ABSTRACT
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...
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Gas chromatograph (GC) with flame ionization detection (FID) was used to determine 13 Polycyclic Aromatic Hydrocarbons(PAHs) in palm oil processed using 4 different processing methods. The...
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This work is aimed at reduction of the spoilage of "ugba" by reducing the moisture content of "ugba". In this work, 'ugba" was produced then divided into three; one was further pasteurized...
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Biscuits were produced from composite flours of yellow flesh cassava (Manihot esculenta), pigeon pea (Cajanus cajan) at different levels of substitution. The proximate composition, vitamin...
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Cowpea, an important protein food, is used for its nutritional and functional properties. One of the factors limiting its utilisation is its long cooking time. Four Cowpea varieties (Brown...
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This study was carried out to determine the hyperglycemic effect of diets prepared with different particle sizes of composite flour from Maize (Zea mays), Wheat (Triticum aestivum) and...
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The study evaluated dougunuts produced from sprouted and unsprouted mungbean flour. Composite flour from the sprouted/unsprputed mungbean and wheat flour were produced at different...