PRODUCTION AND EVALUATION OF ALCOHOLIC WINE FROM ORANGE AND PINEAPPLE BLEND  

2018-12-13
This study was aimed at investigating the suitability of two fruit (orange and pineapple) for wine production. The orange and pineapple were purchased, sorted, washed peeled and the juice was ...

EVALUATION OF COOKIES PRODUCED FROM BLENDS OF HUNGRY RICE (Digitaria exilis) AND COWPEA FLOUR  

2018-12-13
Cookies produced from the blends of hungry rice (Digitaria exilis) and cowpea flour were evaluated for its physical properties (weight, diameter, thickness, spread ratio and break strength), chemical properties (moisture, ...

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 ...

DEVELOPMENT AND EVALUATION OF COMPOSITE FLOURS FROM LOCAL FOOD MATERIALS  

2018-12-13
This study was aimed at developing functional food using soybean flour. The soybean flour was supplemented with plantain, groundnut and crayfish flour at different ratios (sample A=50:25:15:10, sample B = ...

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PINAPPLE JUICE-ZOBO EXTRACT BLENDS  

2018-12-13
Pineapple juice and aqueous extract of zobo were produced and blended in the ratios of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100. The blends were evaluated for their physicochemical and ...

CHARACTERIZATION AND IDENTIFICATION OF MICROBIAL DIVERSITY IN PALM WINE  

2018-12-13
The aim of this work is to characterize and identify the microbial diversity of palm wine. Cultural dependent method was used for the microbial examination which includes; isolation of bacteria ...

EVALUATION OF ANTI-NUTRIENTS FACTORS IN AMARANTH SEED  

2018-12-13
The anti-nutrient content of amaranth seed were determined using standard methods. the oxalate content was determined to be 2.05mg/kg, while alkaloid and phytate of amaranth seed were 4.92% and 0.27% ...

DESIGN AND CONSTRUCTION OF A LIQUID MIXER  

2018-12-13
Liquid mixer is an equipment designed to carry out operation involving the combination of heterogenous substances to achieve uniform product. The method of fabrication of the mixed involved a preliminary ...

SPATIAL DISTRIBUTION OF PETROL FILLING STATIONS IN OGRUTE, IGBO-EZE NORTH LOCAL GOVERNMENT, ENUGU STATE.  

2018-12-13
There has been an upsurge of petrol filling stations within Ogrute town thereby raising the questions about their certified locations. The study evaluates the Location of petrol filling stations in ...

EVALUATION OF SELECTED CHEMICAL PROPERTIES AND COLOUR PARAMETERS OF ZOBO DRINK BLENDED WITH PINEAPPLE JUICE  

2018-12-13
Zobo extract and pineapple juice were blended in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 and 40:60. The chemical and color properties of the blends were studied. the ...