Economic Assessment of Some Methods Adopted in Youghourt Production
Economic Assessment of Some Methods Adopted in Youghourt Production
Economic Assessment of Some Methods Adopted in Youghourt Production
Evaluation of the Physico Chemical an Sensory Properties of Infant Food Produced From Maize, Soybean and Tiger Nut Abstract of Evaluation of the Physico Chemical an Sensory Properties of Infant Food Produced From Maize, Soybean and Tiger Nut This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based…
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….
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….
“Margarine” Production Using Oil Blends From Palm Kernel, Coconut and Melon Abstract of “Margarine” Production Using Oil Blends From Palm Kernel, Coconut and Melon Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel…
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…
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…