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Due to the increasing prevalence of lifestyle-related health issues, such as obesity and diabetes, there is an urgent need for healthier snack alternatives. This study examined the...
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The anti nutrient composition and amino acid profiles of selected accessions of African Yam Bean (AYB) grown in Nigeria supplied by IITA were investigated to compare the differences in the...
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With the rising demand for vegetable oils, research has focused on alternative sources to alleviate the economic strain caused by importing these oils. This study evaluated the tocopherol...
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This study investigated the functional properties, phytochemical composition and mineral ! content of flours produced from improved wateryam. Wateryam tubers were procured from Yam...
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The study investigated the quality evaluation and sensory acceptability of the cake samples produced from flour blends of wheat and African breadfruit. 2kg of Raw African breadfruit was...
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The production and quality evaluation of alkaline and mineralized water from lime fruit, bicarbonate, copper vessel and Vinegar was studied. Alkaline and mineralized water samples...
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Quality of canned onugbo soup using glass bottles and its shelf stability were studied. Sterilization ofthe soup was done in a vertical sterilizer retort. The freshly prepared onugbo soup...
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Chemical composition and sensory evaluation of breakfast cereals from flour blends of Acha, Soybean enriched with A. brasiliana powder was investigated. The proximate composition,...
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Wheat flour has been used for production of noodle and baked products such as breads, cakes, biscuits and cookies because of the nature and functional properties of the wheat proteins....
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The kernel of sandbox tree (Hura crepitans L.') cultivated at Umudike Abia state, Nigeria was decorticated, seed removed and reduced to different particle size according to the central...
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Yoghurt samples were produced from blends ofskimmed cow milk, coconut milk and tigernut milk at different ratios by fermentation using starter cultures ofLactobacillus bulgaricus and...
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Study on the effect ofspices extract on the quality characteristics and antioxidant properties of kunu zaki produced from millet was carried out following standard procedure. The kunu...
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This study was undertaken to determine the anti-anaemic potential of these three (3) plant extracts in phenyl hydrazine induced anaemia in albino rats. Twenty five albino rats were...
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Soymilk was prepared from sprouted and unsprouted soybean, boiled in 0.5% NaHCO3 and 30 percent, 50 percent, 70 percent plant ash for 20 minutes, hand dehulled and cotyledon milled in 2.70...
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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...