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This study was carried out to produce different kunnu and kunnu-like blends using tigernut, sorghum and millet. The effect of fortification with carrots juice on nutritional, sensory and...
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Cowhides 'ponmo' flamed with tyre and firewood were purchased from three abattoirs in Umuahia and Aba metropolis. Their heavy metal contents of lead, cadmium, chromium, zinc, copper...
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The feasibility of partially replacing wheat flour with cooking banana flour in bread and cake production was investigated. Unripe cooking bananas fingers (Mu.sa cadaba) were washed,...
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lnflorcscencc from two varieties of inflorescence from cocoyam (Colocasia esculenki and Xanlhosorna sagitiifoliuin) were used for this study. The effect of different treatments...
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The production of Spring rolls from flour blends were prepared from cassava (Manihot escuenta), pigeon pea (Cajanus cajan), cocoyam (Xanthosoma sagittifoum) and wheat (Triticurn...
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This study assessed Job satisfaction among academic staff of Home Economics/Home Economics related departments of tertiary institutions in Abia and Imo States, using Michael Okpara...
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The study focused on the extraction of milk from soybean, coconut and tigernut and their use in the preparation of ice cream. The chemical and physical properties of the products ...
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The effect of roasting, boiling and steaming on the ease of dehulling and physicochemical properties of Mucuna flagellates seeds was investigated. Mflagellipes seeds were...
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Weighed mungbean seed samples were each subjected to different preconditioning methods (soaking, boiling and toasting) to evaluate their effect on dehulling efficiencies. They were...
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This research investigated the quality changes in smoked crayfish (Procambarus clarkia) as affected by Ambient and Frozen Storage conditions. Some Fresh crayfish supplies were obtained...
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Starches were extracted from maize, millet and cassava and modified using oxidation, acid thinning and acetylating methods. Some functional properties such as bulk density, water...
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The feasibility of partial replacing of wheat flour with unripe cooking banana flour flour (Musa Cardaba and Musa Bluggoc) in extruded noodles and chinchin products were investigated....
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A study was conducted on fluted pumpkin (Telfairia occidental/s hooker flu) seed to investigate its dehuiling and the relationship between the pretreatments prior to dehulling of the seed...
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Proximate, mineral, sensory and microbial attributes of candied pineapple, candied pineapple cake and cherry cake were investigated. Both cake samples were analyzed for nutrient...
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Effects of soaking, boiling and roasting on total dietary fiber of cereals (maize and whole wheat) and legume (soybean), root and tubers (Yam, water yarn and cocoyam), plantain and...
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The effect of soaking time in yellow maize was invshgated in this study. Yellow maize seeds (Zea mays) were soaked in deionized water for 12, 24, 36 and 48 hours respectively,...
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Flour mixtures consisting of full-fat soy and ighu flour at 25 — 75% levels were used in cookie production using corn starch as a binder. Proximate, functional physical and...
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Table wines were produced with four different fruits (passion fruit. watermelon, Asian plum and pineapple) using five different yeast strains namely Saccharomyces cerevisiae...
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Bambara groundnut (Vigna subterranea Verdc) milk was used to produce cheese which was subsequently evaluated, sensorily chemically and microbiologically. Cow milk was used to...
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The effect of partial replacement of wheat flour with cassava flour was studied. Wheat flour was replaced with cassava flour at different levels of substitution. (10%, 20%, 30%, 40%,...
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Bread is one of the oldest prepared foods dating back to the Neoletitic era when cereals flour and water were mixed into a paste and cooked (Wiliiamsaime, 1995). In ancient Egypt bread...
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The functional properties of pigeon pea flours produced by boiling, soaking and toasting were evaluated. The properties included; bulk density, water and oil absorption capacities, foam...
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Imitation milk was produced from Soybean and African yam bean blends at different ratios o 20:80, 40:60, 50:50, 60:40, 80:20, 100:0 and 0:100 respectively. The proximate composition,...
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Treculia africana (breadfruit) seeds were subjected to blanching and decortication at different temperature, quantity and time. The seeds were processed and evaluated for its...
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The effect of blending Ighu flour with coconut flour at levels ranging from 25 — 75% on the proximate composition, physical, sensory and selected functional properties of Ighu —...