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. ...

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 ...

'PHYSICOCHEMICAL AND SENSORY PROPERTIES OF TABLE WINE PRODUCED FROM GRAPE (CITRUS PARADIS/)  

2016-01-12
This study was based on the production of table wine from grape fruit (Citrus Paradise). The grape fruits were bought from a local market in ldah, Igalamela/odolu Local Government Area ...

,PHYSICOCHEMICAL PROPERTIES OF A MEAL PRODUCED FROM LAFUN ENRICHED WITH PIGEON PEA FLOUR.  

2018-12-12
This research evaluated the physicochemical properties of lafun enriched with pigeon pea flour blends for the production of a dough meal. lafun flour was enriched with 10, 20, 30 and ...

PHYSICOCHEMICAL PROPERTIES OF COCOYAM FLOUR  

2016-01-06
This work examined the physicochemical properties of cocoyam flour. Cocoyam corns were cleaned, peeled; diced, blanched, sundried, milled and sieved to obtain sizes. Physical properties and chemical composition of the ...

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 ...

PHYSICOCHEMICAL, SENSORY AND STORAGE PROPERTIES OF AKAMU BLENDED WITH PAWPAW PUREE  

2011-10-11
This study investigated the effect of addition of pawpaw puree on the quality of maize akamu. Pawpaw puree was prepared from pawpaw fruits. Akamu was prepared from maize grains using ...

PHYSICOCHIEMICAL AND ORGANOLEPTTC PROPERTIES OF SOY-MILLET KUNU  

2009-09-11
Physicochemical and Millet organoleptic properties of soy-millet kunu were studied. grains were cleaned, steeped, drained and spread on tray and covered with jute bag and were allowed to sprout for ...

PHYSIOCHEMICAL AND SENSORY PROPERTIES OF BREAD- LÍKE PRODUCT FROM THE BLEND OF TIGER NUT AND PLANTAIN FLOUR.  

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

PHYSIOCHEMICAL AND SENSORY PROPERTIES OF MEAT PIE SUPPLEMENTED WITH ORANGE PEEL FLOUR  

2011-10-12
The study investigated the effect of addition of orange peel flour on the quality of wheat meat pie. Flour were prepared from orange peels. The orange peel flour was used ...