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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...
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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,...
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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...
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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...
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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,...