ABSTRACT
The insecticidal properties of garlic (0.5g. lOg, 1.5g, 2.0g) ginger (0.5g, lOg,
L5g 2.og,) orange pepper (0.5g, lOg, 1.5g. 2.og) and red pepper (0.5g, lOg, l.5g, 2.og)
on the groundnut...
ABSTRACT
Flours were obtained from three varieties of yam by peeling, slicing, washing.
blanching, drying, milling and sieving. The flours obtained were blended with wheat
flour at 25, 50 and 75%...
ABSTRACT
Equilibrium moisture content (EMC) of cocoyam varieties: Colocasia
esculenta; Xanthosoma sagiUifoiium, Cylosperma chamissonis, cocoyam
varieties were determined at 30°C by equilibrating dried...
ABSTRACT
Fresh soymilk containing 5% added sugar and 1 .Og/t gelatin was incubated with L.
acdophilis (sample A), equal amounts (1:1) of L acidophilus and S. thermophilus (sample
B) and S....
ABSTRACT
Starches were produced from sorghum and maize grains. The starches were
tested for purity. They were modified using the following reagents and enzymes
glucoamylase, c - amylase, ,8— amylase,...
ABSTRACT.
Functional and sensory properties of blends of ighu and groundnut;
ighu and cashew nut flours were investigated, mixtures of 25-100%
groundnut and cashew nut flours were...
ABSTRACT
The effect of different food processing methods on the phytochemical contents of some selected
food items; Tomato (Solanum lycopersicum), Carrot (Daucus carota), Sweet Potato...
ABSTRACT
Flours and starches were obtained from forty-four Cassava Mosaic Disease (CMD) resistant varieties recently developed by the International institute of Tropical Agriculture ...
ABSTRACT
The use of mixtures of sweet potato (/pomoea batatas) and Bambara groundnut (Voaiiclzeia sublerm,iea (L) Thours) flours as fillers in sausage —like products were investigated. Sensory...
ABSTRACT
Yam is a staple carbohydrate food for a large section of the population in the tropics. The chemical composition of the tuber varies with species and cultiver with water accounting for...
ABSTRACT
A rice-soy based weaning food was produced as a unit of cereal-legume mixtures with the addition of soybean overcoming the lysine deficiency of rice and the protein content of the formula...
ABSTRACT
One hundred and twenty five (125) different soyabean flour samples were prepared using different processing treatments viz; steaming, roasting, sprouting, boiling and their combinations...
ABSTRACT
Snail meat were dusted using the following methods breading, Batter — breading, Flour predust - batter -- flour before deep fat frying. The effect of dusting preparations were evaluated on...
ABSTRACT
Four flavouring leaves: Utazi (Gongronema vatitolia), Uziza (piper uiiieeiisis), Onugbo (vemonia amydalina and Nchuanwu (ocimum gratissimum) were sliced and spread cover the top and bottom...
ABSTRACT
Cookie bars were produced from mixtures of cassava and groundnut flours with corn starch as binder. Box — Behnken response surface design for K = 3 was used to study the effects of the...
ABSTRACT
Flour, Sugar and Groundnut oil were fortified with a natural source of Vitamin A (Palm oil) and an artificial source of Vitamin A (capsules) at different concentration levels of 0, 250,...
ABSTRACT
The effect of modified starches on the baking properties of composite (wheat- maize, wheat-millet) flours was investigated. Starches were produced from sorghum, maize, and cassava. The...
ABSTRACT
Corn flour samples were treated with sodium benzoate (0.1% and 0.05%), sodium metabisulphite (250ppm and 125ppm), ascorbic acid (75ppm and 35ppm) and sodium chloride (10% and 5%) and the...
ABSTRACT
This work compared the drying efficacy and product quality of fruits (Banana, pawpaw, pineapple) and vegetables (Okra, tomatoes, pepper) dried using the cabinet dryer and sun. Drying times...
ABSTRACT
Egusi (Colocynthis citrullus L.) cheese was produced and evaluated. Cheddar cheese was used to substitute the egusi cheese at 25% and 50% levels. The products were chemically and...
ABSTRACT
Different preservation treatments were employed to observe the storage effect on orange, paw-paw and pineape juices. Sodium Benzoate, Sodium metabisuiphite and vegetable preservatives...
ABSTRACT
Ighu samples were collected from three locations (Isochi and Lokpa, Ahia State; Ugwuoba in (Enugu State). The physical, and sensory characteristics, water uptake, starch and cyanide...
ABSTRACT
Four-yam species namely D. alata, D. rotundata, D. dumentorum and D. cayenesis were stored for 64 days and allowed to sprout for 14 days. The unsprouted and sprouted tubers were dried and...
ABSTRACT
The possibility of producing yoghurt from different combinations of lactic acid bacteria was explored in this research. The starter cultures were isolated from fermenting cabbage and milk....
ABSTRACT
Fermentation of cassava (Manihot esculenta Crantz) mash with some microbial cultures WSS carried out to determine tne effects of two fungal cultures on the protein and HON contents after...