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The assessment of the effect of processing methods on the nutrient composition and anti-nutritional properties of jute leaves (Corchorus olitorius) (ewedu) was studied. Sorted fresh jute...
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This work examined the impact of two most commonly used methods of shelling melon seed (hand and machine shelling methods) on nutrient composition of the shelled melon seed. Equal...
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This study investigated the production and evaluation ofthe quality ofmoringa and cinnamon ‘ropical brew tea powder. The specific objective which guided the study was to produce moringa...
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The present study evaluated the frying stability of edible oils from African oil bean seed oil and sesame seed oil blends. Edible oils from the studied oil seeds were extracted through...
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The present study evaluated the physicochemical and nutritional value ofoils obtained from ’iiiee different varieties of African oil bean seeds namely Ugba Nsukka, Ugba Ghana and...
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This study evaluated some quality properties of Hour blends of wheat, aerial yam and black beans (Akicli) and cookies produced from them. Eleven different blend ratios were formulated with...
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The main objective of the study was to produce and evaluate a breakfast gruel from blends of maize, ighu. and African yam bean flour. Maize and African yam bean grains were processed...
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Bone marrow is the spongy tissue inside the bones in the body, including the hip and thigh bones. Bone marrow contains immature cells called stem cells. Bone marrow is also called myeloid...
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The chemical composition of wet fufu mash from Ahoada, Obio-Akpor and Oyigbo local government areas in Rivers state in Rivers State were investigated. The wet Juju mash samples were bought...
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This study aimed to evaluate the quality characteristics of cookies produced from composite flours made with wheat (Triticum aestivum), breadfruit (Artocarpus altilis), and walnut...
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This study examined the proximate, vitamin, mineral, phytoehemical, antioxidant, and sensory properties of bread made from fish flavored wheat bread elaborated from partial...
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This study investigated the proximate composition, anti-nutritional factors and functional properties of instant fufu flour produced from cassava root & plantain blend. The...
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This study evaluated the physiochemical and sensory acceptability of complementary food from rice (Oryza sativa) and soybean (Glycine max) sweetened with date (Phoenix dactylifera)....
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This study investigated the amino acids, proximate and sensory properties of extruded snacks from blends of rice flour and kidney beans flours. Flours were produced from rice and kidney...
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This study investigated the production and evaluation of an extruded snack from ighu (abacha) and toasted African yam bean flour blends. Flours were produces from /ghu, African yam bean...
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This study investigated the effect of varied flour compositions on the physicochemical, engineering and sensory properties of extruded snacks from akidi (Phaseolus vulgaris L.) and aerial...
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The research investigated the proximate composition, functional properties, and pasting characteristics of flour blends created from wheat and mungbean protein concentrates. Wheat...
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The possibility of using African breadfrit milk from African breadfruit (Treculia Africana), Coconut milk from Coconut (Cocos Nuciferc) and powdered milk in the production of yoghurt...
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This study investigated the production of fibre-rich biscuit from whole tigernut and unripe banana flour blends. Flour was produced from tigernut and unripe banana and was formulated...
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This study evaluated the nutrient composition of flour blends from cocoyam, millet, black bean enriched with unripe plantain peel flour. The flour blends were formulated into different...
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This work produced agidi (com jellos) from fermented maize grain with the addition of its byproduct (overtail), determined the functional properties of the maize flour, determined the...
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The effects of toasting time on the quality characteristics of African breadfruit (Treculia Africana) Seeds was studied. The African breadfruit seeds were dehulled and divided into five...
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This study evaluated the proximate, vitamin, mineral, antioxidant, and sensory properties of chin chin snacks produced with blends of wheat flow· (WF), Orange-Fleshed sweet Potato...
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This study was aimed at developing and evaluating the antidiabetic and sensory properties of dough meal from flour blends of cocoyam, millet, black bean enriched with unripe plantain...
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This study investigated the effect of varied flour compositions on the physicochemical, engineering and sensory properties of extruded snacks from akidi (Phaseolus vulgaris L.) and...