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A study was carried out to evaluate the proximate and functional properties of lghu a dry ready- to-eat cassava product and black bean flour mixtures. Black bean seeds were processed...
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Food legumes are widely consumed all over the world as these are good sources of dietary fibre, protein and carbohydrate. Common domestic processing techniques like soaking, boiling and...
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The cassava varieties TMS 419 and NR 8082 were processed into high quality cassava flour using standard method and also millet grain were processed into starch. Both the flours,' modified...
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Extraction, characterization and evaluation of bioactive constituents of eight indigenous legumes variously processed namely African breadfruit (Treculia africana) seeds, bambaranut (...
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The study was undertaken to assess the production and quality evaluation of biscuits from composite flours of pearl millet, sorghum, and wheat. Pearl millet and sorghum flours were...
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In this study the micronutrient, phytochemicals composition, acute toxicity and antidiabetic activity of the ethanolic extracts of Alternanthera brasiliana stem, Asystesia gangetica and ...
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This research was conducted to assess the prevalence of food neophobia among NYSC members in Abia state. The study evaluated the types of food served to NYSC members in camp, levels of food...
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Aerial yam (Dioscorea bulbifera) and cocoyam (Xanthosoma sagittifolium) were evaluated for the proximate, functional, anti-nutrient properties and volatile constituents as affected by...
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This study investigated hazard indices and human health risks associated with consumption of bivalve mollusc from the Niger delta. The research was conducted in two phases; The first was...
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Composite breads were made by supplementing wheat flour (WF) with chemically modified African yam bean starch (AYBS) and Cassava starch (CS) after the starch were produced from the...
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This study investigated the quality evaluation and glycemic index of eba produced from...
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Fresh cow milk was purchased from Fulani hendsmen while strain of Streptococcus thermophillus coded (9) and Lactobacillus acidophilus (LAB 1 and 2) coded 10 and 13 respectively were...
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Fresh cow milk was purchased from Fulani hendsmen while strain of Streptococcus thermophillus coded (9) and Lactobacillus acidophilus (LAB 1 and 2) coded 10 and 13 respectively were...
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Starches were isolated from two cultivars of Nigerian grown mungbeans (Vigna radiata L. Wilczek) (green improved and brown local cultivars), using three extraction methods (dil. alkaline...
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An experimental investigation, using three varieties of Colocasia esculenta was conducted. Sun-dried cocoyam corms (achicha) and leaves (mpoto) are invaluable sources of nutrients, which...
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The effects of milling (wet and dry) and coagulants (lime, Epsom salt and tamarind) on the viscoelastic properties and growth dynamics of selected food pathogens of tofu from blends of...
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This study evaluated the effect of packaging materials and storage conditions on stability of three indigenous soups of South South Nigeria. The soups namely Afang, Edikang Ikong and Afere...
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Complementary food was formulated from flour blends of sprouted soybean, breadfruit and plantain. Proximate, functional and sensory properties of complementary diets were investigated and...
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Chinese star apple (Averrhoa carambola) were analysed for proximate, physico-chemical analysis and the juice extracted were pasteurised and analysed for microbial quality during 10 days of...
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The antinutritinal composition and functional properties of flour and protein isolate from African yam bean were studied. Results from the analysis shows that there were significant...
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African breadfruit (Treculia africana) seeds were subjected to roasting to determine its effect on the vitamin and antioxidant properties. Results or the proximate analysis showed a...
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Methanolic and ethanolic extracts of Moringaoleifera leaves, seeds, roots and Piperguineense (Uziza) leaves were evaluated for antioxidant activity assayed by Total Phenol Content...
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The effect of different period of germination of sorghum grain during malting on the physicochemical properties of the mash obtained from such malted sorghum grain was investigated....
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There is increased awareness of the importance of legumes in the diet of Nigerian populace. The basic contribution of legumes to the diet of Nigerians is based on their nutritional values....
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Plant milks formulated from breadfruit seeds, tiger nut, coconut and date fruit were evaluated and studied for quality characteristics and compared with the quality characteristics of a...