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This study evaluated the physiochemical and sensory acceptability of complementary food from rice (Oryza sativa) and soybean (Glycine max) sweetened with date (Phoenix dactylifera)....
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This study investigated the amino acids, proximate and sensory properties of extruded snacks from blends of rice flour and kidney beans flours. Flours were produced from rice and kidney...
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This study investigated the production and evaluation of an extruded snack from ighu (abacha) and toasted African yam bean flour blends. Flours were produces from /ghu, African yam bean...
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This study investigated the effect of varied flour compositions on the physicochemical, engineering and sensory properties of extruded snacks from akidi (Phaseolus vulgaris L.) and aerial...
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The research investigated the proximate composition, functional properties, and pasting characteristics of flour blends created from wheat and mungbean protein concentrates. Wheat...
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The possibility of using African breadfrit milk from African breadfruit (Treculia Africana), Coconut milk from Coconut (Cocos Nuciferc) and powdered milk in the production of yoghurt...
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This study investigated the production of fibre-rich biscuit from whole tigernut and unripe banana flour blends. Flour was produced from tigernut and unripe banana and was formulated...
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This study evaluated the nutrient composition of flour blends from cocoyam, millet, black bean enriched with unripe plantain peel flour. The flour blends were formulated into different...
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This work produced agidi (com jellos) from fermented maize grain with the addition of its byproduct (overtail), determined the functional properties of the maize flour, determined the...
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The effects of toasting time on the quality characteristics of African breadfruit (Treculia Africana) Seeds was studied. The African breadfruit seeds were dehulled and divided into five...
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This study evaluated the proximate, vitamin, mineral, antioxidant, and sensory properties of chin chin snacks produced with blends of wheat flow· (WF), Orange-Fleshed sweet Potato...
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This study was aimed at developing and evaluating the antidiabetic and sensory properties of dough meal from flour blends of cocoyam, millet, black bean enriched with unripe plantain...
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This study investigated the effect of varied flour compositions on the physicochemical, engineering and sensory properties of extruded snacks from akidi (Phaseolus vulgaris L.) and...
Abstract
This study evaluated the quality nr yoghurt produced with banana inclusion al 0. 5, 111 and 15%. The vitamin, minernl. antinutrient c1nd sensory properties of the yoghurt samples was...
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Due to the increasing prevalence of lifestyle-related health issues, such as obesity and diabetes, there is an urgent need for healthier snack alternatives. This study examined the...
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The anti nutrient composition and amino acid profiles of selected accessions of African Yam Bean (AYB) grown in Nigeria supplied by IITA were investigated to compare the differences in the...
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With the rising demand for vegetable oils, research has focused on alternative sources to alleviate the economic strain caused by importing these oils. This study evaluated the tocopherol...
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This study investigated the functional properties, phytochemical composition and mineral ! content of flours produced from improved wateryam. Wateryam tubers were procured from Yam...
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The study investigated the quality evaluation and sensory acceptability of the cake samples produced from flour blends of wheat and African breadfruit. 2kg of Raw African breadfruit was...
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The production and quality evaluation of alkaline and mineralized water from lime fruit, bicarbonate, copper vessel and Vinegar was studied. Alkaline and mineralized water samples...
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Quality of canned onugbo soup using glass bottles and its shelf stability were studied. Sterilization ofthe soup was done in a vertical sterilizer retort. The freshly prepared onugbo soup...
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Chemical composition and sensory evaluation of breakfast cereals from flour blends of Acha, Soybean enriched with A. brasiliana powder was investigated. The proximate composition,...
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Wheat flour has been used for production of noodle and baked products such as breads, cakes, biscuits and cookies because of the nature and functional properties of the wheat proteins....
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The kernel of sandbox tree (Hura crepitans L.') cultivated at Umudike Abia state, Nigeria was decorticated, seed removed and reduced to different particle size according to the central...
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Yoghurt samples were produced from blends ofskimmed cow milk, coconut milk and tigernut milk at different ratios by fermentation using starter cultures ofLactobacillus bulgaricus and...