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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...
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The physicochcmical properties and heavy metal contents of spice sauces for kilishi production and kilishi products were evaluated. There was significant differences (p
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The effect of some selected improvers (Eggwhite, Panok and Edlen dough conditioner) on the physicochemical and sensory properties of bread made from 90: 10 Wheat-breadfruit bread flour...
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Dioscorea bulbifera (aerial Yam) popularly called Adu by Igbo speaking people of Nigeria was evaluated. The effect of various processing methods (soaking, boiling, roasting) on the...
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Raw and Pre-gelatinized flour samples were produced from mungbean pulses and yam tubers, the yam flour was substituted in levels of 10%, 20%, 30%and 50% with mungbean flour. The effects of...
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The functional properties of three cultivars of African yam beans-white, brown, and speckled brown colour cultivars were determined in two-flour form as raw and cooked. The cooked...
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Cocoa pulp were used to produce ethanol using saccrornyces cerevisiae as the yeast during fermentation. The fermentation lasted for 12 days in which such as the acidity, pH,...
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A study on the evaluation of microbial and sensory quality of meat samples from Aba and Umuahia was carried out. Samples of Beef, Chevon and Pork from Aba and Umuahia were analysed....
A BST R A CT Ihe research work was undertaken 10 study the moisture absorption and (leSo1'plion charactenstics of two cultivars of pigeon pea seeds at different tc iipe nil ii•es 3() °C.d() °C and...
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Dioscorea bulbfera (aerial yam) popularly called 'edu' by igbo speaking people of Nigeria was evaluated in this study for their nutritional and anti -nutritional qualities. Three different...