EFFECT OF FERMENTATION ON THE NUTRIENT COMPOSITION AND VISCOSITY OF PIGEON PEA FLOUR.  

2011-10-12
Pigeon pea was cleaned and divided into two portions. One portion was fermented for 72 hours, dried and milled into flour. The second portion was dried and milled into flour. ...

COLOUR STABILITY OF ZOBO DRINK STORED AT TROPICAL AMBIENT TEMPERATURE (31±2ºC)  

2011-10-12
Zobo drink was extracted from sorrel Hibiscus sabdariffa calyces, sweetened using sugar and packaged. the drink was stored at room temperature (31+2*C) and evaluated for color stability by measuring the ...

EFFECTS OF EXTRACTION METHODS ON THE SELECTED PHYSICAL AND FUNCTIONAL PROPERTIES OF "URURU" (Grewia venusta Free.) MUCILAGE.  

2011-10-12
Grewie mucilage was extracted from the inner stem bark of ururu (Grewia venusta) by cold and hot water, dry and ethanol extraction. The mueilage was evaluated for foaming properties, relative ...

MOISTURE SORPTION STUDIES OF OKRA ( Abelmoz  

2011-10-12
Okra (Abelmoschus esculentus) seed flour was studied in respect of the effect of water activity of selected saturated salt solutions, at a room temperature of 30+ 2*C. The equilibrium moisture ...

FUNCTIONAL PROPERTIES OF OKRA SEED (Abelmoschus esculentus L)- WHEAT FLOUR (Triticum aestirum) BLEND  

2011-10-12
Okra (Abelmoschus esculentus) seed flour was obtained by mechanical milling and sieving through a 40 mesh sieve of British standard. The flour was blended with wheat flour at different ratios ...

EVALUATION OF STARTER CULTURE FOR CASSAVA FUFU FERMENTATION  

2011-10-13
Cassava roots were peeled, cutting into small piece and steeped in water for fufu production. The steeped cassava was inoculated with cultures of Lactobacillus plantarum, Bacilius subtilis, Klebsiella spp and ...

COMPARATIVE STUDY ON PROXIMATE AND SENSORY PROPERTIES OF KPEKELE, OGIDIGBO AND MASA PRODUCED FROM MAIZE  

2011-10-13
Comparative study on the proximate and sensory properties of kpekele, Ogidigbo and Masa, produced using maize were studied. the basic formulation used were maize 54%, water 40%, salt 2% and ...

ISOLATION AND IDENTIFICATION OF MICROORAGNISM ASSOCIATED WITH OKOHO STEM EXTRACT EXTRACTED WITH HOT WATER  

2011-10-13
Basically this project deals with isolation and identification of micro organism in study of fresh okoho stem extract. The sample was prepared by scrapped off and cut into fine strips. ...

THE EFFECT OF FERMENTATION ON THE NUTRIENT CONTENT AND VISCOSITY OF WINGED BEAN FLOUR  

2011-10-13
The effect of fermentation on the nutrient composition and viscosity of bean seed flour was investigated. The winged bean seed used was divided into two parts. One part was fermented ...

COMPARATIVE STUDY ON THE CHEMICAL COMPOSTION AND SENSORY PROPERTIES OF OKPA, ALAMUSA AND OKPULU PRODUCED FROM BAMBARA GROUNDNUT  

2011-10-13
Comparative study on the proximate composition and sensory properties of three traditional foods Okpa, Alamusa and Okpulu produced from Bambara groundnut flour with addition of water and other ingredient after ...