PRODUCTION AND EVALUATION OF MEAL FROM ACHA AND SOYBEAN FLOUR BLENDS  

2018-12-13
This project was carried out to investigate how much protein source could be incorporated into whole acha flour without drastically affecting the organoleptic acceptability of the whole Acha meal. The ...

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 ...

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 SWEETENER FROM DATE PALM FRUIT  

2018-12-12
Syrup was produced from date palm fruit by concentration of the extracted juice. Thereafter chemical composition and organoleptic characteristics of the extracted syrups were determined. The results showed that the ...

PRODUCTION AND EVALUATION OF SWEETENER FROM DATE PALM FRUIT.  

2018-12-12
THIS RESEARCH WORK FOCUSES ON PRODUCTION AND EVALUATION OF SWEETENER FROM DATE PALM FRUIT.

PRODUCTION AND EVALUATION OF TOMATO POWDER  

2019-12-20
The aim of this research work was to produce tomato powder and evaluate its quality parameter. Tomato powder was produced from fresh unprocessed tomato by tray drying method. The tomato ...

PRODUCTION AND EVALUATION OF WEANING FOOD FROM SOYBEAN AND PIGEON PEA FLOUR BLEND  

2018-12-11
This research evaluated the production and evaluation of weaving food from soybean and pigeon pea flour blend. The proximate analysis were determined. The moisture content ranges from (8.54%-11.20%), crude protein ...

PRODUCTION AND EVALUATlON OF AKARA FROM AFRICA YAM BEAN AND BAMBARA NUT BLENDS.  

2018-12-12
THIS RESEARCH WORK IS FOCUSED ON PRODUCTION AND EVALUATlON OF AKARA FROM AFRICA YAM BEAN AND BAMBARA NUT BLENDS.

PRODUCTION AND EVALUATlON OF THE CALORIC VALUE PER PORTION OF SOME IGALA INDIGENOUS DISHES FROM GUINEA CORN (OBIOLO OKILI, OMADI OKILI, OCHIKAPA OKA, AYICHA AND EKAMU OKILI)  

2021-07-14
This research work focused on the production and evaluation of the caloric value per portion of some Igala Indigenous dishes from guinea corn. The research was prompted to carry out ...

PRODUCTION AND EVALUTION OF AKARA FROM AFRICA YAM BEAN AND BAMBARA NUT BLENDS.  

2018-12-12
THIS RESEARCH WORK IS FOCUSED ON PRODUCTION AND EVALUTION OF AKARA FROM AFRICA YAM BEAN AND BAMBARA NUT BLENDS.