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Fruits are generally acceptable as good sources of nutrients and supplement for food in a world faced with problems of food security. They are known to be excellent sources of...
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In this study the functional properties of wheat, cocoyam and plantain flours; proximate composition and sensory characteristics of cookies produced from flour blends of composite...
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In this study the functional properties of wheat, cocoyam and plantain flours; proximate composition and sensory characteristics of cookies produced from flour blends of composite flours...
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Maize and mungbean seeds were subjected to fermentation treatments prior to dehulling and milling into flours. The maize and mungbean flours were used to formulate composite...
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Pawpaw ice cream was produced using papain extracted from unripe pawpaw to inhibit the ice crystal formation. Vanilla ice cream was used as control. The proximate composition, the...
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Adopting the steps of the "first principle" in micro analysis, microbiological evaluations were carried out on the ready to eat meat samples. Micro organisms seen were identified and...
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Bottled and sachet water samples were purchased from nine (9) different communities in Isuochi town of Abia State. Physico-chemical and microbiological analysis were carried out on them...
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The possibility of using African breadfruit milk from African breadfruit (Treculia Africana) and Coconut milk from Coconut (Cocos Nucifera) in the production of yoghurt was evaluated. The...
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Flour produced from wheat, Bambara groundnut, African yam bean, pigeon pea and corn were used to produce a baked product (biscuit). The ingredients used include; butter, egg, baking...
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The quest for healthy diets has provided great opportunity for product innovation. Yoghurt samples were produced from Almond nut milk, Cow milk and their blend. From the sensory analysis,...
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Candies were produced using the two milk samples and analyzed for microbial, proximate, shelf life, sensory and mineral content. The ingredients used were; coconut, tiger nut...
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Fried fish samples were collected from five major patronized canteens in Michael Okpara University of Agriculture Umudike, Abia State and they were subjected to microbiological and...
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Kunun zaki enriched with tiger nut milk extract was produced with sorghum in the traditional method of the Hausa tribe in Nigeria and blended with 10%, 20%, and 30% tiger nut milk....
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The formulation of the blends of soybeans (Glycine max) and water yam (Dioscorea alata) flours for biscuits preparation was studied. Soybean seeds and water yam tuber were processed into...
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The production and quality assessment of beverage produced from soybean, tiger nut, carrot and banana blends was studied. The beverages were analysed for proximate, chemical composition,...
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Flour blends were produced from Whole wheat, Cucurbita seed, Cucurbita pulp and Coconut grits at different proportions. The composite flours were used to bake fibre biscuits. The biscuit...
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Production and evaluation of fruit juice from the blend of Malay-rose apple (Syzygium malassence) and pineapple juice Ananas cosmosus) was carried out using single strength pineapple juice...
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Groundnut pastes were purchased from Umuahia main market, Ndoro market, and Nkwoegwu market. Another sample was produced in the laboratory and used as control.The samples were labeled,...
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The production and evaluation of instant products from the composite flour of soybean (Glycine max) cocoyam (Xanthosoma sagittifoilum) and (Sorghum bicolor) was undertaken in this research...
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Wheat (Triticum aeslivum) and African breadfruit (Treculia africana) flour were mixed in different proportion of 100:0, 80:20, 70:30 and 50:50 respectively in the production of cake,...
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The study investigates the possibility of using okra gum as stabilizer in ice cream production. The two varieties of okra plant, Abelmoschus caillei and Ahelmoschus escuientus were...
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This study was conducted to evaluate the quality of biscuit made from flour blends of Wheat, Sweet potato and Moringa olefera leaf powder. Sweet potato and wheat were processed into flour...
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This study was conducted to evaluate the quality of biscuit made from flour blends of Wheat, Sweet potato and Moringa olefera leaf powder. Sweet potato and wheat were processed...
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Biscuit was made from wheat-plantain-water yam flour blends. The whole wheat was sorted, washed, oven dried, milled and sieved to get flour, while the water yam and unripe plantain were...
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The microbial, proximate, sensory characteristics and storage stability of egusi (Colocynthis citrullus L) cakes made with and without oil extraction was assessed. The samples...