Michael Okpara University of Agriculture
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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...
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...
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....
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...
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,...
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...
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...
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...
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...
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...