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 test analysis, chemical analysis (amylose, amylopectin and free sugar) as well as starch analysis (total, resistant and...

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 variety was separate!) peeled, washed, fermented for 72 hours, ground, sieved and packed in different bags and pressed...

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 with pigeon pea sourdough on the nutritional, physical, and sensory properties of bread. Breads were produced from five...

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 processed into milk. The milk obtained from them were formulated by blending them in ratios of 0:100, 10;90, 20:80, 30:70...

 Phytochemical and blood sugar lowering properties of uziza {Piper gunieese) and utazi (Gongronema latilodium) leaves extracts using diabetic rats was studied. Ethanoic extraction was performed on the different leaf samples to obtain utazi leaf extract and ukazi leaf extracts. The uziza leaf and utazi...

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 blends, and evaluated the physicochemical and sensory' acceptability of the crackers. The flour samples were subjected to...

 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 accessions were TSS 111, TSS 60, TSS 309, TSS 51 andTSS46. The result ofthe proximate analysis shows that TSS 309 had...

 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 traditional methods. These flours were used to formulate instant fufu flour by blending them in the ratios of 100:0,...

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 okra fingers were washed, sliced and divided into 2 groups. The first group was divided into 3 and boiled in distilled...

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 the proximate, mineral, and sensory properties of cookies. The honey beans were blanched, soaked, dehulled, oven-dried,...

This study investigate the nutritional potential of an instant breakfast formulation derived from palmyra palm shoot (Borassus flabellifer), acha {Digitaria exilis), and akidi (Vigaa unguiculdta'). The primary objectives of this research are threefold: to develop flour from these indigenous raw materials,...

The aimed ofthis study is to produce and evaluate the functional, proximate composition and sensory properties of a breakfast meal made from blends ofsorghum, Soybean and Tigemut and date flours. Breakfast cereals were made using composite flour from sorghum, Soybean and Tiger nut and date palm...

This study investigated the fatty acid and flavoured profiles of unprocessed and processed African pear (Dacroydes edulis). Matured African pear were subjected to different pretreatment methods: raw, boiled and roasted. The pre-treated African pear were processed into flour and divided into two (2) batches....

Improved wateryam varieties were procured from Yam program ofNational Rot Crops Research Institute, Umudike. The wateryam tubers (TDa 1100374, TDa 291, TDa 1100194 and TDa 1100302) were cleaned and washed with clean water, peeled and sliced into thin slices. The slice pieces were ovendried and milled into...

This study aimed to assess the fatty acid profiles and total phenolic contents of blends composed of African oil bean seed oil and sesame seed oil. African oil bean seeds and sesame seeds were processed into powders and subjected to soxhlet extraction to obtain vegetable oils, with subsequent determination...

This study evaluated some quality properties of Hour blends of wheat, water yam and black beans (Akidi). The functional properties and proximate composition were determined using standard analytical methods. Mixture experimental design of Response Surface Methodology was employed in this work and...

This study investigates the quality of Instant fufu composite flour from cassava and Rice flour blends. The raw material samples were procured and processed into instant fufu composite flour using standard methods. The addition ofrice at varying percentages (0-100) to cassava flour was evaluated for its...

 This study was aimed at determining the quality of meat from three commercial abattoirs (Orieugba, Ndiroru, Ubani market) in Umuahia, Abia state. The meat samples were collected in a container containing ice block and taken to the laboratory for analysis, including, proximate, vitamin, microbial,...

This research investigated the production and evaluation of zobo using date palm fruit syrup as swcetner. Four samples of zobo drinks; ZO1: 95 % zobo leaves : 5 % date palm fruit syrup, ZO2: 90 % zobo leaves : 10 % date palm fruit syrup, ZO3: 85 % zobo leaves : 15 % date palm fruit syrup, ZO4: 80 % zobo...

Tomato (Lycopcrsicon esculentum) is a perishable savoury red edible fruit widely cultivated and consumed worldwide either raw or processed, but mostly grind into paste and used in cooking stew and soups. The main objective of this study was to assess the quality of commercially available fresh tomatoes from...

This study aimed to conduct a comprehensive comparative evaluation of the vitamins, minerals, antioxidant activity, and sensory properties of selected pepper varieties (Capsicum spp.). Peppers are not only valued for their culinary uses but also for their nutritional and health benefits. The selected four...

 This research was aimed at developing a functional drink made from blends of sprouted garlic, ginger and turmeric enriched with watermelon juice to raise its nutritional qualities, physiochemical and antioxidant properties. Furthermore, evaluation of the quality of functional drink was realized with...

This study shows the anti-nutritional factors and amino acid profiles of selected accessions of African yam bean (Sphenostylis stenocarpa). As an underutilized legume with high nutritional potential, the African yam bean could contribute to food security, but its antinutritional compounds limit nutrient...

This study investigated the enrichment ofsoybean powder with tigemut and date flours at different proportions. Composite flour produced from soybean, tigernut and date was formulated in different proportions; 95:0:5 (610), 0:95:5 (620), 80:15:5 (630), 79:25:5 (640) and 60:35:5 (650) to obtain enriched...

This study evaluated the chemical, microbial and antioxidant capacity of baked buns produced from the blends ofwheat flour (Trilicwn vulgare), instant cassava flour (Manihot escidentd) and avocado pear (Persea americana M.) pulp. Wholesome cassava root, wheat grain and avocado pear fruit were procured....