ABSTRACT
study was carried out to develop good quality fruit leather from locally made variety of cooking banana (Cadaba) and bush mango (Irvingia gabonensis). Cooking banana and bush mango...
ABSTRACT
Complementary food blends were produced from banana puree and tiger-nut milk using three (3) varieties of firm ripe banana such as Cardaba, Blugoe and Fiat 8 and Yellow variety of...
ABSTRACT
The fruit of Averrhoa carambola L, also known as Starfruit is an attractive fruit of the Oxalidaceae family. As most of the carambola fruits are consumed fresh, very few are processed...
ABSTRACT
Eight formulations were carried out in producing a breakfast cereal based porridge using rice (Oryza sativa) and millet (Eleusine coracana) mixed with soybeans (Glycine max). Starch...
ABSTRACT
A Pineapple, orange and watermelon fruit juices were produced and blended at different proportions of 70% Pineapple: 20% Orange: 10% Watermelon sample, 60% Pineapple: 25% Orange: 1...
ABSTRACT
Composite flour was prepared from red cocoyam (Xanthosoma sagitIfo1ium schoit), soybean (Glycinc max) and wheat (Triticum aestirum) at different proportions. The different blends of flour...
ABSTRACT
Flour bends with different proportions were prepared for three-lead yam (Dioscoread dimentorum), soybean (Glycin max) and wheat (Triticum aestivum). The different ratios were used in the...
ABSTRACT –
Flour was produced from soybean, banana, cocoyam and coconut. Blends of soybean: banana: cocoyam : cocnut flours were developed at different ratios of 50:15:10:25 (sample 201);: 40: 10:...
ABSTRACT
The nutrient contents of soup thickeners, Brachystegia eurycoma (Achi), Detarium microcarpum (ofo) and Colocasia esculenta (Ede ofe) were assessed. The three samples were subjected to...
ABSTRACT
This research work was based on the production of cookie, juice and assessment of antioxidant properties of under-utilized two species of monkey kola cola lepidota k. schum (yellow specie)...
ABSTRACT
Flour blends prepared from Livingstone potato (Plenthrantus esculenta), Soybean (Glycine max) and Wheat (Triticum estivum) at different proportions were used in the production of...
ABSTRACT
The blends of spices produced from indigenous raw materials (scent leaf and ulazi) at 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 100:0 proportions were used in the processing...
ABSTRACT
Biscuits were produced from blends of cocoyam flour (Xanthosoma sagittfolium) and soybean flour (Glycine max). The Cocoyam and Soybean were blanched, processed into flour and used at...
ABSTRACT
This study assessed the mycological and aflatoxin contamination of peanuts collected from major markets in Umuahia Twelve (12) peanut butter samples were collected randomly three (3)...
ABSTRACT
Shortbread biscuits were made by supplementing wheat flour (WF) with water yam flour (WYF) after the seeds have been sorted, sun dried, milled, and sieved into fine flour using a...
ABSTRACT
Qualities of bread produced from cassava wheat flour blends were evaluated. Cassava flour was mixed with wheat flour at the ratio of 15:85 with the improver carboxylmethyl cellulose (CMC)...
ABSTRACT
The study examined the difference between the physico-chemical, pasting and organoleptic properties of fufu flour produced from three varieties of yellow root cassava (Manihot...
ABSTRACT
Pineapple (Ananas comosis) juice (PP) and Tiger' 'nut (Cyperus esculentus) milk (TN) were blended to a fruit drink. 100% pineapple was used as the control. The juice blend was stored...
ABSTRACT
This study investigated the physicochemical properties of composite flours from wheat and white or brown sorghum seed varieties. Seven flour samples with 100% wheat (WW), 10% white...
ABSTRACT
African breadfruit seeds were collected at an interval of seven days during storage, milled to flour and analyzed for the initial content and the effect of storage as the storage times...
ABSTRACT
This study was aimed at evaluating mung bean starch residue and their composite biscuit with wheat blends. The effect of alkali, cold and hot water treatment on green and brown varieties of...
ABSTRACT
This investigated the effect of sprouting on the physicochemical and phytochemical properties of kola nut (cola nitida). The proximate composition showed that the kola nut had high...
ABSTRACT
Baked beans were produced from brown and white beans (Phaseolus vuIgarus) using cassava and corn starch as the binding agents. The effects of the binders on the chemical and sensory...
ABSTRACT
Kunun-zaki was prepared using millet and sorghum. The sample was divided into four portions. The first portion was preserved with benzoic acid (KBA); the second portion was preserved...
ABSTRACT
Chemical analyses were carried out to determine the proximate composition, phytochemical and mineral constituents of Solanum esculenturn (eggplant) using standard methods. The fresh fruits...