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.

STUDENTS ON THE CHEMICAL AND FUNCTIONAL PROPERTIES OF FLOURS FROM TWO VARIETIES OF LOCAL WHEAT  

2018-12-12
This study was carried out to determine the chemical composition and functional properties of flour from two Nigerian wheat varieties using standard methods. the two Nigerian wheat varieties are common ...

BIOACTIVE COMPONENT OF UGU (Telfairia occidentalis) LEAVES AS AFFECTED BY HOME PREPARATION METHODS  

2018-12-12
the effects of different cooking methods (boiling, steaming and microwaving) on the bioactive components of Telfairia occidentalis were determined. In vitro antioxidant activity of Telfairia occidentalis was evaluated by spectrophotometric ...

QUALITY EVALUATION OF COOKIES MADE FROM MAIZE AND COCONUT FLOUR BLENDS.  

2018-12-12
THIS RESEARCH WORK IS FOCUSED ON QUALITY EVALUATION OF COOKIES MADE FROM MAIZE AND COCONUT FLOUR BLENDS.

EFFECT OF SUBSTRATE ON BIOMASS PRODUCTION AND QUALITY OF YEAST.  

2018-12-12
THIS RESEARCHWORK FOCUSES ON EFFECT OF SUBSTRATE ON BIOMASS PRODUCTION AND QUALITY OF YEAST.

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

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 ...

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 ...

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 ...

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 ...