ABSTRACT
The study was conducted to prepare juice from African star apple (Chrysophyllum albidum). Physicochemical composition and microbial composition of the juice were analysed. The sensory...
ABSTRACT
The research project was carried out to investigate the result of substitution of yoghurt with fermented tiger nut milk. The major objective of the study was to evaluate the nutritional...
ABSTRACT
The storage stability of egusi (Colocynthis Citrullus L.) seed cake was investigated in this study. The egusi (melon) seed cakes constitute two major food materials; egusi usu at a...
ABSTRACT
Three samples of mature and immature plantain (Musa paradisiacal) ripen under normal ambient condition (room temperature), sack storage and with acetylene gas. The mature plantain...
ABSTRACT
This study investigated the rheological and nutritional properties of flour produced from three cultivars of aerial yarn namely; white cultivars, yellow cultivars and purple cultivars....
ABSTRACT
Yoghurt was produced from Tigernut and Soy milk with Skimmed milk in the ratio of 50:50. Commercial yoghurt served as control. Yoghurt samples were analyzed for proximate composition,...
ABSTRACT
Four prominent cassava cultivars (TMS 30572 and NR 8082) which are bitter cassava varieties and (TMS 0505 and TMS 419) which are sweet cassava varieties cultivated at NRCRI, Umudike, Abia...
ABSTRACT
Floor blends were prepared from germinated Soyabean (Glycine max) and unripe plantain (Musa paradisiacal). Different proportions of the flour blends were used to produce short bread...
ABSTRACT
Walnut (Juglans regia) seeds are edible rich source of several essential nutrients which can be processed into flour for several purposes. It can serve as a modifier to our food products...
ABSTRACT
The shelf life of therapeutic foods developed from a mixture of cocoa, bambaranut and corn were studied. A multiple regression model was used to develop models for the analysis. the cocoa...
ABSTRACT
Food is a chemically complex matrix, and predicting whether, or how fast, microorganisms will grow in any given food is difficult. Most foods contain sufficient nutrients to support...
ABSTRACT
D-0ptima mixture design and optimization technique were used to develop a highly acceptable mixed spice using nchanwu, uziza and curry leaves. The spices were washed, sun dried and...
ABSTRACT
The optimization of the parameters that affect tropical almond (Terninaiia catappa L.) nut oil yield and its properties using solvent extraction technique was studied. A central composite...
ABSTRACT
Utilization of probiotic flora as starter culture for controlled fermentation of African oil Bean (Pentaclethra Macrophylla Ben/h) for ugba was evaluated. Isolated Bacillus substilis...
ABSTRACT
Ficies soc (n-ioracea) and .Justicia cornea (Acanthecea) leaves contain some chemical substances and minerals of pharmacological importance. To justify these information, comparative...
ABSTRACT
The comparative sensory and microbiological analysis of Ogiri produced from castor oil seed, Africa Locust bean, soy beans, and melon seed respectively in wet and dry forms were...
ABSTRACT
Studies on biological value and true digestibility of cocoa based ready-to-use therapeutic food were carried out using 16 weanling albino rats. The test diets were formulated with;...
ABSTRACT
African breadfruit seed like any other legume is high in protein content and is not seen as a staple food in our society. Breadfruit is valuable food resource. Breadfruit seeds were...
ABSTRACT
Mixed spices were produced with Nchanwu (Ociinum gratissimurn), uziza (Piper guineense) and curry (Murraya koenigii) leaves blends. Three samples out of the six samples were optimized...
ABSTRACT
This study was conducted to produce starches from maize soaked at different time intervals (12, 24, 36, 48, 60 hours). The maize was processed into starch and the proximate, chemical and...
ABSTRACT
This research work was undertaken to evaluate the nutrient composition of Telfaira occidentalis achieved with various types of soil fertilizers. Randomized Complete Block Design (RCBD) was...
ABSTRACT
Flour blends prepared from two varieties of cocoyam (red cocoyam (Xanthosoma sagittfolium schoti) and white cocoyam (Xanlhosoma sagitlijoiium (L.) Schott)), African breadfruit (Treculia...
ABSTRACT
Lafun and starch derived from twenty eight CMD cassava varieties were evaluated for pasting, some functional and sensory properties. Result showed that: starch had higher peak viscosity...
ABSTRACT
The study evaluated the nutrient and sensory properties of flour blends made from millet, potatoes, roasted groundnut and crayfish. Millet, potato, crayfish and groundnut used in the...
ABSTRACT
To model Ohmic heating in a static medium 500m1 of the wine samples were treated with Og, 0.2g, 0.3g, O.4g and O.5g NaCI and kept for 20 minutes. The treated samples were Ohmic heated at...