Michael Okpara University of Agriculture Repository
Quality Characteristics Of Cake Produced From Composite Flour Of Bambara Groundnut And Wheat
ABSTRACT Quality characteristics of cake produced from composite flour of bambara groundnut and wheat was evaluated. Cake
Proximate, Nutrient, Antinutrient And Sensory Properties Of Sprouted Tigernut And Soy-Milk Blends
ABSTRACT Sprouted tiger nut and soybean seeds were processed and blended at different proportions to formulate 3 new prod
Production And Quality Evaluation Of Seasoning Cubes Made From Local Spices; Uziza (Piper Guineense), Uda (Xylopia Aethiopica), Ehuru (Monodora Myristica And Ginger (Zingiber Officincale)
ABSTRACT This study was on the development of seasoning cubes made from local spices; uziza ( Piper guineense
Effects Of Blanching And Fermentation Time On The Physicochemical And Pasting Properties Of Flour From Jackfruit Seeds
ABSTRACT This study based on the effect of blanching and fermentation time on the physicochemical and pasting prope
Production And Quality Evaluation Of Maize-Millet Based Complementary Food Fortified With Fluted Pumpkin Seeds
ABSTRACT The study evaluated the quality properties of added fluted pumpkin seeds to malted Millet and yellow maize flour
Treatment Of Used Vegetable Oil Using Locally Produced Absorbents (Carbonized, Uncarbonized Eggshell, Kaolin Clay, Ultisol Clay)
ABSTRACT Treatment of used vegetable oil (kings oil used for frying fish, chin-chin and power oil used for frying fish, c
Effect Of Different Pre-Treatments On The Quality Of Smoked Dried Fish
ABSTRACT This study is aimed at investigating the effect of different pre-treatments on the quality of smoked dried fish.
Chemical Composition And The Effect Of Extraction Solvents On The Antioxidant Contents Of Vitex Doniana (Uchakuru) Leaves
ABSTRACT The chemical composition and the effect of different extraction solvents (water, acetone, ethanol and water-acet
Evaluation Of Nutrients, Anti-Nutrients And Sensory Properties Of Complementary Gruel Produced From Blends Of Sorghum, African Breadfruit And Plantain Flours
ABSTRACT The study assessed the nutrient composition of formulated complementary gruel based on sorghum, African breadfru
Production And Evaluation Of Doughnut Made From Composite Floor Blends Of Wheat (Triticum Aestivum), Three Leaved Yam ( Dioscorea Dumentorum) And Orange Fleshed Sweet Potato (Ipomoea Batatas).
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Production And Quality Evaluation Of Breakfast Cereals Blend From Mungbean, Millet, Orange-Fleshed Sweet Potatoes And Wheat
ABSTRACT Quality of breakfast cereals from blends of mungbean, millet, orange-fleshed sweet potatoes and wheat was evalua
Evaluation Of Tigernut, Date Fruit And Ginger Milk Blends
ABSTRACT There is increase in imitation milk but rarely used to promote micronutrient intakes in Nigeria. Diversifying th
The Flavouring Of Extra Virgin Olive And Soybean Oils With Rosemary And Oregano And The Impact On The Physio-Chemical Qualities
ABSTRACT The objective of the study is to produce oregano flavoured extra virgin olive oil, soybean oil and rosemary flav
Nutritional Evaluation Of Complementary Foods Made From Blends Of Germinated And Ungerminated Sorghum, Mung Beans And Bonga Fish.
ABSTRACT The study determined the nutrient composition of complementary food made from blends of germinated and ungermina
Assessment Of Soymilk Produced From Sprouted And Unsprouted Soybeans Using Different Plant Ash For Alkaline Blanching
ABSTRACT The effect of using different plant ash for alkaline blanching on sprouted and unsprouted soymilk (Glycine max)
Production And Evaluation Of Cake From Wheat, Bambara Groundnut (Vigna Subterranean) And Velvet Tamarind (Dalium Guineense) Flour Blend
ABSTRACT Production and evaluation of cake from wheat, Bambara groundnut, velvet tamarind flour was studied. The flour sa
Production And Evaluation Of African Breadfruit Based Toasted Snack - Mix
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Nutrient Composition And Nutritional Quality Of Complementary Foods Formulated With Fermented And Unfermented Millet (Pennisetum Glaucum), Afican Breadfruit (Treculia Africana) And Bonga Fish (Ethmalosa Fimbriata) Blends.
ABSTRACT In this study, readily available complementary foods that meets infant nutritional requirements was developed fr
Quality Evaluation Of Extruded Strips From Orange Flesh Sweet Potato, Mungbean And Cassava Flour
ABSTRACT Extruded strips were produced from different blends of orange-fleshed sweet potato ( Ipomea batatas ), mu
Quality Assessment Of Yoghurt Produced With Inclusions Of Carrot And Pineapple
ABSTRACT Fruit yoghurt samples were produced from reconstituted full cream milk powder by fermentation using starter cult
Nutrient Evaluation Of Ogiri Seasoning Produced From Blends Of Fermented Soybean And Castor Oil Seed
ABSTRACT Nutrient evaluation of ogiri seasoning produced from blends of fermented soybean and castor oil seed were determ
Effects Of Mango Mesocarp Addition On Nutrient Composition, Fiber Profile, Physical And Sensory Properties Of Maize-Wheat Biscuits.
ABSTRACT This study was based on production of biscuit from composite flour of maize and wheat flour in the proportion of
Impacts Of Yellow Maize And Palm Oil Substitutions On Composition, Antioxidant, Physical And Sensory Properties Of Biscuits
ABSTRACT This study evaluated the impact of palm oil and yellow maize addition on composition, antioxidant, physical and
Quality Assessment And Sensory Evaluation Of Banana (Musa Sapientum) Peels, And Their Effect On Wheat Cakes.
ABSTRACT Quality and sensory attributes of banana ( Musa sapientum ) peels, and their effect on wheat cakes were assessed
Effect Of Different Drying Methods On The Quality Characteristics Of African Pear (Dacryodes Edulis) Flour
ABSTRACT African pear (Dacryodes edulis) fruit was dried through different drying methods (sun drying, oven drying, micro
Quality Evaluation Of Breakfast Cereal (Tombrown) Produced From Blends Of Yellow Maize(Zea Mays), Acha(Digiteria Exilis), Soybean(Glycine Max) And Scentleaf(Ocimum Gratissium) Powder.
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Preservative Effect On Shelf Stability Of Zobo Wine Using Sodium Benzoate
ABSTRACT This study was aimed at determining the shelf stability of zobo wine using sodium benzoate. Zobo wine was
Effect Of Addition Of Soy Protein Isolates On Rheological Properties Of Soy Yoghurt
ABSTRACT The study investigated the effect of addition of soy protein isolates on the nutrient composition and rheologica
Quality Of Wine Produced From Zobo Calyces
ABSTRACT Zobo wine was produced by fermentation of the must using brewer’s yeast, Saccharomyces cerevisiae at 28 0 C for
Evaluation Of Quality Of Biscuit Produced From Blends Of Cooking Banana (Musa Saba L) And Wheat Flours
ABSTRACT This study exploited cooking banana as a functional ingredient in high nutrient and acceptable biscuits. Cooking