ABSTRACT
Three species of tomatoes (Lycopersicon esulentum) - pear, cherry and snake tomatoes were dried using three different methods. They are sun-drying, cabinet drying and oven drying. The...
ABSTRACT
This study investigated the effect of various pre-frying treatments on quality of fried banana chips. Mature, unripe banana were peeled, sliced and divided into seven portion of 1kg each....
ABSTRACT
The proximate, mineral, anti-nutrient compositions and rnicrobio1ogica quality of baked beans pro1uced from brown and white beans were investigated. The protein, fat and ash contents...
ABSTRACT
Protein isolates were produced from fermented African oil bean seeds. Oil bean seeds were fermented for 3, 4 and 5 days respectively to obtain flour samples. Proximate and functional...
ABSTRACT
The discard of watermelon seed has led to the research on the use of the use of the seeds in improving and preventing micro nutrient deficiency. The cake produced from watermelon seed...
ABSTRACT
This study investigated the quality of roasted, boiled and raw African breadfruit (Treculia afiican) seed flour. The proximate composition, vitamin and mineral analysis were carried out...
ABSTRACT
Production and evaluation of quality of cocoyam-wheat chin-chin was checked. Cocoyam (Xanthosoma sagittfolium) flour blended with wheat flour in the ratios 50:50, 60:40, 70:30, 80:20...
ABSTRACT
This study was conducted to evaluate the quality characteristics of wheat-cocoyam cookies enriched with edible mushroom. Cookies were subjected to proximate, functional, minerals,...
ABSTRACT
A study was conducted on fluted pumpkin (Telfairia occidental/s hooker fil,.l seed to investigate its dehulling and the relationship between the pretreatments prior to dehulling of...
ABSTRACT
Composite biscuit was made with whole wheat flour substituted with cashew apple powder. Cashew apple were sliced, dried at 65°C and milled to produce cashew apple powder (CAP) and used at...
ABSTRACT
This study was aimed at evaluating fibre-rich biscuits produced from composite flours of soybean, tigernut and coconut residue flour blends with wheat. The proximate, physical,...
ABSTRACT
The quality characteristics of chin chin made from wheat, cassava and groundnut CC 121 (50:30:20), CC 122 (30:40:30), GC 123 (20:50:30), blend of cassava and groundnut GC 124 (70:30)...
ABSTRACT
Six flour blends of different proportions were prepared from malted maize, unmalted maize and wheat (Triticum aestivum) as samples 101(20% malted maize flour and 80% wheat flour), 102(10%...
ABSTRACT
Maize grains were sorted, washed, soaked in tap water at room temperature for 1 hour. The soaked grains were spread on sterilized muslin cloth and allowed to germinate. The germinating...
ABSTRACT
Yarns are species of L)ioscoiea and belong to Dioscoreaceci family. Yarn belongs to setni-perishable class of food due to its relatively high moisture content. Yam is one of the most...
ABSTRACT
Lactic acid bacteria (LABs) Lactobacillus plantarum and Lactobacillus fermentuin were isolated from ogi and used as starter culture to ferment maize grains and produce ogi. The test...
ABSTRACT
The nutritional and flavor compound analysis of the seeds and leaves of Piper guineense were investigated. Proximate analyses showed the spice to contain (on dry weight basis)...
ABSTRACT
Bread were produced from blends of wheat (Triticum aestivum), cooking banana (Musa cardaba) and Soy bean (Glycine mar). The wheat, cooking banana and soy bean were processed into flours...
ABSTRACT
This research work evaluated the effect of different processing methods used to produce cooking banana flour through evaluating of the proximate composition, gelatinization temperature of...
ABSTRACT
Cheese was produced from soybean milk, tiger nut milk and coconut milk. The main objective of this study is to evaluate the nutritional quality of substitute milk product. The cheese...
ABSTRACT
Flour was produced from whole wheat, cooking banana pumpkin pulp and pigeon pea. Breakfast foods were produced from the composite flour. The proximate composition of the composite flours...
ABSTRACT
The study investigated the Perception and Attitude of Foreign customers toward Nigerian Cuisines. The research design used was a survey research design, and it involved the use of...
ABSTRACT
The effects of heat processing on the proximate composition and energy value of the seed kernel flours of African walnut (AW) used as traditional snacks in most parts of Nigeria were...
ABSTRACT
The study was conducted to produce sausage rolls from whole wheat, sweet potato, and bambara groundnut flour blends. Proximate compositions of the sausage rolls and functional properties...
ABSTRACT
Studies on the proximate analysis, functional properties and microbial analysis of the seven samples were carried out together with the control. Samples A,B and C have the highest quantity...