ABSTRACT
Quality of breakfast cereals from blends of mungbean, millet, orange-fleshed sweet potatoes and wheat was evaluated. Breakfast cereals was produced from different flour blends (5:10:5:85,...
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There is increase in imitation milk but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification...
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The objective of the study is to produce oregano flavoured extra virgin olive oil, soybean oil and rosemary flavoured extra virgin olive and soybean oil. The study was also carried out to...
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The study determined the nutrient composition of complementary food made from blends of germinated and ungerminated sorghum, mung beans and bonga fish. The specific objective which guided...
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The effect of using different plant ash for alkaline blanching on sprouted and unsprouted soymilk (Glycine max) was determined in this study. The main objective was to assess the...
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Production and evaluation of cake from wheat, Bambara groundnut, velvet tamarind flour was studied. The flour samples were subjected to functional properties while the cake samples were...
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In this study, readily available complementary foods that meets infant nutritional requirements was developed from fermented millet (72 hrs), unfermented millet (Pennisetum glaucum),...
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Extruded strips were produced from different blends of orange-fleshed sweet potato (Ipomea
batatas), mungbean flour (vigna radiata) and cassava (manihot esculenta) flours with...
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Fruit yoghurt samples were produced from reconstituted full cream milk powder by fermentation using starter cultures of Lactobacillus bulgaricus and Streptococcus thermophilus (1:1 w/w) at...
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Nutrient evaluation of ogiri seasoning produced from blends of fermented soybean and castor oil seed were determined. Proximate, anti-nutrient, microbial and sensory evaluation were...
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This study was based on production of biscuit from composite flour of maize and wheat flour in the proportion of AH1 : 100, AH2 : 70:30, AH3 : 70:30, AH4 : 70:30, AH5 : 70:30, AH6 : 70:30...
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This study evaluated the impact of palm oil and yellow maize addition on composition, antioxidant, physical and sensory properties of biscuits. Five samples of biscuits were produced from...
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Quality and sensory attributes of banana (Musa sapientum) peels, and their effect on wheat cakes were assessed. The proximate composition, antioxidant activity, mineral, vitamin and...
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African pear (Dacryodes edulis) fruit was dried through different drying methods (sun drying, oven drying, microwave drying and toasting) and was assessed for functional, proximate,...
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This study was aimed at determining the shelf stability of zobo wine using sodium benzoate. Zobo wine was produced by fermentation of the must using brewer’s yeast, Saccharomyces...
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The study investigated the effect of addition of soy protein isolates on the nutrient composition and rheological properties of soy yoghurt. Soybean seeds (1kg) were processed into liquid...
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Zobo wine was produced by fermentation of the must using brewer’s yeast, Saccharomyces cerevisiae at 28 0C for a total of 18 days with addition of citric acid (0.5% w/v) and stored for 4...
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This study exploited cooking banana as a functional ingredient in high nutrient and acceptable biscuits. Cooking banana has been proving to be highly rich in many micronutrient and...
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Milk and yogurt are important elements of the human diet, due to their high nutritional value and their appealing sensory properties. In Nigeria, some animal milk are not usually available...
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The possibility of making bread of good nutritional and quality characteristics from breadfruit/wheat composite flours was carried out. Different compositions of African breadfruit...
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This study assessed the effect of pepper fruit powder on some quality attributes of smoked herring fish. The fish were smoked-dried to average moisture content of 10.4±0.2% and stored. Fish...
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Pineapple (Ananas comosus) Fruit Juices (fresh and concentration) and Watermelon (Citrullus lanatus) Fruit Juices (Fresh and Concentrated)were produced using 0.1% and 0.2% concentration of...