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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...
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This study was undertaken to investigate the use of four raising agents as alternatives to potassium bromate in bread making. Bread samples containing the different raising agents...
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Acha, (Digitaria exilis), groundnut (Arachis hypogea) and crayfish (Alacus species) were use for formulation of a complementary food at different ratios of 60:30:R (acha: groundnut:...
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A study to investigate the effect of parboiling and holding time on dehulling efficiency of African Breadfruit (Treciilia africana) seed was undertaken. Dehulling operation, to an extent...
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The effect of some selected improvers (Egg white, Panok and Edlen dough conditioner) on the physicochemical and sensory properties of bread made from 90: 10 Wheat-breadfruit bread...
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This project was aimed at investigating the potential of some moisaic disease resistance cassava genotypes for ethanol production. The two cassava mosaic diseases (CMD) resistance...
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The peels of plantain and banana were used for the production of alcohol by saccharification through acid hydrolysis, fermentation and distillation. The result obtained showed that the...
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Soya milk, V-fresh, Vita milk, Soy oil (grand and royal soy Oil) and Soy flour (S1 , S2, S3) from different processors in Abia State were purchased in Abia State main market. Analyses...
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Digitaria exilis (fonio) was evaluated for its malting characteristics. Parameters such as proximate composition and germinative characteristics were also evaluated. Results obtained...
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Flour blends were prepared form red cocoyam (Xanlhosoma sagi(tfolium Schott), soybean (Glycine max), wheat (Trilicum aestirum) and were fortified with carrot at different...
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Complementary foods samples were produced from blends of Acha, groundnut and crayfish flours and evaluated for proximate composition, functional properties, sensory...