ABSTRACT
This study evaluated the antioxidant activity, mineral composition, and organoleptic properties of dough meal prepared from optimized flour blends ofQuality Protein Maize (QPM), Soybean...
ABSTRACT
Production, quality and sensory attributes of bread from wheat flour enriched with orange flesh sweet potato and eggshells, and partial substitution of margarine with avocado pear pulp was...
ABSTRACT
The comparative evaluation of beef and chicken meatballs produced by frying and oven drying processing methods was studied. Fresh chicken and beefmeats were processed into meatballs...
Abstract
The primary objective of this study i I The primary objective of this study was to investigate the proximate composition and functional properties of plantain peel ash, traditionally used...
ABSTRACT
This study investigated soaking time (12, 24 and 36 h; 72 h control) and the use of a Lactobacillus plantarum starter culture influence the chemical composition, microbial quality, and...
ABSTRACT
This research investigated the fortification ofAsusu, a traditional Nigerian cornmeal-based dish, with Brewer’s Spent Grain (BSG) to improve its nutritional value. Asusu is widely consumed...
ABSTRACT
This study evaluated the Estimated glycemic index and sensory attributes of dough meal produced from optimized flour blends of quality protein maize, soybean curd residue, and cassava. The...
ABSTRACT
The physicochemical properties of blends of germinated whole wheat flour and starch from different varieties of yam were studied. Different varieties (D. alata, D. bulbfera, D....
ABSTRACT
The study produced and evaluated sourdough bread produced from Sprouted millet, sorghum and rice composite flour. This was guided by six objectives, produce composite flours from...
ABSTRACT
(Sample 1), while fat ngcd between 6.66% Sampf 3) to 28.04% conclusion, enrichment of Okpa with up to 30% breweries spent graiij s gnillcantly improved protein, fiber, and mineral...
ABSTRACT
Studies on the shelf life of spiced meatballs produced from beef and chicken using different cooking methods was carried out. Fresh beef and chicken meat were spiced with 20 g each...
ABSTRACT
This study was carried out to evaluate the antioxidant properties and activities of tea formulated from ginger and clove at different ratios of 100:0, 70:30, 60:40, 50:50, 40:60 and 30:70...
ABSTRACT
This study was carried out to evaluate the antioxidant properties and activities of tea formulated from ginger and clove at different ratios of 100:0, 70:30, 60:40, 50:50, 40:60 and 30:70...
ABSTRACT
This study investigated the nutrient composition, functional and pasting properties of unripe plantain flour supplemented with fluted pumpkin seed flour. Unripe plantain fingers and fluted...
ABSTRACT
This study was conducted to produce and evaluate the quality of green and black herbal teas developed from Solanum aethiopicum (garden egg) and Lasianthera africana (editang), using...
ABSTRACT
This study developed and evaluated a nutrient-enhanced dough meal from optimized flour blends of cassava (UMUCASS 47), quality protein maize (QPM), and soybean curd residue (SCR). The...
ABSTRACT
This study evaluated the comparative study on the chemical properties of akara obtained from three varieties of cowpea: Three varieties of cowpea namely; brown beans, blackeyed beans and...
ABSTRACT
The phytochemical, mineral and vitamin composition oftisane from blends ofsoursop (Annona muricata'), lemon grass (Cymbopogon citratus) and guava (Psidium guajava 1.) leaves were studied....
ABSTRACT
This study evaluated the quality, antioxidant and flavor properties of pepper varieties in Abia State, Nigeria. Five varieties ofpepper namely cayenne pepper, yellow pepper, bird...
ABSTRACT
This study evaluates the chemical properties of avocado pear seed powder and its toxicological effect on Wistar rats. Avocado seeds were washed, diced and oven-dried at 60 °C for 24h...
ABSTRACT
The main objective ofthis study was to produce and evaluate the chemical properties and sensory acceptability of cookies from NR-419 cassava cultivar. Freshly harvested cassava...
ABSTRACT
The study investigated the comparative study on the physicochemical properties offlour obtained from three varieties ofbeans. Three varieties ofbeans namely; honey beans, iron beans...
ABSTRACT
This study evaluated the emulsion stability, rheological and sensory properties of mayonnaise produced from African oil bean seed and sesame seed oil blends. Oils were extracted from...
ABSTRACT
This study investigated the effect of different drying times and temperatures on the toxicological effect of the Avocado pears seed powder on Wistar rat. Avocado seeds were washed, diced...
Abstract
The primary objective of this study was to investigate the functional properties and constituent composition of empty palm fruit bunch (EPFB) ash, traditionally used as "ngu" in food...