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Three extraction methods (Cold water, Hot water and Alkali extraction) were used for the extraction of starch from two cultivars of mungbean (green and local brown). Starches were...
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Moi-moi made from cowpea was packaged in four different packaging material etere, banana leaves, aluminium foil and aluminium plates and steamed. The effect of different packaging...
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The physicochemical and sensory evaluation of the burger breads produced from the composite flour of wheat, full fat soy and watermelon rind was determined. Six burger bread samples...
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The study was conducted to evaluate the quality properties of plant milk blends produce from soybean (Glycine max(L) menu) and coconut (cocosnuc?/era). The plant milk samples were...
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The production and quality evaluation of juice made from soursop (Anona muricata) and pineapple (Ananas comosus) juice blends was studied. The juices were formulated into blends of...
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The purpose of this research was to develop and evaluate a snack product (cake) from composite flour blends of wheat and cocoyam enriched with edible palm weevil (Rhyhnchophorus phoenicis)....
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The effect of proofing time (40 to 80 minutes) on the Hydrogen cyanide content of 1-ugh quality Cassava flour-Wheat flour composite dough. and on the sensory attributes of deep fat...
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The effect of ginger and pepper fruit treatment on the physical, microbial and sensory properties of zobo drinks stored at ambient temperature was studied using standard methOds. The...
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The study evaluated the quality of Short Bread Biscuit from flour blends of wheat, banana and carrots. Composite biscuits were made by supplementing wheat flour with carrot and...
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Bread samples were produced from flours of cassava and a blend of both flours. Effect of addition of panok as an improver to the bread samples at different incorporation levels (0-0.4%)...
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The production and evaluation of syrup from pawpaw and banana juice blend was studied. The proximate, physico-chemical and sensory properties of the blends were carried out using...
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Three varieties of yellow cassava UMUCASS 36 (TMS 01/1368), UMUCASS 37 (TMS 01/1412) and UMUCASS 38 (TMS 01/13 71) were assessed for their potential usage in processing into...
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Mayonnaise is a stable emulsion of oil egg yolk and vinegar and lemon juice. Mayonnaise is commonly produced from soybean oil. Soybean is a very important legume which fifldS...
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Cassava variety, TMS 419, was processed into gari using oven dried cassava chips and sun dried cassava chips. The physico — chemical and sensory properties of the gari produced from the...
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The evaluation of the cyanide and microbial content 0 rcady.to-cat fufu processed in Imo and Abia State, Nigeria was done. Nineteen samples ot'ready-to-eat fufu were analysed for...
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Cucumber fruits were obtained, washed and processed into cucumber juice using standard methods. Six grammes of syrup was added in some of the juice samples to sweeten it and some...
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The acha grain was malted, milled and mashed before filtration. The filterate otherwise called won was doused with hop and boiled for 60minutes. The wort was cooled and pitched with...
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Cocoa pulp juice was filtered using different filter aids (muslin, filter paper, membrane filters • 0.45pm and 0.2im). The proximate composition, mineral composition, vitamins,...
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Composite flakes were made from breadfruit flour/cassava starch. Dehulled breadfruit seeds was sorted, washed, sundries, milled and sieves to get flour. Cassava roots was also sorted,...
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Nutritional quality of fermented flee based snack (masa) was improved by the addition of African yarn. bean. The microbiological and chemical quality of the rice masa with or •...
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This project work is focused on the application of dennettia tnpetala (pepper fruit) extracted oil in cowpea storage, at O.5m1, 1.ml, and 1.5m1 concentrations. The work investigated...
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The production of moin moin using various legumes as well as various packaging materials was investigated to know the sample with the highest number of micro organism. African yam bean...
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This work focused on the production of biscuits using different ratios of sprouted tigernut flour and wheat flour. Biscuit with different degrees of colours, taste, texture, crispness...
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This study was carried out to determine the hematological profile of diabetic rats fed graded concentrations of beet-root flour (Beta vulgaris) and feed combinations .Beetroot was...
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The feasibility of partial replacing of wheat flour with unripe cooking banana. flour flour (Musa Cardaba and Musa Bluggoc) in extruded noodles and chinchin products were investigated. The...