Food Science and Technology

Functional Properties Of So1bean And Plantain Flour Mixtures

ABSTRACT

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...

60 pages (13079 words) · Projects · 3 years ago

Potentials of African Breadfruit (Treculia Africana) As An Adjunct In Ethanol Production

ABSTRACT

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...

68 pages (13503 words) · Projects · 3 years ago

Studies On Functional Properties And Shelf-Life Of Maize, Groundnut, Soybean Blend.

ABSTRACT

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:...

76 pages (14585 words) · Projects · 3 years ago

Production of Yoghurt Using African Yam Bean (Ayb) Sphenosty list Stenocarpaharms)

ABSTRACT

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...

54 pages (10734 words) · Projects · 3 years ago

Studies On The Cyanide And Starch Contents Of Peeled And Unpeeled Cassava Tubers.

 

ABSTRACT

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...

35 pages (6159 words) · Projects · 3 years ago

Physical, Chemical Composition And Product Behaviuor Of Flour And Chips From 2 Major Yam Species (Discorea Rotundata And Discoreaalata)

ABSTRACT

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....

56 pages (11792 words) · Projects · 3 years ago

Effect of Chemical Treatment And Soaking On Water Absorption. Ph And Cooking Time of African Van Bean (Sphenostvlis Stenocarpa) Seeds

ABSTRACT

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...

55 pages (11205 words) · Projects · 3 years ago

Production and Quality Characteristics of Yoghurt From Malted and Unmalted Soybeans.

ABSTRACT.

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...

62 pages (11364 words) · Projects · 3 years ago

Effect of Desliming Agents On Quality Of Snail Meat

ABSTRACT

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...

51 pages (10087 words) · Projects · 3 years ago

The Hypoglycemic Effect of (Nchuanwu) Ocimum Gtatissimum Leaves on Alloxan- Induced Diabetic Rats.

ABSTRACT.

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...

81 pages (13525 words) · Projects · 3 years ago

Effect Of Boiling And Washing on The Cyanide And Starch Contents of Shredded Cassava (Light)

A BSTRACT

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...

37 pages (6047 words) · Projects · 3 years ago

Production of A Tempeh-Like Product. Using Indigenous Leguminous Crops

ABSTRACT

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...

61 pages (8794 words) · Projects · 3 years ago
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