INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT

INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT 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 starch and gum acacia before fermentation. The yoghurt samples were either produced as short …

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NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR

NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR ABSTRACT Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior to fermentation (PreGAF samples) and after …

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POTENTIALS OF PIPER GUINEENCE (SCHUM AND THOM) AND MONDORA MYRISTICA (GAERTN) FOR THE PROTECTION OF STORED MAIZE (ZEA MAYS) AGAINST SITOPHILUS ZEAMAIS

POTENTIALS OF PIPER GUINEENCE (SCHUM AND THOM) AND MONDORA MYRISTICA (GAERTN) FOR THE PROTECTION OF STORED MAIZE (ZEA MAYS) AGAINST SITOPHILUS ZEAMAIS ABSTRACT Undamaged  and uninfested maize grains were hand picked, packaged in moisture proof package and disinfested in the deep freezer for 96 hours. Thirty six sets (500g per set) of disinfested maize were …

Read morePOTENTIALS OF PIPER GUINEENCE (SCHUM AND THOM) AND MONDORA MYRISTICA (GAERTN) FOR THE PROTECTION OF STORED MAIZE (ZEA MAYS) AGAINST SITOPHILUS ZEAMAIS

PRODUCTION AND EVALUATION OF BREAKFAST CEREALS FROM BLENDS OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA), MAIZE (ZEA MAYS) AND DEFATTED COCONUT (COCOS NUCIFERA).

PRODUCTION AND EVALUATION OF BREAKFAST CEREALS FROM BLENDS OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA), MAIZE (ZEA MAYS) AND DEFATTED COCONUT (COCOS NUCIFERA). ABSTRACT Six samples were generated by mixing the flours (AYB+ maize composite) with graded levels of defatted coconut flour (100:0, 90:10, 80:20, 70:30, 60:40, 50:50), sugar, salt, sorghum malt extract and water. Breakfast …

Read morePRODUCTION AND EVALUATION OF BREAKFAST CEREALS FROM BLENDS OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA), MAIZE (ZEA MAYS) AND DEFATTED COCONUT (COCOS NUCIFERA).

PRODUCTION AND EVALUATION OF EXTRUDED SNACKS FROM COMPOSITE FLOUR OF BAMBARA GROUNDNUT (VOANDZEIA SUBTERRANEA (L) THOAUR ), HUNGRY RICE (DIGITARIA EXILIS STAPH.) AND CARROT (Daucus carota L.)

PRODUCTION AND EVALUATION OF EXTRUDED SNACKS FROM COMPOSITE FLOUR OF BAMBARA GROUNDNUT (VOANDZEIA SUBTERRANEA (L) THOAUR ), HUNGRY RICE (DIGITARIA EXILIS STAPH.) AND CARROT (Daucus carota L.) ABSTRACT In many developing countries such as Nigeria, malnutrition is an endemic dietary problem characterized by protein-energy malnutrition and micro-nutrient deficiency (Nnanyelugo, 1990; Bowley, 1995; Adelekan et al., …

Read morePRODUCTION AND EVALUATION OF EXTRUDED SNACKS FROM COMPOSITE FLOUR OF BAMBARA GROUNDNUT (VOANDZEIA SUBTERRANEA (L) THOAUR ), HUNGRY RICE (DIGITARIA EXILIS STAPH.) AND CARROT (Daucus carota L.)

PRODUCTION AND QUALITY EVALUATION OF SPOONABLE AND DRINKABLE YOGHURT WITH WATERMELON (CITRULLUS LANATUS) JUICE AND PULP

PRODUCTION AND QUALITY EVALUATION OF SPOONABLE AND DRINKABLE YOGHURT WITH WATERMELON (CITRULLUS LANATUS) JUICE AND PULP ABSTRACT Yoghurt was produced and flavoured with graded levels of watermelon pulp and juice. Watermelon (Citrullus lanatus) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties …

Read morePRODUCTION AND QUALITY EVALUATION OF SPOONABLE AND DRINKABLE YOGHURT WITH WATERMELON (CITRULLUS LANATUS) JUICE AND PULP

PRODUCTION, PROPERTIES AND SHELF – LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT

PRODUCTION, PROPERTIES AND SHELF – LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT ABSTRACT This research was carried out to study the influence of three cooking methods (frying, smoking and roasting) on the physicho-chemical properties  and the shelf – life of snail meat (Achachatina marginata). The snail meat was first washed using different washing agents (lime, alum, …

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EFFECT OF PROCESSING ON THE NUTRACEUTICAL POTENTIAL OF NTURUKPA (PTEROCARPUS SANTALINOIDES) LEAF

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 parts and steam blanched at 100oC for 2, 4, 6 and 8 …

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EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (SCOMBOROMORUS SCOMBRUS)

EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (SCOMBOROMORUS SCOMBRUS) ABSTRACT The work was carried out to determine the effectiveness of smoking and oven drying on the shelf stability and sensory characteristics of Atlantic mackerel fish fillets during storage. In the study, mackerel fish was eviscerated and …

Read moreEFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (SCOMBOROMORUS SCOMBRUS)

EFFECT OF SUPPLEMENTATION OF PLANTAIN FLOUR WITH OKARA AND DETARIUM MICROCARPUM FLOURS AS DIETARY FIBER SOURCES ON BLOOD GLUCOSE AND SERUM CHOLESTEROL

EFFECT OF SUPPLEMENTATION OF PLANTAIN FLOUR WITH OKARA AND DETARIUM MICROCARPUM FLOURS AS DIETARY FIBER SOURCES ON BLOOD GLUCOSE AND SERUM CHOLESTEROL ABSTRACT Flours were produced from unripe plantain fruit, okara, and Detarium microcarpum and analysed for selected properties. Plantain flours were supplemented with 5% levels of Detarium microcarpum and okara flours as dietary fiber …

Read moreEFFECT OF SUPPLEMENTATION OF PLANTAIN FLOUR WITH OKARA AND DETARIUM MICROCARPUM FLOURS AS DIETARY FIBER SOURCES ON BLOOD GLUCOSE AND SERUM CHOLESTEROL

EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONAL PROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK

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 …

Read moreEFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONAL PROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK

EFFECTS OF INCLUSION OF OYSTER MUSHROOM (PLEUROTUS SAJOR-CAJU) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER

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 combinations (0%, 20%, 40% and 60%) of mushroom. The inclusion of …

Read moreEFFECTS OF INCLUSION OF OYSTER MUSHROOM (PLEUROTUS SAJOR-CAJU) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER

EFFECTS OF PROCESSING METHODS ON THE BIO-FUNCTIONAL PROPERTIES OF PHYSIC NUT (JATROPHA GOSSYPIIFOLIA) LEAVES

EFFECTS OF PROCESSING METHODS ON THE BIO-FUNCTIONAL PROPERTIES OF PHYSIC NUT (JATROPHA GOSSYPIIFOLIA) LEAVES ABSTRACT Jatropha gossypiifolia leaves were processed and fermented at room temperature at different time intervals. The products were further analysed to determine the nutritional and anti – nutritional components. The best samples were selected based on the iron content of the …

Read moreEFFECTS OF PROCESSING METHODS ON THE BIO-FUNCTIONAL PROPERTIES OF PHYSIC NUT (JATROPHA GOSSYPIIFOLIA) LEAVES

EVALUATION OF DIETARY SUPPLEMENTATION WITH TALINUM TRIANGULARE EXTRACT ON EGG QUALITY AND QUANTITY, HAEMATOLOGY, AND SERUM BIOCHEMISTRY IN PULLETS

EVALUATION OF DIETARY SUPPLEMENTATION WITH TALINUM TRIANGULARE EXTRACT ON EGG QUALITY AND QUANTITY, HAEMATOLOGY, AND SERUM BIOCHEMISTRY IN PULLETS ABSTRACT Poultry products are among the most valuable sources of animal protein, and offer a means of meeting the animal protein needs of the population. Compounded poultry feed, physical inactivity of the birds due to overcrowding …

Read moreEVALUATION OF DIETARY SUPPLEMENTATION WITH TALINUM TRIANGULARE EXTRACT ON EGG QUALITY AND QUANTITY, HAEMATOLOGY, AND SERUM BIOCHEMISTRY IN PULLETS

EVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (HEINSIA CRINATA) AND “UCHAKORO” (VITEX DONIANA) LEAVES

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 applied on the vegetables to obtain the samples: blanching, oven drying and milling; oven drying …

Read moreEVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (HEINSIA CRINATA) AND “UCHAKORO” (VITEX DONIANA) LEAVES

GENETIC PARAMETERS OF GROWTH AND REPRODUCTION IN THE WEST AFRICAN DWARF GOATS REARED IN THE HUMID TROPICS

GENETIC PARAMETERS OF GROWTH AND REPRODUCTION IN THE WEST AFRICAN DWARF GOATS REARED IN THE HUMID TROPICS ABSTRACT Twenty-five intensively managed mature West African Dwarf goats were used for the experiment comprising 20 Does (dams) and 5 bucks (sires). The goats were classified into 5 mating pens of 4 Does (dams) and one buck (sire) …

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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.

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 …

Read moreCHANGES 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.

CHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM CITRULLUS VULGARIS S, GLYCINE MAX L, ARACHIS HYPOGEA L AND SCLEROTIUM TUBERYGII

CHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM CITRULLUS VULGARIS S, GLYCINE MAX L, ARACHIS HYPOGEA L AND SCLEROTIUM TUBERYGII ABSTRACT Melon snack was produced by the conventional method in which melon and ground yeast was used as the main ingredients, in addition to other ingredients. The proportion of melon and ground yeast were varied while the …

Read moreCHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM CITRULLUS VULGARIS S, GLYCINE MAX L, ARACHIS HYPOGEA L AND SCLEROTIUM TUBERYGII

CHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE (CHYROSOPHYLLUM ALBIDUM) PEELS AND COTYLEDONS.

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 de-pulping of the peels. The seed cotyledons and peels were …

Read moreCHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE (CHYROSOPHYLLUM ALBIDUM) PEELS AND COTYLEDONS.

CONTRIBUTIONS OF PACKAGING TO THE EXTENSION OF SHELF LIFE OF PROCESSED GRASSCUTTER MEAT (THYRONOMYS SWINDERIANUS).

CONTRIBUTIONS OF PACKAGING TO THE EXTENSION OF SHELF LIFE OF PROCESSED GRASSCUTTER MEAT (THYRONOMYS SWINDERIANUS). ABSTRACT Meat products are processed animal tissues which are used as foods. They are complex biomaterials that are subjected to many biological, chemical and physical changes that affect quality and shelf life (Hotchkiss, 2006). Biological changes are caused by micro-organisms …

Read moreCONTRIBUTIONS OF PACKAGING TO THE EXTENSION OF SHELF LIFE OF PROCESSED GRASSCUTTER MEAT (THYRONOMYS SWINDERIANUS).

EFFECT OF CO-EXTRUDED FILM ON THE SHELF STABILITY OF SLICED SALTED PORK MEAT PRODUCT

EFFECT OF CO-EXTRUDED FILM ON THE SHELF STABILITY OF SLICED SALTED PORK MEAT PRODUCT ABSTRACT The study evaluated the efficiency of co-extruded polypropylene (PP) and low density polyethylene (LDPE) in extending the shelf-stability of unam inung traditional meat product during storage under ambient conditions. Fresh pork was processed, in traditional way, into unam inung meat …

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EFFECT OF DRYING AND STORAGE ON THE PHYSICO-CHEMICAL CHARACTERISTICS AND PROTEIN QUALITY OF SMOKED HORSE MACKEREL (TRACHURUS TRACHURUS) FILLETS

EFFECT OF DRYING AND STORAGE ON THE PHYSICO-CHEMICAL CHARACTERISTICS AND PROTEIN QUALITY OF SMOKED HORSE MACKEREL (TRACHURUS TRACHURUS) FILLETS ABSTRACT This study assessed the effect of drying on smoked horse mackerel fillets during storage at room temperature. Smoked horse mackerel (Trachurus trachurus) fillets were prepared by smoking brined horse mackerel fillets in a traditional improved …

Read moreEFFECT OF DRYING AND STORAGE ON THE PHYSICO-CHEMICAL CHARACTERISTICS AND PROTEIN QUALITY OF SMOKED HORSE MACKEREL (TRACHURUS TRACHURUS) FILLETS

EFFECT OF OKARA AND DETARIUM MICROCARPUM INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS

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 semolina/sorghum flour blended in ratio of 100:0, 90:10, …

Read moreEFFECT OF OKARA AND DETARIUM MICROCARPUM INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS

EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO (IRVINGIA GABONENSIS)

EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO (IRVINGIA GABONENSIS) ABSTRACT The effect of processing methods on the chemical composition, proximate, mineral, vitamin and microbiological quality of vegetable drink extract of Irvingia gabonensis was studied. The processing methods included drying (shade and solar drying), …

Read moreEFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO (IRVINGIA GABONENSIS)

EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION, HYPOGLYCEMIC AND HYPOLIPIDEMIC POTENTIALS OF VERNONIA AMYGDALINA (ONUGBU) AND GONGRONEMA LATIFOLIUM (UTAZI )VEGETABLE

EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION, HYPOGLYCEMIC AND HYPOLIPIDEMIC POTENTIALS OF VERNONIA AMYGDALINA (ONUGBU) AND GONGRONEMA LATIFOLIUM (UTAZI )VEGETABLE ABSTRACT Vernonia amygdalina (VA) and Gongronema latifolium (GL) vegetables were processed using four methods; boiling for 5, 10, 15, 20, 25, 30 min, boiling for 5min each in a palm oil and salt (NaCl) …

Read moreEFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION, HYPOGLYCEMIC AND HYPOLIPIDEMIC POTENTIALS OF VERNONIA AMYGDALINA (ONUGBU) AND GONGRONEMA LATIFOLIUM (UTAZI )VEGETABLE

EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (PENTACLETHRA MACROPHYLLA BENTH)

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 (ambient (28 ± 2 oC) and 37.5 oC temperature) for 96 hours to produce Ugba (a Nigerian …

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STUDY OF MECHANICAL, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF PRODUCTS FROM FOUR CASSAVA VARIETIES

STUDY OF MECHANICAL, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF PRODUCTS FROM FOUR CASSAVA VARIETIES ABSTRACT Four varieties of cassava, namely: 91/02324, 97/4779, 98/2101 and NR87184 were processed into chips (30 x 2.0 x3.0 mm), ‘abacha shreds (0.80, 1.0, 1.6 mm thick) ‘abacha’ slices (0.5 mm x 60 mm) and gari. Part of the chips was processed …

Read moreSTUDY OF MECHANICAL, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF PRODUCTS FROM FOUR CASSAVA VARIETIES