[ad_1] ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the…
Read More[ad_1] Abstract 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 slices of boiled…
Read More[ad_1] ABSTRACT 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 were scientifically tested for. Where…
Read More[ad_1] ABSTRACT a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and Trtraleura Tetraopera (Oshsho). The proximate analysis of these spices were done to determine their…
Read More[ad_1] CHAPTER ONE 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…
Read More[ad_1] ABSTRACT Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated…
Read More[ad_1] ABSTRACT The main purpose of this study was to identify the effect of availability of equipment on students’ performance in Foods and Nutrition. The research is imperative in that the findings of the study…
Read More[ad_1] CHAPTER ONE 1.0 INTRODUCTION Herbs and spices have long been used by ancient civilsations for culinary, medicinal and cosmetic uses. With modernization and the development of patent medicines, the use of natural cures and elixirs…
Read More[ad_1] CHAPTER ONE INTRODUCTION Fruits are part of a plant that houses seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they…
Read More[ad_1] CHAPTER ONE INTRODUCTION Definition: Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods. Protein hydrolysate have many uses in specialty foods such as non allergenic infant formular,…
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