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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 —...
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This study investigated the effects of blanching and decortications on the physicochemical properties using the response surface methodology. Physicochemical properties:-Bulk density,...
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Dawadawa was prepared by the fermentation of castor seed and locust bean. The effect of lime juice on the microbial and chemical characteristics of the condiment were investigated during...
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Water is a remarkable compound and life is totally dependent in the presence of water in its liquid state (Adams and Moss 1999). Water is one of the most abundant and widely distributed...
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Palm wine sample (Raphia hookeri) with different salt concentration (O.6g, 0.7g, 0.8g and 0.9g salt) was subjected to ohmic heating to determine the extent of yeast destruction. The...
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Ighu and cashewnut flour mixtures were used in cookies production at a replaceable levels of 0,25,50, 75 and 10:0%. The basic unit operations include; sample preparations,...
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Freshwater snails (Pila ovata,) obtained from local harvesters, processed by blanching. salting, fermenting and frying were studied and the result compared to the raw unprocessed...
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Hemoglobin concentration, plasma urea, serum calcium, serum total protein and cholesterol levels of healthy pregnant women attending antenatal clinic at Federal Medical Centre Umuahia were...
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False Yam (Icacina trichantha) tubers were processed into different flour samples: The raw, steeped - sun - dried (SSD), steeped-ovendried (SOD), blanched-sun-dried (BSD) and...
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This study investigated the effect of different cooking methods on glycemic index (GI) of three yam cultivars commonly eaten in Nigeria namely: Dioscorea rotundata, Dioscorea alata and...
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This study was designed to identify the challenges of working mothers in Ikwuano Local Government Area, Abia state. The area covered in this study were Umudike and Ndoro communities,...