ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR...
Abstract
Food additives is a food preservation solution which involves exposes foodstuffs to a source of energy capable of...
A COMPARATIVE STUDY OF THE NUTRITIONAL COMPOITION OF FRESH AND SMOKED...
ABSTRACT
The comparative studies of the nutritional composition of fresh and smoked Scombia scombrus and TrachurusTrachurus was carried out...
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
ABSTRACT
Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The...
PRODUCTION OF BANANA FLAVOURED SOY YOGURT
Abstract
Soy yoghurt was prepared using soy milk as a base and banana...
PROXIMATE AND MICROBIAL QUALITY OF ROASTED MACKEREL FISH SOLD IN CALABAR...
ABSTRACT
The proximate and microbiological quality of roasted mackerel fish sold in Calabar metropolis was investigated. Roasted fish samples,...
PRODUCTION OF SAUERKRAUT USING NORMAL FLORA AND STARTER CULTURE OF LACTOBACILLUS...
ABSTRACT
The main aim of this study was to produce sauerkraut from locally grown cabbage (Brassica oleracea). The cabbage...
PHYTOCHEMICAL SCREENING OF ETHANOLIC EXTRACT OF OCIMUM BASILICUM USING GAS CHROMATOGRAPHY...
ABSTRACT
Ocimum basilicum (sweet basil)is a member of the Lamiaceae family, belonging to the genus Ocimum. It is commonly...
PHYSICOCHEMICAL PROPERTIES OF AFRICAN YAM BEAN (Sphenostylis stenocarpa) AND IRISH POTATO...
ABSTRACT
The physicochemical properties of formulated flakes from African yam bean and Irish potato were evaluated. Protein energy malnutrition...
PHYSICOCHEMICAL PROPERTIES OF NAAN BREAD PRODUCED FROM WHEAT– PLANTAIN PEEL FLOUR
ABSTRACT
The physicochemical properties of Naan bread produced from wheat-plantain peel flour composite was investigated with the aim of...
MICROBIOLOGICAL SAFETY OF BOLE (ROASTED PLANTAIN) SOLD IN CALABAR METROPOLIS, CROSS...
The microbiological safety of roasted plantain sold in different locations in Calabar metropolis was investigated. Roasted plantain samples , hand swab, knife...
MICROBIOLOGICAL ASSESSMENT OF CUT AND VENDED PINEAPPLE SOLD IN CALABAR METROPOLIS
ABSTRACT
Globally, more than 20 kinds of fruits are vended as minimally processed or fresh-cut fruits (FCFs). In Nigeria,...
PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE
CHAPTER ONE
1.1 ORIGIN, HISTORY OF CULTIVAT OF BANA (Musa nagensium).
Edible Musa spp. Originated in south...
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM
ABSTRACT
Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic...
DETERMINATION OF SOME PHYSICAL PROPERTIES OF FRESH AND DRIED TIGER NUT...
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Tiger nut (Cyperus esculentus)...
NUTRIENT AND ANTI NUTRIENT CONTENT OF RAW, FERMENTED AND GERMINATED MILLET...
ABSTRACT
The nutrient and anti-nutrient content of raw millet, fermented and germinated millet flour were followed during a germination...