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The nutritional composition of the seeds and leaves of uziza (Piper guineense) were investigated. The proximate analysis showed moisture content of 11.55% in uziza leaf and 9.12% in uziza...
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D-optimal mixture design fitted into second order response surface methodology (RSM) model was adopted for the optimization of cocoa based ready to use therapeutic food. The ready to use...
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In this research investigation, the use of whole African breadfruit flour and wheat flour at various levels of substitution (Wheat: Bread fruit; 100:0, 70:30, 60: 40, 50:50) in bread...
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Juices were produced from a vegetable (Carrot) and a fruit (Malay rose apple) separately as well as their blends in different proportions. Physicochemical, vitamin, microbial and sensory...
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Quality characteristics of bread produce from composite flour of wheat (Tritictim aestivurn) and whole or defatted fluted pumpkin (Telfairia Occidentalis) seed were investigated. Bread...
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Composite flour from wheat, aerial yam and plantain were used to produce biscuits which were subjected to sensory evaluation by semi -trained panelist, consisting of both staffs and...
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The aim of this work was to produce and evaluate jam using African bush mango (Irvingia gabonensis) and pineapple (Ananas comosus) in different substitutes (100% bush mango, 70:30, 60:40,...
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This study was conducted with the objectives of producing and evaluating the quality of instant rice using three (3) local rice varieties Akujie, Igbo, and Mass) with three processing...
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Some flour blends were prepared from two verities of cassava {TMS 419 and NR8082} soybean flour at different proportions and extruded into noodles with a locally fabricated and manually...
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Three processing methods (fermentation, malting and toasting) were used in processing maize and mungbean seeds into flours. Composites of maize: mungbean (ma: mu) flours were produced...
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This study was aimed...
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The microbiological, nutritional, and sensory qualities of laboratory processed and hawked zobo drinks in Michael Okpara University of Agriculture were evaluated. The samples were stored...
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Prevention of human illness caused by food borne pathogens a major goal of public health agencies, fond manufacturers aid food service facilities. The importance of food safety in many...
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The nutritional evaluation of five pawpaw morphotypes was carried out in this research work; the seeds, leaves and pulp were evaluated for their nutrient composition and papain activities....
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A study to investigate the production and evaluation of African breadfruit (Treculia africaba)- malted sorghum based beverages was untaken. The African breadfruit, malted sorghum, skimmed...
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Digestive biscuit were developed from flours of wheat, potatoes, sorghum and soybean. Proximate composition, functional properties, mineral and vitamins of the composite flours were...
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This research work was undertaken to asses the impact of methods of processing on the quality of oil from Pentaclethra macrophylla seeds. Pentaclethra macrophylla seeds were boiled for...
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Flours produced from lime treated Unsprouted and fermented sprouted cocoyam (Xanthosoma Sagittfolium) flour were evaluated for Proximate Composition, Some Mineral Composition, Functional...
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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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Flour blends were prepared from white yam (Dioscorea rotundata), cooking banana (Musa cardaba), and soybean(Glycine max) at different proportion in the ratio of 50% yam: 50% soybean, 90%...
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Maize and sorghum grains were processed intc) ogi by traditional method after which the sample was split into six places of 1000g each. The maize ogi comprised of three samples. one was...
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The presence and concentration of thirteen polycyclic aromatic hydrocarbons (PAHs) including naphthalene, acenaphthylene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene,...
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Cassava varieties, NR 419, NR8O/82 and 05/05 from National Root Crops Research Institute, Umudike were fermented with Saccharornyces cerevisiae, Kluyveromyces spp and Pichia spp. The fufu...
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The project was about the production of yoghurt with a good characteristic using African breadfruit (Treculia africana) seeds in place of cow milk. Dehulled African breadfruit were wet...
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The quality assessment of fufu produced from different varieties of cassava was evaluated. The values of functional properties for the fufu flours include (0.52g/ml — 0.58g/ml), (14.72% -...