Food Science and Technology

Nutritional And Functional Properties Of Maize (Zea Mays) And Sorghum (Sorghum Bicolor) Ogi Fermented With Yeast Starter

ABSTRACT

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...

56 pages (11828 words) · Projects · 3 years ago

The Effect Of The Heating Period On The Level Of Polycyclic Aromatic Hydrocarbon Formation In Edible Vegetable Oil Selected From Umuahia Main Market, Abia State.

ABSTRACT

The presence and concentration of thirteen polycyclic aromatic hydrocarbons (PAHs) including naphthalene, acenaphthylene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene,...

55 pages (8974 words) · Projects · 3 years ago

Nutritional And Functional Properties Of Different Varieties Of Cassava Treated With Saccharomyces Spp, Pichia Spp And Kluyveromyces Spp

ABSTRACT

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...

94 pages (14097 words) · Projects · 3 years ago

Use Of African Breadfruit Milk As Substitute To Cow Milk In Yoghurt Production

ABSTRACT

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...

53 pages (8523 words) · Projects · 3 years ago

Quality Assessment Of Fufu Produced From Different Varieties Of Cassava

ABSTRACT

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% -...

101 pages (23989 words) · Projects · 3 years ago

Determination Of Levels Of Polycyclic Aromatic Hydrocarbons On Singed Cowhide (Ponmo) Anti Charcoal Grilled Meat (Suya)

ABSTRACT

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...

60 pages (10282 words) · Projects · 3 years ago

Quality Characteristics Of Biscuit Made From Whole And Unwhole Bambara Nut (Vigna Sabsterranean), Wheat (Triticuin Asetivum) And Cocoyam Flour (Xanthosoma Saggittfolium)

ABSTRACT

Flour blends were prepared from Cocoyam (Xanthosoma sagittifolium), Bambara nut ( Vigna substerranean), and Wheat (Triticum aestivum) at different proportions and used to produce biscuit....

80 pages (13511 words) · Projects · 3 years ago

Production And Evaluation Of Pineapple (Ananas Comosus) And Watermelon (Citrullus Lanatus) Fruit Juice Flavoured With Ginger (Zingiber Officinale).

ABSTRACT

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...

63 pages (9476 words) · Projects · 3 years ago

Production And Evaluation Of Assorted Biscuits From Cocoyam (Xanthosoma Maffa) And African Yam Bean (Sphenostylis Stenocarpa) Flour Blends

ABSTRACT

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...

62 pages (10791 words) · Projects · 3 years ago

Production And Evaluation Of Complementary Food From Sorghum (Sorghum Bicolor), Wheat (Triticum Aectivum) And Soybean (Glycine Max).

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...

62 pages (11911 words) · Projects · 3 years ago

Production And Evaluation Of Complementary Food From Sorghum (Sorghum Bicolor), Wheat (Triticum Aectivum) And Soybean (Glycine Mar).

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...

62 pages (11911 words) · Projects · 3 years ago

Production And Evaluation Of Velvet Tamarini) (Dialium Guincese Wild,) Candy.

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...

57 pages (9805 words) · Projects · 3 years ago

Production And Evaluation Of Cookies From Blends Of Composite Wheat (Titricum Aestivum), Cocoyam (Xanthosoma Sagittifolium) And Plantain(Musa Paradisiaca) Flour ...

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...

69 pages (10752 words) · Projects · 3 years ago

Production And Evaluation Of Cookies From Blends Of Composite Wheat (Titricum Aestivum), Cocoyam (Xanthosoma Sagittifolium) And Plantain(Musa Paradisiaca) Flours

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...

69 pages (10752 words) · Projects · 3 years ago

Pasting Properties And Sensory Quality Of Fermented Maize (Zea Mays) And Mungbean (Vigna Radiata) Composite Flour And Noodles

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...

65 pages (10266 words) · Projects · 3 years ago

Incorporation Of Papain Into Pawpaw (Carica Papaya) Ice Cream

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...

43 pages (9103 words) · Projects · 3 years ago

Microbial Quality Of Ready-To-Eat Meat Products In Umuahia Metropolies

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...

54 pages (7958 words) · Projects · 3 years ago

Quality Evaluation Of Selected Brands Of Sachet And Bottled Water Sold In Isuochi Town Of Abia State

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...

64 pages (11933 words) · Projects · 3 years ago

Production And Evaluation Of Imitation Yoghurt Using African Breadfruit (Treculia Africana) Milk And Coconut (Cocos Mucifer) Milk

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...

65 pages (10742 words) · Projects · 3 years ago

Production And Evaluation Of Biscuits Produced From Wheat, Bambara nut, African Yam Bean, Pigeon Pea And Corn

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...

60 pages (10844 words) · Projects · 3 years ago

Production And Evaluation Of Yoghurt From Almond Nut Milk And Cow Milk

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,...

62 pages (11298 words) · Projects · 3 years ago

Production And Evaluation Of Coconut (Cocos Nucifera) And Tiger Nut (Cyperus Esculentus) Milk Candy

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...

80 pages (13618 words) · Projects · 3 years ago

Microbial And Quality Evaluation Of Fried Fish Sold In Michael Okpara University Of Agriculture, Canteens

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...

60 pages (12292 words) · Projects · 3 years ago

Production And Evaluation Of Kunun Zaki From Sorghum Enriched With Tiger Nut Milk Extracts

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....

94 pages (19775 words) · Projects · 3 years ago

Production And Evaluation Of Sprouted Soybean (Glycine Max) And Water Yam (Dioscorea Alata) Flour And Biscuit Samples

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...

72 pages (15990 words) · Projects · 3 years ago
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