ABSTRACT
The cassava tubers of' TMS 419 and NR 8082 were properly processed into hour. ihe lflaitd' ei'am were also processed into starch and some quantities ot' the maize starch were mod i lied....
ABSTRACT
Fruit juice were produced from malay rosc apple (Syzygluin malaccense) blend with watermelon (Citrullus lanatus). The juice were analysed for physiochernical, pI-o:imatc composition,...
ABSTRACT
Flour blends with different proportions were prepared from cooking banana (Musa cardaba), soybean (Glycine mar) and wheat (Triticum aestivum). The different sampies of the flour...
ABSTRACT
The haematological and histopathological effect on rats treated with aerial yam were studied, result obtained revealed the presence of anti nutritional factor such as tannin, phenol,...
ABSTRACT
Seeds African breadfruit (Treculia africana) were parboiled and manually dehulled to produce wholesome seeds. Physical parameters of the seeds (length, width, volume, weight, and density)...
ABSTRACT
This research work was carried out to produce biscuits from composite flour of walnut. African yarn bean and wheat. Different proportions of the composite flour were used to produce walnut...
ABSTRACT
Fluted pumpkin seeds(Telfairia occidentalis) were cleaned, sorted, dehulled , washed, boiled for l5minutes, sliced, drained, oven-dried (55°C), milled and sieved.Fluted pumpkin seed flour...
ABSTRACT
Quality of bread loaves produced from wheat-cassava flour blends were evaluated. Cassava flour was mixed with wheat flour as blends of wheat to cassava: 100:0, 10:15, 20:15, 40:30 and...
ABSTRACT
The study evaluated the potassium bromate content of popularly consumed breads by the populace of Aba, Owerri and Umuahia with the aim of assessing their safety levels as well as determine...
ABSTRACT
The physiochemical properties (pH, conductivity, alkanlity, hydrogen carbonate, total dissolved solids, dissolved oxygen, total hardness) of twelve (12) samples of water from four...
ABSTRACT
The study evaluated the effect of drying temperature and time on quality characteristics of mackerel fish with the aim of establishing the best temperature and time for this fish...
ABSTRACT
Soybean (Glycine max) was processed into flour and used to supplement wheat (Triticum aestivum) flour, in the percentages of 10, 20, 30, 40, 50, and 100 for muffin production. The...
ABSTRACT
Composite biscuits were made by supplementing wheat flour with African breadfruit (ABF) and coconut flours after the African breadfruit was dehulled, cleaned and sorted, washed, ovendried,...
ABSTRACT
The functional properties of raw. soaked and parboiled African yam bean (Sphenosiylis slenocalpa) flours were investigated. The flours were subjected to different soaking times (2,...
ABSTRACT
Flour blends of orange flesh sweet potatoes (Solarum tuberosum), pigeon pea (Cajanus cajan,) and cocoyam Xanthosoma sagittifoliurn) were used to formulate complementary food. The...
ABSTRACT
African yarn bean flour was produced and mixed with Ighu in different proportions ranging from 0-100%. Proximate, functional and sensory properties of the mixtures were analysed....
ABSTRACT
The proximate composition and functional properties of achi flour and ofo flour were evaluated. The results obtained for these analysis showed significant differences (P<0.05) in the...
ABSTRACT
A candy is composed mainly of sucrose, fructose, glucose, glucose (corn) or maltose syrups. The candies developed with these ingredients are energy dense and poor source for nutrient...
ABSTRACT
The pectin of African star apple (Chrysophyllum albidum) and Purple star apple (Chrysophllum cainito) were extracted using alkaline hydrolysis method to produce jam. The produced jam...
ABSTRACT
This study was conducted to evaluate the quality of shortbread biscuit made from Flour Blends of Wheat, African yarn bean and Water yarn. Wheat, African yarn bean and Water yam were...
ABSTRACT
The effect of processing on the nutritional composition of bear breeches leaves was investigated. Drying and cooking significantly (P reduced the moisture (57.136%-39.10%), dry...
ABSTRACT
In this work, African yam bean (Sphenosiylis slenocarpa) from different markets (Ubani. Akara. Ndoro and Ohafia) in Abia state were evaluated for the functional properties and...
ABSTRACT
This study was carried out with the aim to produce and evaluate the quality of sprouted soybean-cooking banana noodles. The sprouted soybean flour samples were blended at different...
ABSTRACT
Noodles were produced through manual extrusion technology from the composite flours of cassava, yam, cocoyam with wheat flour in different proportions: wheat/cassava (90: 10, 80:20,...
ABSTRACT
In this study, the quality characteristics of 20 gari samples collected from different markets in Umuahia, Abia State were determined. Parameters measured as an indices of quality...