ABSTRACT
This study inyestigated the quality of roasted, boiled and raw African breadfruit (Treculia
african) seed flour. The proximate composition, vitamin and mineral analysis were carried out
using...
ABSTRACTS
The study investigated physical, fimctional, proximate, mineral, vitamin, phytochemical,
total dietary fibre and sensory qualities of finger millet-soybean-carrot flour blend
biscuits using...
ABSTRACT
The approach to the production of single-cell protein (SCP) from \\aste(orange, plantain,
cassava. sovabean) and synthetic medium by saLc/1LIIo/1liee. CC/&fl/SIUL was studied under...
ABSTRACT
Soybean (G/ycin mar,) was blended with maize (Zea mays,) and groundnut (Arachis
hypogea) at soybean/maize/groundnut ratios of 10:70:20, 20:70:10 and 20:60:20.
Microbiological qualities,...
ABSTRACT
Cabbage (Brassica oleracea L. var. sabauda) juice was extracted and dispensed
into six fermentation vessels and salted with constant weight of 2.0% (w/v) NaCi.
Varying initial lactic acid...
ABSTRACT
The approach to the production of single-cell protein (SCP) from \\aste(orange, plantain,
cassava. sovabean) and synthetic medium by saLc/1LIIo/1liee. CC/&fl/SIUL was studied under
...
ABSTRACT
The plants were dried and their proxate
composition, dietary fibre, antinutrient and mineral contents were determined. (I
Sy1re.s'ic'r had the highest crude protein content of 39.69 ±...
ABSTRACT
Akara is a popular dish prepared from cowpea. Optimization of cowpea (Vigna
unguiculata) flour is to produce ready-to-use cowpea flour for production of
akara. The experimental design was...
ABSTRACT
The insecticidal properties of garlic (0.5g. lOg, 1.5g, 2.0g) ginger (0.5g, lOg,
L5g 2.og,) orange pepper (0.5g, lOg, 1.5g. 2.og) and red pepper (0.5g, lOg, l.5g, 2.og)
on the groundnut...
ABSTRACT
Flours were obtained from three varieties of yam by peeling, slicing, washing.
blanching, drying, milling and sieving. The flours obtained were blended with wheat
flour at 25, 50 and 75%...
ABSTRACT
Equilibrium moisture content (EMC) of cocoyam varieties: Colocasia
esculenta; Xanthosoma sagiUifoiium, Cylosperma chamissonis, cocoyam
varieties were determined at 30°C by equilibrating dried...
ABSTRACT
Fresh soymilk containing 5% added sugar and 1 .Og/t gelatin was incubated with L.
acdophilis (sample A), equal amounts (1:1) of L acidophilus and S. thermophilus (sample
B) and S....
ABSTRACT
Starches were produced from sorghum and maize grains. The starches were
tested for purity. They were modified using the following reagents and enzymes
glucoamylase, c - amylase, ,8— amylase,...
ABSTRACT.
Functional and sensory properties of blends of ighu and groundnut;
ighu and cashew nut flours were investigated, mixtures of 25-100%
groundnut and cashew nut flours were...
ABSTRACT
The effect of different food processing methods on the phytochemical contents of some selected
food items; Tomato (Solanum lycopersicum), Carrot (Daucus carota), Sweet Potato...
ABSTRACT
Flours and starches were obtained from forty-four Cassava Mosaic Disease (CMD) resistant varieties recently developed by the International institute of Tropical Agriculture ...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
One hundred and twenty five (125) different soyabean flour samples were prepared using different processing treatments viz; steaming, roasting, sprouting, boiling and their combinations...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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...
ABSTRACT
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,...
ABSTRACT
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...