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This study based on the effect of blanching and fermentation time on the physicochemical and pasting properties of jackfruit(Artocarpus heterophyllus Lam) seed fufu flour Jack...
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Physiochemical and sensory properties of cookies produced from composite flour of 'acha', wheat and whole orange fleshed sweet potato was studied. Cookies was produced from different...
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Physico-chemical and sensory properties of acha' based bread was investigated. Bread sweetened with date fruit powder was produced from different blends (10:90, 20:80, 30:70, 40:60, 50:50...
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There 'is high demand of plant oil because of the unsaturation of its fatty acid. African breadfruit is also a seasonal crop which is underutilized when in excess. Again, the...
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Chemical and sensory properties of biscuit enriched with bambara nut using date nut as sugar substitute was assessed. Biscuit was produced from different flour blends (100:0, 0: I 00, 90:...
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This study is aimed at investigating the effect of different pre-treatments on the quality of smoked dried fish. The proximate composition, minerals, physicochemical properties and...
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In this study, the doughnut was produced from whole wheat flour (Triticum aestvium), three leaf yam (Dioscorea dumentorum) orange fresh sweet potatoes (Ipomoea batatas). The tuber crops...
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Quality of breakfast cereals from blends of mungbean, millet, orange-fleshed sweet potatoes and wheat was evaluated. Breakfast cereals was produced from different flour blends...
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This study was aimed at evaluating mung bean starch residue and their composite biscuit with wheat blends. The effect of alkali, cold and hot water treatment on green and brown varieties...
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Fruit yoghurt samples were produced from reconstituted full cream milk powder by fermentation using starter cultures of Lactobacil/us bulgaricus and Streptococcus thermophilus (1: I w/w)...
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The production and quality assessment of mayonnaise from blends of African pear (Dacrydoes edulis) pulp oil and soybean oil was studied. The oils were blended in the following ratio:...
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Production and evaluation of cake from wheat, Bambara groundnut, velvet tamarind flour was studied. The flour samples were subjected to functional properties while the cake samples were...
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In this study, readily available complementary foods that meets infant nutritional requirements was developed from fermented millet (72 h), unfermcnted millet (Pennisetum glaucum), African...
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Extruded strips were produced from different blends of orange-fleshed sweet potato (Jpomea batatas), mungbean flour (vigna radiata) and cassava (manihot esculenta) flours with...
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A blend of pineapple (90%) ginger (5%) and date nut (5%) juice was mixed respectively to develop a new fruit drink with health benefits. The juice blend without spice extract was used as...
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The study determined the nutrient composition of complementary food made from blends of germinated and ungerminated sorghum, mung beans and bonga fish. The specific objective which guided...
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Blends of wheat flour (wf) and African Yam Bean Water- Extractable Proteins (A YBWEP) were processed into bread in the following ratios; I 00:0 (sample A) 90: I Oa (sample B), 90:1...
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The aim of this study was to evaluate quality characteristics of biscuit produced fro:n compositeblends of wheat, maize and fermentcdpigcon pea flours. Pigeon pea seed was fermented in tap...
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The study objectively investigates the effect of cold storage time and temperature on the quality indices of cowpea. Raw materials were obtained from Ndioru and Ubani market, Abia State....
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Cassava (Manihot esculenta Crantz) varieties: TME 4779, TME 419, NR 8082, TMS 30572 and TMS 93604 gotten from Enugu state, were processed into flour. Comparative studies of their...
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This work evaluated the phytonutrient, antioxidants activity and nutritive qualities of some selected tomato paste products sold in Umuahia metropolis. The phytonutrients, chemical,...
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The mineral and microbial quality of ngu made from different sources were evaluated and sensory test was carried out on the abacha prepared from the different ngu. From the study ngu was...
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In this study, different bottled water brands in Michael Okpara University of Agriculture were compared and analysed. The standard water testing methods were used to access the...
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This was based on the production of concentrate from Cocoa Pod Exudate. The proximate, minerals, vitamins, chemical, microbial and sensory properties of the concentrate were...
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The effects of different storage conditions on the oxidative stability of African pear (Dacryodes edulis) pulp oil was evaluated. African pear pulp oil (36.01%) was obtained through...