ABSTRACT
The proximate, vitamin, functional properties and physicochemical properties of the ice cream and candy were analyzed using standard procedures, and the chemicals used were of analytical...
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Quality characteristics of cake produced from composite flour of bambara groundnut and wheat was evaluated. Cake was produced from different flour blends (95:5, 90:10 and 85:15) of wheat...
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Sprouted tiger nut and soybean seeds were processed and blended at different proportions to formulate 3 new products of natural sprouted soy-tiger nut milk extract. Sample 100% soymilk as...
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This study was on the development of seasoning cubes made from local spices; uziza (Piper guineense),uda (Xylopia aethiopica),ehuru (Monodora myristica), and ginger (Zingiber...
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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 Jackfruit(...
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The study evaluated the quality properties of added fluted pumpkin seeds to malted Millet and yellow maize flour blends. The staples (malted millet, yellow maize and pumpkin seed) were...
Treatment of used vegetable oil (kings oil used for frying fish, chin-chin and power oil used for frying fish, chin-chin) was
done using locally produced absorbent (kaolin clay, ultisol...
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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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The chemical composition and the effect of different extraction solvents (water, acetone, ethanol and water-acetone (50:50)) on the leaf extracts’ antioxidant and antioxidant activities...
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The study assessed the nutrient composition of formulated complementary gruel based on sorghum, African breadfruit seeds and plantain flours. Two complementary test gruels were developed...
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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 (5:10:5:85,...
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There is increase in imitation milk but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification...
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The objective of the study is to produce oregano flavoured extra virgin olive oil, soybean oil and rosemary flavoured extra virgin olive and soybean oil. The study was also carried out to...
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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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The effect of using different plant ash for alkaline blanching on sprouted and unsprouted soymilk (Glycine max) was determined in this study. The main objective was to assess the...
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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 hrs), unfermented millet (Pennisetum glaucum),...
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Extruded strips were produced from different blends of orange-fleshed sweet potato (Ipomea
batatas), mungbean flour (vigna radiata) and cassava (manihot esculenta) flours with...
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Fruit yoghurt samples were produced from reconstituted full cream milk powder by fermentation using starter cultures of Lactobacillus bulgaricus and Streptococcus thermophilus (1:1 w/w) at...
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Nutrient evaluation of ogiri seasoning produced from blends of fermented soybean and castor oil seed were determined. Proximate, anti-nutrient, microbial and sensory evaluation were...
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This study was based on production of biscuit from composite flour of maize and wheat flour in the proportion of AH1 : 100, AH2 : 70:30, AH3 : 70:30, AH4 : 70:30, AH5 : 70:30, AH6 : 70:30...
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This study evaluated the impact of palm oil and yellow maize addition on composition, antioxidant, physical and sensory properties of biscuits. Five samples of biscuits were produced from...
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Quality and sensory attributes of banana (Musa sapientum) peels, and their effect on wheat cakes were assessed. The proximate composition, antioxidant activity, mineral, vitamin and...