PHYSICOCHEMICAL, SENSORY AND STORAGE PROPERTIES OF AKAMU BLENDED WITH PAWPAW PUREE  

2011-10-11
This study investigated the effect of addition of pawpaw puree on the quality of maize akamu. Pawpaw puree was prepared from pawpaw fruits. Akamu was prepared from maize grains using ...

THE QUALITY OF CASSAVA FUFU PRODUCED BY SUBMERGED AND SOLID SUBSTRATE FERMENTATION  

2011-10-12
Cassava roots were fermented using submerged and solid state fermentation techniques to evaluate their characteristics. In solid substrate fermentation process, cassava fufu was produced involving the peeling, grating, dewatering fermentation ...

AN ASSESSMENT OF MICROBIAL INHIBITORY EFFECT OF SPICES IN NIGERIA  

2011-10-12
Five Nigerian spices (Eugenia aromatica (clove), Allium sativum (garlic), Ziginber officinale (ginger), Piper nigrum (Black pepper) and Monodora myristica (African nutmeg) were studied for their antimicrobial properties. Ethanol extract of ...

EFFECT OF SUBSTITUTING FAT WITH PÀWPAW PUREE ON THE PHYSICOCHEMICAL MICROBIOLOGICAL AND SENSORY PROPERTIES OF CAKE,  

2011-10-12
Pawpaw puree was prepared from pawpaw fruits. The puree was used to replace 5, 10 and 20% of margarine in 100% wheat cake. The cakes were evaluated for their physical ...

COLOUR STABILITY OF ZOBO DRINK STORED AT TROPICAL AMBIENT TEMPERATURE (31±2ºC)  

2011-10-12
Zobo drink was extracted from sorrel Hibiscus sabdariffa calyces, sweetened using sugar and packaged. the drink was stored at room temperature (31+2*C) and evaluated for color stability by measuring the ...

FUNCTIONAL PROPERTIES OF OKRA SEED (Abelmoschus esculentus L)- WHEAT FLOUR (Triticum aestirum) BLEND  

2011-10-12
Okra (Abelmoschus esculentus) seed flour was obtained by mechanical milling and sieving through a 40 mesh sieve of British standard. The flour was blended with wheat flour at different ratios ...

DETERMINATION OF SOME SELECTED FUNCTIONAL PROPERTIES OF "OKOHO (CISSUS POPULNEA)  

2011-10-12
Selected functional properties of powered of powered and fresh "Okoho samples were obtained from the stem and determined. The samples were CGM (cissus gurn bought in market), CGL (cissus gum ...

EFFECT OF DIFFERENTLY PROCESSED GINGER ON PHYSICAL, SENSORY, MICROBIAL AND STORAGE PROPERTIES OF GINGER INCORPORATED CAKE  

2011-10-12
Cake were prepared with peel and sundried ginger flour sample (A) peeled, blanched and sundried ginger flour sample (B), peeled, sulphurated and sundried ginger flour (C) unpeeled, sundried ginger flour ...

EFFECTS OF CRITIC ACID AND SODIUM METABISULPHITE TREATMENTS ON STORAGE STABILITY OF OKOHO (CISSUS POPULNEA)  

2011-10-12
This study elucidated the effects of citric acid and sodium metabisulphite treatments on the exudates from the fresh stem of cissus populnea. The fresh stem was cleaned by scraping with ...

PHYSIOCHEMICAL AND SENSORY PROPERTIES OF MEAT PIE SUPPLEMENTED WITH ORANGE PEEL FLOUR  

2011-10-12
The study investigated the effect of addition of orange peel flour on the quality of wheat meat pie. Flour were prepared from orange peels. The orange peel flour was used ...