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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...
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The development of complementary food from flour blends of fermented maize, defatted soybean and fluted pumpkin seed flour was done and its proximate functional vitamin mineral and sensory...
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With an intense desire to improve the drinking quality of cucumber juice. Cucumber juice treated with pineapple juice as sweetener and flavoring was produced and evaluated. Cucumber juice...
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Flour blends of different portions were prepared from deep orange fleshed sweet potatoes (CIP 440293), light orange fleshed sweet potatoes (05/022) and wheat (Triticum aestivum,). The...
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Flour blends of different portions were prepared from deep orange fleshed sweet potatoes (CIP 440293), light orange fleshed sweet potatoes (05/022) and wheat (Triticum aestivum,). The...
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Dioscorea alata (water yam) was evaluated in this study for the nutritional and ant-nutritional qualities by giving them three different treatments (blanching, boiling and fermenting)....
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Fruit juice is defined as juice obtained from fruit by mechanical processes, fermentable or unfermented, having the characteristic colour and flavour typical of the fruit from which it...
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The study determined the nutrient composition of chinchin produced with wheat flour and enriched with Pleurotus tuber-re glum flour (PTF). Result obtained for the proximate ...
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The Microorganisms associated with cocoa bean (Theobroma cacao) fermentation were isolated and characterized. Two methods of fermentation (box and heap) were used. Box fermentation was...
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This research aimed at providing a non-food source of starch that can be used in food and industrial application. It will reduce competition for use of sources of food for Starch by man...
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Composite flour was prepared from white cocoyam (Xanthosoma sagittfolium) and wheat (Triticum aestirum) at different proportions. The different blends of flour were used to produce bread....
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The bush mango "must" Were made from the peeled and unpeeled fruit which were pitched with suspensions of palm wine yeast. The physicochemical properties of the recovered wine showed that...
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Tempeh was produced from soybean and wheat grain and subjected to sensory, proximate, vitamins and microbial analysis using standard method. Moisture content of tempeh range from 2.68±...
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This study evaluated the physicochemical and functional properties of whole and defatted fluted pumpkin seed flours from different locations of Southern Nigeria. Two samples of fluted...
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Wheat flour and Bambara flour were combined in nine (9) rationalized portions. Parameter such as the functional properties was carried out both on the flour blends and the whole wheat...
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The ripen fruits of yellow mombin (Spondias mombin) were collected and the juice filtered and pasteurized. After pasteurizing, the 'must' was pitched with activated Saccharomyces...
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Soymilk prepared from 12 hours steeped and 72 hours sprouted soybeans was stabilized with different levels (1%, 2%, 3%) of modified starches from yellow root cassava, Irish potato and...
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Sausage rolls is a popular value-added, meat based, ready-to-eat food snack sold in Umuahia Metropolis, Abia State, Nigeria. The study was carried out to determine the microbiological,...
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Soymilk prepared from 12 hours steeped and 72 hours sprouted soybeans was stabilized with different levels (1%, 2%, 3%) of modified starches from yellow root cassava, Irish potato and yam....
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This study was conducted to evaluate the physicochemical and sensory properties of juices made from soursop and mango juice blends. Soursop and mango were processed into juice...