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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...
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Lactic acid bacteria (LABs) Lactobacillus plantarum and Lactobacillus fermentuin were isolated from ogi and used as starter culture to ferment maize grains and produce ogi. The test...
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The nutritional and flavor compound analysis of the seeds and leaves of Piper guineense were investigated. Proximate analyses showed the spice to contain (on dry weight basis)...
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Bread were produced from blends of wheat (Triticum aestivum), cooking banana (Musa cardaba) and Soy bean (Glycine mar). The wheat, cooking banana and soy bean were processed into flours...
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This research work evaluated the effect of different processing methods used to produce cooking banana flour through evaluating of the proximate composition, gelatinization temperature of...
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Cheese was produced from soybean milk, tiger nut milk and coconut milk. The main objective of this study is to evaluate the nutritional quality of substitute milk product. The cheese...
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Flour was produced from whole wheat, cooking banana pumpkin pulp and pigeon pea. Breakfast foods were produced from the composite flour. The proximate composition of the composite flours...
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The study investigated the Perception and Attitude of Foreign customers toward Nigerian Cuisines. The research design used was a survey research design, and it involved the use of...
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The effects of heat processing on the proximate composition and energy value of the seed kernel flours of African walnut (AW) used as traditional snacks in most parts of Nigeria were...
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The study was conducted to produce sausage rolls from whole wheat, sweet potato, and bambara groundnut flour blends. Proximate compositions of the sausage rolls and functional properties...
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Studies on the proximate analysis, functional properties and microbial analysis of the seven samples were carried out together with the control. Samples A,B and C have the highest quantity...
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Soymilk and orange juice was produced from soybean and orange 'respectively. Blends of soymilk and orange juice were developed at different ratios of 50:50 (soymik:orange juice);...
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This study was designed to investigate the effect of soy flour fortification on chemical, functional properties and consumer acceptability of plantain flour for possible industrial...
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This study was designed to find out the knowledge, attitude and practices of family planning among married couples in Aboh-Mbaise Local Government Area of Imo State. Survey research design...
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The haematological and histopathological effect on rats treated with cocoyam (Colocasia esculenta), was studied. Result obtained, revealed the presence of anti-nutritional factors such as...
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Croquettes were made from the yellow root cassava varieties, Umucass 36 (TMS 01/1368), Urnucass 37 (TMS 01/1412) and Umucass 38 (TMS 01/1371). The yellow cassava roots varieties were...
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The production of Spring rolls from flour blends were prepared from cassava (Man/hot esculenta), pigeon pea (Cajanus cajan), cocoyam ( Xanthosorna sag/tt/fo/urn) and wheat (Triticum...
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Some flour blends were prepared from two verities of cassava [TMS 419 and NR8082] soybean flour at di.terent proportions and extruded into noodles with a locally fabricated and manua'...
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Table wines were produced from jackfruit and pineapple through the process of yeast fermentation and then aged and bottled. During the primary and secondary fermentation processes which...
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In this study, the cyanide and microbial contents of gari samples were determined. Processed gari samples were collected from eight local markets, packaged and labeled to evaluate...
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Complementary foods samples were produced from blends of Acha, groundnut and crayfish flours and evaluated for proximate composition, functional properties, sensory 'characteristics and...