ABSTRACT
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...
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The continuous increase in population and concomitant decrease in agricultural production is a major factors leading to the grave short fall in edible protein for consumption in developing...
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The production and quality evaluation of biscuits from processed potato flour, coconut flour and African breadfruit flour was studied. The flours were formulated into blends of varying...
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Sprouted soybeans was produced by 12hours soaking ,72hours sprouting and 20minutes boiling with 0.05% sodium carbonate solution and dehulled, maize and sorghum were steeped in fresh water...
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Fruit juices are beverages which are commonly consumed for their refreshing attributes, nutritive values and health benefits. In Nigeria, most of the fruit drinks are imported (Frank et...
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Pepper-soup cubes were produced from a blend of six indigenous species namely Piper guinensis (Uziza), Ocimum gratisimum (Nchuanwu), Gongronema latifolium (Utazi), Morodra...
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The proximate composition of unripe and ripe bluggoe cooking banana flour was carried out to know their nutritive content. The results showed that there were slight increases in moisture...