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 ...

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 = ...

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF ORANGE JUICE-ZOBO EXTRACT BLENDS  

2018-12-14
Orange juice and zobo extracts were produced and blended in the ratios of 100:0, 80:20, 60:40, _60, 20:80 and 0: 100. The bends were evaluated for physicochemical and sensory properties. ...

STUDY ON CHEMICAL COMPOSITION OF PALM WINE SAMPLES AT DIFFERENT STAGES OF FERMENTATION  

2018-12-14
The chemical composition of palm wine samples were obtained from oil palm and raffa palm into sterile two liter containers. The samples were evaluated for pH, titratable acidity, acetic acid ...