BIOACTIVE COMPONENT OF UGU (Telfairia occidentalis) LEAVES AS AFFECTED BY HOME PREPARATION METHODS  

2018-12-12
the effects of different cooking methods (boiling, steaming and microwaving) on the bioactive components of Telfairia occidentalis were determined. In vitro antioxidant activity of Telfairia occidentalis was evaluated by spectrophotometric ...

SELECTED PHYSICO CHEMICAL PROPERTIES OF ZOBO DRINK BLENDED WITH OPHANGE JUICE.  

2018-12-12
THIS PROJECT WORK IS FOCUSED ON SELECTED PHYSICO CHEMICAL PROPERTIES OF ZOBO DRINK BLENDED WITH OPHANGE JUICE.

COMPARATIVE STUDIES ON THE PHYSICAL PROPERTIES OF SOME LEGUMES  

2018-12-12
Legumes are the richest source of protein, starch, minerals and vitamins and are considered as the earliest domestic plants. Legumes belong to Leguminosae family, which is one of the largest ...

PRODUCTION AND EVALUATION OF SWEETENER FROM DATE PALM FRUIT.  

2018-12-12
THIS RESEARCH WORK FOCUSES ON PRODUCTION AND EVALUATION OF SWEETENER FROM DATE PALM FRUIT.

PRODUCTION AND QUALITY ASSESSMENT OF FRUIT SYRUPS  

2018-12-12
Syrup were produced from Black plum, Date palm and Velvet and tamarind fruits by concentration of the extracted juice. therefore, the chemical composition and organoleptic characteristics of the developed syrups ...

THE PHYSIOCHEMICAL PROPERTIES OF SWEET POTATO FLOUR.  

2018-12-12
THIS RESEARCH WORK FOCUSES ON THE PHYSIOCHEMICAL PROPERTIES OF SWEET POTATO FLOUR.

IDENTIFICATION OF MICROBIAL CONTAMINATION IN TOMATO VALUE CHAIN.  

2018-12-12
THIS RESEARCH WORK FOCUSES ON IDENTIFICATION OF MICROBIAL CONTAMINATION IN TOMATO VALUE CHAIN.

EFFECT OF OKOHO (Cissus populnea) MUCILAGE ON THE QUALITY OF AKARA MADE FROM AFRICAN YAM BEAN.  

2018-12-12
Okoho (C. populnea) mucilage was applied in the preparation of fired African yam beans cake (akara) to study it's effect and sensory properties. Batches of akara containing 0 to 2% ...

PHYSIOCHEMICAL AND SENSORY PROPERTIES OF BREAD- LÍKE PRODUCT FROM THE BLEND OF TIGER NUT AND PLANTAIN FLOUR.  

2018-12-12
This study evaluated the physiochemical and sensory properties of bread produced from the blends of tiger nuts and plantain flour. The tigernut and plantain was processed into flour. The flour ...

EVALUATION OF WINE PRODUCED FROM BLACK PLUM FRUIT.  

2018-12-12
THIS PROJECT WORK IS FOCUSED ON EVALUATION OF WINE PRODUCED FROM BLACK PLUM FRUIT.