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The study determined the nutrient composition of complementary food made from blends of germinated and ungerminated sorghum, mung beans and bonga fish. The specific objective which guided...
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Blends of wheat flour (wf) and African Yam Bean Water- Extractable Proteins (A YBWEP) were processed into bread in the following ratios; I 00:0 (sample A) 90: I Oa (sample B), 90:1...
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The aim of this study was to evaluate quality characteristics of biscuit produced fro:n compositeblends of wheat, maize and fermentcdpigcon pea flours. Pigeon pea seed was fermented in tap...
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The study objectively investigates the effect of cold storage time and temperature on the quality indices of cowpea. Raw materials were obtained from Ndioru and Ubani market, Abia State....
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Cassava (Manihot esculenta Crantz) varieties: TME 4779, TME 419, NR 8082, TMS 30572 and TMS 93604 gotten from Enugu state, were processed into flour. Comparative studies of their...
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This work evaluated the phytonutrient, antioxidants activity and nutritive qualities of some selected tomato paste products sold in Umuahia metropolis. The phytonutrients, chemical,...
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The mineral and microbial quality of ngu made from different sources were evaluated and sensory test was carried out on the abacha prepared from the different ngu. From the study ngu was...
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In this study, different bottled water brands in Michael Okpara University of Agriculture were compared and analysed. The standard water testing methods were used to access the...
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This was based on the production of concentrate from Cocoa Pod Exudate. The proximate, minerals, vitamins, chemical, microbial and sensory properties of the concentrate were...
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The effects of different storage conditions on the oxidative stability of African pear (Dacryodes edulis) pulp oil was evaluated. African pear pulp oil (36.01%) was obtained through...
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Sprouted tiger nut and soybean seeds were processed and blended at different proportions to formulate 3 new products of natural sprouted soy-tiger nut milk extract. Sample 100% soymilk as...
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Production and evaluation of breakfast cereal (tom brown) from blends of Acha, Yellow Maize, Soybean and Scent Leaf Powder was investigated. The proximate composition, mineral content,...
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This study focused on the evaluation of the processing methods and the quality of okpeye (Prosopis africana) produced by different women in Nsukka L.G.A, Enugu State. The okpeye...
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This study evaluated the physico-chemical, ambient storage stability and sensory properties of zobo as affected by processing methods. Fresh Hibiscus sabdariffa was washed properly and...
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The study assessed the nutrient composition of formulated complementary gruel based on sorghum, African breadfruit seeds and plantain flours. Two complementary test gruels were...
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The micronutrient compositions, fibre profile, physical and sensory properties of wheat-maize fortified orange pulp composite biscuits were investigated. The wheat flour (WF) was...
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This study is to examine the effect of green accounting on the performnce of manufacturingfirms in Nigeria. The specific objectives are; to determine the effect ofdisclosure on waste...
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This work aimed to extract vegetable oil from coconut, produce mayonnaise from the coconut oil and canola oil blends, evaluate the quality of the mayonnaise, determine the mineral...
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This study evaluated the proximate, antinutrient physical properties and sensory analysis of bread made from wheat and coconut flour blend. Five blends were prepared by homogenously mixing...
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Production and quality evaluation of whole grain agidi was studied. The maize slurry was subjected to functional and physiochemical analyses while the agidi samples were analyzed for...
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The production and evaluation of Tisane from Aidan fruit (Tetrapleura tetraptera') and Uziza seeds (Piper guineense') were carried out. The tisane produced were obtained from blends...
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African pear (Dacryodes edulis) fruit was dried through different drying methods (sun drying, oven drying, microwave drying and toasting) and was assessed for functional, proximate,...
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This work aimed to determine the mineral content of the solid and liquid ngu, evaluate the heavy metals in the solid and liquid ngu and to evaluate the microbial (total bacterial...
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Protein Efficiency Ratio (PER) and Digestibility Coefficient (DC) of extruded snack from blends of cowpea and cocoyam were evaluated. Snack were produced from different blends of cowpea:...
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The study evaluated the functional, physicochemical and sensory properties of instant flour meal produced from acha flour, soybean flour and spinach powder using standard analytical...