ABSTRACT
An attempt was made to formulate low-cost, nutritive but bulk-reduced complementary food from maize and soyabeans using 3 traditional technologies, (Malting, Fermentation and Roasting). The...
ABSTRACT
Effect of Sacoglottis gabonensis and Aistonia boonei on the fermentation of Raphia palm sap by Saccharomyces cerevisiae was studied. Preliminary studies were carried out to determine the...
ABSTRACT
Ighu and African yam bean mixture .vere produced in the range of 0:100, 25:75, 50:50, 75:25 and 100:0 respectively. The productions of wafers were ranged in the same way. The proximate,...
ABSTRACT
Complementary food was developed by combining fermented maize and African yam bean. Central composite response surface design for k = 3 was used to study the effects of process variables...
ABSTRACT
Five different drinking water sources were analysed bacteriological. The sources are packaged water (paani), Male hostel tank, Female Hostel tank, stream and spring water. Multiple tubes...
ABSTRACT
The pulp of unripe plantain and cooking bananas (from blanched and unblanched cardaba and bluggoe varieties) were used to produce flours. The flours were then anaIyed for proximate...
ABSTRACT
The food spread prepared from avocado pear ( Persea american miller) and local pear (Dacryodes edulis) were analysed for proximate composition, microbial and mineral compositions. The...
ABSTRACT
Different preservation technique, were employed in the storage of sobo drink, kunu and soymilk. Sodium Benzoate, sodium sorbate and sodium metabi-suiphite at three different concentrations...
ABSTRACT
Kolanuts (Cola ,zi1ida were stored in seven different places viz, refrigerator (7 ± 3°C). earthenware pot a cylindrical transparent plastic container with a base and a cover. aluminium...
ABSTRACT
The source material includes white yam, plantain (Unriped) and breadfruit. The white yam was treated to different processing methods to get 4 flour samples. The first parboiled and peeled....
ABSTRACT
Snail (Archachatina Marginata) meats were processed into 3 different forms. Such that Ti was boiled and served as control. While T2 was boiled and fried. And 13 was boiled, coated with...
ABSTRACT
Cations play significant roles in biochemical pathways. In some natural substrates the required cationic co-factor exist in adequate intrinsic quantities. In others, agricultural and...
ABSTRACT
The compositional differences in Palm Oil from two varieties of Palm fruits (Nigrescensand Virescens) from Ikwuano L. G. A. of Abia State were studied with fresh fruits. Sivent extraction...
ABSTRACT
Fried cassava chips made from raw and unsteeped flours from different cassava varieties (NR 8082, NR 8083, NR 8212 and "Nwaibibi") were acceptable to consumers. Analysis revealed that...
ABSTRACT
The effect of alkaline steep treatment on the gelatinization temperature and beta - amylase activity of malt from white sorghum grain was investigated. Germination was carried out for 4...
ABSTRACT
The evaluation of six different processing methods for the production of a non- alcoholic beverage from yellow ginger (UGI) was studied. The processLs sampled include: peeled steam blanched...
ABSTRACT
This insecticidal potencies of Xylopia aethopica and capcumannum (freshly dried and 2 years old) was bought for the protection of stored cowpea seed (V unguiculata) and flour were...
ABSTRACT
The fungi associated with rot of Dacryodes edullCanarium schweinfurthiLfruits(Bush pear) were Aspergillus n,er, Candida spp, Pen/c/ilium chpysog Fusarium spp1 and Mucor spp. vere the...
ABSTRACT
Determination of the critical control points in the processing of' cassava tuberinto Ighu was carried out. The critical control points were determined according to the Codex...
ABSTRACT
Beef meat was treated with extracts or powders of four vegetables namely (Jiazi (Gongronema va//Jo/ia), llziza (I'iper g,Iinee11.s1s), (}nugbo (Vernonia anzygdalina) aiid .Nc/nianwu...
TABLE OF CONTENT
Title Page
Certification
Dedication
Acknowledgement
List of Tables
List of Figures
Abstract
Table of. Contents
CHAPTER ONE
1 .0 Introduction 1
1.1 Statement of the problem 2
1.2 Objective of...
ABSTRACT
The possibility of preparing yoghurt-like product with a characteristics good body was carried out using soybean. Soybeans were wet milled and sieved to obtain the soymfik. 5.0% WN,...
ABSTRACT
The production and evaluation of beef patties extended with groundnut, soybean and melon flours was studied. The various flours were added at lO?/o, 20% and 30% levels and evaluated...
ABSTRACT
The functional and sensoiy properties of wheat flour and flours from blanched cooking banana were studied. Blanching increased the water absorption capacity, oil absorption capacity,...