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This study was aimed at isolating and identifying microorganims involved during fermentation of Gairi and the proximate xomposition of the garri samples produced from different cassava...
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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...
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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....
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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...
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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...
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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...
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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)...
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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...
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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...
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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...
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The efficiency of depuration on total heterotrophic fungi and nutritional composition in periwinkle {Tympanotonus fuscatus) was evaluated in this study. The total heterotrophic fungi...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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,...
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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,...
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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...
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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...
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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:...