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 ...

PRODUCTION AND QUALITY EVALUATION OF SOY-YOGHURT  

2018-12-13
Soy-yoghurt was processed by inoculation of soymilk with freeze-dried culture of lactobacillus bulgaricus and Streptococcus thermophilus. The processed soy-yoghurt sample was evaluated for its physiochemical, microbial, and sensory properties using ...

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, ...

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 ...

QUALITY EVALUATION OF COMMERCIAL WINES SOLID IN IDAH AND ABUJA MARKET  

2018-12-13
This research work evaluated the physicochemical and sensory properties of both commercial and palm wines sold to Nigerian Markets. The wines were analyzed for pH, specific gravity, acidity, alcohol, residual ...

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 ...

PRODUCTION AND EVALUATION OF MEAL FROM LAFUN ENRICHED WITH SOYABEAN FLOUR BLENDS  

2018-12-13
This study was aimed at investigating the best way of enriching "lafun" a fermented cassava meal . The cassava to soybean supplementation was carried out using five different sample ratio ...

EVALUATION OF SYRUP PRODUCED FROM DATE PALM FRUIT  

2018-12-13
This study was carried out to evaluate syrup produced from date palm fruit. The processing were operations were: extraction, filtration and concentration at atmospheric pressure. In addition, the physiochemical, microbiological ...