), And Garden Egg( Solanum Melongena):- Nwaorgu, Lilian I

ABSTRACT

This study was designed to investigate the effects ofthe aqueous leaf extract offluted pumpkin, green and Garden Egg leafs on some hematological parameters and weight; in 2, 4-...

Projects · 3 months ago

“Effects of depuration on nutrient composition and total heterotrophic bacteria in periwinkles harvested from Elechi creek, Rivers state:- Kanu, Ngozi N

ABSTRACT

This studv was carried out to evaluate the effects of depuration on nutrient composition and total heterotrophic bacteria in periwinkles (Tympanotonus fuscatus) harvested from Elechi creek...

Projects · 3 months ago

“Extraction and evaluation of oil from African breadfruit seeds (Treculia africana}:- Odi, Chioma E.

ABSTRACT

Quality properties of African breadfruit seeds oil were investigated. Solvent, freezing and thawing and centrifugation methods were separately used to extract oil from African breadfruit...

Projects · 3 months ago

Microbial And Chemical Safety Assessment of Periwinkle (Tympanotonus fuscatus) :- Udofia, Ifreke A

ABSTRACT

Freshly harvested Nigerian periwinkles (Tympanotonusfuscatus) collected from four major markets in Abia States, Nigeria were evaluated for bacteriological quality and heavy metals...

Projects · 3 months ago

Evaluation of breakfast cereal from composite flour of wheat, millet, and pumpkin pulp:-Alum, Amarachi G.

ABSTRACT

Breakfast cereal was produced using wheat, millet and pumpkin pulp flour blends in the ratio: lt:t>:():("..9() |u.()"0. 85:10:5%, 80:10:10%, 75:10:15%, 70:10:20% and were labelled...

Projects · 3 months ago

Evaluation ofPhysicochemical and Functional properties of Composite flour produced from Cassava, Sorghum and Mungbean:- Okorie Lucky O

ABSTRACT

This work was carried out to produce high quality composite flours from Cassava, Sorghum and Mungbean. Cassava, Sorghum and Mungbean flours were blended in the ratio of 30:50:20, 40:40:20,...

Projects · 3 months ago

Evaluation Of African Yam Bean (Sphenostylis Sternocarpa) Seeds And Candyn Evaluation Of African Yam Bean (Sphenostylis Sternocarpa) Seeds And Candy:- Uzochukwu, Brenda O

ABSTRACT

The African yam bean seeds were sun dried, roasted, some soaked, dehulled, winnowed, oven dried (at 60 °C), milled, and sieved into fine flour using a sieve of 0.4 mm, the flour samples...

Projects · 3 months ago

Evaluation Of Breakfast Cereal Produced From Maize, African Yam Bean Composite Flour Enriched With Purple Joy Weed Leaf Powder:- Obi, Ugochukwu A

ABSTRACT

 Breakfast cereal produced from Maize and African yam bean composite flour enriched with purple joy weed leaf powder was evaluated. Five samples were generated by mixing the flours...

Projects · 3 months ago

Quality Evaluation Of Biscuit Produced From Flour Blends Of Wheat (Triticum Aestivum) And Avocado Seed (Perasea Americana) :- Ejike, Chinyere B

ABSTRAСТ

 The quality evaluation of biscuit produced from flour blends of avocado seeds and wheat was investigated. The proximate analysis, functional properties, physical properties,...

Projects · 3 months ago

"Microbiological And Nutritional Quality Of Complementary Food Produced From Orange Fleshed Sweet Potato, Soybean, Sorghum And Moringa Leaves:- Okolo Sandra S

ABSTRACT

Complementary food was produced by different preliminary methods to generate flour from blends of orange fleshed sweet potato (/pomoea batatas), soybean (Glycine max), sorghum (Sorghum...

Projects · 3 months ago
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