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Quality characteristics of flours and gluten-free cracker biscuit produced from blends of undehulled African breadfruit seed, water yam and coconut was evaluated. Composite flours and...
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Three garden egg varieties (Solanum marcrocarpon, S. aethiopicum and S. gilo) were process into powder by steam blanching a portion for 30 sec and dried at 60oC in an oven until constant...
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The study investigated the quality attributes of ugba (Pentaclethra macrophylla) produced using different boiling and fermentation periods. The African bean seeds were boiled at different...
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Orange-fleshed sweet potato flour was processed from UMUSPO1, a well-known orange- fleshed sweet potato varieties from National root crop research institute Umudike. The effect of...
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This study was conducted to investigate the effects of substitution of wheat flour with three underutilised legumes and soybean flours on the pasting and physicochemical properties of the...
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This study investigated the preservative effect of potassium sorbate, ginger, garlic and a blend of ginger and garlic on the microbiological and shelf stability of cold smoked Catfish (...
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Nutrient composition, microbial and organoleptic properties of African oil bean seeds given different processing treatments and fermented with Bacillus subtilis starter culture and ...
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This research studied the effect of supplementation of wheat flour with orange fleshed sweet potato flour on the quality of cookies. Flours from peeled and unpeeled OFSP were added to wheat...
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The effects of reuse of African breadfruit (Treculia africana) seed oil on the physico-chemical properties of the oil and quality of food product fried with it was studied. Oil was...
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This study investigated the glycemic index (GI) and nutrient composition of breakfast food produced from flour blends of whole wheat, cooking banana and pumpkin pulp. The flours were...
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Freshly harvested unripe plantain (2 heads) were sorted, cleaned and peeled. The pulp were sliced, oven dried at 550C for 6 hours. These were milled and sieved through 300 µm mesh into fine...
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In this study, yoghurt was produced using a combination of Streptococcus thermophillus, Lactobaccillus bulgaricus and Lactobaccillus acidophillus as starter culture. Citrullus...
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In Nigeria and other developing countries, egg is produced all year round and it is a highly perishable product that if not given proper care between the time it is laid, time it is sold...
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Soybean flour was produced from soybean seeds and blended with wheat flour at different proportions. The composite flour samples were analyzed for the functional properties. The flour...
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This work was carried out to study raw ash yield, dry ash, mineral, emulsification and pH content of food grade ash obtained from cola leaves, okro leaves, cola hispida...
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The production and evaluation of Tisane from Aidan fruit (Tetrapleura tetraptera) and Uziza seeds (Piper guineense) were carried out. The tisane produced were obtained from blends of Aidan...
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Ogiri condiments constitutes significant portion of the diet of many people, but are associated with problems such as having a short shelf life, characteristic putrid odour, stickiness and...
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This study was on pap production from two varieties of maize, white and yellow maize, and starter culture in different formulations as 5: 200: 200:, 4:,150:150, 3:100:100, 2:50:50, while...
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A blend of pineapple (90%) ginger (5%) and date nut (5%) juice was mixed respectively to develop a new fruit drink with health benefits. The juice blend without spice extract was used as...
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This study investigated the effect of processing techniques on functional, phytochemical and nutrient properties of ukpo, ofor and achi. Ukpo, Ofor and Achi seed flours were analyzed using...
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This work evaluated the quality properties of high-fibre bread with no-added sugar from flour blends of orange fleshed sweet potato, tiger nut, wheat and date fruit. The proximate,...
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The study was carried out to produce flour from different varieties of acha and millet. The study evaluated the functional, proximate, mineral, vitamin and starch content of the different...
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This was based on the production of concentrate from Cocoa Pod Exudate. The proximate, minerals, vitamins, chemical, microbial and sensory properties of the concentrate were evaluated using...
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This study evaluated the proximate, antinutrient physical properties and sensory analysis of bread made from wheat and coconut flour blend. Five blends were prepared by homogenously mixing...
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Physicochemical, microbiological and sensory properties of bread spreads produced from blends of peanuts, cashew nuts and avocado pear was evaluated. Bread spreads were produced from...