PRODUCTION AND QUALITY EVALUATION OF YOGHURT -LIKE DRINK FROM SOY-MILK  

2016-01-13
Soy yoghurt was produced from soybean through the fermentation of soy milk with a yoghurt met culture in a ratio of 1: 1 and the pH was 4.3. The sensory ...

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SORGHUM, MORINGA LEAF POWDER AND SWEET POTATO PEEL FLOUR BLENDS  

2016-01-13
Physicochemical and sensory properties of sorghum, moringa leaf and sweet potato peel flour blends were determined. Sorghum, moringa leaves and sweet potato peels were cleaned, dried, milled and sieved to ...

A DESIGN PROPOSAL FOR SPORT COMPLEX IN THE FEDERAL POLYTECHNIC IDAH KOGI STATE.  

2016-01-13
Town planning is the arrangement of various components or units of a town in such a way that the town as such a attains the significance of a living organism ...

PROTEIN SOLUBILITY INDEX OF SEED FLOURS OF THREE SPECIES OF MELON  

2016-01-13
This work examined the protein solubility Index (PSI) of seed flours of three melon species (Cucumeropsis mannii, Citrulus Lanatus and Colocynthis Citrulus Lanatus). The melon seeds were cleaned, dried, dehulled, ...

EFFECT OF WATER TEMPERATURE ON THE VISCOSITY OF CISSUS-POPULNEA (OKOHO)  

2016-01-13
The work examined the effect of water temperature on the viscosity of cissus populnea (okoho) extract. the Cissus Populnea stem was cleaned, washed sliced and the exudates were extracted using ...

PRODUCTION AND QUALITY EVALUATION OF SOUP THICKENERS  

2016-01-14
An evaluation of Brachycarpium eurycoma (achi), Detarium microcarpium (ofo) and mucuna sloenie (ukpo) seeds was carried out through proximate analysis and functional properties. The seeds were sorted, cleaned to remove ...

CHEMICAL AND SENSORY PROPERTIES OF PEANUT DRINK  

2016-01-14
This study was based on the production of peanut drink from peanut seed (Arachis Hypogea L) and the determination of chemical composition and sensory properties of the drink. The peanut ...

PRODUCTION AND QUALITY EVALUATION OF BISCUITS FROM WHEAT, SORGHUM AND PAW PAW FLOUR BLENDS  

2016-01-14
The use of wheat, sorghum and paw paw flour blends in the preparation of biscuits was studied. The flour blends of wheat (W.F), Sorghum (S.F) and paw paw (P.F) were ...

EFFECT OF DRYING METHODS ON THE MICROBIAL QUALITY OF FRESH WATER FISH  

2016-01-14
Food safety is a major focus of food microbiology, pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. The study was done to evaluate the ...

EXTRACTION AND QUALITY ANALYSIS OF OIL FROM BENISEED  

2016-01-14
This work examined the extraction and quality analysis of oil from benniseed. The benniseed were cleaned, washed and sundried for 48 hours. The sample was crushed with roller mill and ...