THE PHYSICOCHEMICAL PROPERTIES OF SWEET POTATO FLOUR  

2018-12-13
The purpose of this study Was to determine the proximate properties of different composition and functional varieties of sweet different varieties of potato flours. Flours were obtained from sweet potato ...

DESIGN AND CONSTRUCTION OF A LIQUID MIXER  

2018-12-13
Liquid mixer is an equipment designed to carry out operation involving the combination of heterogenous substances to achieve uniform product. The method of fabrication of the mixed involved a preliminary ...

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PINAPPLE JUICE-ZOBO EXTRACT BLENDS  

2018-12-13
Pineapple juice and aqueous extract of zobo were produced and blended in the ratios of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100. The blends were evaluated for their physicochemical and ...

EVALUATION OF COOKIES PRODUCED FROM BLENDS OF HUNGRY RICE (Digitaria exilis) AND COWPEA FLOUR  

2018-12-13
Cookies produced from the blends of hungry rice (Digitaria exilis) and cowpea flour were evaluated for its physical properties (weight, diameter, thickness, spread ratio and break strength), chemical properties (moisture, ...

DEVELOPMENT AND EVALUATION OF COMPOSITE FLOURS FROM LOCAL FOOD MATERIALS  

2018-12-13
This study was aimed at developing functional food using soybean flour. The soybean flour was supplemented with plantain, groundnut and crayfish flour at different ratios (sample A=50:25:15:10, sample B = ...

CHARACTERIZATION AND IDENTIFICATION OF MICROBIAL DIVERSITY IN PALM WINE  

2018-12-13
The aim of this work is to characterize and identify the microbial diversity of palm wine. Cultural dependent method was used for the microbial examination which includes; isolation of bacteria ...

QUALITY ATTRIBUTES OF BLACK PLUM (Vitex doniana) SYRUP POWDER AND ITS PERFORMANCE IN MILLET AKAMU  

2018-12-13
Syrup produced from black plum fruits was dried, evaluated physiochemically and blended with millet akamu at the ratios of 100:0, 90: 1 o, 92:8, 94:6, 96:4 and 98:2 millet syrup ...

PHYSCIOCHEMICAL AND SENSORY PROPERTIES OF BREAD-LIKE PRODUCT FROM THE BLEND OF TIGER NUT AND PLAINTAIN FLOUR  

2018-12-13
This study evaluated the physiochemical and sensory properties of bread produced from the blends of tiger nuts and plantain flour. The tiger nut and plantain was processed into flour. the ...

PRODUCTION AND EVALUATION OF BISCUIT MADE FROM MILLET AND CARROT FLOUR BLENDS  

2018-12-13
Biscuits were produced from millet flour (MF) carrot flour (CF) blends. The various ratios MF to CF used were 100:0, 75:25, 65:35 and 50:50. The biscuits were analyzed for their ...

PRODUCTION AND EVALUATION OF BREAD INCORPORATED WITH MORINGA SEED FLOUR  

2018-12-13
In this study, bread was fortified with moringa seed powder at varying proportion (0-20%). The proximate, physical properties and sensory attributes of the moringa fortified bread samples were evaluated using ...