PRODUCTION AND QUALITY EVALUATION OF BISCUITS FROM WHEAT FLOUR AND ALMOND SEED FLOUR  

2021-08-20
This study assessed the proximate and sensory analysis of biscuits made from blends of wheat and almond seed, Biscuits were produced from blends of wheat and almond flour. Five blends ...

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 ...

PRODUCTION AND QUALITY EVALUATION OF COOKIES FROM FLOUR BLENDS OF WHEAT, PLANTAIN AND SWEET POTATOES  

2016-01-12
Plantain and sweet potato was processed into flour and its utilization as a constituent of cookies preparation was investigated by preparing blends of plantain, sweet potato/wheat flour. This study was ...

PRODUCTION AND QUALITY EVALUATION OF ORANGE DRINK  

2015-12-11
The drink was produced from orange fruit and blended with sugar (100g), 5g of preservative and it was evaluated and analyzed based on vitamin Content, acidity, sugar content (Brix) and ...

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 ...

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 ...

PRODUCTION AND QUALITY EVALUATION OF YOGHURT -LIKE DRINK FROM SOY-MILK  

2016-01-13
Soy yoghurt was produced from soybean through the fermentation of soy milk with a yoghurt met culture in a ratio of 1: 1 and the pH was 4.3. The sensory ...

PRODUCTION AND STABILITY OF TIGER-NUT MILK (KUNU-AYA)  

2019-12-19
The aim of the study was to produce and stabilize tiger milk. Pasteurized and unpasteurized tiger nut milk was produced and their stability was determined by subjecting them to proximate, ...

PRODUCTION AND TESTING OF CASHEW LEAVES BRIQUETTE USING DIFFERENT BINDERS  

2019-11-15
Biomass briquette utilizes fuel-wood alternatives from resources that are commonly available and are usually discarded as waste. Therefore, briquetting is a set of technology that tends to reduce deforestation, environmental ...