Snacks are small foods eaten between meals. Chin-chin is a snack popular in Nigeria, it is prepared by combination of ingredients like flour, margarine, sugar. baking powder. egg and other...
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This study evaluated the functional properties and nutritional composition of complementary food made from fermented maize and cooked pigeon pea. Fermented maize and cooked pigeon peas...
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This study assessed the quality of instant flour produced from cassava root and cocoyam tuber blend. Wholesome cassava roots and cocoyam tuber were procured and processed into flour....
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This study aimed to assess the microbial and physicochemical properties of palm wine sourced from different trees and tappers, highlighting the potential health risks and quality...
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This study focused on the proximate composition and starch quality and mineral contents of flours produced from selected water yam. Selected water yam varieties were procured from Yam...
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The effect of different pre-treatment methods on the yield and chemical properties of African oil bean seed oils were evaluated. African oil bean seed were subjected to different...
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The proximate composition and amino acid profile of some selected African yam beans accessions was studied. Flour was produced from these samples (African yam bean accessions). The...
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This study investigated some African yam beans accessions for proximate composition and amino acid profile. Flour was produced from these African yam bean accessions. The proximate...
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This evaluated the comparison of micronutrient composition and amino acid profile of flour blends from cocoyam, millet, black bean enriched with unripe plantain peels. Wholesome cocoyam...
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Six fermented wet fiufu mash samples were bought from six local markets in Ahia State. They were subjected to surfactant analysis, total hydrocarbon test analysis, total starch,...
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The Determination of the physical, thermal, particle size and rheological properties of Different Strains of Colocasia esculenta was studied. Five different strains of Colocasia...
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This study investigated the compositional, utilization of cow, goat and pig femoral bone ash blends as potential nutrient fortificant. Cow bone or femur, pig femur bone and goat femur bone...
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The study investigated the production and evaluation of quality indices of African salad emulsion samples. Palm bunch used for the preparation of the ash solution was obtained from...
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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...