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The study evaluated the traditional use of almond leaf (Terminalia catappa) for packaging of ‘agidi" on the microbial properties and volatile compounds. Corn was obtained from Ndoro market...
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A compositional analysis of five (S) palm kernel samples from different locations namely: Ika local government area in Akwa Ibom, Abakiliki in Ebonyi state, Abala in Obingwa, Ude Ofemc in...
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Yoghurt samples were produced from blends ofskimmed cow milk, coconut milk and tigernut milk at different ratios by fermentation using starter cultures ofLactobacillus bulgaricus and...
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The glycemic index of these coke products are not documented, and thereby depriving consumers the information they needed. This study determined blood glucose response in normal...
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The different methods of African Breadfruit processing and its effects on the quality of composite flour and bread was investigated. The functional properties, proximate analysis, physical...
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In this study, the effect of cooking banana and pumpkin pulp addition on the quality characteristics of wheat bread was estimated following standard procedures. The flour samples were...
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This study was conducted to evaluate the quality characteristics of wheat cookies enriched with plantain and Avocado peels. Cookies were subjected to proximate, functional, minerals,...
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Physico-chemical and sensory properties of jam made from blends of pineapple, plum and avocado pear was investigated. Jam was produced from 70:20:10, 60:25:15,50:30:20, 100:0:0,...
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This study investigated the proximate composition, antinutrient composition, glycemic index and glycemic load of cowpea-maize fufu-like product. Four groups of volunteers were each...
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African yam bean flour (AYBF) was produced from African yam bean seeds (AYBS) through different processing methods which are: Control African yam bean flour (CAYBF), Boiled African yam...
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This study evaluated the quality attributes of bread produced by mixing whole wheat with composite soybean-pumpkin pulp flour in the following ratios: I 00:0:0, 90:5: 5, 85: 5: I 0, 80:5:...
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The quality of produced tisanes (green and black) were analyzed in comparison with the commercial green and black tea. The physicochemical, antioxidant, radical scavenging activities,...
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In this study, the work was carried out to determine the nutrient composition, glycemic index and glycemic load of aerial yam-cowpea fufu-like product in healthy subjects .Proximate and...
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The Scarcity ofmilk supply in developing countries perhaps led to the development of alternative milk from vegetable sources in Nigeria. The aim of this study was to produce yoghurt from...
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This research work investigated the effect ofdifferent degumming methods on the quality ofpalm oil The crude palm oil used in the investigation was obtainedfrom Ikwuano in Abia State and...
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This work investigated the production and quality evaluation of bio-margarine produced from palm, melon and coconut oils using L. acidophilus, L. bulgaricus and S', thermophilus starter...
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Nigeria ranks fifty fifth worldwide and first in Africa in farm output. Agriculture has suffered from years of mismanagement. inconsistent and poorly conceived government policies and the...
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The Longmans Dictionary of Contemporary English (1995) defines food as “Things that people and animals eat such as vegetables or meat" and I add “and their products thereof’. Food is one...
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Four Inaugural Lectures have been delivered at various times from the Department of Food Science and Technology. These previous lectures addressed several aspects of Food Science...
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My admission was originally to study Chemistry Education in University of Ibadan, Jos Campus (Preliminary). Prior to then, I had never travelled outside my locality, and being too young at...
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The sensory properties and- shelf stability of unripe plantain chips fried in A separately three different oils namely, palm, soybean and groundnut oils were analyzed and compared. The...
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This research work was undertaken to asses the impact of methods of processing on the quality of oil from Pentaclethra macrophylla seeds. Pentaclethra macrophylla seeds were boiled...
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Composites flours from unblanched/blanched cooking banana and wheat were produced and shared into different proportions. Bread samples were produced from the composite flours and bread...
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Biscuit were developed from flours of wheat, potatoes, sorghum and soybean. Proximate composition, functional properties, mineral and vitamins ofthe composite flours were determined. The...
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The nutritional evaluation of five pawpaw morphotypes was carried out in this research work; the seeds, leaves and pulp were evaluated for their nutrient composition and papain activities....