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Soy-Plantain flour mixtures were produced by supplementing plantain flour with full-fat soy flour. Functional and organoleptic properties of the mixtures were determined. Water...
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With a carbohydrate level of 72.19%, breadfruit has the potentials for use as a source of ethanol to complement the search for alternative barley replacement. Earlier researchers on...
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Studies on functional properties and microbial analysis of maize, soybean and groundnut were carried out together with that of the blend. The functional properties carried out include:...
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The possibility of producing African yam bean (AYB) yoghurt from AYB seeds was explored in this research. The AYB milk equivalent was prepare& from the grains of AYB. The grains were...
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Effects of cooking time and peeling of cassava tubers parboiled for "ighu" oroduction on cyanide and starch contents were investigated. The cassava tubers (TMS 30572) were cooked...
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Flours prepared from D. alata and D. rotundata were evaluated for their fufu and cake making potentials. Chips were also prepared from the two species of yam and their attributes compared....
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The effect of soaking African yam bean (sphenostylis stenocarpa) seeds in water and vanous concentrations of akanwu, NaCi, Na2O3, NaHCO3and CaCl2 on the water absorption, pH of soak...
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Yoghurt was prepared from soymilk equivalent made from malted and unmalted soybeans. Soybeans were processed and mixed with water in ratio of 1:5. One kilogram (1kg) of soybean produced...
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The effect of some desliming agents (alum, lime, gain and water as a control) was studied, In the search for alternative cheap of animal protein, snail was foundtobe nutritious and...
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This report is on the use of Ocimurn gratissimum leaves in the control of alloxan-induced diabetes mellitus. The proximate composition of dried Ocimum gratissimum (DOL) leaves, toasted...
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The effect of washing on the cyanide and starch content of light was investigated. The cassava roots (TMS 30572) were cooked for 2o minutes shredded, pre-dried and washed. Cyanide and...
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Local cowpea (sample A) and African Yam bean (Sample B) were used to produce a tempeh-like product using soya bean as a control (Sample C) and Rhizopus as a starter. Proximate and microbial...