Food Science and Technology

Optimization Of Process Variable Conditions For Cold Extrusion Of Cassava Noodles: Functional Properties And Expansion Ratio Of Extrudates

ABSTRACT

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...

56 pages (7254 words) · Projects · 4 years ago

Effect Of Soaking And Pulverizing On The Quality Parameters Of Locally Processed Groundnut Cake (Kulikuli)

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79 pages (11745 words) · Projects · 4 years ago

Functional Properties Of Two Varieties Of Sprouted Bambara Groundnut And The Sensory Characteristics Of Fermented And Unfermented Bambara Milk From Them

ABSTRACT

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...

38 pages (5332 words) · Projects · 4 years ago

Comparative Evaluation Of Physicochemical Properties Of Fermented Soybean And Fermented Locust Bean

ABSTRACT

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...

65 pages (9678 words) · Projects · 4 years ago

Production Of Soy-Yoghurt Using Mixed Culture Of Lactobacillus Acidophilus And Lactobacillus Fermenterum As A Starter Culture

ABSTRACT

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...

66 pages (12394 words) · Projects · 4 years ago

The Effect Of Traditional Method Of Processing On "Achicha" (Traditional Cocoyam Chips)

ABSTRACT

 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...

61 pages (9350 words) · Projects · 4 years ago

Production And Evaluation Of Snacks Prepared From Wheat/Acha Flour Blend

ABSTRACT

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...

60 pages (10082 words) · Projects · 4 years ago

Evaluation Of Extraction Methods And Storage Temperatures On The Quality Characteristics Of Juices From Different Pineaple Cultivars.

ABSTRACT

Production of juices from two cultivars of pineapple (Ananas comosus Merril) using two extraction methods (mechanical and manual) were investigated. Chemical (Total titratable acidity...

47 pages (6927 words) · Projects · 4 years ago

Production And Evaluation Of Fruit Juice Using Different Varieties Of Watermelon (Citrullus Ian Atus).

ABSRTACT

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...

59 pages (8288 words) · Projects · 4 years ago

Production And Evaluation Of Breakfast Food From The Flour Blends Of African Breadfruit (Treculia Africana), Maize (Zea Mays) And Wheat (Trilicum Aestivum)

ABSTRAACT

Flour blends from maize (Zeamays), African breadfruit (Treculia Africana) and wheat 'nutrient, at different proportions were toasted into back lust food  metallic toasting pot....

81 pages (15542 words) · Projects · 4 years ago

Production And Quality Evaluation Of Pawpaw-Garlic And Pineapple-Garlic Jam

ABSTRACT

 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...

63 pages (8461 words) · Projects · 4 years ago

Production And Evaluation Of Instant Kunun-Zaki

ABSTRACT

 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% :...

73 pages (11787 words) · Projects · 4 years ago

Production Of African Yam Bean

ABSTRACT

 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...

87 pages (11478 words) · Projects · 4 years ago

Consumer Preparation Time And Hedonic Response To African Breadfruit Pre-Cooked Noodles.

ABSTRACT

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...

47 pages (9195 words) · Projects · 4 years ago

Production Of Biofuel (Bioethanol) From Corn Husk Using Trichoderma Reesel, Aspergillus Niger, And Saccharomyces Cervisiae

ABSTRACT

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...

49 pages (9095 words) · Projects · 4 years ago

Production And Evaluation Of Complementary Food From Millet (Pennisetum Glaucum), Groundnut (Arachis Hypogaea) And Carrot (Daucus Carota) Blends

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79 pages (12596 words) · Projects · 4 years ago

Production And Evaluation Of Assorted Biscuits F Rom Cocoyam (Xantlwsoma Sagittifolium Schott), Soybean (Glycine Max) And Wheat (Triticum Aesuivum) Flour Blends.

ABSTRACT

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...

78 pages (12705 words) · Projects · 4 years ago

Comparative Evaluation Of The Performance Of Five Cultivars Of Sweet Potato In Development Of Some Food Products

ABSTRACT

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...

48 pages (10844 words) · Projects · 4 years ago

Studies On The Rheological Properties, Functional Properties, And Proximate Compositions Of Vigna Unguiculata, (L.) WALP. (Cowpea) And Voandzeia Subterranea, (L.)Thou. (Bambara Groundnuts)

ABSTRACT

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...

95 pages (27273 words) · Projects · 4 years ago

The Shelf Life Study Of Tomato Juice Preserved With Citrc Acid, Sodium Metabisulphite And Combination Of The Two.

ABSTRACT

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...

47 pages (7041 words) · Projects · 4 years ago

Production And Evaluation Of Extrudate- Like Product From Ighu A ready-To Eat Cassava Product

ABSTRACT

 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...

91 pages (12610 words) · Projects · 4 years ago

Production, Fortification And Evaluation Of Instant Maize And Millet Ogi With Okra Seed Meal

ABSTRACT

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...

86 pages (16561 words) · Projects · 4 years ago

Physical And Sensory Properties Of African Breadfruit (Treculia African) Corn Noodle.

ABSTRACT

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...

80 pages (11783 words) · Projects · 4 years ago

Chemical, Microbial And Sensory Qualities Of Ighu Dried In Locally Constructed Solar Dryers - A Response Surface Analysis

                                             ABSTRACT

The Chemical, microbial and...

157 pages (35149 words) · Theses · 4 years ago

Production And Evaluation Of Chips And Fufu Made From Three Varieties Of Cooking Banana (Cardaba, Bluggoe And Km5)

ABSTRACT

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...

49 pages (8428 words) · Projects · 4 years ago
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