ABSTRACT
Pawpaw ice cream was produced using papain extracted from unripe pawpaw to inhibit the ice crystal formation. Vanilla ice cream was used as control. The proximate composition, the...
ABSTRACT
Adopting the steps of the "first principle" in micro analysis, microbiological evaluations were carried out on the ready to eat meat samples. Micro organisms seen were identified and...
ABSTRACT
Bottled and sachet water samples were purchased from nine (9) different communities in Isuochi town of Abia State. Physico-chemical and microbiological analysis were carried out on them...
ABSTARCT
The possibility of using African breadfruit milk from African breadfruit (Treculia Africana) and Coconut milk from Coconut (Cocos Nucifera) in the production of yoghurt was evaluated. The...
ABSTRACT
Flour produced from wheat, Bambara groundnut, African yam bean, pigeon pea and corn were used to produce a baked product (biscuit). The ingredients used include; butter, egg, baking...
ABSTRACT
The quest for healthy diets has provided great opportunity for product innovation. Yoghurt samples were produced from Almond nut milk, Cow milk and their blend. From the sensory analysis,...
ABSTRACT
Candies were produced using the two milk samples and analyzed for microbial, proximate, shelf life, sensory and mineral content. The ingredients used were; coconut, tiger nut...
ABSTRACT
Fried fish samples were collected from five major patronized canteens in Michael Okpara University of Agriculture Umudike, Abia State and they were subjected to microbiological and...
ABSTRACT
Kunun zaki enriched with tiger nut milk extract was produced with sorghum in the traditional method of the Hausa tribe in Nigeria and blended with 10%, 20%, and 30% tiger nut milk....
ABSTRACT
The formulation of the blends of soybeans (Glycine max) and water yam (Dioscorea alata) flours for biscuits preparation was studied. Soybean seeds and water yam tuber were processed into...
ABSTRACT
The production and quality assessment of beverage produced from soybean, tiger nut, carrot and banana blends was studied. The beverages were analysed for proximate, chemical composition,...
ABSTRACT
Flour blends were produced from Whole wheat, Cucurbita seed, Cucurbita pulp and Coconut grits at different proportions. The composite flours were used to bake fibre biscuits. The biscuit...
ABSTRACT
Production and evaluation of fruit juice from the blend of Malay-rose apple (Syzygium malassence) and pineapple juice Ananas cosmosus) was carried out using single strength pineapple juice...
ABSTRACT
Groundnut pastes were purchased from Umuahia main market, Ndoro market, and Nkwoegwu market. Another sample was produced in the laboratory and used as control.The samples were labeled,...
ABSTRACT
The production and evaluation of instant products from the composite flour of soybean (Glycine max) cocoyam (Xanthosoma sagittifoilum) and (Sorghum bicolor) was undertaken in this research...
ABSTRACT
Wheat (Triticum aeslivum) and African breadfruit (Treculia africana) flour were mixed in different proportion of 100:0, 80:20, 70:30 and 50:50 respectively in the production of cake,...
ABSTRACT
The study investigates the possibility of using okra gum as stabilizer in ice cream production. The two varieties of okra plant, Abelmoschus caillei and Ahelmoschus escuientus were...
ABSTRACT
This study was conducted to evaluate the quality of biscuit made from flour blends of Wheat, Sweet potato and Moringa olefera leaf powder. Sweet potato and wheat were processed into flour...
ABSTRACT
This study was conducted to evaluate the quality of biscuit made from flour blends of Wheat, Sweet potato and Moringa olefera leaf powder. Sweet potato and wheat were processed...
ABSTRACT
Biscuit was made from wheat-plantain-water yam flour blends. The whole wheat was sorted, washed, oven dried, milled and sieved to get flour, while the water yam and unripe plantain were...
ABSTRACT
The microbial, proximate, sensory characteristics and storage stability of egusi (Colocynthis citrullus L) cakes made with and without oil extraction was assessed. The samples...
ABSTRACT
The development of complementary food from flour blends of fermented maize, defatted soybean and fluted pumpkin seed flour was done and its proximate functional vitamin mineral and sensory...
ABSTRACT
With an intense desire to improve the drinking quality of cucumber juice. Cucumber juice treated with pineapple juice as sweetener and flavoring was produced and evaluated. Cucumber juice...
ABSTRACT
Flour blends of different portions were prepared from deep orange fleshed sweet potatoes (CIP 440293), light orange fleshed sweet potatoes (05/022) and wheat (Triticum aestivum,). The...
ABSTRACT
Flour blends of different portions were prepared from deep orange fleshed sweet potatoes (CIP 440293), light orange fleshed sweet potatoes (05/022) and wheat (Triticum aestivum,). The...