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This study evaluated the effect of processing methods (boiling, roasting & sprouting) on the physio-chemical and antioxidant properties of pigeon pea varieties. The result of the...
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This study was on pap production from two varieties of maize, white and yellow maize, and starter culture in different formulations as 5: 200: 200:, 4:, 150: 150, 3: I 00: I 00,...
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The objective of the study is to produce oregano flavoured extra virgin olive oil, soybean oil and rosemary flavoured extra virgin olive and soybean oil. The study was also carried out to...
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This study based on Nutrient Composition and Sensory evaluation of African yam beanwheat noodles spiced with scent leaf. The functional, antinutritional content, proximate content, and...
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The study was undertaken to determine the physicochemical, nutritional, chemical and sensory properties of yoghurts produced from blends of soybean and mung bean milks. Soybean and mung...
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Functional, chemical and consumer acceptability of amala made from unripe plantain (Musa Paradisiaca) and cocoyam (Colocasia esculenta) were carried out in this study. Unripe plantain and...
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The quality characteristics of fibre rich biscuits produced from the blends of wheat, African breadfruit and tiger nut flours was evaluated. Biscuits were produced from varying blends...
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This study was on the quality characteristics of mixed cubed spices and herb produced from Uhiokirihio (Tetrapleura tetraptera), Uziza (Piper guineense), Ehuru (Monodora myristica) and...
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The influence of soaking time ' a ' nd temperature on the nutritional and antioxidant properties of pigeon pea (cajaius cajan) was studied. The pigeon pea samples were soaked af different...
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Extruded snacks were produced from blends of cowpea and cocoyam. Proximate analysis, functional properties, anti-nutrient analysis and sensory evaluation were carried out. Biological value...
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This study based on the effect of blanching and fermentation time on the physicochemical and pasting properties of jackfruit(Artocarpus heterophyllus Lam) seed fufu flour Jack...
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Physiochemical and sensory properties of cookies produced from composite flour of 'acha', wheat and whole orange fleshed sweet potato was studied. Cookies was produced from different...
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Physico-chemical and sensory properties of acha' based bread was investigated. Bread sweetened with date fruit powder was produced from different blends (10:90, 20:80, 30:70, 40:60, 50:50...
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There 'is high demand of plant oil because of the unsaturation of its fatty acid. African breadfruit is also a seasonal crop which is underutilized when in excess. Again, the...
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Chemical and sensory properties of biscuit enriched with bambara nut using date nut as sugar substitute was assessed. Biscuit was produced from different flour blends (100:0, 0: I 00, 90:...
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This study is aimed at investigating the effect of different pre-treatments on the quality of smoked dried fish. The proximate composition, minerals, physicochemical properties and...
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In this study, the doughnut was produced from whole wheat flour (Triticum aestvium), three leaf yam (Dioscorea dumentorum) orange fresh sweet potatoes (Ipomoea batatas). The tuber crops...
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Quality of breakfast cereals from blends of mungbean, millet, orange-fleshed sweet potatoes and wheat was evaluated. Breakfast cereals was produced from different flour blends...
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This study was aimed at evaluating mung bean starch residue and their composite biscuit with wheat blends. The effect of alkali, cold and hot water treatment on green and brown varieties...
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Fruit yoghurt samples were produced from reconstituted full cream milk powder by fermentation using starter cultures of Lactobacil/us bulgaricus and Streptococcus thermophilus (1: I w/w)...
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The production and quality assessment of mayonnaise from blends of African pear (Dacrydoes edulis) pulp oil and soybean oil was studied. The oils were blended in the following ratio:...
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Production and evaluation of cake from wheat, Bambara groundnut, velvet tamarind flour was studied. The flour samples were subjected to functional properties while the cake samples were...
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In this study, readily available complementary foods that meets infant nutritional requirements was developed from fermented millet (72 h), unfermcnted millet (Pennisetum glaucum), African...
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Extruded strips were produced from different blends of orange-fleshed sweet potato (Jpomea batatas), mungbean flour (vigna radiata) and cassava (manihot esculenta) flours with...
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A blend of pineapple (90%) ginger (5%) and date nut (5%) juice was mixed respectively to develop a new fruit drink with health benefits. The juice blend without spice extract was used as...