ABSTRACT
Using a completely randomized block design, the progression of effects of packaging materials on the microbiological and sensory characteristics of moin-moinproduced from blends of...
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A study was carried out to develop good quality juice from Orange and Watermelon was spicily treated with 10% ginger extract of each proportion. The control samples was prepared...
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In this study, malted and unmalted com flours were used as composite of wheat flour in the production of cookies in different percentages. The cookies were subjected to determination...
Abstract
Fluted pumpkin (Telfairia occidentalis Hook, F., Family Cucurbitaceae) seed is widely cultivated in the west and central Africa. It is called "ugu" by the' Igbos, iroko by the Yorubas and...
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In this study, the effect of fermentation time on hydrogen cyanide (HCN), mineral and vitamin content of bitter cassava variety C NR8082) before and after toasting were examined...
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The project was carried out to investigate the effect of selected coagulants on the production of wara" (a West African soft cheese). Lime juice and extract from Carica papaya leaves were...
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Complementary food was produced using blends of sprouted and unsprouted maize (Zea mays L), sorghum (Sorghum bicolor) and pigeon pea ( Cajanus cajan). The blends were shared into different...
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Suya products made from beef and chicken were evaluated based on the effects of various packaging materials on the quality and nutritional attribute of the products. Proximate...
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Garri is described as a granulated and dehydrated cassava product (Jekayinfa and Olajide, 2007). It is a staple food derived from cassava tubers through processing method that include...
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Lectins are carbohydrate binding proteins present in most plants. They are toxic, inflammatory, and resistant to cooking and digestive enzymes and present in many of our foods. In this...
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This study was carried out to evaluate the glycemic index of two potato species which are white flesh sweet potato(/pomoea batatas) and irish potato (solanumtuberesum), using human...
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Watermelon (Citrullus lanatus) was subjected to 3days fermentation and the flour produced thereafter. The microbial, proximate composition, organoleptic acceptability and physical...
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The proximate composition, functional properties and anti-nutritional content of cocoyam (Xanthosoma maffa (Scoth) flour processed by different methods (boiling, blanching, roasting,...
ABSTRACT Imitation yoghurt was produced from soybean milk extract and was evaluated for their vegetative composition and acceptability with cow milk yoghurt. Assessment was based on the proximate...
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The proximate, phytochemical and mineral compositions of Bear's breech (Acanthus monatanus) leaves were evaluated. The washed/drained leaves were air-dried for 2 hand oven dried (50 °C for...
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This work was aimed at determining the effect of different singeing method on the nutrient, microbial and heavy metal concentration in processed cowhide (ponmo).The samples (ponmo) were...
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This study was conducted to evaluate the quality of chin-chin made from millet-wheat-soybean composite blend. Millet and soybean grain were. processed into flour and used to...
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This study investigated the effect of different processing methods on the physicochemical properties of soy-ogi. Maize and soybean were the major raw materials used in this study to...
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Starch from Mungbean (Vigna-radiata (L.)Wilczek), Green (Improved) and Brown (Local) was extracted using different extraction methods. The physicochemical properties, Starch yield,...
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The effect of processing methods and packaging materials>on the shelf-life of yellow root cassava (Ufy1UCASS 36.(TMS 01/1368)) flour was studied. The cassava roots were blanched...
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The effect of fermentation periods on proximate composition and sensory properties was studied for bitter cassava varieties (NR 8082) and sweet cassava varieties (TMS 419). They were...
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Fresh leaves of Heinsia crinita were bought from Akwa Ibom State and dried. Analysis for 1 proximate, vitamins and mineral compositions were carried out in the raw leaves and after the...
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The effects of sprouting on functional and antinutritional properties were studied. Cultivars of Xanthosoma sagittifo/ium and Colocassia esculenta were planted and unearthed at the...
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The aim of this study was to compare the effect of different treatments (autoclaving and microwaving) on the microbial, functional, chemical and sensory properties of fresh red pepper...