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The nutritional evaluation of five pawpaw morphotypes was carried out in this research work; the seeds, leaves and pulp were evaluated for their nutrient composition and papain activities....
A food is considered fermented when one or more of its constituent is acted upon by microorganism to produce a considerably altered final product acceptable for humap consumption. Fermented foods...
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The antimicrobial activity of ethanol and hot water extracts of Dennettia tripetala (Pepper fruit), ;\./u1111dora myrislin, (i\frica11 11ut1111.!&}, Tetraplcuru 11.!lruplera (Ai<.lan...
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This work focused on the production of biscuits using different ratios of sprouted tigemut flour and wheat flour. Biscuit with different degrees of colours, taste, texture, crispness and...
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The chemical and physical indices of African breadfruit seed oil extracted with absolute solvents (hexane, ethanol, and acetone) and azeotropic mixtures (ethyl acetate +water,...
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The effect of different period of germination of sorghum grain during malting on the physicochemical properties of the mash obtained from such malted sorghum grain was investigated....
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The acha grain was malted, milled and mashed before filtration. The filterate otherwise called wort was doused with hop and boiled for 60minutes. The wort was cooled and pitched with...
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The production yoghuurt-like product with a characteristics good body was carried out using African breadfruit (Treculia a.fricuna) seeds and soybean (Glycine max) seed. Dehulled African...
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Smoking and grilling when carried out with traditional methods involving direct contact with wood combustion fumes, is responsible for high contamination levels of polycyclic...
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Cucumber fruits were obtained, washed and processed into cucumber juice using standard methods. Six grammes of syrup was added in some of the juice samples to sweeten it and some...
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Composites flours from unblanched/blanched cooking banana and wheat were produced and shared into different proportions. Bread samples were produced frorri the composite flours and...
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A study on the evaluation of microbial and sensory quality of meat samples from Aba and Umuahia was carried out. Samples of Beef, Chevon and Pork from Aba and Umuahia were analysed....
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Mayonnaise is a stable emulsion of oil egg yolk and vinegar and lemon juice. Mayonnaise is commonly produced from soybean oil. Soybean is a very important legume which finds application in...
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Tiger nut seeds were obtained, washed and processed into tiger nut milk using standard methods. Vitamin A and calcium were used to fortify the milk product. Proximate composition showed...
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This study was aimed at producing and Evaluating the Proximate, mineral, antinurient Composition and sensory attributes of snack mix produced from African breadfruit, com and...
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The physicochemical and sensory characteristics of cookies with composite flour produced from wheat and oat flour sweetened with date syrup was investigated. The composite flour...
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physicochemical and sensory properties of breakfast cereal (tom brown) produced from composite flours of soybean, local rice; millet and pumpkin pulp were studied. The proximate analysis,...
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Quality properties of cocoyam-wheat flour noodles spiced with uziza seeds was evaluated. Noodles were processed from different flour blends (I 00:0, 50:50, 60:40, 70:30 and 80:20) of...
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This work was carried out to produce high quality wheat biscuits fortified with carrot powder and plantain peel powder in the ratio of 18:0, 12:0, 12:9. 9:6 and 6:3, respectively. 100%...
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This work evaluated the effect of processing methods (boiling and sautering) on the chemical and antioxidant properties of some selected indigenous vegetables (scent leaf, garden egg leaf,...
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African yam bean flour was produced from African yam bean seeds through different processing methods which are: Boiled African Yam Bean Flour (BA YBF) and Roasted African Yam bean Flour...
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The proximate, vitamin, functional properties and physicochemical properties of the ice cream and candy were analyzed using standard procedures, and the chemicals used were of analytical...
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Use of African yam bean and bambara groundnut flours as a composite of wheat in bread production was evaluated. Bread was produced from different flour blends (90:5:0, 90: I 0:0, 95:0:5...
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The chemical composition and the effect of different extraction solvents (water, acetone, ethanol and water-acetone (50:50)) on the leaf extracts' antioxidant and antioxidant...
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This study was based on production of biscuit from composite flour of maize and wheat flour in the proportion of AHl : 100, AH2: 70:30, AH3: 70:30, AH4: 70:30, AH5: 70:30, AH6: 70:30...