EFFECT OF WATER TEMPERATURE ON THE VISCOSITY OF CISSUS-POPULNEA (OKOHO)  

2016-01-13
The work examined the effect of water temperature on the viscosity of cissus populnea (okoho) extract. the Cissus Populnea stem was cleaned, washed sliced and the exudates were extracted using ...

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 ...

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 ...

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 ...

PRODUCTION AND QUALITY EVALUATION OF RED WINE FROM COCONUT EXTRACT, USING ROSELLE FLOWER AS COLOURANT  

2016-01-13
Coconut milk was extracted from coconut (Cocos nuccefere) pulp with addition of sugar syrup and inoculated with Baker's yeast (Saccharomyces cerevisiae) and held at 27*C for weeks. The result of ...

PRODUCTION AND QUALITY EVALUATION OF SOUP THICKENERS  

2016-01-14
An evaluation of Brachycarpium eurycoma (achi), Detarium microcarpium (ofo) and mucuna sloenie (ukpo) seeds was carried out through proximate analysis and functional properties. The seeds were sorted, cleaned to remove ...

EFFECT OF DRYING METHODS ON THE MICROBIAL QUALITY OF FRESH WATER FISH  

2016-01-14
Food safety is a major focus of food microbiology, pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. The study was done to evaluate the ...

CHEMICAL AND SENSORY PROPERTIES OF PEANUT DRINK  

2016-01-14
This study was based on the production of peanut drink from peanut seed (Arachis Hypogea L) and the determination of chemical composition and sensory properties of the drink. The peanut ...

PRODUCTION AND QUALITY EVALUATION OF BISCUITS FROM WHEAT, SORGHUM AND PAW PAW FLOUR BLENDS  

2016-01-14
The use of wheat, sorghum and paw paw flour blends in the preparation of biscuits was studied. The flour blends of wheat (W.F), Sorghum (S.F) and paw paw (P.F) were ...

EXTRACTION AND QUALITY ANALYSIS OF OIL FROM BENISEED  

2016-01-14
This work examined the extraction and quality analysis of oil from benniseed. The benniseed were cleaned, washed and sundried for 48 hours. The sample was crushed with roller mill and ...