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 ...

SELECTED CHEMICAL PROPERTIES OF DRIED BLACK PLUM (Vitex doniana) LEAVES  

2018-12-13
Proximate composition, minerals and phytochemical analysis were carried out on tender leaves Vitex. doniana) using standard method. The results the leaves contained 13.15% moisture, 6.9% crude, 18.55% protein, 6.05% ash ...

ESTIMATION OF SHELF LIFE OF DEHYDRATED OKOHO POWDER PACKAGED IN A POLYETHYLENE BAG  

2018-12-13
The shef-life of okoho stem powder packaged in a high density (0.5mm thickness) polyethylene bags are stored at 30°c ± 2 and 80% relative humidity was estimated using the half ...

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 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 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 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 SYRUP PRODUCED FROM DATE PALM FRUIT  

2018-12-13
This study was carried out to evaluate syrup produced from date palm fruit. The processing were operations were: extraction, filtration and concentration at atmospheric pressure. In addition, the physiochemical, microbiological ...

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 ...

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 ...