Year: 2022

Production of “ogiri” From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed “ogiri   Abstract of Production of “ogiri” From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed “ogiri Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus….

Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean Sphenostylis Stenocarpa   Chapter One of Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean Sphenostylis Stenocarpa INTRODUCTION African yam bean (Sphenostylis stenocarpa) belongs to the genera papilliona sec which is in the class known as…

Promote Composition of Pleurotus Tuberrcogin   Chapter One of Promote Composition of Pleurotus Tuberrcogin INTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The morphor logical differentiation of plenntus tuberregium is limited. It forms hyphen and develop each type depending on the growth condition. The diameter of the…

Consumers Acceptability and Physio Chemical Quality of Breakfast From Malted Sorghum Sorghum Vulgarc Var Ksvs Acha Digitaria Exilib and Cassava Manihot Esculante Starch   Chapter One of Consumers Acceptability and Physio Chemical Quality of Breakfast From Malted Sorghum Sorghum Vulgarc Var Ksvs Acha Digitaria Exilib and Cassava Manihot Esculante Starch INTRODUCTION BREAKFAST Breakfast cereal is…

Effect of Steeping Period on Yield and Acceptability of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety and Red Variety)   Abstract of Effect of Steeping Period on Yield and Acceptability of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety and Red Variety) Starch was extracted from two varieties of sorghum bicolor grains (white and…

Analysis of the Hygienic Condition of Canteen Food Services in Nigeria   Chapter One of Analysis of the Hygienic Condition of Canteen Food Services in Nigeria BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen…

Chemical Composition of Raw and Cooked Walnut   Abstract of Chemical Composition of Raw and Cooked Walnut The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density of walnut flour, the result indicated the proximate composition to be Protein (39.01 + 39.69) Fat (36.26 + 38.53) Ash (2.56…

Effect of Spices Extract Ginger, Extract Garlic and Salt Concentration on the Microbial Load of Locust Bean Seeds (Parkia Biglobosa)   Abstract of Effect of Spices Extract Ginger, Extract Garlic and Salt Concentration on the Microbial Load of Locust Bean Seeds (Parkia Biglobosa) Effect of spices (garlic and ginger extract) and salt concentration on the…

Analysis of the Hygienic Condition of Canteen Food Services   Chapter One of Analysis of the Hygienic Condition of Canteen Food Services BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place in…

Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour   Abstract of Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour This work reviewed the types, uses and effects of junk foods on human health (advantages and…

Effects of Different Processing Methods of Afzelia Africana (Akpalata) Seed Flour as a Soup Thickener   Abstract of Effects of Different Processing Methods of Afzelia Africana (Akpalata) Seed Flour as a Soup Thickener Afzelia africana seeds (African Oak) were processed into flour using three different treatments. The treatments include: rawAfzelia Africana flour (sample A) the control. The…

Effect of Storage Time on the Functional Properties of Wheatbambka Groundnut Blend   Abstract of Effect of Storage Time on the Functional Properties of Wheatbambka Groundnut Blend Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT)…

Production of Jam Using Bananaits Nutritive Value   Abstract of Production of Jam Using Bananaits Nutritive Value Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or…

Production of Bread Using Wheat and Cassava Blend Flavoured With Ginger   Chapter One of Production of Bread Using Wheat and Cassava Blend Flavoured With Ginger INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such as macronutrients (carbohydrates…

The Extraction and Production of Essential Oil From Cashew Nuts   Abstract of The Extraction and Production of Essential Oil From Cashew Nuts This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for consumption and other uses….

Analysis of Physical and Chemical Properties of Soya Bean   Chapter One of Analysis of Physical and Chemical Properties of Soya Bea INTRODUCTION Background of the Study Soy processing industries select raw material based on weight, moisture, impurities and grain damage. Differences in chemical and physical properties of soybean cultivars are not taken into consideration…

Improvements on Indigenous Fermented Foods, Prospects and Constraints   Abstract of Improvements on Indigenous Fermented Foods, Prospects and Constraints This is a  review on indigenous fermented foods outlining their traditional status, improvement made towards developing them to the status of modern processed foods as well as the problems and constraints militating  against them despite such improvements. The problem…

Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour   Abstract of Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin…

Importance of Utazi (Gongronema Latifolium) and Nchuanwu (Ocimum Gratissium) in Human Body   Abstract of Importance of Utazi (Gongronema Latifolium) and Nchuanwu (Ocimum Gratissium) in Human Body The research work was focused on the possible vitamin composition of Utazi (Gongronema  latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that…

The Effects of Different Processing Techniques on the Organoleptic Quality of Soymilk Processing and Storage   Abstract of The Effects of Different Processing Techniques on the Organoleptic Quality of Soymilk Processing and Storage Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A    Hot extraction method Cold extraction method Soaking…

Effects of Some Salts (Nacl and Na2 So4) on Functional Properties of Pumpkin Seed (Telfaria Occidentals) Floor   Abstract of Effects of Some Salts (Nacl and Na2 So4) on Functional Properties of Pumpkin Seed (Telfaria Occidentals) Floor A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. …

Production of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox).   Abstract of Production of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox). Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus…

Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Making   Abstract of Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Making Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis…