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This study assessed the nutrient composition and acceptability of moi moi oka produced from corn, ripe plantain and sprouted soybean paste. Wholesome corn, ripe plantain and soybean...
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The study investigated the compositional differences and functional properties of flour produced from selected banana cultivar grown in Nigeria. Four cultivars of banana; Cavendish...
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This study investigated the effect of processing methods (raw, roasted, and boiled) on the proximate, mineral, vitamin, and antioxidant composition of African pear (Dacryodes...
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This study evaluated the oxidative stability of African oil bean (AOB) seed oil blended with sesame seed oil (SSO) to enhance its storage potential and nutritional quality. Oils were...
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The study evaluated the chemical stability offlour produced from fermented African oil bean seeds obtained from Ndoro market in Ikwuano Local Government Area Abia State, packaged...
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This study assessed the functional properties and starch digestibility of wheat-black bean flour blends. Flour samples were produced from wheat and black bean seeds. The flours were...
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The study compared physical characteristics, antioxidant properties activity and dietary fibre content of Nigeria-grown papaya (sunrise solo and red royale) during maturation. The...
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This study evaluated the antioxidant activity, mineral composition, and organoleptic properties of dough meal prepared from optimized flour blends ofQuality Protein Maize (QPM), Soybean...
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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...
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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...
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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...
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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...
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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...
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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...
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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....
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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...
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(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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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The phytochemical, mineral and vitamin composition oftisane from blends ofsoursop (Annona muricata'), lemon grass (Cymbopogon citratus) and guava (Psidium guajava 1.) leaves were studied....