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This work was carried out to check the effect of the traditional method of processing on "Achicha (Traditionally Processed cocoyam chips). A sundried and ovendried chips were also...
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Wheat and acha grains were subjected to preliminary preparatory operations such as washing, cleaning, dehulling, milling etc. The flours obtained were evaluated (analyzed) for functional...
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Production of juices from two cultivars of pineapple (Ananas comosus Merril) using two extraction methods (mechanical and manual) were investigated. Chemical (Total titratable acidity...
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A study was conducted to determine the nutrient intake and digestibility of graded levels of maggot-upgraded poultry droppings (MUPD) in west African dwarf (WAD) rams. Three...
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Flour blends from maize (Zeamays), African breadfruit (Treculia Africana) and wheat 'nutrient, at different proportions were toasted into back lust food metallic toasting pot....
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Jam was produced using a combination of paw-paw and garlic; pineapple and garlic. The products were subjected to microbial, poximate, physkc'-chemical analysis arid sensory...
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Instant Kunun-Zaki was produced by the mixture of different samples which include pearl millet, sweet potato, ginger, chili pepper, and cloves at a proportion of 75% 15% : 7% : 2% :...
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Five samples of the African yam bean were prepared from the dehulled brown seed of African yam bean ( Sphenostylis stenocarpa). Proximate analysis and functional composition of the...
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Noodles were produced from African Breadfruit — corn blends using manual extruder. The noodles were un dried and pre-cooked using different time ranges. The pre-cooked noodles were sun...
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The conversion of cellulosic material to ethanol was first attempted in Germany in 1989. http/www.en.wikipedia.org.(May, 2009). Interest in cellulosic material as a renewable and...
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Flour blends prepared from red cocoyam (Xanthosoma sagittifolium schott) soybean (Glycine max) and wheat (Triticum aestivum) at different proportions were used in the production of...
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Baking tests were conducted with sweet potato composite flours at 20% level of substitution with wheat flour to determine their potentials in producing acceptable breads, cakes, buns and...
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Two flour samples were obtained from Voandzeia suberranea, (L.) Thoa (Bambara groundnut) and Vigna unguiculata,(L.) Walp. (Cowpeas). These samples were analyzed to determine the...
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In this country most people do not take raw tomato which is actually the best form of consuming its nutrient, is usually taken in the paste form or as in soups and stews. During its off...
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Production and evaluation of cooked cold extrudate- like product from Ighu a ready to eat cassava product made from three varieties of cassava samples NR 8082, TMH 30572, TMS 50373...
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Maize, millet and okra seeds were purchased and processed. The okra seed meal was blended with the instant Ogi from millet and maize in different proportions such as maize with Okra...
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Composite flour of African breadfruit and corn with corn starch as a binder was formulated and used to produce noodles. Different blends were formulated and cooked using different cooking...
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The Chemical, microbial and...
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In this experiment cooking banana flour samples were made from three varictic' of cooking banana cardaba, bluggoe and KM5. The proximate composition of the hours were evaluated. Chips and...
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In the experiment, flour from three varieties of cooking banana fruits at two stages of maturity (unriped and firmriped) were analysed. The sample products (flour) were analysed for...
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The feasibility of partially replacing wheat flour with cooking banana flour (Musa Cardaba, Bluggoe and KM5) at different stages of maturity in bread making were investigated. The flour...
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This study was carried out to evaluate some attributes of local seed oils (palm oil, palm kernel oil, and groundnut oil) in the production of mayonnaise. Mayonnaise was prepared from...
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Complementary food was produced using blends of sprouted and unsprouted maize (Zea mays L), sorghum (Sorghum b/co/a') and pigeon pea (Cajanus cajan). The blends were shared into different...
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Raw and Pre-gelatinized flour samples were produced from mung bean pulses and yam tubers, the yam flour was substituted in levels of 10%, 20%, 30%and 50% with mung bean flour. The effects...