SENSORY EVALUATION OF BEAN PUSSING AND BEAN BALL USING COMPOSITE FLOUR IN DIFFERENT PROPORTION (COWPEA FLOUR AND SOYA BEAN FLOUR).  

2017-10-09
Present study was aimed to investigate the proximate composition and sensory evaluation of local dishes prepared by variety of beans which include cowpea in combination with soybean for the production ...

SENSORY EVALUATION OF BEANS BALL (AKARA) USING COMPOSITE FLOUR (BEANS FLOUR AND CASSAVA FLOUR).  

2016-11-19
This project work was carried out in the Department of Home Economics in the School of Vocational Education in Federal College of Education (Technical) Omoku, Rivers State. The main purpose ...

SENSORY EVALUATION OF BUNS AND MEAT-PIE USING SOYA BEANS FLOUR IN FEDERAL COLLEGE OF EDUCATION (TECHNICAL) OMOKU, RIVERS STATE.  

2014-10-10
This is a practical project on the use of soyabeans in the preparation of buns & meat-pie. Different processes aimed at getting bright colour, texture and. taste were employed after ...

SENSORY EVALUATION OF CARROT (DAUCUS CAROTA) AND PINEAPPLE (ANANAS COMOSUS) JUICE DRINK FLAVOURED WITH GINGER (ZINGIBER OFFICINATE).  

2017-11-09
The purpose of this study was preparation of carrot (Daucus Carota) and Pineapple (ananas comosus) Juice drink flavoured with ginger (zingiber officinate) and to taste for acceptability using sensory evaluation ...

SENSORY EVALUATION OF CARROT (DAUCUS CARROT) DRINK FLAVOURED WITH GINGER (ZINGIBER OFFICINALE  

2014-10-10
The findings of this study will be of importance to the home maker, families, lecturers of home economics, students of home economics, the general public among others. The study when ...

SENSORY EVALUATION OF PROCESSED PLANTAIN PRODUCT IN OTUOKPOTI COMMUNITY,OGBIA LOCAL GOVERNMENT AREA OF BAYELSA STATE.  

2018-10-23
This research work is aimed at investigating the sensory evaluation of processed plantain product in Otuokpoti Community, Ogbia Local Government Area of Bayelsa State. Bunches of matured plantain fruits of ...

SENSORY EVALUATION OF ROCK BUNS USING COMPOSITE FLOUR IN DIFFERENT PROPORTION (RICE FLOUR AND FLOUR).  

2017-12-08
The purpose of this study was to develop snack (Rock buns) from rice (Oryza Sativa) flour and to taste for acceptability. The study used an experimental design. Rice grains were ...

SENSORY EVALUATION OF STEAMED AND BAKED MOi-MOi MADE FROM BEANS (LEGUMES/PEAS)  

2018-10-10
this paper was aimed at knowing the best method of preparation of moi-moi, from among the three methods of preparing the product, such as steaming, baking and boiling. Four research ...

SENSORY EVALUATION OF YAM FLOUR IN THE PREPARATION OF CAKE AND MEAT- PIE  

2014-10-10
This is a practical project on the use of local flour, such as yam in the preparation of cake and meat-pie. Different processes aimed at getting colours, texture, taste and ...

SENSORY EVALUATIONOF FUFU PREPARED UNDER DIFFERENT CASSAVA PROCESSING METHODS  

2014-12-26
The purpose of this study is to find out the Sensory Evaluation of fufu Prepared under different Cassava Processing Methods and the fufu will not have offensive odour, posses the ...