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Qualities of bread produced from cassava wheat flour blends were evaluated. Cassava flour was mixed with wheat flour at the ratio of 15:85 with the improver carboxylmethyl cellulose (CMC)...
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The study examined the difference between the physico-chemical, pasting and organoleptic properties of fufu flour produced from three varieties of yellow root cassava (Manihot...
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Pineapple (Ananas comosis) juice (PP) and Tiger' 'nut (Cyperus esculentus) milk (TN) were blended to a fruit drink. 100% pineapple was used as the control. The juice blend was stored...
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This study investigated the physicochemical properties of composite flours from wheat and white or brown sorghum seed varieties. Seven flour samples with 100% wheat (WW), 10% white...
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African breadfruit seeds were collected at an interval of seven days during storage, milled to flour and analyzed for the initial content and the effect of storage as the storage times...
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This study was aimed at evaluating mung bean starch residue and their composite biscuit with wheat blends. The effect of alkali, cold and hot water treatment on green and brown varieties of...
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This investigated the effect of sprouting on the physicochemical and phytochemical properties of kola nut (cola nitida). The proximate composition showed that the kola nut had high...
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Baked beans were produced from brown and white beans (Phaseolus vuIgarus) using cassava and corn starch as the binding agents. The effects of the binders on the chemical and sensory...
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Kunun-zaki was prepared using millet and sorghum. The sample was divided into four portions. The first portion was preserved with benzoic acid (KBA); the second portion was preserved...
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Chemical analyses were carried out to determine the proximate composition, phytochemical and mineral constituents of Solanum esculenturn (eggplant) using standard methods. The fresh fruits...
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Three extraction methods (Cold water, Hot water and Alkali extraction) were used for the extraction of starch from two cultivars of mungbean (green and local brown). Starches were...
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Moi-moi made from cowpea was packaged in four different packaging material etere, banana leaves, aluminium foil and aluminium plates and steamed. The effect of different packaging...
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The physicochemical and sensory evaluation of the burger breads produced from the composite flour of wheat, full fat soy and watermelon rind was determined. Six burger bread samples...
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The study was conducted to evaluate the quality properties of plant milk blends produce from soybean (Glycine max(L) menu) and coconut (cocosnuc?/era). The plant milk samples were...
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The production and quality evaluation of juice made from soursop (Anona muricata) and pineapple (Ananas comosus) juice blends was studied. The juices were formulated into blends of...
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The purpose of this research was to develop and evaluate a snack product (cake) from composite flour blends of wheat and cocoyam enriched with edible palm weevil (Rhyhnchophorus phoenicis)....
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The effect of proofing time (40 to 80 minutes) on the Hydrogen cyanide content of 1-ugh quality Cassava flour-Wheat flour composite dough. and on the sensory attributes of deep fat...
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The effect of ginger and pepper fruit treatment on the physical, microbial and sensory properties of zobo drinks stored at ambient temperature was studied using standard methOds. The...
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The study evaluated the quality of Short Bread Biscuit from flour blends of wheat, banana and carrots. Composite biscuits were made by supplementing wheat flour with carrot and...
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Bread samples were produced from flours of cassava and a blend of both flours. Effect of addition of panok as an improver to the bread samples at different incorporation levels (0-0.4%)...
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The production and evaluation of syrup from pawpaw and banana juice blend was studied. The proximate, physico-chemical and sensory properties of the blends were carried out using...
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Three varieties of yellow cassava UMUCASS 36 (TMS 01/1368), UMUCASS 37 (TMS 01/1412) and UMUCASS 38 (TMS 01/13 71) were assessed for their potential usage in processing into...
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Mayonnaise is a stable emulsion of oil egg yolk and vinegar and lemon juice. Mayonnaise is commonly produced from soybean oil. Soybean is a very important legume which fifldS...
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Cassava variety, TMS 419, was processed into gari using oven dried cassava chips and sun dried cassava chips. The physico — chemical and sensory properties of the gari produced from the...
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The evaluation of the cyanide and microbial content 0 rcady.to-cat fufu processed in Imo and Abia State, Nigeria was done. Nineteen samples ot'ready-to-eat fufu were analysed for...