PROXIMATE COMPOSITION AND PHYTOCHEMICAL CONSTITUENTS OF GMELINA ARBOREA LEAF  

2016-01-12
Gmelina arborea leaves were analyzed far its chemical properties using standard methods. The Phytochemical analysis revealed the concentration (mg/100g) as 0.08 Tannins, 0.09 steroids, 0.06 alkaloids 0.07 flavonoids, 1.79 glycosides, ...

PRODUCTION AND QUALITY EVALUATION OF COOKIES FROM FLOUR BLENDS OF WHEAT, PLANTAIN AND SWEET POTATOES  

2016-01-12
Plantain and sweet potato was processed into flour and its utilization as a constituent of cookies preparation was investigated by preparing blends of plantain, sweet potato/wheat flour. This study was ...

'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 ...

ASSESSMENT OF FOOD SAFETY PRINCIPLES BY LOCAL PROCESSORS OF FOOD IN IDAH  

2016-01-13
The work examined assessment of food safety principles on local food processing in Idah. Food safety is a discipline describing handling, preparation and storage of food in ways that prevent ...

SELECTED PHYSICAL AND CHEMICAL PROPERTIES OF GROUND WATER FROM DIFFERENT GEOGRAPHICAL AREAS IN NIGERIA  

2016-01-13
This research work focused on the assessment of selected physical and chemical properties of groundwater from different geographical area using standard methods. Water samples were collected from North central (Ajaokuta, ...

EFFECT OF CASSAVA FLOUR SUBSTITUTION ON THE SENSORY CHARACTERISTICS OF BREAD  

2016-01-13
The study examined the effect of flour substitution with cassava flour on the sensory characterization of bread. Composite bread was made from wheat- cassava flour blends. Sensory qualities of the ...

PRODUCTION AND QUALITY EVALUATION OF YOGHURT -LIKE DRINK FROM SOY-MILK  

2016-01-13
Soy yoghurt was produced from soybean through the fermentation of soy milk with a yoghurt met culture in a ratio of 1: 1 and the pH was 4.3. The sensory ...

EFFECTS OF MORINGA LEAF POWDER SUPPLEMENTION ON THE PROXIMATE COMPOSITION AND MINERAL CONTENTS OF MILLET FLOUR  

2016-01-13
The proximate composition and mineral contents of millet supplement with moringa leaf powder where determined. The millets and moringa were dried, milled into flour and blended in the ratios of ...

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SORGHUM, MORINGA LEAF POWDER AND SWEET POTATO PEEL FLOUR BLENDS  

2016-01-13
Physicochemical and sensory properties of sorghum, moringa leaf and sweet potato peel flour blends were determined. Sorghum, moringa leaves and sweet potato peels were cleaned, dried, milled and sieved to ...

EFFECTS OF STORAGE ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR BLENDS OF SORGHUM FLUTED PUMPKIN SEEDS AND SWEET POTATO PEELS  

2016-01-13
This study examined the effect of storage on the physicochemical and functional properties of sorghum, fkuted pumpkin seed and sweet potato peel flour mixtures. Sorghum, fluted pumpkin seed and sweet ...