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Sixfufu dough samples were purchased from six different markets randomly chosen in the three senatorial zones of the state. They were subjected to surfactant analysis, total hydrocarbon...
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This work evaluated the quality offufu produced from different varieties of cassava. Five varieties of cassava obtained from National Root Crop Research Institution Umudike were used. Each...
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Bread is a type offood made from flour, water, and yeast. It is typically baked, and it can be either leavened or unleavened. This study investigated the effect of substitution of wheat...
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The study evaluated the physicochemical properties and microbial qualities of yoghurt analogue from blends of pigeon pea and soybean milk. Pigeon pea and soybean seeds were procured and...
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Phytochemical and blood sugar lowering properties of uziza {Piper gunieese) and utazi (Gongronema latilodium) leaves extracts using diabetic rats was studied. Ethanoic extraction was...
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This work investigated the production ofCrackers from blends ofWheat, Ugba, and Cassava flour, determined the functional properties ofthe flour blend, produced crackers using the flour...
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The proximate composition and amino acid profiles of selected accessions of African Yam Bean (AYB) were investigated to compare the differences in the properties determined. The...
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The nutritional properties ofinstantfufu flour made from cassava root and cocoyam tuber Hour blends were evaluated. Cassava root and cocoyam tuber were processed into flours using...
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The study was carried out to investigate the effects of boiling and frying durations on the mineral, proximate, vitamin, phytochemical and antioxidant properties of okra vegetable. Fresh...
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The study ofnutritional composition of cookies made from wheat flour and fermented honey beans investigates the effects of substituting wheat flour with fermented honeybean flour (FHB) on...
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This study investigate the nutritional potential of an instant breakfast formulation derived from palmyra palm shoot (Borassus flabellifer), acha {Digitaria exilis), and akidi (Vigaa...
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The aimed ofthis study is to produce and evaluate the functional, proximate composition and sensory properties of a breakfast meal made from blends ofsorghum, Soybean and Tigemut and date...
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This study investigated the fatty acid and flavoured profiles of unprocessed and processed African pear (Dacroydes edulis). Matured African pear were subjected to different pretreatment...
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Improved wateryam varieties were procured from Yam program ofNational Rot Crops Research Institute, Umudike. The wateryam tubers (TDa 1100374, TDa 291, TDa 1100194 and TDa 1100302) were...
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This study aimed to assess the fatty acid profiles and total phenolic contents of blends composed of African oil bean seed oil and sesame seed oil. African oil bean seeds and sesame seeds...
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This study evaluated some quality properties of Hour blends of wheat, water yam and black beans (Akidi). The functional properties and proximate composition were determined using standard...
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This study investigates the quality of Instant fufu composite flour from cassava and Rice flour blends. The raw material samples were procured and processed into instant fufu composite...
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This study was aimed at determining the quality of meat from three commercial abattoirs (Orieugba, Ndiroru, Ubani market) in Umuahia, Abia state. The meat samples were collected in a...
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This research investigated the production and evaluation of zobo using date palm fruit syrup as swcetner. Four samples of zobo drinks; ZO1: 95 % zobo leaves : 5 % date palm fruit syrup,...
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Tomato (Lycopcrsicon esculentum) is a perishable savoury red edible fruit widely cultivated and consumed worldwide either raw or processed, but mostly grind into paste and used in cooking...
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This study aimed to conduct a comprehensive comparative evaluation of the vitamins, minerals, antioxidant activity, and sensory properties of selected pepper varieties (Capsicum spp.)....
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This research was aimed at developing a functional drink made from blends of sprouted garlic, ginger and turmeric enriched with watermelon juice to raise its nutritional qualities,...
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This study shows the anti-nutritional factors and amino acid profiles of selected accessions of African yam bean (Sphenostylis stenocarpa). As an underutilized legume with high nutritional...
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This study investigated the enrichment ofsoybean powder with tigemut and date flours at different proportions. Composite flour produced from soybean, tigernut and date was formulated in...
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This study evaluated the chemical, microbial and antioxidant capacity of baked buns produced from the blends ofwheat flour (Trilicwn vulgare), instant cassava flour (Manihot escidentd) and...