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African yarn bean flour was produced and mixed with Ighu in different proportions ranging from 0-100%. Proximate, functional and sensory properties of the mixtures were analysed....
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The proximate composition and functional properties of achi flour and ofo flour were evaluated. The results obtained for these analysis showed significant differences (P<0.05) in the...
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A candy is composed mainly of sucrose, fructose, glucose, glucose (corn) or maltose syrups. The candies developed with these ingredients are energy dense and poor source for nutrient...
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The pectin of African star apple (Chrysophyllum albidum) and Purple star apple (Chrysophllum cainito) were extracted using alkaline hydrolysis method to produce jam. The produced jam...
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This study was conducted to evaluate the quality of shortbread biscuit made from Flour Blends of Wheat, African yarn bean and Water yarn. Wheat, African yarn bean and Water yam were...
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The effect of processing on the nutritional composition of bear breeches leaves was investigated. Drying and cooking significantly (P reduced the moisture (57.136%-39.10%), dry...
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In this work, African yam bean (Sphenosiylis slenocarpa) from different markets (Ubani. Akara. Ndoro and Ohafia) in Abia state were evaluated for the functional properties and...
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This study was carried out with the aim to produce and evaluate the quality of sprouted soybean-cooking banana noodles. The sprouted soybean flour samples were blended at different...
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Noodles were produced through manual extrusion technology from the composite flours of cassava, yam, cocoyam with wheat flour in different proportions: wheat/cassava (90: 10, 80:20,...
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In this study, the quality characteristics of 20 gari samples collected from different markets in Umuahia, Abia State were determined. Parameters measured as an indices of quality...
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Flour blends were prepared from sprouted and unsprouted pigeon pea (Cajunus Cajan), sorghum (Sorghum bico/or) and wheat (Triticum aestirum) at different proportions to produce shortbread...
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Flour blends prepared from cocoyam (Xanthosoma sagittifolium (L) Schott) and wheat (Triticurn aestivium) at different proportions were extruded into noodles in a locally fabricated and...
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Parboiled and roasted Africana breadfruit seed flours were analyzed to determine their proximate composition, anti-nutritional composition, dietary fibre profile and the effects of roasting...
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An attempt was made to investigate the possibility of producing jam from selected fruit using honey as a substitute for sugar. The jams were subjected io sensory evaluation, proximate and...
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Anti nutritional factors in flours of five cultivars of African yarn bean and their performance iii the production of cookies were studied. I' he five ultivars of African yarn bean were...
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Ugba samples were sourced locally to evaluate the effects of drying on the proximate - composition, sensory properties and microbial quality. The 3amp1e5 were first fermented and...
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Flour blend with different proportions were prepared from melon seed (Colocynthis citrullus L.) and wheat (Triticum aestivum). The different samples of the flour blends were used to...
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The nutrient composition of Pterocarpus santalinoid, moringa olefera, Asystasia gangetica, Pennisetum purpurum were investigated in the present research work. The vitamins, minerals,...
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Fresh bitter kola (Garcinia kloa) was used to produce drink sweetened with sugar arid honey respectively. Proximate analysis was carried out to d.etermine moisture, crude fibre, ash,...
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The proximate composition, functional properties and anti-nutritional content of cocoyam Xanihosoma malTa (Scoth) flour processed by different methods (boiling, blanching, roasting,...
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Four palm oil samples were processed traditionally from palm fruits harvested from a farm at Akpaa Mbaa-atoo in Obingwa Local Government Area of Abia State. The processing methods used...
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The study examined the effects of storage on proximate, vitamin and mineral compositions of Editan (Lasianthera africana) as a leafy vegetable. The plant sample was obtained from a...
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The proximate, phytochemical and mineral compositions of Bear's breech (Acanthus monatanus) leaves were evaluated. The washed/drained leaves were air-dried for 2 h and oven dried (So °C...
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This work aimed at evaluating the chemical, functional and pasting properties of some trifoliate landraces, Harvested trifoIiate yam tubers were processed into starch. The...
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Cookies were produced from three leaved yam (Dioscorea dumentorum) flour and wheat (Triticuin spp.) flour blends. Three leaved yam flour was used as partial replacement for wheat...