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 ...

DESIGN AND CONSTRUCTION OF SOLAR DRYER  

2018-12-13
This project presents the design and construction of solar dryer. The dryer is composed of solar collector (air heater) and solar drying chamber containing drying tray being integrated together with ...

STUDIES ON QUALITY CHARACTERISTICS OF NON-ALCOHOLIC BEER  

2018-12-13
The purpose of the study was to produce a non-alcoholic beer and evaluate its physicochemical mineral, sensory and effect of the method on the general quality of non-alcoholic beer. In ...

PRODUCTION AND EVALUATION OF CUCUMBER DRINK  

2018-12-13
The present study was carried out to produce and evaluate the sensory characteristics and physiochemical properties of cucumber drink. Physicochemical parameters of the drink showed that the drink has the ...

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

2018-12-13
This research was carried out to evaluate the production of instant food from water yam and unripe plantain flour blends. Flour samples (Water yam and Unripe Plantain flour blends) were ...

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 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 ...

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 BREAD SPICED WITH GARLIC FLOUR  

2018-12-14
The study was conducted to produce and evaluate bread from wheat incorporated with garlic powder at different levels. The fresh garlic was scraped, washed, dried and sieved to produce garlic ...

QUALITY EVALUATION OF COOKIES FROM WHEAT-TIGER FLOUR BLENDS  

2018-12-14
The proximate, physical and sensory properties of cookies made from composite flour of wheat and tiger-nut (Cyperusesculenta) at different ratio were evaluated. the proximate analysis revealed that cookies made from ...