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The effects of different processing treatments on the chemical compositions of purple joy leaves (Alternanthera brasiliana) was studied. The vegetable was subjected to different processing...
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Periwinkles are mass consumer products which constitutes relatively cheap source of animal protein. They are invertebrates and they belong to the phylum mollusks, class gastropoda and...
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The study evaluated the physicochemical and functional properties of gluten free composite flour produced from cassava, maize and soybean blends. Individual flour samples of cassava,...
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This research study was conducted to analyse the microbiological quality ofsome ready-eatfoods which are sold in Motor Parks in Ohafia Local Govt. Area and also to examine effects of...
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This study investigated the levels ofsome mineral and heavy metals (Ca, Cr, Cu, Pb, Mg, K, Na, nd Zn) from plantain ash, potash and palm ash Using atomic absorption spectrophotometry. The...
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This study investigated the production and evaluation ofthe shelfstability ofbottled and sterilized Tigernut milk. Two varieties of tigernut (brown and yellow) were used. Tigemut milk was...
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Iru is a food flavouring condiment that is derived from fermentation of mung bean. These fermented food condiments are known to be a good source of diatery protein and vitamins. Most diets...
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This study characterized essential oils and oleoresins produced from Monodora myristica (seeds) and Tetrepleura tetrapetra (fruits) and evaluated their antioxidant and antimicrobial...
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Bracken fern (Pteridium aquilinum) is a very popular species of vegetable fern plant that grows abundantly in humid and wet seasons. This study was to evaluate the Drying Kinetics,...
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Quality characteristics of flours and moi-moi made from Phaseolus vulgaris, Vigna unguiculata, pigeon pea, African yam bean and bambara nut was compared. P. vulgaris, V. unguiculata,...
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Composites flours from unblanched/blanched cooking banana and wheat were produced and shared into different proportions. Bread samples were produced from the composite flours and bread...
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Wheat, soybean and bean were processed into flour at different ratios 100- 0'0 95-55-0 95-0-5 90:5:5, 90:10:0, 90:0:10 and 80:10:10 respectively and used to produced’chin-chin which...
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This study was designed to investigate the effects ofthe aqueous leaf extract offluted pumpkin, green and Garden Egg leafs on some hematological parameters and weight; in 2, 4-...
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This studv was carried out to evaluate the effects of depuration on nutrient composition and total heterotrophic bacteria in periwinkles (Tympanotonus fuscatus) harvested from Elechi creek...
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Quality properties of African breadfruit seeds oil were investigated. Solvent, freezing and thawing and centrifugation methods were separately used to extract oil from African breadfruit...
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Freshly harvested Nigerian periwinkles (Tympanotonusfuscatus) collected from four major markets in Abia States, Nigeria were evaluated for bacteriological quality and heavy metals...
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Breakfast cereal was produced using wheat, millet and pumpkin pulp flour blends in the ratio: lt:t>:():("..9() |u.()"0. 85:10:5%, 80:10:10%, 75:10:15%, 70:10:20% and were labelled...
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This work was carried out to produce high quality composite flours from Cassava, Sorghum and Mungbean. Cassava, Sorghum and Mungbean flours were blended in the ratio of 30:50:20, 40:40:20,...
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The African yam bean seeds were sun dried, roasted, some soaked, dehulled, winnowed, oven dried (at 60 °C), milled, and sieved into fine flour using a sieve of 0.4 mm, the flour samples...
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Breakfast cereal produced from Maize and African yam bean composite flour enriched with purple joy weed leaf powder was evaluated. Five samples were generated by mixing the flours...
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The quality evaluation of biscuit produced from flour blends of avocado seeds and wheat was investigated. The proximate analysis, functional properties, physical properties,...
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Complementary food was produced by different preliminary methods to generate flour from blends of orange fleshed sweet potato (/pomoea batatas), soybean (Glycine max), sorghum (Sorghum...
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The present study investigated the effect of different processing methods on the functional properties of taro (Colocasia esculenta) flour. Different processing used includes; sun...
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Raw ash content of the femur bones of three different species of animals (cow, goat and pig) were obtained by open air incineration while their dry ash content were obtained by...
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Wheat flour samples were blended with African yam bean (AYB) flour, as a way of improving the food quality of wheat flour known to be low in protein content. The samples were, 50% wheat...