MOISTURE ABSORPTION ISOTHERM OF AMARANTH SEED FLOUR  

2018-12-13
Moisture Absorption Isotherms of Amaranth seed flour was determined at constant temperature in a range of water activity from 0.1 to 0.84 using standard static gravimetric method. The Sorption Isotherm ...

COMPARATIVE EVALUATION OF MOIMOI MADE FROM AFRICAN YAM BEAN AND BAMBARA NUT FLOURS  

2018-12-13
This research was carried out to compare moimoi made from African yarn bean and moimoi prepared from bambara nut flour. The aim is to evaluate the proximate composition and sensory ...

EFFECT OF OKOHO MUCILAGE ON THE PROPERTIES OF BREAD MADE FROM WHEAT FLOUR  

2018-12-13
Bread made from wheat were generally associated with textural and volume defects compared those that contained natural additives. The objective of this study is to explore cissus populnea mucilage as ...

PRODUCTION AN D EVALUATION OF AKAMU FROM KAURA SEEDS  

2018-12-13
Akamu was locally produced from kaura seeds using a standard formulation and processing method of production of akamu. The functional properties, proximate composition and sensory properties of the produced akamu ...

STUDIES ON THE FERMENTATION OF AFRICAN LOCUST BEAN ( Parkia biglobosa) SEEDS  

2018-12-13
This study was conducted to determine the physicochemical and microbiological properties during fermentation of African Locust bean seeds. The seeds were cleaned, washed with tap water and cooked for about ...

PRODUCTION AND EVALUATION OF PROTEIN ISOLATE FROM AFRICAN YAM BEAN  

2018-12-13
Protein isolate was produced from African yam bean ( sphenostylis stenocarpa) seeds flour. the isolate was prepared from defatted flour. the defatted flake was suspended in distilled water and pH ...

PRODUCTION AND EVALUATION OF BISCUIT MADE FROM MILLET AND CARROT FLOUR BLENDS  

2018-12-13
Biscuits were produced from millet flour (MF) carrot flour (CF) blends. The various ratios MF to CF used were 100:0, 75:25, 65:35 and 50:50. The biscuits were analyzed for their ...

PRODUCTION AND QUALITY EVALUATION OF SOY-YOGHURT  

2018-12-13
Soy-yoghurt was processed by inoculation of soymilk with freeze-dried culture of lactobacillus bulgaricus and Streptococcus thermophilus. The processed soy-yoghurt sample was evaluated for its physiochemical, microbial, and sensory properties using ...

EVALUATION OF COOKIES PRODUCED FROM BLENDS OF HUNGRY RICE (Digitaria exilis) AND COWPEA FLOUR  

2018-12-13
Cookies produced from the blends of hungry rice (Digitaria exilis) and cowpea flour were evaluated for its physical properties (weight, diameter, thickness, spread ratio and break strength), chemical properties (moisture, ...

PRODUCTION AND EVALUATION OF BREAD INCORPORATED WITH MORINGA SEED FLOUR  

2018-12-13
In this study, bread was fortified with moringa seed powder at varying proportion (0-20%). The proximate, physical properties and sensory attributes of the moringa fortified bread samples were evaluated using ...