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

2018-12-13
Mixed fruit juice drinks were produced from the blends of orange (Citrus Cinensis), pineapple (Ananas comosus) and watermelon (Citrullus Lanatus) fruits and pasteurized at 80^C for 10mins. Packaged mixed fruit ...

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 ...

ESTIMATION OF SHELF LIFE OF DEHYDRATED OKOHO POWDER PACKAGED IN A POLYETHYLENE BAG  

2018-12-13
The shef-life of okoho stem powder packaged in a high density (0.5mm thickness) polyethylene bags are stored at 30°c ± 2 and 80% relative humidity was estimated using the half ...

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 ...

DRYING CHARACTERISTICS OF SLICED YAM  

2018-12-13
The present work studies the drying characteristics of white yam (Discorea rotundata) slices. The yam was peeled. washed. cut into cube (3x3cm length and width and 1cm thickness), rewashed. drained ...

PRODUCTION AND EVALUATION OF ALCOHOLIC WINE FROM ORANGE AND PINEAPPLE BLEND  

2018-12-13
This study was aimed at investigating the suitability of two fruit (orange and pineapple) for wine production. The orange and pineapple were purchased, sorted, washed peeled and the juice was ...

EFFECT OF OKOHO MUCILAGE ON THE PROPERTIES OF BREAD MADE FROM WHEAT FLOUR  

2018-12-13
Bread made from wheat were generally associated with textural and volume defects compared those that contained natural additives. The objective of this study is to explore cissus populnea mucilage as ...

STUDIES ON THE FERMENTATION OF AFRICAN LOCUST BEAN ( Parkia biglobosa) SEEDS  

2018-12-13
This study was conducted to determine the physicochemical and microbiological properties during fermentation of African Locust bean seeds. The seeds were cleaned, washed with tap water and cooked for about ...

PRODUCTION AND EVALUATION OF PROTEIN ISOLATE FROM AFRICAN YAM BEAN  

2018-12-13
Protein isolate was produced from African yam bean ( sphenostylis stenocarpa) seeds flour. the isolate was prepared from defatted flour. the defatted flake was suspended in distilled water and pH ...

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 ...