Economic Assessment of Some Methods Adopted in Youghourt Production

Use of Composite Blends for Biscuit Making   Chapter One of Use of Composite Blends for Biscuit Making INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough by mixing, kneading and may…

Economic Assessment of Some Methods Adopted in Yoghourt Production   Chapter One of Economic Assessment of Some Methods Adopted in Yoghourt Production INTRODUCTION Yoghourt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S thermophilus enjoys a faster…

Producing and Sensory Examination of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour   Abstract of Producing and Sensory Examination of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava…

Production of Banana Flavoured Soy Yogurt   Abstract of Production of Banana Flavoured Soy Yogurt Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were made by blending 5% and 10% banana flavour with 95% and 90% soy yoghurt respectively and one sample…

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…

The Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean (Sphenostylis Stenocarpa)   Abstract of The Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean (Sphenostylis Stenocarpa) Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6…