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Maize and sorghum grains were processed intc) ogi by traditional method after which the sample was split into six places of 1000g each. The maize ogi comprised of three samples. one was...
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The presence and concentration of thirteen polycyclic aromatic hydrocarbons (PAHs) including naphthalene, acenaphthylene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene,...
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Cassava varieties, NR 419, NR8O/82 and 05/05 from National Root Crops Research Institute, Umudike were fermented with Saccharornyces cerevisiae, Kluyveromyces spp and Pichia spp. The fufu...
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The project was about the production of yoghurt with a good characteristic using African breadfruit (Treculia africana) seeds in place of cow milk. Dehulled African breadfruit were wet...
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The quality assessment of fufu produced from different varieties of cassava was evaluated. The values of functional properties for the fufu flours include (0.52g/ml — 0.58g/ml), (14.72% -...
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Smoking and grilling when carried out with traditional methods involving direct contact with wood combustion fumes, is responsible for high contamination levels of polycyclic Aromatic...
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Flour blends were prepared from Cocoyam (Xanthosoma sagittifolium), Bambara nut ( Vigna substerranean), and Wheat (Triticum aestivum) at different proportions and used to produce biscuit....
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Fresh mixed fruit juices comprising of pineapple (Ananas comosus) and watermelon (Citrullus lanatus) were produced using 0.5%, 0.10% and 0.15% concentration of ginger liquid extract as a...
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Flours blends from cocoyam (Xanthosoma maffa) and African yam bean (Sphenostylis stenocarpa) at different proportions were used in the production of cookies. The cocoyam flour was...
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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...
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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...
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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...