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Nutritional quality of FUFU flour from different cereal crops and their blends with cassava FUFU flour was evaluated. Proximate composition, functional properties as well as the sensory...
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The effect of storage period on the microbial and chemical changes of Raphia palm wine — Raphia hookeri was studied. Preliminary studies were carried out to determine the pH, titratable...
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Palm wine (Raphia hooker!) was treated with 0.2g, 0.3q, 0.4g, O.5g salt and kept on the shelf for 1pmin and 500m1 of palm wine treated without salt was subjected to Ohmic and conventional...
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The effect of soaking, cooking and sprouting on tannin, heamagglutinnins, trypsin inhibitor, hydrogen cyanide (HCN), oxalate and akaloids contents in flour of mungbean (Vigna radiate) were...
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Cashewnut flour samples were defatted using two different method viz manually defatting and soxhiet defatting and a sample serving as control (undefatted). The proximate composition,...
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Four meat sources were evaluated in this work; beef, chicken, fish and clam. Their performances in the production of different pastry products; pies, sausages, burgers and rolls were...
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Fresh kolanut (Cola nitida) was used to produce cola soft drink. Proximate analysis was carried out to determine moisture, crude fibre, ash, caffeine, carbohydrate and lipid content on...
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The seed coat of egusi was evaluated in this study. The seed coat of egusi was incinerated and the mineral composition of the ashes assayed using flame photometry for the determination of...
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This work elucidate the proximate composition and anti-nutritional factors of fluted pumpkin pulp. This is with a view at looking out its possibility to the usefulness of the pulp as a...
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This research project was carried out to formulate a complementary food using blends of unripe, firmly ripe plantain and African breadfruit. The blends were of different proportions...
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Some steps in the traditional production of kunun-zaki were modified to achieve i quicker and more hygienic product. Liquefaction and suceharilication of clatiuized milletlsorghum...
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A study to investigate the effects of some traditional dehulling aids during the processing of African breadfruit was undertaken. Traditional dehulling aids such as akanwu, alum,...
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The production of rolls using bambara groundnut flour as a filler examined the feasibility of' the use of bambara groundnut flour as a meat replacer in the production of rolls. The...
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Production and evaluation of various fruit wines using some strains of Ascosporogenous yeast was studied. Isolation, purification and identification of some palm wine yeast...
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The proximate composition of African breadfruit flour and products was carried out to determine the nutritional content. The results Showed that * there were increase in moisture,...
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This research work investigated the effects of varying fermentation period on the nutritional composition of 'Ogiri isi' from Ricinus communis seeds. The physical and chemical...
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Cassava starch is one of the richest fermentation substrates for ethanol production. In an attempt to optimize ethanol production from cassava five different improved cassava varieties...
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Zoboleaf and soybean purchased from Umuahia market were processed into zobo drink and soymilk. Ginger (10 volume) was added to some portion of the sample and stored at different...
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Complementary food production was carried out by combining maize (Zea mays), soybean (Glycine max) and plantain (Musa species AAB group). Maize was fermented, dried and milled into flour,...
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The possibility of using Lactobacillus acidophilus in the production of yoghurt (acidophilus milk) from coconut milk, tiger nut milk and skimmed milk was evaluated. The yoghurt samples...
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The proximate and sensory evaluation of Apricot food spread (Jam) was examine and the control (commercial orange jam) was subjected and amazed for proximate composition and...
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Starch and flour blends prepared from yellow flesh sweet potato (Ipomea batatas L), Irish potato (Solanum tuberosume L), Maize (Zea mays) and soybean (Glycine max L) at different...
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Melon seed cake containing salt, pepper, Usu (Pleurotus tuber regium) were prepared and kept under ambient temperature. These were analysed for microbial, • proximate analysis and...
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Two yeasts (Saccharomyccs cerevisiae and pichia spp) isolates were used to ferment sugarcane juice separately for 10days at room temperatures. While the initial pH (5.0) of one set of the...
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Yoghurt produced from the milk of tiger-nut was evaluated for their nutritional quality. The yoghurt was analyzed for it's microbial, proximate and physiochemical contents. The pH and...