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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...
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Highly acceptable mixed juice samples were produced from watermelon. orange and carrot. Using Response Surface Methodology ( RSM) mixture design and optimization technique. The mixed •j...
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Cake is an important food made from flour, mixed with other dry and liquid ingredients usually combined to obtain batter. Cake can be produced from a variety of proteinous grains such as...
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Four blends with different proportion were prepared from wheat bran, cooking banana (iviusa cardaba) and wheat (Triticum aestivuum). The different samples of the flour blends were...
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The use of composite flour from wheat, cassava (TMS 01/1371 variety) high betacarotene (pro.vit A) and soybean in the production of biscuit was investigated. The wheat flour was blended...
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The cassava tubers of' TMS 419 and NR 8082 were properly processed into hour. ihe lflaitd' ei'am were also processed into starch and some quantities ot' the maize starch were mod i lied....
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Fruit juice were produced from malay rosc apple (Syzygluin malaccense) blend with watermelon (Citrullus lanatus). The juice were analysed for physiochernical, pI-o:imatc composition,...
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Flour blends with different proportions were prepared from cooking banana (Musa cardaba), soybean (Glycine mar) and wheat (Triticum aestivum). The different sampies of the flour...
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The haematological and histopathological effect on rats treated with aerial yam were studied, result obtained revealed the presence of anti nutritional factor such as tannin, phenol,...
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Seeds African breadfruit (Treculia africana) were parboiled and manually dehulled to produce wholesome seeds. Physical parameters of the seeds (length, width, volume, weight, and density)...
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This research work was carried out to produce biscuits from composite flour of walnut. African yarn bean and wheat. Different proportions of the composite flour were used to produce walnut...
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Fluted pumpkin seeds(Telfairia occidentalis) were cleaned, sorted, dehulled , washed, boiled for l5minutes, sliced, drained, oven-dried (55°C), milled and sieved.Fluted pumpkin seed flour...
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Quality of bread loaves produced from wheat-cassava flour blends were evaluated. Cassava flour was mixed with wheat flour as blends of wheat to cassava: 100:0, 10:15, 20:15, 40:30 and...
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The study evaluated the potassium bromate content of popularly consumed breads by the populace of Aba, Owerri and Umuahia with the aim of assessing their safety levels as well as determine...
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The physiochemical properties (pH, conductivity, alkanlity, hydrogen carbonate, total dissolved solids, dissolved oxygen, total hardness) of twelve (12) samples of water from four...
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The study evaluated the effect of drying temperature and time on quality characteristics of mackerel fish with the aim of establishing the best temperature and time for this fish...
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Soybean (Glycine max) was processed into flour and used to supplement wheat (Triticum aestivum) flour, in the percentages of 10, 20, 30, 40, 50, and 100 for muffin production. The...
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Composite biscuits were made by supplementing wheat flour with African breadfruit (ABF) and coconut flours after the African breadfruit was dehulled, cleaned and sorted, washed, ovendried,...
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The functional properties of raw. soaked and parboiled African yam bean (Sphenosiylis slenocalpa) flours were investigated. The flours were subjected to different soaking times (2,...
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Flour blends of orange flesh sweet potatoes (Solarum tuberosum), pigeon pea (Cajanus cajan,) and cocoyam Xanthosoma sagittifoliurn) were used to formulate complementary food. The...