QUALITATIVE AND QUANTITATIVE PHYTOCHEMICAL ANALYSIS OF PLAINTAIN (Musa Paradisiaca) STEM JUICE  

2019-12-19
Qualitative and Quantitative phytochemical analyses of Musa paradisaca stem juice were carried out to identify and quantify some biochemical constituents such as alkaloids, tannis flavonoids, steroids, saponnis, glycosides, terpenoids, and ...

QUALITY ATTRIBUTES OF BLACK PLUM (Vitex doniana) SYRUP POWDER AND ITS PERFORMANCE IN MILLET AKAMU  

2018-12-13
Syrup produced from black plum fruits was dried, evaluated physiochemically and blended with millet akamu at the ratios of 100:0, 90: 1 o, 92:8, 94:6, 96:4 and 98:2 millet syrup ...

QUALITY ATTRIBUTES OF COOKIES FROM WHEAT AND BUSH MANGO PEEL BLEND  

2015-12-10
The study was undertaken to evaluate the quality attributes of cookies from wheat flour and bush mango peel flour blends. The physical, proximate and sensory properties of the resultant cookies ...

QUALITY CHANGES IN SELECTED LOCAL MANGO (Mangifera indica) VARIETIES STORED UNDER AMBIENT CONDITION  

2009-09-16
Three samples of fully matured and unripe mango varieties or cultivars (Haden, Francine and a local variety) were obtained and then stored under ambient condition (32±2ºC with 53.6 - 75% ...

QUALITY EVALUATION AND FOOD APPLICATION OF DEHYDRATED CARROT (Dacus carota)  

2009-09-17
Carrots (Dacus carota) were cut into thin slices. The slices were divided into six portions. The first, second and third portion were treated with 1% sodium metabisulphite solution and oven ...

QUALITY EVALUATION OF BISCUIT PRODUCED FROM CASHEW POMACE AND WHEAT FLOUR BLENDS  

2018-12-05
This work evaluated the quality of biscuit produced from the blend of wheat and cashew pomace flour. Wheat flour was purchased from the market, while cashew apples were processed into ...

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 ...

QUALITY EVALUATION OF COMMERCIAL WINES SOLID IN IDAH AND ABUJA MARKET  

2018-12-13
This research work evaluated the physicochemical and sensory properties of both commercial and palm wines sold to Nigerian Markets. The wines were analyzed for pH, specific gravity, acidity, alcohol, residual ...

QUALITY EVALUATION OF COOKIES FROM FLOUR BLENDS OF WHEAT AND GARDEN ECG FRUITS  

2016-01-07
Studies on the proximate, sensory and physical properties of wheat-garden egg biscuit and the functional properties of their blends was studied. The results of the proximate analysis shows that the ...

QUALITY EVALUATION OF COOKIES FROM WHEAT-TIGER FLOUR BLENDS  

2018-12-14
The proximate, physical and sensory properties of cookies made from composite flour of wheat and tiger-nut (Cyperusesculenta) at different ratio were evaluated. the proximate analysis revealed that cookies made from ...