Food Science and Technology

Evaluation Of Fibre-Rich Biscuit Produced From Blends 1 Of Wheat And Residues Of Soybean, Tigernut And Coconut

ABSTRACT

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,...

83 pages (14796 words) · Projects · 3 years ago

Quality Characteristics Of Chin Chin Made From Wheat(Triticum Aestivum), Cassava(Manihot Esculenta) And (Roundnut(Arachis Hypogaea) Flour Blend

ABSTRACT

 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)...

94 pages (17735 words) · Projects · 3 years ago

Quality Evaluation Of Bread Produced From Composite Flours Of Wheat (Triticurn Aestivum) And Malted Maize.

ABSTRACT

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%...

64 pages (13033 words) · Projects · 3 years ago

Quality Assessment Of Cake Produced From Composite Flour Of Malted Maize, Un-Malted Maize And Wheat Flour

ABSTRACT

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...

89 pages (14894 words) · Projects · 3 years ago

Physicochemical Properties Of Flours And Starches Produced From Four Yam Cultivars

ABSTRACT

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...

54 pages (11458 words) · Projects · 3 years ago

Quality Characteristics Of Ogi Produced Using Lactobacillus Plantarum And Lactobacillus Fermentum As Starter Cultures

ABSTRACT

 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...

52 pages (7740 words) · Projects · 3 years ago

Evaluation Of Nutrients And Flavour Compounds In The Leaves And Seeds Of Uziza (Piper Guineense)

ABSTRACT

 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)...

73 pages (13291 words) · Projects · 3 years ago

Production And Evaluation Of Bread From Composite Flour Of Wheat (Triticum Aestivum), Cooking Banana (Musa Cardaba) And Soybean (Gycine Max)

ABSTRACT

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...

80 pages (14190 words) · Projects · 3 years ago

The Effect Of Processing Methods On The Gelatinization And Quality Of Cooking Banana Flour (Musa Cardaba)

ABSTRACT

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...

49 pages (9041 words) · Projects · 3 years ago

Quality Evaluation Of Vegetable Cheese Produced From Soybean (Glycine Max),Tiger Nut (Cyperusesculentus L.)And Coco N Ut (Cocosnucifera)

ABSTRACT

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...

87 pages (17606 words) · Projects · 3 years ago

Quality Evaluation Of Composite Flour And Breakfast Food Produced From Blends Of Wfieat (Triticuin (aestivum), Pumpkin (Cucurbita maxima) , Cooking Banana (Musa Cardaba) And Pigeon Pea (Cajanus Cajana An) Flours.

ABSTRACT

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...

75 pages (15162 words) · Projects · 3 years ago

The Perception And Attitude Of Foreign Customers Toward Nigerian Cuisines In Port Harcourt, Rivers State

ABSTRACT

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...

85 pages (15009 words) · Projects · 3 years ago

The Effect Of Cooking On The Chemical And Nutritional Composition Of African Wa Lnut (Tetracapidum Conophorom)

ABSTRACT

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...

70 pages (13380 words) · Projects · 3 years ago

Production And Evaluation Of Sausage Rolls From Bleids Of Wheat (Triticum Aestivum) Sweet Potato (Ipomea Bataas) And Bambara Groundnut ( Voandzeia Sub Terranean (L) Thouars)

ABSTRACT

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...

118 pages (25579 words) · Projects · 3 years ago

Production And Evaluation Of Complementary Food From Yellow Corn, Millet Enriched With Tigernut Flour

ABSTRACT

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...

87 pages (12209 words) · Projects · 3 years ago

Production Of A Novel Drink From Soymilk And Orange Juice

ABSTRACT

 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);...

82 pages (14934 words) · Projects · 3 years ago

Proximate, Functional And Sensory Properties Of Cookies Produced From The Blends Of Plantain (Musa Paradisiaca) And Soybean (Glycine Max) Flours.

ABSTRACT

 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...

63 pages (14929 words) · Projects · 3 years ago

Knowledge, Attitude And Practices Of Family Planning Among Married Couple In Aboh-Mbaise Local Government Area Of Imo State

ABSTRACT

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...

64 pages (10114 words) · Projects · 3 years ago

Haematologial & Histopathological Effect Of Cocoyam (Colocasia Esculenta) On Albino Rats

ABSTRACT

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...

57 pages (9817 words) · Projects · 3 years ago

Prelimin4ry Investigation Of Croquettes Produced From Yellow Cassava Roots Varieties (Umucass 36, 37, 38)

ABSTRACT

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...

59 pages (9825 words) · Projects · 3 years ago

Production And Evaluation Of Spring Rolls (Snack) Form Cassava (Manihot Esculenta), Wheat (Triticum Aestivum), Pigeon Pea ( Cajanus Cajan) And Cocoyam (Xanthosoma Sagittifolium)

ABSTRACT

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...

90 pages (15481 words) · Projects · 3 years ago

Nutrient Composition Of Soybean-Cassava Composite Flour Noodles Samples (Varieties Tms419 Tropical Manihot Species And Nr 8082 National Research)

ABSTRACT

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'...

74 pages (14750 words) · Projects · 3 years ago

Production And Evaluation Of Jackfruit And Pineapple Wines Using Saccharomyces Cereviseae From Palm Wine And Industrial Baker's Yeast

ABSTRACT

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...

58 pages (10190 words) · Projects · 3 years ago

Evaluation Of Cyanide Content In Gari From Different Locations In Abia And Imo States.

ABSTRACT

 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...

56 pages (10453 words) · Projects · 3 years ago

Production And Evaluation Of Complementary Food From Blends Of Acha (Digitaria Exilis), Groundnut(Arachis Hypogaea L), And Cray Fish Astacus Specie)

ABSTRACT

Complementary foods samples were produced from blends of Acha, groundnut and crayfish flours and evaluated for proximate composition, functional properties, sensory 'characteristics and...

60 pages (11503 words) · Projects · 3 years ago
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