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Ugba was fermented following a laid dbwn procedure. Fermentation was for 3 and 5 days. The samples were grinded and oil extracted with screw press (mechanical extraction). The...
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Physicochemical studies were conducted on deep fried chin-chin made from wheat cassava composite flour blends. Cassava flour was used to substitute what flour at different portions...
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This work evaluated the nutritional changes in deteriorating tomatoes' stored at room temperature for fifteen days. During this period, the tomatoes deteriorated gradually. The vitamin A...
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Fresh Noni juice and Pineapple juice were extracted, processed and blended at different proportions to formulate new products of Noni juice-Pineapple Juice (NPJ). The samples were...
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This project was aimed at investigating the potential of some moisaic disease resistance cassava genotypes for ethanol production. The two cassava mosaic diseases (CMD) resistance...
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The feasibility of partially replacing wheat flour with cooking banana flour (Musa Cardaba, Bluggoe and KM5) at different stages of maturity in bread making were investigated. The flour...
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Cake is a baked product or batter made from flour, sugar, eggs, shortening and leavening, mixed together in such a way to produce a fluffy fine grained product...
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This work elucidate the proximate composition and anti-nutritional factors of fluted pumpkin pulp. This is with a view at looking out its possibility to the usefulness of the pulp as a...
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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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Production and evaluation of Watermelon juice (Citrullus lanatus) using different varieties (Dansuke, Orangeglo and Cream of Saskatchewan) was investigated, using single strength Orange...
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The glycemic index of the cocoyam cultivars were determined using 100% Glucose D as the control and human subjects for 2 hours feeding trials. The glycemic index ranging from 95.3 to 142.0...
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Soybean powder (CP, OR, NM, UM, and Cl) from different processors in Umuahia Abia State were purchased in Umuahia main markets and major centre's were soybean is sold in Umuahia. Analyses...
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This study was conducted to produce and evaluate the quality of cake made from flour blends of wheat unripe plantain and ripped plantain. Unripe and ripped plantain were processed into...
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This study was carried to determine the occurrence of Aspergillus flavus and Aspergillus parasiticus in meat pie, fish roll and peanut butter obtained from Umudike, Umuahia and Ahiaeke. A...
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The nutritional composition of the seeds and leaves of uziza (Piper guineense) were investigated. The proximate analysis showed moisture content of 11.55% in uziza leaf and 9.12% in uziza...
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D-optimal mixture design fitted into second order response surface methodology (RSM) model was adopted for the optimization of cocoa based ready to use therapeutic food. The ready to use...
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In this research investigation, the use of whole African breadfruit flour and wheat flour at various levels of substitution (Wheat: Bread fruit; 100:0, 70:30, 60: 40, 50:50) in bread...
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Juices were produced from a vegetable (Carrot) and a fruit (Malay rose apple) separately as well as their blends in different proportions. Physicochemical, vitamin, microbial and sensory...
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Quality characteristics of bread produce from composite flour of wheat (Tritictim aestivurn) and whole or defatted fluted pumpkin (Telfairia Occidentalis) seed were investigated. Bread...
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Composite flour from wheat, aerial yam and plantain were used to produce biscuits which were subjected to sensory evaluation by semi -trained panelist, consisting of both staffs and...
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The aim of this work was to produce and evaluate jam using African bush mango (Irvingia gabonensis) and pineapple (Ananas comosus) in different substitutes (100% bush mango, 70:30, 60:40,...
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This study was conducted with the objectives of producing and evaluating the quality of instant rice using three (3) local rice varieties Akujie, Igbo, and Mass) with three processing...
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Some flour blends were prepared from two verities of cassava {TMS 419 and NR8082} soybean flour at different proportions and extruded into noodles with a locally fabricated and manually...
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Three processing methods (fermentation, malting and toasting) were used in processing maize and mungbean seeds into flours. Composites of maize: mungbean (ma: mu) flours were produced...