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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...
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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...