ABSTRACT Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn …
EVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (Heinsia crinata) and “UCHAKORO” (Vitex doniana) LEAVES
ABSTRACT Extracts and powders produced from the leaves of two indigenous vegetables – ‘atama’ (Heinsia crinata) and ‘uchakoro’ (Vitex doniana) were evaluated. Four groups of processes were …
EVALUATION OF GASOLINE GENERATOR MODIFIED FOR BIOGAS UTILIZATION
ABSTRACT This study addresses the design and modification of a gasoline generator to use biogas as an alternative fuel. The biogas was produced from fresh cow dung using a 10m3 fixed dome …
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EFFECTS OF INCLUSION OF OYSTER MUSHROOM (Pleurotus sajor-caju) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER
ABSTRACT This research was conducted to determine the contribution of mushroom on the physico-chemical, nutritive and sensory properties of hamburger. Four burger samples were prepared with different …
EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONAL PROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK
ABSTRACT Yoghurts were produced by blending reconstituted powdered cow milk (100 g of powdered cow milk (CM) : 0.5 litres of water) with 25 % and 50 % coconut milk (CCM) and a control (100 % cow …
EFFECT OF PROCESSING ON THE NUTRACEUTICAL POTENTIAL OF NTURUKPA (Pterocarpus santalinoides) LEAF
ABSTRACT Samples from Nturukpa leaf were processed using different processing methods. The first portion was oven dried at 50oC for 8 hours while the second portion was further divided into four …
EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (Pentaclethra macrophylla Benth)
ABSTRACT African oil bean seed slices (Pentaclethra macrophylla Benth) were prepared by two traditional methods, packaged in sterilized plastic containers and fermented at two different temperatures …
EFFECT OF OKARA AND Detarium microcarpum INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS
ABSTRACT The effect of Okara and Detarium microcarpum seed flours on the quality of talia noddles produced from wheat and sorghum flour composites was investigated. Composites of wheat …
CONTRIBUTIONS OF PACKAGING TO THE EXTENSION OF SHELF LIFE OF PROCESSED GRASSCUTTER MEAT (Thyronomys swinderianus).
ABSTRACT This research was carried out to assess the physico-chemical properties, storage stability and acceptability of cured grasscutter meat (Thyronomys swinderianus) products which were …
CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS
ABSTRACT Sweet orange (Citrus sinensis) fruits were washed, peeled manually, the juice extracted and the seeds were removed. The peels and pulps were sliced into thin slices of about 2 cm thick, …
CHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE (Chyrosophyllum albidum) PEELS AND COTYLEDONS.
ABSTRACT The seeds and peels of African star apple (Chrysophyllum albidum) (“udara”) were split, followed by removal of mucilage from the seeds and subsequent cracking of the seed shells, and …
CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET (Pennisetum typhoiduem) AND MALTS OF COWPEA (Vigna unguiculata) AND SOYBEAN (Glycine max) DURING STORAGE.
ABSTRACT In this study, instant kunun zaki powders were produced from millet-cowpea malt and millet- soybean malt. The instant powders were packaged in polypropylene plastics and stored for 3 months. …