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Cocoa pulp exudates were considered as an alternative raw material for the production carbonated soft drink. The shelf life of the drink is limited by microbial alteration ath...
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This study utilized composite flour from Almond nut flour and wheat flour for the production of cookies with the aim of increasing the protein quality of the cookies and promotes...
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Preparation and comparison of the thickening properties of two cocoyam varieties (Xanthosoma sagittifolium and Colocasia esculenta). Proximate compositions of the products were evaluated...
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Four sample seeds of African yam bean were bought from four markets in Abia state (Ohafia main market, Akara market in Isuikwuato, Ubani main market in Umuahia and Ndoro market in...
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The Effect of different drying methods on quality of cocoyam (Xanthosoma sagitifolium anti Colocassia esculent of cocoyam) flakes was also studied. Their proximate compositions,...
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Study on the effect of drying methods on the quality of shredded Gnetum africanum, Heinsia crinita, Lasienthera africanum was carried out on these three most consumed vegetables in...
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The effect of processing methods on the nutrient content of three cultivars of bitter leaf were investigated. These cultivars: Vernonia corelata, Vernonia amygdaiina, Vernonia calvana were...
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This study was carried out in order to exploit the nutritional and aethestic value of cocovam (xanthosorna sagittiflium and tigernut (cyperus esculenta) to improve the overall...
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Flour blends prepared from sweet potato (Ipomeabatata L) and cowpea (VignaUngiculata) at different proportions were extruded into strips using a locally fabricated and manually operated...
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This research analyzed the effect of processing (boiling and toasting) on the proximate and antinutrient compositions of Bambara groundnut and Groundnut seeds. The proximate composition...
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study was carried out to develop good quality fruit leather from locally made variety of cooking banana (Cadaba) and bush mango (Irvingia gabonensis). Cooking banana and bush mango...
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Complementary food blends were produced from banana puree and tiger-nut milk using three (3) varieties of firm ripe banana such as Cardaba, Blugoe and Fiat 8 and Yellow variety of...
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The fruit of Averrhoa carambola L, also known as Starfruit is an attractive fruit of the Oxalidaceae family. As most of the carambola fruits are consumed fresh, very few are processed...
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Eight formulations were carried out in producing a breakfast cereal based porridge using rice (Oryza sativa) and millet (Eleusine coracana) mixed with soybeans (Glycine max). Starch...
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A Pineapple, orange and watermelon fruit juices were produced and blended at different proportions of 70% Pineapple: 20% Orange: 10% Watermelon sample, 60% Pineapple: 25% Orange: 1...
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Composite flour was prepared from red cocoyam (Xanthosoma sagitIfo1ium schoit), soybean (Glycinc max) and wheat (Triticum aestirum) at different proportions. The different blends of flour...
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Flour bends with different proportions were prepared for three-lead yam (Dioscoread dimentorum), soybean (Glycin max) and wheat (Triticum aestivum). The different ratios were used in the...
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Flour was produced from soybean, banana, cocoyam and coconut. Blends of soybean: banana: cocoyam : cocnut flours were developed at different ratios of 50:15:10:25 (sample 201);: 40: 10:...
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The nutrient contents of soup thickeners, Brachystegia eurycoma (Achi), Detarium microcarpum (ofo) and Colocasia esculenta (Ede ofe) were assessed. The three samples were subjected to...
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This research work was based on the production of cookie, juice and assessment of antioxidant properties of under-utilized two species of monkey kola cola lepidota k. schum (yellow specie)...
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Flour blends prepared from Livingstone potato (Plenthrantus esculenta), Soybean (Glycine max) and Wheat (Triticum estivum) at different proportions were used in the production of...
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The blends of spices produced from indigenous raw materials (scent leaf and ulazi) at 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 100:0 proportions were used in the processing...
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Biscuits were produced from blends of cocoyam flour (Xanthosoma sagittfolium) and soybean flour (Glycine max). The Cocoyam and Soybean were blanched, processed into flour and used at...
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This study assessed the mycological and aflatoxin contamination of peanuts collected from major markets in Umuahia Twelve (12) peanut butter samples were collected randomly three (3)...
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Shortbread biscuits were made by supplementing wheat flour (WF) with water yam flour (WYF) after the seeds have been sorted, sun dried, milled, and sieved into fine flour using a...