The nutrient and anti-nutrient content of raw millet, fermented and germinated millet flour were followed during a germination of 48h and a fermentation of 72hrs. There was a significant decrease in the anti-nutritional factors with ...
Akara is a tasty snack enjoyed by different sections of the population. This project investigated the effect of oil type on the sensory and chemical properties of akara produced from three different oil samples. The cowpea samples were ...
This study was conducted to determine the physical properties of fresh and dried Tiger nut which are essential for designing engineering processes, material handling, storage, equipment design and fabrication. Samples of Tiger nut were ...
PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR CASSAVA FLOUR ABACHA FLOOR AND AFRICAN YAM BEAN FLOUR
Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one ...
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM
Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and ...
IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM
The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was ...
EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR AS A SOUP THICKENER
Afzelia africana seeds (African Oak) were processed into flour using three different treatments. The treatments include: raw ...
PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE
Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination ...
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), ...
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques:
A Hot extraction ...
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).
Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus ...
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE
Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different ...
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEATBAMBKA GROUNDNUT BLEND
Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour ...
USE OF COMPOSITE FLOUR BLENDS FOR
BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
TABLE OF CONTENTS
Table of Contents
1.1 Statement of ...
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
TABLE OF CONTENTS
Table of contents
2.0 Brief Description Of Various ...
PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE
Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the ...
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and ...
PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
TABLE OF CONTENT
Title page - - - - - - - i
Dedication - - - - - - - ii
Acknowledgment - - - - - - iii
Table of content - - - - - - iv
THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS
This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for ...
PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL
1.1 BACKGROUND OF THE STUDY
Humans have consumed bakery products for hundreds of years. Among the different bakery ...
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