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Cucumber fruits were obtained, washed and processed into cucumber juice using standard methods. Six grammes of syrup was added in some of the juice samples to sweeten it and some...
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The acha grain was malted, milled and mashed before filtration. The filterate otherwise called won was doused with hop and boiled for 60minutes. The wort was cooled and pitched with...
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Cocoa pulp juice was filtered using different filter aids (muslin, filter paper, membrane filters • 0.45pm and 0.2im). The proximate composition, mineral composition, vitamins,...
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Composite flakes were made from breadfruit flour/cassava starch. Dehulled breadfruit seeds was sorted, washed, sundries, milled and sieves to get flour. Cassava roots was also sorted,...
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Nutritional quality of fermented flee based snack (masa) was improved by the addition of African yarn. bean. The microbiological and chemical quality of the rice masa with or •...
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This project work is focused on the application of dennettia tnpetala (pepper fruit) extracted oil in cowpea storage, at O.5m1, 1.ml, and 1.5m1 concentrations. The work investigated...
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The production of moin moin using various legumes as well as various packaging materials was investigated to know the sample with the highest number of micro organism. African yam bean...
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This work focused on the production of biscuits using different ratios of sprouted tigernut flour and wheat flour. Biscuit with different degrees of colours, taste, texture, crispness...
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This study was carried out to determine the hematological profile of diabetic rats fed graded concentrations of beet-root flour (Beta vulgaris) and feed combinations .Beetroot was...
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The feasibility of partial replacing of wheat flour with unripe cooking banana. flour flour (Musa Cardaba and Musa Bluggoc) in extruded noodles and chinchin products were investigated. The...
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Three species of tomatoes (Lycopersicon esulentum) - pear, cherry and snake tomatoes were dried using three different methods. They are sun-drying, cabinet drying and oven drying. The...
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This study investigated the effect of various pre-frying treatments on quality of fried banana chips. Mature, unripe banana were peeled, sliced and divided into seven portion of 1kg each....
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The proximate, mineral, anti-nutrient compositions and rnicrobio1ogica quality of baked beans pro1uced from brown and white beans were investigated. The protein, fat and ash contents...
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Protein isolates were produced from fermented African oil bean seeds. Oil bean seeds were fermented for 3, 4 and 5 days respectively to obtain flour samples. Proximate and functional...
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The discard of watermelon seed has led to the research on the use of the use of the seeds in improving and preventing micro nutrient deficiency. The cake produced from watermelon seed...
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This study investigated the quality of roasted, boiled and raw African breadfruit (Treculia afiican) seed flour. The proximate composition, vitamin and mineral analysis were carried out...
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Production and evaluation of quality of cocoyam-wheat chin-chin was checked. Cocoyam (Xanthosoma sagittfolium) flour blended with wheat flour in the ratios 50:50, 60:40, 70:30, 80:20...
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This study was conducted to evaluate the quality characteristics of wheat-cocoyam cookies enriched with edible mushroom. Cookies were subjected to proximate, functional, minerals,...
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A study was conducted on fluted pumpkin (Telfairia occidental/s hooker fil,.l seed to investigate its dehulling and the relationship between the pretreatments prior to dehulling of...
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Composite biscuit was made with whole wheat flour substituted with cashew apple powder. Cashew apple were sliced, dried at 65°C and milled to produce cashew apple powder (CAP) and used at...
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This study was aimed at evaluating fibre-rich biscuits produced from composite flours of soybean, tigernut and coconut residue flour blends with wheat. The proximate, physical,...
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The quality characteristics of chin chin made from wheat, cassava and groundnut CC 121 (50:30:20), CC 122 (30:40:30), GC 123 (20:50:30), blend of cassava and groundnut GC 124 (70:30)...
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Six flour blends of different proportions were prepared from malted maize, unmalted maize and wheat (Triticum aestivum) as samples 101(20% malted maize flour and 80% wheat flour), 102(10%...
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Maize grains were sorted, washed, soaked in tap water at room temperature for 1 hour. The soaked grains were spread on sterilized muslin cloth and allowed to germinate. The germinating...
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Yarns are species of L)ioscoiea and belong to Dioscoreaceci family. Yarn belongs to setni-perishable class of food due to its relatively high moisture content. Yam is one of the most...