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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:...
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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...
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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)...
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Flour blends prepared from Livingstone potato (Plenthrantus esculenta), Soybean (Glycine max) and Wheat (Triticum estivum) at different proportions were used in the production of...
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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...
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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...
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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)...
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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...
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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)...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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Chemical analyses were carried out to determine the proximate composition, phytochemical and mineral constituents of Solanum esculenturn (eggplant) using standard methods. The fresh fruits...
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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...