STUDENTS ON THE CHEMICAL AND FUNCTIONAL PROPERTIES OF FLOURS FROM TWO VARIETIES OF LOCAL WHEAT  

2018-12-12
This study was carried out to determine the chemical composition and functional properties of flour from two Nigerian wheat varieties using standard methods. the two Nigerian wheat varieties are common ...

PRODUCTION AND EVALUTION OF AKARA FROM AFRICA YAM BEAN AND BAMBARA NUT BLENDS.  

2018-12-12
THIS RESEARCH WORK IS FOCUSED ON PRODUCTION AND EVALUTION OF AKARA FROM AFRICA YAM BEAN AND BAMBARA NUT BLENDS.

QUALITY EVALUATION OF COOKIES MADE FROM MAIZE AND COCONUT FLOUR BLENDS.  

2018-12-12
THIS RESEARCH WORK IS FOCUSED ON QUALITY EVALUATION OF COOKIES MADE FROM MAIZE AND COCONUT FLOUR BLENDS.

EVALUATION OF ANTI-NUTRIENTS FACTORS IN AMARANTH SEED.  

2018-12-12
The anti-nutrient content of amaranth seeds were determined using standard methods. The oxlate content was determined to be 2.05mg/kg, while alkaloid and phytatc of amaranth seed were 4.92% and 0.27% ...

PRODUCTION AND EVALUATION OF DRINKS PRODUCED FROM ORANGE, PINEAPPLE AND WATERMELON JUICE BLENDS  

2018-12-12
THIS RESEARCH WORK FOCUSES ON PRODUCTION AND EVALUATION OF DRINKS PRODUCED FROM ORANGE, PINEAPPLE AND WATERMELON JUICE BLENDS

COMPARATIVE ANALYSIS OF TWO TYPES OF KUNU SOLD IN IDAH  

2018-12-12
This work was aimed at comparing two types of kunu sold in idah. Two different samples of locally prepared kunu were obtained from two different producers at Idah, Kogi-Nigeria. he ...

SORPTTION CHARACTERISTICS OF OKOHO POWDER  

2018-12-12
Moisture sorption isotherms was evaluated for Okoho powder with eight water activities ranging from 0.11-0.84 using standard gravimetric method. the sorption isotherm was sigmoid curve having an increase in moisture ...

QUALITY STUDIES ON GINGER FLAVOURED ZOBO DRINK.  

2018-12-12
THIS RESEARCH WORK IS FOCUSED ON QUALITY STUDIES ON GINGER FLAVOURED ZOBO DRINK.

QUALITYEVALUATION OF BURUKUTU DURING THE PROCESS OF FERMENTATION  

2018-12-12
Burukutu fermentation was evaluated for its quality characteristics. Sorghum and maize mixed in ratio of 80% sorghum and 20% maize (0.8: 0.2) were processed into burukutu using the traditional process ...

PRODUCTION AND EVALUATION OF INSTANT FOOD FROM WATER YAM AND PLANTAIN FLOUR BLENDS.  

2018-12-12
THIS RESEARCH WORK IS FOCUSED ON PRODUCTION AND EVALUATION OF INSTANT FOOD FROM WATER YAM AND PLANTAIN FLOUR BLENDS.