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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...
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This study based on Nutrient Composition and Sensory evaluation of African yam bean-wheat noodles spiced with scent leaf. The functional, antinutritional content, proximate content, and...
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The study was undertaken to determine the physicochemical, nutritional, chemical and sensory properties of yoghurts produced from blends of soybean and mung bean milks. Soybean and mung...
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Due to high cost of margarine which also reflected in the cost of bread, margarine was substituted with bone marrow in the ratios of 80: 20, 50:50 and 20: 80, while 100% margarine and bone...
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The physicochemical and sensory properties of breakfast cereal (tom brown) produced from composite flours of soybean, local rice; millet and pumpkin pulp were studied. The proximate...
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This study evaluated the physico-chemical, ambient storage stability and sensory properties of zobo as affected by processing methods. Fresh Hibiscus sabdariffa was washed properly and...
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Quality properties of cocoyam-wheat flour noodles spiced with uziza seeds was evaluated. Noodles were processed from different flour blends (100:0, 50:50, 60:40, 70:30 and 80:20) of wheat...