Food Science and Technology

"Comparative Evaluation of The Functional and Chemical properties of some Ashes and Potash:- Anyatonwu Chizaram F.

ABSTRACT

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...

Projects · 2 days ago

“Production and Evaluation of the Shelf Stability of Bottled and Sterilized Tigernut Milk:- Okorie, Chinasa

ABSTRACT

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...

Dissertations · 3 days ago

“Production And Qualify Evaluation Of Iru” (A Fermented Condiment) Produced From Dehulled And Undehulled Mung Bean:- Agha, Francis E

ABSTRACT

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...

Theses · 3 days ago

“Characterization and Evaluation of the Preservative Properties of Essential oils and Oleoresins of African Nutmeg (Monodora myristica) And (Aidan Fruit) Tetrapleura tetrapetra):- Okechukwu, Queency N

ABSTRACT

 This study characterized essential oils and oleoresins produced from Monodora myristica (seeds) and Tetrepleura tetrapetra (fruits) and evaluated their antioxidant and antimicrobial...

Dissertations · 3 days ago

Drying Kinetics And Sorption Isotherm Of Bracken Fern (Pteridium Aquilinuni):- Gbarasogo, Mbarabari N

ABSTRACT

 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,...

Theses · 4 days ago

Comparative Quality Evaluation Of Moi-Moi Produced From Selected Legumes:- Okechukwu, Onyinye J

ABSTRACT

 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,...

Projects · 6 days ago

“Production and Evaluation of Bread from Cooking Banana, Wheat Flour and Carrot:-

ABSTRACT

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...

Projects · 10 days ago

Quality Attributes Of Chin-Chin Produced From Flour Blends Of Wheat (Triticum Aestricum), Beans (Cow Pea) And Soya Bean (Glycine Max):- Uzodinma Ann N

ABSTRACT

 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...

Projects · 12 days ago

Haematological Values Of Phenyl Hydrazine-Induced Anemia On Rats Treated With The Aqueous Leaf Extract Of Fluted Pumpkin (Telfairia Occidentalism, Green, (Amaranthus), And Garden Egg( Solanum Melongena):- Nwaorgu, Lilian I

ABSTRACT

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-...

Projects · 1 month ago

“Effects of depuration on nutrient composition and total heterotrophic bacteria in periwinkles harvested from Elechi creek, Rivers state:- Kanu, Ngozi N

ABSTRACT

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...

Projects · 1 month ago

“Extraction and evaluation of oil from African breadfruit seeds (Treculia africana}:- Odi, Chioma E.

ABSTRACT

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...

Projects · 1 month ago

Microbial And Chemical Safety Assessment of Periwinkle (Tympanotonus fuscatus) :- Udofia, Ifreke A

ABSTRACT

Freshly harvested Nigerian periwinkles (Tympanotonusfuscatus) collected from four major markets in Abia States, Nigeria were evaluated for bacteriological quality and heavy metals...

Projects · 1 month ago

Evaluation of breakfast cereal from composite flour of wheat, millet, and pumpkin pulp:-Alum, Amarachi G.

ABSTRACT

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...

Projects · 1 month ago

Evaluation ofPhysicochemical and Functional properties of Composite flour produced from Cassava, Sorghum and Mungbean:- Okorie Lucky O

ABSTRACT

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,...

Projects · 1 month ago

Evaluation Of African Yam Bean (Sphenostylis Sternocarpa) Seeds And Candyn Evaluation Of African Yam Bean (Sphenostylis Sternocarpa) Seeds And Candy:- Uzochukwu, Brenda O

ABSTRACT

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...

Projects · 1 month ago

Evaluation Of Breakfast Cereal Produced From Maize, African Yam Bean Composite Flour Enriched With Purple Joy Weed Leaf Powder:- Obi, Ugochukwu A

ABSTRACT

 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...

Projects · 1 month ago

Quality Evaluation Of Biscuit Produced From Flour Blends Of Wheat (Triticum Aestivum) And Avocado Seed (Perasea Americana) :- Ejike, Chinyere B

ABSTRAСТ

 The quality evaluation of biscuit produced from flour blends of avocado seeds and wheat was investigated. The proximate analysis, functional properties, physical properties,...

Projects · 1 month ago

"Microbiological And Nutritional Quality Of Complementary Food Produced From Orange Fleshed Sweet Potato, Soybean, Sorghum And Moringa Leaves:- Okolo Sandra S

ABSTRACT

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...

Projects · 1 month ago

The effect of different processing methods on some functional properties of taro (Colocasia esculenta) flour:- Nnabuihe, Chidinma F

ABSTRACT

 The present study investigated the effect of different processing methods on the functional properties of taro (Colocasia esculenta) flour. Different processing used includes; sun...

Projects · 1 month ago

A Comparative Study Of The Mineral Profile Of Cow, Pig And Goat Femur Bones:- Omaka, Malachy C

ABSTRACT

 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...

Projects · 1 month ago

The Physicochemical Properties Of Bread Made From A Composite Flour Of Wheat And African Yam Bean Flour:- Onwubiko, Gladys C

ABSTRACT

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...

Projects · 1 month ago

Evaluation Of African Yam Bean (Sphenostylis Sternocarpa) Seeds And Candy :- Uzochukwu Brenda O

ABSTRACT

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...

Projects · 1 month ago

Quality Evaluation Of Biscuit Produced From Flour Blends Of Wheat And Avocado Seeds:- Ejike, Chinyere B

ABSTRACT

 The quality evaluation of biscuit produced from flour blends of avocado seeds and wheat was investigated. The proximate analysis, functional properties, physical properties,...

Projects · 1 month ago

Effect Of Sodium-Substituted Potassium And Okra Seed Flour Addition On Nutrient Composition, Physical And Sensory Properties Of Bread:- Robinson, Iberedem E

ABSTRACT

This study evaluated the Effect of Sodium-Substituted Potassium and Okra Seed Addition on Nutrient Composition, Physical and Sensory Properties of Bread. The proximate composition showed...

Projects · 1 month ago

Production and Evaluation of Custard made from blends of Maize, Millet and Defatted Soybean flour:- Ozioko Ijeoma L

ABSTRACT

Malnutrition is a serious problem in society especially among children, often it is associated with protein deficiency. Fortifying food with protein could help reduce the risk of...

Projects · 1 month ago
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