ABSTRACT
Complementary food was produced using flour blends of sorghum (Sorghum hi color) wheat (Trilicum aesrivum) and soybean (Glycine max). The different samples of the flour blends were toasted...
ABSTRACT
Complementary food was produced using flour blends of sorghum (Sorghum hi color) wheat (Trilicum aesrivum) and soybean (Glycine max). The different samples of the flour blends were...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTARCT
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...
ABSTRACT
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...
ABSTRACT
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,...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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....
ABSTRACT
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...
ABSTRACT
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,...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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,...
ABSTRACT
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...
ABSTRACT
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,...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...