QUALITY EVALUATION OF COOKIES FROM WHEAT-TIGER FLOUR BLENDS  

2018-12-14
The proximate, physical and sensory properties of cookies made from composite flour of wheat and tiger-nut (Cyperusesculenta) at different ratio were evaluated. the proximate analysis revealed that cookies made from ...

QUALITY EVALUATION OF COOKIES MADE FROM MAIZE AND COCONUT FLOUR BLENDS  

2018-12-06
This study was carried out to evaluate the physico chemical and sensory properties of cookies from maize and coconut flour blends. Maize flour was supplemented with defatted and fullfat coconut ...

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.

QUALITY EVALUATION OF MASA PRODUCED FROM BLENDS OF RICE AND ALMOND SEED KERNELS  

2021-08-19
The study was on enriching rice with Nigerian Almond fruit for masa preparation. The following blends were formulated; sample A (100:0), sample B (90:10), sample C (80, Rice: 20), sample ...

QUALITY EVAULATION OF BAMBARA GROUNDNUT-NUT WHEAT BISCUIT.  

2011-08-08
THIS RESEARCH WORK IS FOCUSED ON QUALITY EVAULATION OF BAMBARA GROUNDNUT-NUT WHEAT BISCUIT.

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 ...

QUALITY STUDIES ON GINGER FLAVOURED ZOBO DRINK  

2018-12-05
Zobo drinks was prepared from dried Zobo (Hibiscus sabdariffia) calyces which were blended with dried ginger powder (spice) in the ratios of 100:0, 98:2, 96:4, 94:6, 92:8, 90:10 and 88:12 ...

QUALITY STUDIES ON GINGER FLAVOURED ZOBO DRINK.  

2018-12-12
THIS RESEARCH WORK IS FOCUSED ON QUALITY STUDIES ON GINGER FLAVOURED ZOBO DRINK.

QUALITYEVALUATION OF BURUKUTU DURING THE PROCESS OF FERMENTATION  

2018-12-12
Burukutu fermentation was evaluated for its quality characteristics. Sorghum and maize mixed in ratio of 80% sorghum and 20% maize (0.8: 0.2) were processed into burukutu using the traditional process ...

QUALITYEVALUATIONOF NOODLES PRODUCEDFROM RICE AND ALMOND FLOUR  

2021-08-20
A study on quality evaluation of rice-based noodles enriched with almond nut flour was carried out. Rice and almond nut flour were blended in the following ratios 100:0, 90:10, 80:20, ...