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Tiger nut seeds were obtained, washed and processed into tiger nut milk using standard methods. Vitamin A and calcium were used to fortify the milk product. Proximate composition showed...
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This study was aimed at producing and Evaluating the Proximate, mineral, antinurient Composition and sensory attributes of snack mix produced from African breadfruit, com and...
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The physicochemical and sensory characteristics of cookies with composite flour produced from wheat and oat flour sweetened with date syrup was investigated. The composite flour...
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physicochemical and sensory properties of breakfast cereal (tom brown) produced from composite flours of soybean, local rice; millet and pumpkin pulp were studied. The proximate analysis,...
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Quality properties of cocoyam-wheat flour noodles spiced with uziza seeds was evaluated. Noodles were processed from different flour blends (I 00:0, 50:50, 60:40, 70:30 and 80:20) of...
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This work was carried out to produce high quality wheat biscuits fortified with carrot powder and plantain peel powder in the ratio of 18:0, 12:0, 12:9. 9:6 and 6:3, respectively. 100%...
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This work evaluated the effect of processing methods (boiling and sautering) on the chemical and antioxidant properties of some selected indigenous vegetables (scent leaf, garden egg leaf,...
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African yam bean flour was produced from African yam bean seeds through different processing methods which are: Boiled African Yam Bean Flour (BA YBF) and Roasted African Yam bean Flour...
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The proximate, vitamin, functional properties and physicochemical properties of the ice cream and candy were analyzed using standard procedures, and the chemicals used were of analytical...
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Use of African yam bean and bambara groundnut flours as a composite of wheat in bread production was evaluated. Bread was produced from different flour blends (90:5:0, 90: I 0:0, 95:0:5...
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The chemical composition and the effect of different extraction solvents (water, acetone, ethanol and water-acetone (50:50)) on the leaf extracts' antioxidant and antioxidant...
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This study was based on production of biscuit from composite flour of maize and wheat flour in the proportion of AHl : 100, AH2: 70:30, AH3: 70:30, AH4: 70:30, AH5: 70:30, AH6: 70:30...
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Omilo (Parinari excelsa), Njangsa (Ricinodendron heudelotti), Country onions (Afrostyax lepidophyllus), Irugege, Ataiko(Afromomum subsericeum), Gbafilo (Chrysobalanus icaco), and...
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Zobo wine was produced by fermentation of the must using brewer's yeast, Saccharomyces cerevisiae at 28 C for a total of 18 days with addition of citric acid (0.5 % w/v) and stored for 4...
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Ogiri condiments constitutes significant portion of the diet of many people, but are associated with problems such as having a short shelf life, characteristic putrid odour,...
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Quality and sensory attributes of banana (Musa sapientum) peels, and their effect on wheat cakes were assessed. The proximate composition, antioxidant activity, mineral, vitamin and...
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study was a post evaluation assessment of the nutritionaJ status of school children aged 7-12 years in two rural communities in Abia State, Nigeria. The study assessed the impact of...
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This work evaluated the quality properties of high-fibre bread with no-added sugar from flour blends of orange fleshed sweet potato, tiger nut, wheat and date fruit. The proximate,...
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Quality characteristics of cake produced from composite flour of bambara groundnut and wheat was evaluated. Cake was produced from different flour blends (95:5, 90: IO and 85:15) of...
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Treatment of used vegetable oil (kings oil used for frying fish, chin-chin and power oil used for frying fish, chin-chin) was done using locally produced absorbent (kaolin clay, ultisol...
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Physicochemical, microbiological and sensory properties of bread spread produced from blends of peanuts, cashew nuts and avocado pear was evaluated. Bread spread was produced from...
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Soybean flour was produced from soybean seeds and blended with wheat flour at different proportions. The composite flour samples were analyzed for the functional properties. The flour...
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This work was carried out to study raw ash yield, dry ash, mineral, emulsification and pH content of food grade ash obtained from cola leaves, okro leaves, cola hispida leaves and Wire...
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This study evaluated the impact of palm oil and yellow maize addition on composition, antioxidant, physical and sensory properties of biscuits. Five samples of biscuits were produced...
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This work presents the production and quality evaluation of bread from composite flour of millet, wheat and fluted pumpkin seeds. The proximate, functional, mineral, physical properties...