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Matured tubers from two cassava varieties NR8212 and Nwangbisi were fermented for 0 — 7 days respectively before processing into gari and fufti. Physcochemical analyses of the products...
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An investigation was conducted to determine the effects of processing conditions on the quality and consumer preference for lafun using the response surface methodology. The cassava clone...
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The Mixture Response Surface Methodology was adopted for the modeling and optimization of the African breadfruit based complementary food. The experiment was based on three factors which...
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In the tropics, cooking banana fruits are eaten after cooking or after some other forms of processing. In this study, the fruits of cooking banana (Musa sp. ABB, cv. 'Saba') at the unripe...
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Cassava processing provides raw materials that can be used for extruded product (food) to decrease processing waste and increase profit. In this product research, the effect of particle...
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The aim of this study was to assess the nutritional status of adolescents aged 12- 2() years from two secondary schools in Umuahia. One hundred and twenty subjects were randomly selected...
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The seeds of three different color varieties of pigeon pea (cream, brown, and speckled) were each subjected to different processing methods (soaking, boiling, sprouting and roasting) to...
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Four traditional methods of processing were used to extract palm oil from the palm fruits harvested from a farm at Nsirimo in Abia State. The processing methods used included...
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Nutritional survey were conducted randomly from individuals living within Abia State. Data were collected with structured and validated questionnaire. Food samples for chemical...
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The present research was undertaken to evaluate the hydration and desorption patterns of four cultivars of bambara groundnut seed at four temperature (30°C, 40°C, 50°C and 60°C)....
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This study includes measurements of height, weight, head circumference, arm circumference, chest circumference and skinfold thickness measurements which includes the biceps skinfold,...
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Functional and sensory properties of blends of ighu and groundnut; ighu and cashew nut flours were investigated, mixtures of 25-100% groundnut and cashew nut flours were formulated and...
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Bread samples were produced from composite flours of cocoyam (Xanthosoma sagittfolium), African breadfruit (Treculia africana), and wheat (Trticum aestivum). The cocoyam flour, African...
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Flour blends prepared from wheat (Triticum astivum), can breadfruit (Treculia Africana) md maize(zea mays) at different properties in the production of noodles. The composite flour were...
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Fresh Noni juice and Pineapple juicy were extracted, processed and blended at different proportions to formulate new products of Noni juice-Pineapple Juice (NPJ). The samples were blended...
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The objective of the work was to examine the effect of Azadirachta indica, Piper guineense and Capsicum annum, which are potentially useful plant products for the protection of cowpea...
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Pectin was extracted from lime, lemon, orange and grape fruit which are tropical citrus fruits grown in abundance in Nigeria. The extraction method involved the use of acidified alcohol...
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Vegetable fibres are obtained from various parts of the plants. Fibres are long, thin, and hair like materials which are very small in diameter; they are indispensable to the welfare of...
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The complementary food was formulated from flour blends of sprouted soybean, sprouted sorghum and plantain prepared. Proximate, functional, vitamin, mineral and sensory evaluations were...
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This work was carried out to compare the effects of different heat treatments on the functional components, chemical, microbial and sensory properties of fresh uda seeds (Xylopia...
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This study compared the quality characteristics of Melon seed (Citrullus colocynthis), Castor oil seed (Ricinus communis) and Fluted pumpkin seed (Telfairia occidentalis) ogiri. Melon...
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Proximate composition, vitamins, minerals, antinutrients and antimicrobial properties of four local spices were investigated. The spices were Monodora myristica (ehuru), Piper guineense...
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The study evaluate the consumer acceptability of spiced composite bread prepared with High quality Cassava Flour (HQCF) and wheat flour in the formulations 1000%, 90%,10%,80%,20%,and 70%:...
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Ice cream was produced from blends of tigernut milk and cow milk using synthetic food binders (gelatin and CMC) at the same concentration (0.5%, with 100% cow milk) and natural food binder...
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Candies (toffee) were produced and spiced with local spices including uziza (Piper guineense), scent leaf (Ocimum gratissirnum), Oshosho (Tetrapleura tetreptera) and Ehuru (Monodora...