Food Science and Technology

The Proximate Composition And Functional Properties Of Flours From Sprouted Sweet Potato (Ipomoea Batatas), Cocoyam (Colocasia Esculenta) And Potato (Solanum Tuberosum)

ABSTRACT Mature wholesome species of cocoyam, potato and sweet potato tubers were

The Effect Of Processing On The Nutrient Composition And Shelf Life Of Tomato Product

ABSTRACT Botanically, tomatoes is a fruit, although its inclusion in tile main&nb

Development And Evaluation Of Complementary Foods From Cereal / Legume Blend

ABSTRACT The potential of rice as a complementary food was investigated. Four ble

Moisture Sorption Isotherm Of Ighu — A Cassava Based Product.

ABSTRACT  Enwere (1998) reported that the product could also be prepared by

Effects Of Chemical Preservatives And Packaging Materials On The Shelf Stability Of Corn Flour

ABSTRACT   The effectiveness of different chemical preservatives and packagi

Quality Evaluation Of Roasted, Boiled And Raw African Breadfruit (Treculia Ufricana) Seed Flour

ABSTRACT This study inyestigated the quality of roasted, boiled and raw African b

Chemical And Sensory Attributes Of Biscuits Produced From Finger Millet (Eleusine Coracana L.), Soybean (Glycine Max L.) And Carrot (Daucus Carota L.) Flour Blends

ABSTRACTS The study investigated physical, fimctional, proximate, mineral, vitami

Optimization Of Cell Yield Of Saccharornyces Cerevisiae Cultured In Supplemented Breadfruit Waste 1-Lydrolysate

ABSTRACT  The approach to the production of single-cell protein (SCP) from \

Production And Evaluation Of A Cereal-Ume (Soy-Maize-Groundnut) Breakfast Food

ABSTRACT Soybean (G/ycin mar,) was blended with maize (Zea mays,) and groundnut (

The Effects Of Initial Acidification On Physioci-Iemical And Microbial Changes During Fermentation Of Salted Cabbage Juice

ABSTRACT Cabbage (Brassica oleracea L. var. sabauda) juice was extracted and disp

Optimization Of Cell Yield Of Saccharornyces Cerevisiae Cultured In Supplemented Breadfruit Waste Hydrolysate

ABSTRACT The approach to the production of single-cell protein (SCP) from \\aste(

Hypogylycemic And Hypocholesterolemic Effects Of Diets Containing Selected Plant Products

ABSTRACT  The plants were dried and their proxate composition, dietary fibre

Optimization Of Process Conditions For Cowpea (Vigna Unguiculata) Flour Production In Making Akara.

ABSTRACT Akara is a popular dish prepared from cowpea. Optimization of cowpea (Vi

Insecticidal Properties Of Four (4) Plant Products On Tribolium Gastaneum And Effects Of Infestation On Groundnut Oil Quality.

ABSTRACT The insecticidal properties of garlic (0.5g. lOg, 1.5g, 2.0g) ginger (0.

Production And Evaluation Of Bread From Yam-Wheat Flour Blends

ABSTRACT Flours were obtained from three varieties of yam by peeling, slicing, wa

Moisture Sorption Characteristics Of Dried Cocoyam Chips

ABSTRACT Equilibrium moisture content (EMC) of cocoyam varieties: Colocasia escul

Development Of Inoculum For Soy Yoghurt

ABSTRACT Fresh soymilk containing 5% added sugar and 1 .Og/t gelatin was incubate

Maize Starches And Their Influence On The Sensory Properties Of Composite Maize/Wheat Sorghum/Wheat Biscuits

ABSTRACT Starches were produced from sorghum and maize grains. The starches were

The Functional and Sensory Properties of Blends of Ighu and Groundnut, Ighu and Cashewnut

ABSTRACT.  Functional and sensory properties of blends of ighu and groundnut

The Effect Of Different Processing Methods On The Phytochemical Content Of Some Selected Food

ABSTRACT  The effect of different food processing methods on the phytochemic

Functional Properties And Cyanide Content Of Flours And Starches From Cassava Mosaic Disease Resistant Varieties

ABSTRACT Flours and starches were obtained from forty-four Cassava Mosaic Disease

Production Of Sausage-Like Products Using Mixtures Of Sweet Potato (Ipornoea Batatas) And Bambara Groundnut (Voandzeia Subterranea) Flours As Fillers

ABSTRACT The use of mixtures of sweet potato (/pomoea batatas) and Bambara ground

The Effect Of Simple Processing Methods On The Quality Characteristics Of Flours And Traditional Food Forms From Aerial Yam (Dioscorea Bulbifera)

ABSTRACT Yam is a staple carbohydrate food for a large section of the population

Rice And Soybean Based Formulation Of Weaning Food

ABSTRACT A rice-soy based weaning food was produced as a unit of cereal-legume mi

The Effect Of Processing Treatments On The Anti Nutritional Factors In Soyabean Flour

ABSTRACT One hundred and twenty five (125) different soyabean flour samples were

Evaluation Of Deep Fried Snail (Archachaline Marginata) Meat Pre-Dusted With Flour And Breading

ABSTRACT Snail meat were dusted using the following methods breading, Batter — br

Effect Of Flavouring Leaves: Nchuanwu (Ocimum Gratissimum Onigbu Vernonia Amydalina, Uziza Piper Guineensis And Utazi (Gongrinema Vatifolia On Protein Content And Microbial Load Of Dried And Smoked Catfish Clarias And Tilapia Cichilids During Storage

ABSTRACT Four flavouring leaves: Utazi (Gongronema vatitolia), Uziza (piper uiiie

Development And Evaluation Of Cassava- Groundnut Bars Using Corn Starch As Binder A Response Surface Analysis

ABSTRACT Cookie bars were produced from mixtures of cassava and groundnut flours

Effect Of Fortification With Vitamin A On The Shelf Life Of Flour, Sugar And Groundnut Oil

ABSTRACT Flour, Sugar and Groundnut oil were fortified with a natural source of V

The Effect Of Modified Starches On The Rheological And Baking Properties Of Wheat/Maize, Wheat/Millet Composite Flours For Biscuit Production

ABSTRACT The effect of modified starches on the baking properties of composite (w