ABSTRACT
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,...
ABSTRACT
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...
ABSTRACT
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
...
ABSTRACT
The plants were dried and their proxate
composition, dietary fibre, antinutrient and mineral contents were determined. (I
Sy1re.s'ic'r had the highest crude protein content of 39.69 ±...
ABSTRACT
Akara is a popular dish prepared from cowpea. Optimization of cowpea (Vigna
unguiculata) flour is to produce ready-to-use cowpea flour for production of
akara. The experimental design was...
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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...
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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%...
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Equilibrium moisture content (EMC) of cocoyam varieties: Colocasia
esculenta; Xanthosoma sagiUifoiium, Cylosperma chamissonis, cocoyam
varieties were determined at 30°C by equilibrating dried...
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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....
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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...