INCIDENCE OF OVERWEIGHT AMONG POST-PRIMARY SCHOOL STUDENTS. A CASE STUDY OF ST. PETER'S SECONDARY SCHOOL IDAH, KOGI STATE, NIGERIA.  

2018-12-13
The incidence of overweight among post-primary School students was studied in one hundred and twenty (120) male subjects in St. Peter's secondary school ldah, Kogi State, Nigeria. An anthropomorphic measurement ...

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PINAPPLE JUICE-ZOBO EXTRACT BLENDS  

2018-12-13
Pineapple juice and aqueous extract of zobo were produced and blended in the ratios of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100. The blends were evaluated for their physicochemical and ...

PRODUCTION AND EVALUATION OF DRINKS PRODUCED FROM ORANGE, PINAEAPPLE AND WATERMELON JUICE BLENDS  

2018-12-13
Mixed fruit juice drinks were produced from the blends of orange (Citrus Cinensis), pineapple (Ananas comosus) and watermelon (Citrullus Lanatus) fruits and pasteurized at 80^C for 10mins. Packaged mixed fruit ...

CHARACTERIZATION AND IDENTIFICATION OF MICROBIAL DIVERSITY IN PALM WINE  

2018-12-13
The aim of this work is to characterize and identify the microbial diversity of palm wine. Cultural dependent method was used for the microbial examination which includes; isolation of bacteria ...

EVALUATION OF WINE PRODUCED FROM BLACK PLUM FRÚÍT  

2018-12-13
Wines were produced by yeast fermentation of must with and without peels and pulp from black plum (Vitex doniana) fruits. The physicochemical properties of the fermenting wines were monitored during ...

EVALUATION OF FUNCTIONAL PROPERTIES OF AMARANTH SEED FLOUR  

2018-12-13
The functional properties of amaranth seed flour were evaluated using standards method. The amaranth grains were winnowed, cleaned, dried and milled. the water absorption and oil absorption capacities were found ...

ESTIMATION OF SHELF LIFE OF DEHYDRATED OKOHO POWDER PACKAGED IN A POLYETHYLENE BAG  

2018-12-13
The shef-life of okoho stem powder packaged in a high density (0.5mm thickness) polyethylene bags are stored at 30°c ± 2 and 80% relative humidity was estimated using the half ...

PHYSCIOCHEMICAL AND SENSORY PROPERTIES OF BREAD-LIKE PRODUCT FROM THE BLEND OF TIGER NUT AND PLAINTAIN FLOUR  

2018-12-13
This study evaluated the physiochemical and sensory properties of bread produced from the blends of tiger nuts and plantain flour. The tiger nut and plantain was processed into flour. the ...

DRYING CHARACTERISTICS OF SLICED YAM  

2018-12-13
The present work studies the drying characteristics of white yam (Discorea rotundata) slices. The yam was peeled. washed. cut into cube (3x3cm length and width and 1cm thickness), rewashed. drained ...

PRODUCTION AND EVALUATION OF ALCOHOLIC WINE FROM ORANGE AND PINEAPPLE BLEND  

2018-12-13
This study was aimed at investigating the suitability of two fruit (orange and pineapple) for wine production. The orange and pineapple were purchased, sorted, washed peeled and the juice was ...