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Flours and starches were obtained from forty-four Cassava Mosaic Disease (CMD) resistant varieties recently developed by the International institute of Tropical Agriculture ...
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The use of mixtures of sweet potato (/pomoea batatas) and Bambara groundnut (Voaiiclzeia sublerm,iea (L) Thours) flours as fillers in sausage —like products were investigated. Sensory...
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Yam is a staple carbohydrate food for a large section of the population in the tropics. The chemical composition of the tuber varies with species and cultiver with water accounting for...
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A rice-soy based weaning food was produced as a unit of cereal-legume mixtures with the addition of soybean overcoming the lysine deficiency of rice and the protein content of the formula...
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One hundred and twenty five (125) different soyabean flour samples were prepared using different processing treatments viz; steaming, roasting, sprouting, boiling and their combinations...
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Snail meat were dusted using the following methods breading, Batter — breading, Flour predust - batter -- flour before deep fat frying. The effect of dusting preparations were evaluated on...
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Four flavouring leaves: Utazi (Gongronema vatitolia), Uziza (piper uiiieeiisis), Onugbo (vemonia amydalina and Nchuanwu (ocimum gratissimum) were sliced and spread cover the top and bottom...
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Cookie bars were produced from mixtures of cassava and groundnut flours with corn starch as binder. Box — Behnken response surface design for K = 3 was used to study the effects of the...
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Flour, Sugar and Groundnut oil were fortified with a natural source of Vitamin A (Palm oil) and an artificial source of Vitamin A (capsules) at different concentration levels of 0, 250,...
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The effect of modified starches on the baking properties of composite (wheat- maize, wheat-millet) flours was investigated. Starches were produced from sorghum, maize, and cassava. The...
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Corn flour samples were treated with sodium benzoate (0.1% and 0.05%), sodium metabisulphite (250ppm and 125ppm), ascorbic acid (75ppm and 35ppm) and sodium chloride (10% and 5%) and the...
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This work compared the drying efficacy and product quality of fruits (Banana, pawpaw, pineapple) and vegetables (Okra, tomatoes, pepper) dried using the cabinet dryer and sun. Drying times...
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Egusi (Colocynthis citrullus L.) cheese was produced and evaluated. Cheddar cheese was used to substitute the egusi cheese at 25% and 50% levels. The products were chemically and...
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Different preservation treatments were employed to observe the storage effect on orange, paw-paw and pineape juices. Sodium Benzoate, Sodium metabisuiphite and vegetable preservatives...
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Ighu samples were collected from three locations (Isochi and Lokpa, Ahia State; Ugwuoba in (Enugu State). The physical, and sensory characteristics, water uptake, starch and cyanide...
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Four-yam species namely D. alata, D. rotundata, D. dumentorum and D. cayenesis were stored for 64 days and allowed to sprout for 14 days. The unsprouted and sprouted tubers were dried and...
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The possibility of producing yoghurt from different combinations of lactic acid bacteria was explored in this research. The starter cultures were isolated from fermenting cabbage and milk....
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Fermentation of cassava (Manihot esculenta Crantz) mash with some microbial cultures WSS carried out to determine tne effects of two fungal cultures on the protein and HON contents after...
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Mixtures of full-fat soy flour and ighu and soy okara flour and ighu were produced in the range of 25-75% soy product incorporation. Proximate, functional and sensory properties of the...
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A total of 6 water samples namely male hostel tank borehole, female hostel tank borehole, stréamwàter, Onuine, Vinel, and Lunar sachet water samples were collected from the University...
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Corms and cormels of cocoyams (Colocasia esculenta cv. Cocomdia and Xanthosoma sagithfolium cv, Ede ocha) were each milled into flour. The flours were subjected to proximate analysis ,...
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Gari, a product from cassava is widely consumed in many West African countries especially Nigeria, is known to contain toxic a compound which is detrimental to the health of the consumer....
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The cithers of soik in and cool iin on levels of certain ant iniitricnts in the flour of ('a/anus ca/an ere evaluated. Soaking gave the least reducing effoct of Irypsin inhibitors...
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Sorghum and millet were processed into flours of different particle sizes.The functional properties (bulk density, water absorption capacity, oil absorption capacity, solubility and...
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The effect of selected salt on the cooking time and protein content of African Yarn Bean and Cowpea were investigated at different salt concentration. Legumes were boiled with these salts...