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Fufu, a fermented wet-paste from cassava is being prepared by different methods, and different substances used in form of aids are being added to it to fasten its fermentation. There...
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African breadfruit was processed into flour and used to.supplement wheat flour, in .the percentages of 10,20,30,40,50,100 for cake production .The proximate and sensory . . analysis of the...
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Flour blends with different proportions were prepared from African yam bean (Sphenostylis stenocarpa), and Wheat (Triticum aestivum). The African yam bean/wheat flour was mixed in the...
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Two different pre-processed samples (Ground Tomatoes and Wet-Milled Beans) and one processed sample (Egusi Soup) were evaluated for extension of their shelf-life using different...
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Physico-chemical, sensory and microbiological properties of different tomato products were investigated. The fresh tomato fruit was processed into paste and powder respectively. Tomato...
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Flour blends with different proportions were prepared from red cocoyam (Xanthosoma sagittifolium (L) Schott), African breadfruit (Treculia africana) and whole wheat (Triticum...
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Eight formulations were carried out in producing a breakfast cereal based porridge using rice (Oryza sativa) and millet (Eleusine coracana) mixed with soybeans (Glycine max). Starch was...
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The project was carried out to investigate the effect of selected coagulants on the production of "wara" (a West African soft cheese). Lime juice and extract from Cari ca papaya...
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Cocoa pulp were used to produce ethanol using saccromyces cerevisiae as the yeast during fermentation. The fermentation lasted for 12 days in which such as the acidity, pH,...
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Flour was produced from soybean, banana, cocoyam and coconut Blends of soybean : banana: cocoyam : coclntut flours were developed at different ratios of 50:15:10.25 (sample 201);:...
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Composite flour was prepared from red cocoyam (Xanthosoma sagittifolium schott), soybean (Glycine max) and wheat (Triticum aestirum) at different proportions. The different blends of...
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Digestive biscuit were developed from flours of wheat, potatoes, sorghum and soybean. Proximate composition, functional properties, mineral and vitamins of the composite flours were...
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The nutritional evaluation of five pawpaw morphotypes was carried out in this research work; the seeds, leaves and pulp were evaluated for their nutrient composition and papain activities....
A food is considered fermented when one or more of its constituent is acted upon by microorganism to produce a considerably altered final product acceptable for humap consumption. Fermented foods...
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The antimicrobial activity of ethanol and hot water extracts of Dennettia tripetala (Pepper fruit), ;\./u1111dora myrislin, (i\frica11 11ut1111.!&}, Tetraplcuru 11.!lruplera (Ai<.lan...
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This work focused on the production of biscuits using different ratios of sprouted tigemut flour and wheat flour. Biscuit with different degrees of colours, taste, texture, crispness and...
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The chemical and physical indices of African breadfruit seed oil extracted with absolute solvents (hexane, ethanol, and acetone) and azeotropic mixtures (ethyl acetate +water,...
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The effect of different period of germination of sorghum grain during malting on the physicochemical properties of the mash obtained from such malted sorghum grain was investigated....
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The acha grain was malted, milled and mashed before filtration. The filterate otherwise called wort was doused with hop and boiled for 60minutes. The wort was cooled and pitched with...
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The production yoghuurt-like product with a characteristics good body was carried out using African breadfruit (Treculia a.fricuna) seeds and soybean (Glycine max) seed. Dehulled African...
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Smoking and grilling when carried out with traditional methods involving direct contact with wood combustion fumes, is responsible for high contamination levels of polycyclic...
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Cucumber fruits were obtained, washed and processed into cucumber juice using standard methods. Six grammes of syrup was added in some of the juice samples to sweeten it and some...
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Composites flours from unblanched/blanched cooking banana and wheat were produced and shared into different proportions. Bread samples were produced frorri the composite flours and...
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A study on the evaluation of microbial and sensory quality of meat samples from Aba and Umuahia was carried out. Samples of Beef, Chevon and Pork from Aba and Umuahia were analysed....
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Mayonnaise is a stable emulsion of oil egg yolk and vinegar and lemon juice. Mayonnaise is commonly produced from soybean oil. Soybean is a very important legume which finds application in...