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Instant zobo was produced from H. sabdariffa calyces (roselle) which were spiced with ginger and cloves, packaged with porous paper packs and heat-sealed for easy usage. for easy...
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The palm saps were collected from Ohuhu, Nkpa and Umuoriehi all in Abia state and were cultured. Yeasts were isolated from them based on their cultural morphological characteristics,...
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Yam flour (elubo) is an important staple food in the tropics but its utilization is limited by low nutrient and consumer acceptability. This research work was carried out to elucidate the...
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Yoghurt produced from the milk of tiger-nut was evaluated for their nutritional quality. The yoghurt was analyzed for it's microbial, proximate and physiochemical contents. The pH and...
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Soyabean (Glycine max) and African breadfruit (Treculia africana) are excellent sources of protein. However as investigations into the brewing potential of sorghum continue, its...
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Production of juices from two cultivars of pineapple (Ananas comosus Menu) using two extraction methods (mechanical and manual) were investigated. S Chemical (Total titratable...
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Germinated and ungerminated Acha were (Digitaria exilis) processed into flour. Acha samples were germinated for 24 and 48hours. The rheological properties, proximate, functional, amy...
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This study aimed at optimizing the process variable conditions for dehulling of roasted African breadfruit seeds and its effects on product response parameters. The process variables...
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Different flours of acha soybean and coconut were blended in the ratios of 70:20: 10(acha. roasted soybean and coconut) sample I - 70:20: 10(acha. boiled soy bean and coconut) sample...
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Four wine samples were produced from two species of "ochicha" (Cola lepidota and Cola pachycarpa). The proximate composition of the fruit juice were determined for the two fruit species of...
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Mixed fruit leather which was obtained from mixture of fruit purees and other ingredients, cooked, dehydrated on a non- sticky surface, and rolled, and eaten as snack or desert was...
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The yoghurt like product with a characteristics good body was carried out using African bread fruit ( Treculia africaju,) secds and soybean (Glycine max) seed. Dehulled African bread fruit...
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Lafun and starch derived from twenty eight CMD cassava varieties were evaluated for pasting, some functional and sensory properties. Result showed that: starch had higher peak...
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Lafun and starch derived from twenty eight CMD cassava varieties were evaluated for pasting, some functional and sensory properties. Result showed that: starch had higher peak viscosity...
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The use of mixtures of sweet potato (Ipomoea batatas) and Bambara groundnut (Voandzeia subterranea (L) Thours) flours as fillers in sausage —like products were investigated. Sensory...
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The use of wheat and fluted pumpkin seed flour blends in the production of functional doughnuts was studied. The flour blends of whole wheat and fluted pumpkin seed were composite at...
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The effect of packaging materials on the fermentation of fluted pumpkin (TelfaIria occidentalis Hook) seeds was investigated .Fluted pumpkin seeds were wrapped with sterilized banana leaf,...
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The effect of bread improvers on bread made from blends of cassava/wheat flour were studied. Improvers (ascorbic acid, alpha amylolytic enzyme complex and potassium persulphate) at varied...
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Soyabean (Glycine max) and African breadfruit (Treculia africana) are excellent sources of protein. However as investigations into the brewing potential of sorghum continue, its...
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Five yogurt samples produced from different blends of dairy milk (DM) and coconut milk (CM), were A (75% DM and 25% CM), B (50% DM and 50% CM), C (25% DM and 75% CM), D (100% DM, 0%...
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The potentials of Pigeon pea (Cajanus cajan) flour in the production of akara (fried cake), one of the most popular local dishes in Nigeria was compared to cowpea flour in order to reduce...
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Cakes were baked from wheat flour using different preservatives: ginger, ascorbic acid, alcohol and calcium propionate at concentration of 1 g, 2 g, 3 g to 100 g of flour. A...
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The biopreservative effect of lactic acid bacteria on certain quality attributes of ugba (fermented African oil bean seeds) were studied. The pure culture of lactic acid bacteria...
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Fresh catfish and mackerel fish were treated with three different concentration (20% 40%. and 60%) of extract. They were then smoked in a local fabricated smoking kiln. Ihe proximate...