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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...

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Palm sap (Raphia hookeri) was collected from a local taper in Umuariaga, lkwuano L.G.A. in Abia State. The physical and chemical properties of the palm sap: temperature, pH, specific...

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Flours were obtained from wheat (Triticum compacium) and corn (Zea mays) grains. The flours were blended at a ratio of wheat flour (WF) to corn flour (CF), 80%; 20%, 70%:30%,60%:40%...

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Bambara groundnut (Voandzeia subterranea Thouars) was blended with plantain and cassava flour at various ratio of BambaralPlantainlCassava. (30:50:20, 60:20:40, and 40:40:20....

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 Pearl millet Pennisetum glaucum (L) seeds were soaked in deionised water 12, 24, 36, and 48 hours respectively, dried in an oven at 60°C and milled. Un-soaked pearl millet served as...

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Two cultivars of bambara groundnut seeds were processed in this study using various methods (soaking for twenty four hours with subsequent decortications and germination with their...

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The effect of dough improvers on bread made from bends of cassava/wheat flour were studied. The improvers used included ascorbic acid, levo-cysteine (L-cysteine) and potassium...

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The potentiality of cold extruded noodles of wheat/cassava flour blend was studied using five improved cassava varieties (TMS 4(2), NR 8082, NR 8083, TMS 30995, TMS 30572). The operation...

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The functional properties, proximate composition and sensory quality of breadnut seed flour were evaluated using standard procedures. The flour was substituted for wheat at various levels...

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Carrot root tuber were processed into juice and treated with citric acid or sodium metabisulphite and combination of the two preservatives at different concentration of 0.01 ppm 0.01 5ppm...

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The potentiality of cold extruded noodle of cassava flour blend was studied using only one improved variety 98/0505, with variable conditions such as particle size, dia-diameter, and...

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Two varieties of Bambara groundnut were selected on which to study the functional properties of sprouted f3anihara ground and the sensory characteristics of fermented and unfermented milk...

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Daddawa is a flavour enhancing product made from fermented locust bean that is widely used as a soup condiment in Nigeria. In view high demand for Daddawa, its price has increased...

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The effect of concentration of the starter culture on the quality parameters of malted and unmalted soy-yoghurt were studied .Significant changes occurred in the seven parameters...