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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...
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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,...
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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...
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This study aimed to conduct a comprehensive comparative evaluation of the vitamins, minerals, antioxidant activity, and sensory properties of selected pepper varieties (Capsicum spp.)....
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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,...
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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...
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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...
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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...
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Cowpea, despite its nutritional composition and health benefits remains one of the underutilized milk sources that can contribute to serving the huge demand for milk products in Nigeria....
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The phytochemical composition and antioxidant properties of tisane from blends of soursop (Anona muricata) and Lemon grass {Cymbopogon citratus) leaves were studied. The leaves of...
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This study assessed the quality of instant flour produced from cassava root and cocoyam tuber. Wholesome cassava roots and cocoyam tuber were procured and processed into flour....
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This work examined the effect of different garnishing in acceptability and quality parameters of prepared ighu. Ighu was prepared with the addition ofaku, akpi ngwo, odudu and akidi....
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This study evaluated the quality ofinstantfufu flour produced from blends ofcassava and maize flour. Cassava root and maize grain were procured and processed into flour. The flours were...
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This study investigates the shelfstability of drink prepared with ginger, cloves, and date fruit as a natural sweetener. Zobo, a traditional Nigerian beverage made from Hibiscus sabdariffa,...
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This study explored the quality assessment of functional Jams produced from selected tropical fruits pawpaw (Carica papaya) pineapple (Ananas comosus), orange (Citrus sinensis) and banana...
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This study investigated the physicochemical properties, antioxidant activity and sensory properties of cookies made from wheat, unripe plantain and germinated pigeon pea flours. Standard...
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This study evaluated the quality characteristics of extruded snacks produced from blends (%) of Trifoliate yam, Soybean and yellow-root cassava flours. Wholesome Trifoliate yam tubers,...
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This work determined the retention of hydrocarbons and surfactants infufu dough samples obtained from local markets in Anambra State. Six fufu dough samples were bought from six distinct...
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This study focused xii' on evaluating the effect of different heat treatments on the quality of peanut milk. Peanut (arachis hypogea) is an important oilseed crop belonging to the...
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This study investigated the Proximate, physical and sensory properties of baked buns produced from the blends of wheat flour (Triticum vulgare), instant cassava flour (Mamhot escidenta)...
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The egg shell were assessed for their physical properties, proximate, functional, microbial and sensory qualities. Physical properties ranged from 38.54 to 38.92 mm for length, 27.42 to...
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This study explores the incorporation of beetroot (Beta vulgaris) powder .nto icc cream to assess its nutritional enhancement, natural coloring properties, ano consumer acceptability....
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This study investigated the micronutrient composition, amino acid profile, phytochemical constituent and antioxidant properties of oha (pterocarpus mildbraedii) leaves, a traditional...
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This study investigated the evaluation of chemical and physical properties of moi-moi produced from malted maize. Flour produced from maize was malted into different time; 24 h, 48 h...
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The study evaluated the micro nutrient and amino acid profile of flour produced from cocoyam, pearl millet, black beans and unripe plantain peel flour to compare the micro nutrient and...