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 ...

PRODUCTION AND EVALUATION OF CUCUMBER DRINK  

2018-12-13
The present study was carried out to produce and evaluate the sensory characteristics and physiochemical properties of cucumber drink. Physicochemical parameters of the drink showed that the drink has the ...

PRODUCTION AND EVALUATION OF CUCUMBER WINE.  

2021-08-08
Cucumber wine, was produced with green varieties of cucumber fruits and its physio-chemical properties were assessed before and after 3 months aging. The specific gravity of the cucumber wine was ...

PRODUCTION AND EVALUATION OF DRINK FROM WATERMELON AND PINEAPPLE FRUIT JUICE BLEND  

2018-12-20
This research was carried out to produce and evaluates drink from watemelon and pineapple fruit juice blend. Blends of equal portions of watermelon and pineapple fruit juice in ratio of ...

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 ...

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

2018-12-12
THIS RESEARCH WORK FOCUSES ON PRODUCTION AND EVALUATION OF DRINKS PRODUCED FROM ORANGE, PINEAPPLE AND WATERMELON JUICE BLENDS

PRODUCTION AND EVALUATION OF INSTANT FOOD FROM WATER YAM AND PLANTAIN FLOUR BLENDS  

2018-12-13
This research was carried out to evaluate the production of instant food from water yam and unripe plantain flour blends. Flour samples (Water yam and Unripe Plantain flour blends) were ...

PRODUCTION AND EVALUATION OF INSTANT FOOD FROM WATER YAM AND PLANTAIN FLOUR BLENDS.  

2018-12-12
THIS RESEARCH WORK IS FOCUSED ON PRODUCTION AND EVALUATION OF INSTANT FOOD FROM WATER YAM AND PLANTAIN FLOUR BLENDS.

PRODUCTION AND EVALUATION OF KUNU ZAKI FROM KAURA (SORGHUM) SEEDS  

2018-12-05
This work determined the sensory, Physico-chemical and microbial characteristics of Kuna Zaki produced from Kaura (Sorghum) seeds. the result of the sensory properties showed that Kunu Zaki produced from Kaura ...

PRODUCTION AND EVALUATION OF MEAL FROM ACHA AND SOYBEAN FLOUR BLENDS  

2018-12-13
This project was carried out to investigate how much protein source could be incorporated into whole acha flour without drastically affecting the organoleptic acceptability of the whole Acha meal. The ...