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Three fruits: Orange, tomatoes and pawpaw were obtained, cleaned, washed, cored and crushed into pulp. The various fruit puips were chemically treated with Naci, Sugar and alum at...
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The sauce from soybean fermented with Aspergillus .spp. and Rhizopus spp, Bambara fermented with Aspergillus spp. And Rhizopus spp. and coconut fermented with Aspergilhts spp....
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The effect of period of germination on the crude protein content of defated soybean flour and quality of soybean oil were studied. Crude fat decreased after 72 hours of...
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The development and evaluation of breadfruit beverage was studied. Breadfruit (Treculia africana), malted sorghum, skimmed milk and Sugar were milled into flours of fine texture...
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prox mate composition. functional and physical properties. antinutrient composition and sensory qualities were evaluated. Ihe growth promoting nal ities of the...
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The effect of germination on the quality of akara was investigated using two varieties of cowpea locally called Potiskum beans and Sokoto beans. Each variety was divided into two...
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This work was aimed at ripening milk with lactic organisms, producing butter from the ripened cream and rating the acceptability of the acquired product with a market...
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Pigeonpea seed (Cajanus cajan)were carefully selected, cleaned and divided into two lots for flour production. One portion was germinated following soaking in water for 36 hours...
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The effect of levels of boiling and variety of' cassava on the cyanogenic glycoside and starch content of cassava for ighu production were investigated. Three cassava varieties. ...
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Flour samples were prepared from unsprouted 'nd sprouted legume seeds of African Yarn Bean (AYB) (Spheriostylis slenocarpa), Bambara groundnut (BG) (Voandzeia subterrena) and...
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Weaning diets were formulated using bambara groundnut and sorghum (30:70 ratio) given different processing treatments. The diets were-malted bambara groundnut + unmalted sorghum (...
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The chemical composition of miracle fruit (synsepalum dulcificum) was investigated. The fruit consists of protein (3.05%), fat (1.08%), crude fibre (0.42%), ash (4.94%), and...
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Three fruits: Orange, pawpaw and tomatoes were obtained, cleaned, washed, cored and crushed into pulp. The various fruit pulps were then treated with alum at different ...
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Shelf life of cashew apple juice preserved with Na-bezoate and Na-Metabisuiphite and stored under ambient temperature (26 + 2°C) were studied. The drinks were monitored at 0, 1, 2...
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The proximate composition, functional properties, and sensory attributes of soybean flours produced by different methods (germination, steaming, soaking) were investigated. ...
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Flours prepared from a cowpea (vigna unguiculata) variety IT82D — 716 white using different processing methods (germination, heat treatment, fermentation and the untreated flour)...
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Snail meat and oil bean were naturally fermented or unfermented, dried, ground into flour and subjected to analysis to determine the functional properties. The fresh undried...
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The chemical composition and antimicrobial potentials of Buc/thol::a coriacease were investigated. The chemical composition showed absence of antinutritional factors such as...
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The proximate composition, functional properties and sensory quality of aerial yam tuber flour were evaluated. The flour,was substituted for wheat at various levels in cake...
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Starches were extracted from maize, millet and cassava and modified using 1% Hydrochloric acid, Glucoamvlase (an enzyme) and a combination of both. Some functional properties such...
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Mature wholesome species of cocoyam, potato and sweet potato tubers were kept in the open at room temperature until sprouting was observed and monitored for two weeks. Flours were...
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Botanically, tomatoes is a fruit, although its inclusion in tile main course of meals makes it seem like a vegetable and U.S. supreme court in 1893 classified it as a...
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The potential of rice as a complementary food was investigated. Four blends of the cereal — legume components (70:30) were formulated: toasted rice — groundnut, toasted rice —...
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Enwere (1998) reported that the product could also be prepared by peeling, washing, shredding and sun- drying. When prepared for human consumption, the shreds are cooked, washed,...
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The effectiveness of different chemical preservatives and packaging materials in extending the shelf life of corn flour was evaluated in this study The chemical preservatives were...