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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...
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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...
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The physiochemical properties (pH, conductivity, alkanlity, hydrogen carbonate, total dissolved solids, dissolved oxygen, total hardness) of twelve (12) samples of water from four...
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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...
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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...
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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,...
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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,...
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Flour blends of orange flesh sweet potatoes (Solarum tuberosum), pigeon pea (Cajanus cajan,) and cocoyam Xanthosoma sagittifoliurn) were used to formulate complementary food. The...
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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....
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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,...
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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...
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Flour blends were prepared from sprouted and unsprouted pigeon pea (Cajunus Cajan), sorghum (Sorghum bico/or) and wheat (Triticum aestirum) at different proportions to produce shortbread...
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Flour blends prepared from cocoyam (Xanthosoma sagittifolium (L) Schott) and wheat (Triticurn aestivium) at different proportions were extruded into noodles in a locally fabricated and...
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Parboiled and roasted Africana breadfruit seed flours were analyzed to determine their proximate composition, anti-nutritional composition, dietary fibre profile and the effects of roasting...
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An attempt was made to investigate the possibility of producing jam from selected fruit using honey as a substitute for sugar. The jams were subjected io sensory evaluation, proximate and...
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Anti nutritional factors in flours of five cultivars of African yarn bean and their performance iii the production of cookies were studied. I' he five ultivars of African yarn bean were...
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Ugba samples were sourced locally to evaluate the effects of drying on the proximate - composition, sensory properties and microbial quality. The 3amp1e5 were first fermented and...
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Flour blend with different proportions were prepared from melon seed (Colocynthis citrullus L.) and wheat (Triticum aestivum). The different samples of the flour blends were used to...