Michael Okpara University of Agriculture
22200 members
About
Welcome to Michael Okpara University of Agriculture Online Repository that collects, preserves and distributes the academic and research output of Michael Okpara University
Browse Materials/Documents in the MOUAU Online Repository
Recently Added
Retention Of Hydrocarbons And Surfactants In Fufu Dough Samples Obtained From Local Markets In Abia State:- Chukwu, Mary O
ABSTRACT
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...
Quality Assessment Of Fufu Produced From Different Varieties Of Cassava (Manihol Esculenta):- Udoama, Christiana E
ABSTRACT
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...
Effect Of Substitution Of Wheat With Pigeon Pea Sourdough On The Nutritional, Physical And Sensory Properties Of Bread:-Kanu, Jessica U
ABSTRACT
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...
Physicochemical Properties And Microbial Qualities Of Yoghurt Analogues From Blends Of Pigeon Pea {Cajanus Cajan) And Soy Bean {Glycine Max) Milk:- Onuoha, Vivian C
ABSTRACT
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...
Phytochemical And Blood Sugar Lowering Properties Of Uziza (Piper Gunieese') And Utazi (Gongronema Latilodium) Leaves Extracts Using Diabetic Rats:- nyanso Anita
ABSTRACT
Phytochemical and blood sugar lowering properties of uziza {Piper gunieese) and utazi (Gongronema latilodium) leaves extracts using diabetic rats was studied. Ethanoic extraction was...
Production And Evaluation Of Crackers From Blends Of Wheat (Triticum Aestivum), Ugba (Pentaclethra Macrophylla), And Cassava (Manihot Esculenta Crantz):- Diala, Doreen C
ABSTRACT
This work investigated the production ofCrackers from blends ofWheat, Ugba, and Cassava flour, determined the functional properties ofthe flour blend, produced crackers using the flour...
Evaluation Of Proximate Composition And Amino Acid Profile Of Selected Accessions Of African Yam Bean (Sphenostylis Stenocarpa) From IITA.:- Ikegbusi Ifunanya C
ABSTRACT
The proximate composition and amino acid profiles of selected accessions of African Yam Bean (AYB) were investigated to compare the differences in the properties determined. The...
Nutritional Evaluation Ofinstantfifi Hour Produced From Cassava Root (Manihot Esculenta) And Cocoyam (Xanthoma Maffafa) Blend:- Udch, Chizoba M
ABSTRACT
The nutritional properties ofinstantfufu flour made from cassava root and cocoyam tuber Hour blends were evaluated. Cassava root and cocoyam tuber were processed into flours using...
Effects Of Boiling And Frying Durations On The Mineral, Proximate, Vitamin, And Phytochemical And Antioxidant Properties Of Okra (Abelnwschus Esculentus) Vegetable:-Anaele, Blessing O
ABSTRACT
The study was carried out to investigate the effects of boiling and frying durations on the mineral, proximate, vitamin, phytochemical and antioxidant properties of okra vegetable. Fresh...
Nutritional Composition Of Cookies Made From Wheat Flour And Fermented Honey Beans:- Ani, Odinakachukwu P
ABSTRACT
The study ofnutritional composition of cookies made from wheat flour and fermented honey beans investigates the effects of substituting wheat flour with fermented honeybean flour (FHB) on...