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.

BIOACTIVE COMPONENT OF UGU (Telfairia occidentalis) LEAVES AS AFFECTED BY HOME PREPARATION METHODS  

2018-12-12
the effects of different cooking methods (boiling, steaming and microwaving) on the bioactive components of Telfairia occidentalis were determined. In vitro antioxidant activity of Telfairia occidentalis was evaluated by spectrophotometric ...

EFFECT OF SUBSTRATE ON BIOMASS PRODUCTION AND QUALITY OF YEAST.  

2018-12-12
THIS RESEARCHWORK FOCUSES ON EFFECT OF SUBSTRATE ON BIOMASS PRODUCTION AND QUALITY OF YEAST.

PHYSIOCHEMICAL AND SENSORY PROPERTIES OF BREAD- LÍKE PRODUCT FROM THE BLEND OF TIGER NUT AND PLANTAIN FLOUR.  

2018-12-12
This study evaluated the physiochemical and sensory properties of bread produced from the blends of tiger nuts and plantain flour. The tigernut and plantain was processed into flour. The flour ...

EFFECT OF OKOHO (Cissus populnea) MUCILAGE ON THE QUALITY OF AKARA MADE FROM AFRICAN YAM BEAN.  

2018-12-12
Okoho (C. populnea) mucilage was applied in the preparation of fired African yam beans cake (akara) to study it's effect and sensory properties. Batches of akara containing 0 to 2% ...

PRODUCTION AND EVALUATlON OF AKARA FROM AFRICA YAM BEAN AND BAMBARA NUT BLENDS.  

2018-12-12
THIS RESEARCH WORK IS FOCUSED ON PRODUCTION AND EVALUATlON OF AKARA FROM AFRICA YAM BEAN AND BAMBARA NUT BLENDS.

EFFECT OF SUBSTRATE ON BIOMASS PRODUCTION AND QUALITY OF YEAST  

2018-12-12
This study was carried out to determine the effect of substrates on biomass production and to evaluate the quality of the yeasts' biomass produced. Four different substrates (steep liquor) were ...

QUALITY EVALUATION OF COMMERCIAL WINES SOLID IN IDAH AND ABUJA MARKET  

2018-12-13
This research work evaluated the physicochemical and sensory properties of both commercial and palm wines sold to Nigerian Markets. The wines were analyzed for pH, specific gravity, acidity, alcohol, residual ...

MOISTURE ABSORPTION ISOTHERM OF AMARANTH SEED FLOUR  

2018-12-13
Moisture Absorption Isotherms of Amaranth seed flour was determined at constant temperature in a range of water activity from 0.1 to 0.84 using standard static gravimetric method. The Sorption Isotherm ...

DRYING CHARACTERISTICS OF SLICED YAM  

2018-12-13
The present work studies the drying characteristics of white yam (Discorea rotundata) slices. The yam was peeled. washed. cut into cube (3x3cm length and width and 1cm thickness), rewashed. drained ...