1st SEMESTER EXAMINATION, 2019/2020 ACADEMIC SESSION.
SECOND SEMESTER
2020/2021 ACADEMIC SESSION
SECOND SEMESTER EXAMINATION, 2016/2017 SESSION
COURSE TITLE: FST 225: Introduction to Food Science & Technology
ABSTRACT
The study to evaluate the suitability of cocoyam (Colocasia esculenta) flour composites in cookies production was conducted. The functional and pasting characteristics of the...
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This study was carried out to evaluate brands of flour, semolina andtable salts for their quality and micronutrient contents. Assuming a 30,000IU level of fortification for vitamin A in...
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Effects of Twin screw extrusion of the flour blends of Broad beans (Vicia faba) and Ighu were studied. Ighu ( pregelatinized shredded Cassava) and Broad beans were size reduced into...
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Cake was produced from blends of Cocoyam flour (Xanthosoma sagittifolium) and African yam? bean flour (Stenophylis stenocarpa) with the following ratios of Cocoyam flour : African yam,...
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The effect of fermentation time on hydrogen cyanide contents of three varieties (TMS91934, TMS30572 and NR87184) of bitter cassava was studied in grated and fermented cassava for a period...
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Yoghurts were produced using milk from goat and cow milk and were compared on the basis of their nutritional quality characteristics and acceptability. Results obtained show that...
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African breadfruit seed was subjected to roasting and parboiling to study the effect of roasting and parboiling on the mineral and starch profiles. Proximate composition showed a...
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Using a completely randomized block design, the progression of effects of packaging materials on the microbiological and sensory characteristics of moin-moinproduced from blends of...
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A study was carried out to develop good quality juice from Orange and Watermelon was spicily treated with 10% ginger extract of each proportion. The control samples was prepared...
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In this study, malted and unmalted com flours were used as composite of wheat flour in the production of cookies in different percentages. The cookies were subjected to determination...
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Fluted pumpkin (Telfairia occidentalis Hook, F., Family Cucurbitaceae) seed is widely cultivated in the west and central Africa. It is called "ugu" by the' Igbos, iroko by the Yorubas and...
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In this study, the effect of fermentation time on hydrogen cyanide (HCN), mineral and vitamin content of bitter cassava variety C NR8082) before and after toasting were examined...
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The project was carried out to investigate the effect of selected coagulants on the production of wara" (a West African soft cheese). Lime juice and extract from Carica papaya leaves were...
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Complementary food was produced using blends of sprouted and unsprouted maize (Zea mays L), sorghum (Sorghum bicolor) and pigeon pea ( Cajanus cajan). The blends were shared into different...
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Suya products made from beef and chicken were evaluated based on the effects of various packaging materials on the quality and nutritional attribute of the products. Proximate...
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Garri is described as a granulated and dehydrated cassava product (Jekayinfa and Olajide, 2007). It is a staple food derived from cassava tubers through processing method that include...
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Lectins are carbohydrate binding proteins present in most plants. They are toxic, inflammatory, and resistant to cooking and digestive enzymes and present in many of our foods. In this...
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This study was carried out to evaluate the glycemic index of two potato species which are white flesh sweet potato(/pomoea batatas) and irish potato (solanumtuberesum), using human...
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Watermelon (Citrullus lanatus) was subjected to 3days fermentation and the flour produced thereafter. The microbial, proximate composition, organoleptic acceptability and physical...
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The proximate composition, functional properties and anti-nutritional content of cocoyam (Xanthosoma maffa (Scoth) flour processed by different methods (boiling, blanching, roasting,...
ABSTRACT Imitation yoghurt was produced from soybean milk extract and was evaluated for their vegetative composition and acceptability with cow milk yoghurt. Assessment was based on the proximate...