Michael Okpara University of Agriculture

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Welcome to Michael Okpara University of Agriculture Online Repository that collects, preserves and distributes the academic and research output of Michael Okpara University

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Production and Quality Evaluation of Different Egg Powder Products (Egg White, Egg Yolk And Whole Egg) using Different Drying Methods:- Iheanyichukwu Oluoma Q

ABSTRACT

The locus of this study was to produce and evaluate different egg powder products (whole egg, egg white, egg yolk) using different drying methods. The proximate composition, functional...

Projects · 11 minutes ago

Evaluation Of The Proximate Composition, Sensory Properties And Consumer Preferences Of Steamed Dough Prepared From Five Bambara Nut Varieties:- Ewoh, Esther O

ABSTRACT

The study evaluated the the proximate composition, sensory properties and consumer preferences of steamed dough prepared from five bambara nut varieties. Five varieties of bambara nut seed...

Projects · 14 minutes ago

Evaluation Of Chin-Chin Produced From Wheatcocoyam (Xanthosoma Mafafa) Composite Flour:- Anyaele, Chisom G

ABSTRACT

This study investigated the quality characteristics of chin-chin produced form blend of wheat and yellow cocoyam flour .whole yellow cocoyam were procured and processed into cocoyam flour....

Projects · 16 minutes ago

Production And Quality Evaluation Of Tomato (Lycopersicon Esculentuni) Powder Using Different Processing Methods :-Onu, Victoria M

ABSTRACT

 The study focused on production and quality evaluation oftomato (Jycopersicon esculentum) powder using different processing methods. Tomato powders were produced from five different...

Projects · 17 minutes ago

Comparative Studies On Mayonnaise Produced From African Elemi Oil, Soybean Oil And Olive Oil:- Ukpong, Peace A

ABSTRACT

 This study evaluated the quality ofmayonnaise made from atili fruit oil, soybean oil and olive oil. The physiochemical properties ofthe oils showed that the acid value, iodine value,...

Projects · 19 minutes ago

Production And Evaluation Of Sesame Enriched Cookies Using Composite Flours From Wheat (Triticum Aestivum) And Rice (Oryza Sativa).:- Mbanefo, Anigbogu K

ABSTRACT

Sesame seeds are known to be an excellent source of protein, fibre and minerals which will increase nutrient content of cookies. The main objective ofthis study is to produce acceptable...

Projects · 25 minutes ago

Quality Assessment of Mayonnaise from Peanut (Arachis hypogea), Soybean {Glycine max') and Cowpea {Vigna unguiculata) oil:- Anusionwu, Faith C

ABSTRACT

Mayonnaise is an oil-in-water emulsion rich in calorie, micronutrients and fatsoluble vitamins which is produced from dominantly vegetable oil. Peanut, soybean and cowpea oil are highly...

Projects · 35 minutes ago

Evaluation Of Chemical And Organoleptic Properties Of Biscuit Produced From Acha, Broad-Leaf Pumpkin Flour And Moringa Leaf:- Kalu, Chidi E

ABSTRACT

This study evaluated the chemical and organoleptic properties of biscuit produced from acha, broad-leaf pumpkin pulp and moringa leaf flour. Wholesome acha, broad-leaf pumpkin pulp and...

Projects · 37 minutes ago

Quality Assessment Of Coated Soybeans Snacks Using Selected Tropical Flours, Rice (Oriza Sativa), Maize (Zea Mays), Millet (Penniestuum Glaucum), And Wheat (Triticumaestivum):- Agbo, Joy C

ABSTRACT

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...

Projects · 39 minutes ago

Physicochemical And Functional Properties Of Yellow Maize Fortified With Pawpaw Seed And The Sensoryacceptability Of The Porridge:- Okolie, Maryann E

ABSTRACT

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...

Projects · 40 minutes ago
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