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This research work was undertaken to evaluate the nutrient composition of Telfaira occidentalis achieved with various types of soil fertilizers. Randomized Complete Block Design (RCBD) was...
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Flour blends prepared from two varieties of cocoyam (red cocoyam (Xanthosoma sagittfolium schoti) and white cocoyam (Xanlhosoma sagitlijoiium (L.) Schott)), African breadfruit (Treculia...
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Lafun and starch derived from twenty eight CMD cassava varieties were evaluated for pasting, some functional and sensory properties. Result showed that: starch had higher peak viscosity...
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The study evaluated the nutrient and sensory properties of flour blends made from millet, potatoes, roasted groundnut and crayfish. Millet, potato, crayfish and groundnut used in the...
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To model Ohmic heating in a static medium 500m1 of the wine samples were treated with Og, 0.2g, 0.3g, O.4g and O.5g NaCI and kept for 20 minutes. The treated samples were Ohmic heated at...
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Dried Ocimum gratissimum leaves (5%) were incorporated into diets formulated with plantain (raw/sundried and boiled/ovendried) and soybean. The diets were fed to alloxan-induced diabetic...
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Effects of different processing methods (Mechanical extraction and cooking) on the vitamins A, E and C content of fruits and vegetables were investigated in this work. The fruit juices...
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Egusi (melon) flour sample was defatted using two different methods; (Manual defatted and solvent methods) usu (pleurotus tuber -regium) and wheat flours were blended together with the...
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Saccharomyces cerevisiae, Saccharomyces frigilis and Pichia spp were chosen among the several yeasts isolated from palm wine (Rap hia hookeri) and was compared to commercial bakers yeast...
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The proximate composition of unripe and ripe bluggoe cooking banana flour was carried out to know their nutritive content. The results showed that there were slight increases in moisture...
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Cakes were baked from wheat flour using different preservatives: ginger, ascorbic acid, alcohol and calcium propionate at concentration of 1 g, 2 g, 3 g to 100 g of flour. A combination of...
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Melon seed cake containing salt, pepper, Usu (Pleurotus tuber regium) were prepared and kept under ambient temperature. These were analyzed for microbial, • proximate analysis and sensory...
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Cassava flour samples were produced using 2 Cassava Mosaic Disease (CMD) resistant varieties (TMS 80572 and NR8082). The cassava tubers were peeled, washed, grated and dewatered. The...
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In this research work, fermented melon product "Ogiri" was produced within a 4-day natural fermentation period. This process involved dehulling of seeds, sorting, moist-heat treatment,...
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Legumes belong to the family leguminosae. Cowpea, soybean and pigeon pea are members of this family. They are both annual crops and considered staple food for many communities in different...
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Nutritional quality of FUFU flour from different cereal crops and their blends with cassava FUFU flour was evaluated. Proximate composition, functional properties as well as the sensory...
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The effect of storage period on the microbial and chemical changes of Raphia palm wine — Raphia hookeri was studied. Preliminary studies were carried out to determine the pH, titratable...
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Palm wine (Raphia hooker!) was treated with 0.2g, 0.3q, 0.4g, O.5g salt and kept on the shelf for 1pmin and 500m1 of palm wine treated without salt was subjected to Ohmic and conventional...
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The effect of soaking, cooking and sprouting on tannin, heamagglutinnins, trypsin inhibitor, hydrogen cyanide (HCN), oxalate and akaloids contents in flour of mungbean (Vigna radiate) were...
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Cashewnut flour samples were defatted using two different method viz manually defatting and soxhiet defatting and a sample serving as control (undefatted). The proximate composition,...
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Four meat sources were evaluated in this work; beef, chicken, fish and clam. Their performances in the production of different pastry products; pies, sausages, burgers and rolls were...
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Fresh kolanut (Cola nitida) was used to produce cola soft drink. Proximate analysis was carried out to determine moisture, crude fibre, ash, caffeine, carbohydrate and lipid content on...
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The seed coat of egusi was evaluated in this study. The seed coat of egusi was incinerated and the mineral composition of the ashes assayed using flame photometry for the determination of...
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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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This research project was carried out to formulate a complementary food using blends of unripe, firmly ripe plantain and African breadfruit. The blends were of different proportions...