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 ...

COMPARATIVE EVALUATION OF MOIMOI MADE FROM AFRICAN YAM BEAN AND BAMBARA NUT FLOURS  

2018-12-13
This research was carried out to compare moimoi made from African yarn bean and moimoi prepared from bambara nut flour. The aim is to evaluate the proximate composition and sensory ...

EVALUATION OF WINE PRODUCED FROM BLACK PLUM FRÚÍT  

2018-12-13
Wines were produced by yeast fermentation of must with and without peels and pulp from black plum (Vitex doniana) fruits. The physicochemical properties of the fermenting wines were monitored during ...

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 ...

THE PHYSICOCHEMICAL PROPERTIES OF SWEET POTATO FLOUR  

2018-12-13
The purpose of this study Was to determine the proximate properties of different composition and functional varieties of sweet different varieties of potato flours. Flours were obtained from sweet potato ...

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 ...

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 ...

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, ...

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 = ...

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 ...