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...
ABSTPACT
Dried Ocimum gratissimum leaves (5%) were incorporated into diets formulated with plantain (raw/sundried and boiled/ovendried) and soybean. The diets were fed to alloxan-induced diabetic...
ABSTRACT
Effects of different processing methods (Mechanical extraction and cooking) on the vitamins A, E and C content of fruits and vegetables were investigated in this work. The fruit juices...
ABSTRACT
Egusi (melon) flour sample was defatted using two different methods; (Manual defatted and solvent methods) usu (pleurotus tuber -regium) and wheat flours were blended together with the...
ABSTRACT
Saccharomyces cerevisiae, Saccharomyces frigilis and Pichia spp were chosen among the several yeasts isolated from palm wine (Rap hia hookeri) and was compared to commercial bakers yeast...
ABSTRACT
The proximate composition of unripe and ripe bluggoe cooking banana flour was carried out to know their nutritive content. The results showed that there were slight increases in moisture...
ABSTRACT
Cakes were baked from wheat flour using different preservatives: ginger, ascorbic acid, alcohol and calcium propionate at concentration of 1 g, 2 g, 3 g to 100 g of flour. A combination of...
ABSTRACT
Melon seed cake containing salt, pepper, Usu (Pleurotus tuber regium) were prepared and kept under ambient temperature. These were analyzed for microbial, • proximate analysis and sensory...
ABSTRACT
Cassava flour samples were produced using 2 Cassava Mosaic Disease (CMD) resistant varieties (TMS 80572 and NR8082). The cassava tubers were peeled, washed, grated and dewatered. The...
ABSTRACT
In this research work, fermented melon product "Ogiri" was produced within a 4-day natural fermentation period. This process involved dehulling of seeds, sorting, moist-heat treatment,...
ABSTRACT
Legumes belong to the family leguminosae. Cowpea, soybean and pigeon pea are members of this family. They are both annual crops and considered staple food for many communities in different...