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This study investigated the fatty acid and flavoured profiles of unprocessed and processed African pear (Dacroydes edulis). Matured African pear were subjected to different pretreatment...
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Improved wateryam varieties were procured from Yam program ofNational Rot Crops Research Institute, Umudike. The wateryam tubers (TDa 1100374, TDa 291, TDa 1100194 and TDa 1100302) were...
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This study aimed to assess the fatty acid profiles and total phenolic contents of blends composed of African oil bean seed oil and sesame seed oil. African oil bean seeds and sesame seeds...
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This study evaluated some quality properties of Hour blends of wheat, water yam and black beans (Akidi). The functional properties and proximate composition were determined using standard...
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This study investigates the quality of Instant fufu composite flour from cassava and Rice flour blends. The raw material samples were procured and processed into instant fufu composite...
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This study was aimed at determining the quality of meat from three commercial abattoirs (Orieugba, Ndiroru, Ubani market) in Umuahia, Abia state. The meat samples were collected in a...
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This research investigated the production and evaluation of zobo using date palm fruit syrup as swcetner. Four samples of zobo drinks; ZO1: 95 % zobo leaves : 5 % date palm fruit syrup,...
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Tomato (Lycopcrsicon esculentum) is a perishable savoury red edible fruit widely cultivated and consumed worldwide either raw or processed, but mostly grind into paste and used in cooking...
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This study aimed to conduct a comprehensive comparative evaluation of the vitamins, minerals, antioxidant activity, and sensory properties of selected pepper varieties (Capsicum spp.)....
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This research was aimed at developing a functional drink made from blends of sprouted garlic, ginger and turmeric enriched with watermelon juice to raise its nutritional qualities,...
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This study shows the anti-nutritional factors and amino acid profiles of selected accessions of African yam bean (Sphenostylis stenocarpa). As an underutilized legume with high nutritional...
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This study investigated the enrichment ofsoybean powder with tigemut and date flours at different proportions. Composite flour produced from soybean, tigernut and date was formulated in...
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This study evaluated the chemical, microbial and antioxidant capacity of baked buns produced from the blends ofwheat flour (Trilicwn vulgare), instant cassava flour (Manihot escidentd) and...
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Cowpea, despite its nutritional composition and health benefits remains one of the underutilized milk sources that can contribute to serving the huge demand for milk products in Nigeria....
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The phytochemical composition and antioxidant properties of tisane from blends of soursop (Anona muricata) and Lemon grass {Cymbopogon citratus) leaves were studied. The leaves of...
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This study assessed the quality of instant flour produced from cassava root and cocoyam tuber. Wholesome cassava roots and cocoyam tuber were procured and processed into flour....
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This work examined the effect of different garnishing in acceptability and quality parameters of prepared ighu. Ighu was prepared with the addition ofaku, akpi ngwo, odudu and akidi....
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This study evaluated the quality ofinstantfufu flour produced from blends ofcassava and maize flour. Cassava root and maize grain were procured and processed into flour. The flours were...
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This study investigates the shelfstability of drink prepared with ginger, cloves, and date fruit as a natural sweetener. Zobo, a traditional Nigerian beverage made from Hibiscus sabdariffa,...
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This study explored the quality assessment of functional Jams produced from selected tropical fruits pawpaw (Carica papaya) pineapple (Ananas comosus), orange (Citrus sinensis) and banana...
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This study investigated the physicochemical properties, antioxidant activity and sensory properties of cookies made from wheat, unripe plantain and germinated pigeon pea flours. Standard...
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This study evaluated the quality characteristics of extruded snacks produced from blends (%) of Trifoliate yam, Soybean and yellow-root cassava flours. Wholesome Trifoliate yam tubers,...
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This work determined the retention of hydrocarbons and surfactants infufu dough samples obtained from local markets in Anambra State. Six fufu dough samples were bought from six distinct...
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This study focused xii' on evaluating the effect of different heat treatments on the quality of peanut milk. Peanut (arachis hypogea) is an important oilseed crop belonging to the...
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This study investigated the Proximate, physical and sensory properties of baked buns produced from the blends of wheat flour (Triticum vulgare), instant cassava flour (Mamhot escidenta)...