EXAMINATION OF FRUITS AND VEGETABLES IN IDAH FOR SPOILAGE MICROORGANISMS  

2018-12-06
This work looked at the incidence of pathogen associated with fruits and vegetables from different locations in Idah. The samples were evaluated for bacterial and fungi loads using standard microbiological ...

PRODUCTION AND CHARACTERIZATION OF BLACK PLUM (Vitex doniana) FRUIT VINEGAR  

2018-12-06
This study was carried out to evaluate the quality of vinegar produced from black plum (Vitex doniana) fruit. Black plum must with or without fruit skin and pulp was fermented ...

QUALITY EVALUATION OF BISCUITS FROM COMPOSITE FLOUR OF WHEAT AND AMARANTH  

2018-12-06
This study examined the effect of amaranth substitutions at various properties in wheat amaranth flour blend on biscuit. Six (6) types of formulation of biscuits were prepared with amaranth flour ...

PRODUCTION AND EVALUATION OF BUSCUIT FROM COMPOSITE FLOURS OF WHEAT AND MORINGA SEED  

2018-12-07
Production and Evaluation of biscuit produced from wheat incorporated with moringa seed flour used in the production of biscuit at different formulation 100.00, 95:5, 90:10, 85:15 and 80:20. Which were ...

CHEMICAL COMPOSITION OF AMARANTH SEED FLOUR  

2018-12-07
ln this study, the chemical composition of amaranth seed flour was evaluated. The results showed that the protein (15.87± 0.56%) of amaranth seed flour is unique among other cereals. "'!'he ...

THE EFFECT OF TAPPING METHODS ON THE QUALITY OF PALM WINE  

2018-12-07
Effect of tapping methods on the quality of palm wine was investigated. Ten Palm wine samples were tapped from up oil palm tree and down oil palm tree. They were ...

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 ...

SORPTTION CHARACTERISTICS OF OKOHO POWDER  

2018-12-12
Moisture sorption isotherms was evaluated for Okoho powder with eight water activities ranging from 0.11-0.84 using standard gravimetric method. the sorption isotherm was sigmoid curve having an increase in moisture ...

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.

QUALITYEVALUATION OF BURUKUTU DURING THE PROCESS OF FERMENTATION  

2018-12-12
Burukutu fermentation was evaluated for its quality characteristics. Sorghum and maize mixed in ratio of 80% sorghum and 20% maize (0.8: 0.2) were processed into burukutu using the traditional process ...