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Most snacks are prepared from basically cereal flours which are nutritionally inadequate. Quality assessment of coated soybeans snacks using selected tropical flours; millet, maize, rice...
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Physicochemical and functional properties of yellow maize fortified with pawpaw seed and the sensory acceptability ofthe porridge was studied, ogi flour samples were prepared from yellow...
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The study evaluated effect of ginger rhizome addition on physicochemical and sensory properties of pineapple juice. Wholesome pineapple and ginger rhizome were procured from Ndioru...
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This study assesses the quality ofwhole meal pap from maize (Zea mays) enriched with soybean (Glycine max). Sprouted soy cotyledons from 12 h tap water steeped, 15 min boiled water,...
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This study investigated the quality attributes of cake produced from blends of wheat, acha and fluted pumpkin seed flour. Fluted pumpkin seeds, wheat and acha grains were procured and...
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This study examines the investigation of mechanical properties on the hybridization of natural fiber of aloe-vera and banana fiber with epoxy resin as matrix. Using a matting fiber...
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The effects of variety and packaging materials on the storage stability of African oil bean seed mesocarp oil was evaluated. The storage stability studies of oil extracted from African oil...
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In the present study, jam was produced from mango, soursop, pear and watermelon were assessed for proximate, physicochemical, vitamin, antioxidant and sensory properties. Proximate...
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This study aimed at evaluating anti-nutritional composition and amino acid profile of some selected African yam beans accessions. Flour was produced from these samples (African yam bean...
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This study investigated the nutrient composition of chin-chin and doughnut produced from wheat and African breadfruit flour blends. Wholesome wheat grains and African breadfruit seeds were...
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This study investigates the effect ofsteeping time on the quality parameters of cowpea flour for akara production. Akara a traditional West African snack made from cowpea batter relies...
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The study aimed at the effect of steaming and frying processes on the nutritional composition and cyanogenic glycoside (hydrogen cyanide - HCN) content ofjute leaves (Corchorus olitorius)....
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This study aimed to determine the effect ofthe microwave drying method on the nutrient qualities of cooking banana slices. Microwave drying offers a faster and more energyefficient...
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This study investigated the production of chin-chin from wheat and sweet potato Hour blends. Hour was produced from sweet potato and was formulated with wheat Hour in different proportions...
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Biscuits were produced using unripe plantain and tigemut flour blends at different levels; 90:10, 80:20, 70:30, 60:40, 50:50 and 100% wheat as the control sample. Six biscuit recipes...
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This study focused on the production and nutritional evaluation of ginger and cloves tea sweetened with honey. They were formulated in five distinct ratios of ginger and cloves (40%:60%,...
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The study evaluated the functional, pasting properties and antinutrient composition of flour blends from cocoyam, pearl, millet and black bean enriched with unripe plantain peel flour. The...
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This study aimed to investigate the physicochemical and sensory properties of cookie produced from wheat flour and water yam flour enriched with clove powder. The composite flour were...
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The study was carried out to evaluate the amino acid profile, proximate composition, antioxidant and sensory properties of yoghurt analogues produced from blends of soymilk and pigeon pea...
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This study evaluated tire quality of two different brands of bottled water produced in Uzuakoli, Bendc Local Government Area, Abia state. Two brands of water sample. ected aseptically from...
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Sixfufu dough samples were purchased from six different markets randomly chosen in the three senatorial zones of the state. They were subjected to surfactant analysis, total hydrocarbon...
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This work evaluated the quality offufu produced from different varieties of cassava. Five varieties of cassava obtained from National Root Crop Research Institution Umudike were used. Each...
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Bread is a type offood made from flour, water, and yeast. It is typically baked, and it can be either leavened or unleavened. This study investigated the effect of substitution of wheat...
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The study evaluated the physicochemical properties and microbial qualities of yoghurt analogue from blends of pigeon pea and soybean milk. Pigeon pea and soybean seeds were procured and...
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Phytochemical and blood sugar lowering properties of uziza {Piper gunieese) and utazi (Gongronema latilodium) leaves extracts using diabetic rats was studied. Ethanoic extraction was...