QUALITY EVALUATION OF COOKIES MADE FROM MAIZE AND COCONUT FLOUR BLENDS  

2018-12-06
This study was carried out to evaluate the physico chemical and sensory properties of cookies from maize and coconut flour blends. Maize flour was supplemented with defatted and fullfat coconut ...

PRELIMINARY STUDIES ON THE QUALITY OF BOTTLED OF PALM WINE  

2018-12-06
This work was aimed at getting the preliminary studies on the quality of bottled palm wine. Fresh palm wine sample was obtained from oil palm, The physicochemical, microbiological and sensory ...

QUALITY EVALUATION OF BISCUITS FROM COMPOSITE FLOUR OF WHEAT AND AMARANTH  

2018-12-06
This study examined the effect of amaranth substitutions at various properties in wheat amaranth flour blend on biscuit. Six (6) types of formulation of biscuits were prepared with amaranth flour ...

EXAMINATION OF FRUITS AND VEGETABLES IN IDAH FOR SPOILAGE MICROORGANISMS  

2018-12-06
This work looked at the incidence of pathogen associated with fruits and vegetables from different locations in Idah. The samples were evaluated for bacterial and fungi loads using standard microbiological ...

PRODUCTION AND CHARACTERIZATION OF BLACK PLUM (Vitex doniana) FRUIT VINEGAR  

2018-12-06
This study was carried out to evaluate the quality of vinegar produced from black plum (Vitex doniana) fruit. Black plum must with or without fruit skin and pulp was fermented ...

MICROBIOLOGY OF BURUKUTU: A NIGERIAN LOCAL BEVERAGE  

2018-12-06
this aim of this work was to study the microbiology of burukutu produced on a laboratory scale. Butukutu was produced in the laboratory using sorghum grains. The steps involved in ...

THE EFFECT OF TAPPING METHODS ON THE QUALITY OF PALM WINE  

2018-12-07
Effect of tapping methods on the quality of palm wine was investigated. Ten Palm wine samples were tapped from up oil palm tree and down oil palm tree. They were ...

PRODUCTION AND EVALUATION OF BUSCUIT FROM COMPOSITE FLOURS OF WHEAT AND MORINGA SEED  

2018-12-07
Production and Evaluation of biscuit produced from wheat incorporated with moringa seed flour used in the production of biscuit at different formulation 100.00, 95:5, 90:10, 85:15 and 80:20. Which were ...

CHEMICAL COMPOSITION OF AMARANTH SEED FLOUR  

2018-12-07
ln this study, the chemical composition of amaranth seed flour was evaluated. The results showed that the protein (15.87± 0.56%) of amaranth seed flour is unique among other cereals. "'!'he ...

PRODUCTION AND EVALUATION OF WEANING FOOD FROM SOYBEAN AND PIGEON PEA FLOUR BLEND  

2018-12-11
This research evaluated the production and evaluation of weaving food from soybean and pigeon pea flour blend. The proximate analysis were determined. The moisture content ranges from (8.54%-11.20%), crude protein ...