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This study was aimed...
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The microbiological, nutritional, and sensory qualities of laboratory processed and hawked zobo drinks in Michael Okpara University of Agriculture were evaluated. The samples were stored...
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Prevention of human illness caused by food borne pathogens a major goal of public health agencies, fond manufacturers aid food service facilities. The importance of food safety in many...
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The nutritional evaluation of five pawpaw morphotypes was carried out in this research work; the seeds, leaves and pulp were evaluated for their nutrient composition and papain activities....
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A study to investigate the production and evaluation of African breadfruit (Treculia africaba)- malted sorghum based beverages was untaken. The African breadfruit, malted sorghum, skimmed...
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Digestive biscuit were developed from flours of wheat, potatoes, sorghum and soybean. Proximate composition, functional properties, mineral and vitamins of the composite flours were...
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This research work was undertaken to asses the impact of methods of processing on the quality of oil from Pentaclethra macrophylla seeds. Pentaclethra macrophylla seeds were boiled for...
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Flours produced from lime treated Unsprouted and fermented sprouted cocoyam (Xanthosoma Sagittfolium) flour were evaluated for Proximate Composition, Some Mineral Composition, Functional...
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Tiger nut seeds were obtained, washed and processed into tiger nut milk using standard methods. Vitamin A and calcium were used to fortify the milk product. Proximate composition showed...
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Flour blends were prepared from white yam (Dioscorea rotundata), cooking banana (Musa cardaba), and soybean(Glycine max) at different proportion in the ratio of 50% yam: 50% soybean, 90%...
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Maize and sorghum grains were processed intc) ogi by traditional method after which the sample was split into six places of 1000g each. The maize ogi comprised of three samples. one was...
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The presence and concentration of thirteen polycyclic aromatic hydrocarbons (PAHs) including naphthalene, acenaphthylene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene,...
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Cassava varieties, NR 419, NR8O/82 and 05/05 from National Root Crops Research Institute, Umudike were fermented with Saccharornyces cerevisiae, Kluyveromyces spp and Pichia spp. The fufu...
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The project was about the production of yoghurt with a good characteristic using African breadfruit (Treculia africana) seeds in place of cow milk. Dehulled African breadfruit were wet...
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The quality assessment of fufu produced from different varieties of cassava was evaluated. The values of functional properties for the fufu flours include (0.52g/ml — 0.58g/ml), (14.72% -...
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Smoking and grilling when carried out with traditional methods involving direct contact with wood combustion fumes, is responsible for high contamination levels of polycyclic Aromatic...
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Flour blends were prepared from Cocoyam (Xanthosoma sagittifolium), Bambara nut ( Vigna substerranean), and Wheat (Triticum aestivum) at different proportions and used to produce biscuit....
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Fresh mixed fruit juices comprising of pineapple (Ananas comosus) and watermelon (Citrullus lanatus) were produced using 0.5%, 0.10% and 0.15% concentration of ginger liquid extract as a...
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Flours blends from cocoyam (Xanthosoma maffa) and African yam bean (Sphenostylis stenocarpa) at different proportions were used in the production of cookies. The cocoyam flour was...
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Complementary food was produced using flour blends of sorghum (Sorghum hi color) wheat (Trilicum aesrivum) and soybean (Glycine max). The different samples of the flour blends were toasted...
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Complementary food was produced using flour blends of sorghum (Sorghum hi color) wheat (Trilicum aesrivum) and soybean (Glycine max). The different samples of the flour blends were...
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Fruits are generally acceptable as good sources of nutrients and supplement for food in a world faced with problems of food security. They are known to be excellent sources of...
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In this study the functional properties of wheat, cocoyam and plantain flours; proximate composition and sensory characteristics of cookies produced from flour blends of composite...
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In this study the functional properties of wheat, cocoyam and plantain flours; proximate composition and sensory characteristics of cookies produced from flour blends of composite flours...
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Maize and mungbean seeds were subjected to fermentation treatments prior to dehulling and milling into flours. The maize and mungbean flours were used to formulate composite...