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Freshly harvested unripe plantain (2 heads) were sorted, cleaned and peeled. The pulp were sliced, oven dried at 550C for 6 hours. These were milled and sieved through 300 µm mesh into fine...
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In this study, yoghurt was produced using a combination of Streptococcus thermophillus, Lactobaccillus bulgaricus and Lactobaccillus acidophillus as starter culture. Citrullus...
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In Nigeria and other developing countries, egg is produced all year round and it is a highly perishable product that if not given proper care between the time it is laid, time it is sold...
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Soybean flour was produced from soybean seeds and blended with wheat flour at different proportions. The composite flour samples were analyzed for the functional properties. The flour...
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This work was carried out to study raw ash yield, dry ash, mineral, emulsification and pH content of food grade ash obtained from cola leaves, okro leaves, cola hispida...
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The production and evaluation of Tisane from Aidan fruit (Tetrapleura tetraptera) and Uziza seeds (Piper guineense) were carried out. The tisane produced were obtained from blends of Aidan...
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Ogiri condiments constitutes significant portion of the diet of many people, but are associated with problems such as having a short shelf life, characteristic putrid odour, stickiness and...
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This study was on pap production from two varieties of maize, white and yellow maize, and starter culture in different formulations as 5: 200: 200:, 4:,150:150, 3:100:100, 2:50:50, while...
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A blend of pineapple (90%) ginger (5%) and date nut (5%) juice was mixed respectively to develop a new fruit drink with health benefits. The juice blend without spice extract was used as...
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This study investigated the effect of processing techniques on functional, phytochemical and nutrient properties of ukpo, ofor and achi. Ukpo, Ofor and Achi seed flours were analyzed using...
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This work evaluated the quality properties of high-fibre bread with no-added sugar from flour blends of orange fleshed sweet potato, tiger nut, wheat and date fruit. The proximate,...
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The study was carried out to produce flour from different varieties of acha and millet. The study evaluated the functional, proximate, mineral, vitamin and starch content of the different...
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This was based on the production of concentrate from Cocoa Pod Exudate. The proximate, minerals, vitamins, chemical, microbial and sensory properties of the concentrate were evaluated using...
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This study evaluated the proximate, antinutrient physical properties and sensory analysis of bread made from wheat and coconut flour blend. Five blends were prepared by homogenously mixing...
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Physicochemical, microbiological and sensory properties of bread spreads produced from blends of peanuts, cashew nuts and avocado pear was evaluated. Bread spreads were produced from...
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This study based on Nutrient Composition and Sensory evaluation of African yam bean-wheat noodles spiced with scent leaf. The functional, antinutritional content, proximate content, and...
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The study was undertaken to determine the physicochemical, nutritional, chemical and sensory properties of yoghurts produced from blends of soybean and mung bean milks. Soybean and mung...
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Due to high cost of margarine which also reflected in the cost of bread, margarine was substituted with bone marrow in the ratios of 80: 20, 50:50 and 20: 80, while 100% margarine and bone...
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The physicochemical and sensory properties of breakfast cereal (tom brown) produced from composite flours of soybean, local rice; millet and pumpkin pulp were studied. The proximate...
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This study evaluated the physico-chemical, ambient storage stability and sensory properties of zobo as affected by processing methods. Fresh Hibiscus sabdariffa was washed properly and...
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Quality properties of cocoyam-wheat flour noodles spiced with uziza seeds was evaluated. Noodles were processed from different flour blends (100:0, 50:50, 60:40, 70:30 and 80:20) of wheat...
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The study evaluated the physicochemical and sensory properties of biscuit produced from wheat flour, acha flour and okra fruit blends using standard analytical methods. The biscuits were...
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The study evaluated the functional, physicochemical and sensory properties of instant flour meal produced from acha flour, soybean flour and spinach powder using standard analytical...
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Functional, chemical and consumer acceptability of amala made from unripe plantain (Musa Paradisiaca) and cocoyam (Colocasia esculenta) were carried out in this study. Unripe plantain...
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Cassava (Manihot esculenta Crantz) varieties: TME 4779, TME 419, NR 8082, TMS 30572 and TMS 93604 gotten from Enugu state, were processed into flour. Comparative studies of their...