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The effect of germination on the quality of akara was investigated using two varieties of cowpea locally called Potiskum beans and Sokoto beans. Each variety was divided into two...
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This work was aimed at ripening milk with lactic organisms, producing butter from the ripened cream and rating the acceptability of the acquired product with a market...
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Pigeonpea seed (Cajanus cajan)were carefully selected, cleaned and divided into two lots for flour production. One portion was germinated following soaking in water for 36 hours...
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The effect of levels of boiling and variety of' cassava on the cyanogenic glycoside and starch content of cassava for ighu production were investigated. Three cassava varieties. ...
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Flour samples were prepared from unsprouted 'nd sprouted legume seeds of African Yarn Bean (AYB) (Spheriostylis slenocarpa), Bambara groundnut (BG) (Voandzeia subterrena) and...
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Weaning diets were formulated using bambara groundnut and sorghum (30:70 ratio) given different processing treatments. The diets were-malted bambara groundnut + unmalted sorghum (...
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The chemical composition of miracle fruit (synsepalum dulcificum) was investigated. The fruit consists of protein (3.05%), fat (1.08%), crude fibre (0.42%), ash (4.94%), and...
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Three fruits: Orange, pawpaw and tomatoes were obtained, cleaned, washed, cored and crushed into pulp. The various fruit pulps were then treated with alum at different ...
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Shelf life of cashew apple juice preserved with Na-bezoate and Na-Metabisuiphite and stored under ambient temperature (26 + 2°C) were studied. The drinks were monitored at 0, 1, 2...
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The proximate composition, functional properties, and sensory attributes of soybean flours produced by different methods (germination, steaming, soaking) were investigated. ...
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Flours prepared from a cowpea (vigna unguiculata) variety IT82D — 716 white using different processing methods (germination, heat treatment, fermentation and the untreated flour)...
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Snail meat and oil bean were naturally fermented or unfermented, dried, ground into flour and subjected to analysis to determine the functional properties. The fresh undried...
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The chemical composition and antimicrobial potentials of Buc/thol::a coriacease were investigated. The chemical composition showed absence of antinutritional factors such as...
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The proximate composition, functional properties and sensory quality of aerial yam tuber flour were evaluated. The flour,was substituted for wheat at various levels in cake...
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Starches were extracted from maize, millet and cassava and modified using 1% Hydrochloric acid, Glucoamvlase (an enzyme) and a combination of both. Some functional properties such...
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Mature wholesome species of cocoyam, potato and sweet potato tubers were kept in the open at room temperature until sprouting was observed and monitored for two weeks. Flours were...
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Botanically, tomatoes is a fruit, although its inclusion in tile main course of meals makes it seem like a vegetable and U.S. supreme court in 1893 classified it as a...
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The potential of rice as a complementary food was investigated. Four blends of the cereal — legume components (70:30) were formulated: toasted rice — groundnut, toasted rice —...
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Enwere (1998) reported that the product could also be prepared by peeling, washing, shredding and sun- drying. When prepared for human consumption, the shreds are cooked, washed,...
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The effectiveness of different chemical preservatives and packaging materials in extending the shelf life of corn flour was evaluated in this study The chemical preservatives were...
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This study inyestigated the quality of roasted, boiled and raw African breadfruit (Treculia
african) seed flour. The proximate composition, vitamin and mineral analysis were carried out
using...
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The study investigated physical, fimctional, proximate, mineral, vitamin, phytochemical,
total dietary fibre and sensory qualities of finger millet-soybean-carrot flour blend
biscuits using...
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The approach to the production of single-cell protein (SCP) from \\aste(orange, plantain,
cassava. sovabean) and synthetic medium by saLc/1LIIo/1liee. CC/&fl/SIUL was studied under...
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Soybean (G/ycin mar,) was blended with maize (Zea mays,) and groundnut (Arachis
hypogea) at soybean/maize/groundnut ratios of 10:70:20, 20:70:10 and 20:60:20.
Microbiological qualities,...
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Cabbage (Brassica oleracea L. var. sabauda) juice was extracted and dispensed
into six fermentation vessels and salted with constant weight of 2.0% (w/v) NaCi.
Varying initial lactic acid...