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This study was carried out to investigate the characterization and utilization of guava flavour concentrate produced from two guava cultivar using simple distillation technique for the flavor extraction. The physical properties of the flavor concentrate were determined and then utilized in the formulation of guava drinks with three… Continue Reading
Cookies were produced from wheat, sorghum, and defatted coconut flour blends to determine their potentials in cookie manufacture. Eight Cookies formulations were produced and they were evaluated for their proximate, physical, mineral, colour and sensory properties. The result showed that the moisture content ranges from 7.10 to 10.89%,… Continue Reading
The study investigated the chemical changes inAfrican Star Apple (Chrysophyllum albidium) fruits prior to onset of rains and during the rainy season, with the aim of ascertainingits optimum consumption quality. The fruits were harvested from the School of Agriculture and Agricultural Technology, Federal University of Technology, Akure.… Continue Reading
Avocado (Persea Americana) paste was utilized to substitute wheat (Triticum aestivum) flour as fat replacer in the production of cake . This study examined the effect of avocado paste substitutions at various proportions in production of cake. The proportions were 100% wheat flour, 95:5%, 90 :10%, 85 : 15%, 80 : 20%, 75 : 25% and 70 : 30%… Continue Reading
Well water samples were collected from different household wells in Ifedapo Estate in Abuja community of Ikorodu Local Government Area, Lagos State, Nigeria. The samples of the well were analyzed for their physiochemical properties. The physiochemical properties of the water samples were analyzed using standard methods. The pH and… Continue Reading
The research evaluated the effect of soaking period on the functional properties of ogi produced from selected maize varieties (B2W, E1Y, N6W and R6Y). The maize varieties were steeped for 0, 12, 24 and 36th hour respectively and processed into ogi making use of the traditional method and thereafter dried at 550C. The ogi powder obtained… Continue Reading
The proximate and sensory characteristics of cookies from wheat and tiger nut chaff flour blend. Tigernut chaff was obtained, incorporated into wheat flour in the ratio (90:10, 80:20, 70:30, and 60:40). Cookies was produced from the blends using standard method. The cookie samples were analyzed for the proximate composition and sensory… Continue Reading
This study evaluated the thermo-physical and rheological properties of Ogi produced from varieties of sorghum with different soaking period (12, 24 and 36 hrs.). Sorghum grain steeped for 12, 24 and 36 hrs. was processed into Ogi making use of the traditional method and subsequently dried at 55oC. The Ogi powder obtained was analyzed for… Continue Reading
The ability of leaf powder and leaf extract of Ocimum gratissimum plant to preserve tomatoes (Solanum lycopersicum) from early spoilage was investigated in this study. Mixed cultures of tomatoes purchased from a retail outlet in Ogun, Southwestern Nigeria, were treated with the powder and some with the leaf extract … Continue Reading
In ensuring the prevention of losses when raw agricultural product is in the peak of its season and to assure safety, effective method of packaging and processing is highly indispensable. This study researched into the property of stored tomato concentrate packed in glass… Continue Reading
The effect of ingredients, spices and ratio of water of extraction to sorrel calyx quantity and preservation method on the quality of zobo drink sold within awka metropolis was carried out through field studies, processing activities, physiochemical, analytical and organoleptic studies. The research design involved the random sampling… Continue Reading
Lecithin is used for applications in human food, animal feed, pharmaceuticals, paints, and other industrial applications, but consistent importation of lecithin has a negative effect on foreign exchange leading to devaluation of the naira. The need to explore locally available products such as cassava starch as a possible substitute… Continue Reading
Background of the study There is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003). Food professional/industries might face challenges of producing food products containing functional… Continue Reading
Oils extracted from the fruits of two Africa spices- Piper guineense and Xylopia aethiopica were evaluated for their antimicrobial activities using Escherichia coli, Salmonella sp, Aspergillus sp, Bacillus cereus, Penicillum commune and Rhizopus stolonifer as test isolates. Well-in-agar, disc diffusion and dilution susceptibility testing… Continue Reading
Native Starch was extracted from Aerial yam (Dioscorea bulbifera). The starch extracted was dried using oven (at 300C for 24 hours) and microwaved for (30, 45, 60 seconds). Starch obtained using different drying methods and conditions were analysed for their physicochemical, functional properties and pasting characteristics. Results… Continue Reading
Cheese is a concentrated dairy product produced by acid or rennet curdling of milk, stirring and heating the curd, draining off the whey, collecting and pressing the curd. In this study, Cheese was made from cow milk supplemented with tigernut milk and coconut milk in the percentage ratio of 25:25:50; 25:50:25; 50:25:25; 75:25:0; 75:0:25%… Continue Reading
A study was made of the effect on pepper quality of the traditional method of processing the 'Balancotta' variety of Piper nigrum (black pepper). The study comparatively considered the microbiological quality, drying method, drying rate, colour and appearance, washing or cleaning method, prior to fermentation or heaping as well as an… Continue Reading
Nutritional quality of market samples of some fruit drinks were assessed through laboratory analysis. The assessment covered the determination of quality parameters of six brands of fruits drinks which include California brands of orange and pineapple drinks, orange and pineapple fruta drinks and 5 – alive orange and pineapple drinks.… Continue Reading
Nutritional quality of market samples of some fruit drinks were assessed through laboratory analysis. The assessment covered the determination of quality parameters of six brands of fruits drinks which include California brands of orange and pineapple drinks, orange and pineapple fruta drinks and 5 – alive orange and pineapple drinks.… Continue Reading
The study was designed to evaluate the effect of oven drying temperature in Preserving African Breadfruit (Trecuila africana). African breadfruit was sorted out, washed with clean water, parboiled for three mins to enable easy dehulling of the seed, dehulled using manual disc attraction mill, winowed and cleaned. The African breadfruit… Continue Reading
This study examined the effects of chemical pre-milling treatment on the physico-chemical as well as pasting properties of Mucuna sloanei ‘ukpo’ flour. The seeds were treated with Distilled water, Citric Acid, Sodium bicarbonate, and Sodium Chloride solutions at various levels of concentration (1% 2.50%, 5% 7.5%, 10% w/v) before… Continue Reading
In this study, triple strength Zobo concentrate (ZC) was prepared using purple calyx of Sorrel by Hurdle Technology; and asepti- cally packaged in ambered coloured containers for spray drying. The prepared samples of ZC were sweetened with inverted sugar syrup (coded 617) and sodium cyclamate (coded 615) were subjected to sensory,… Continue Reading
Yoghurt was produced and flavoured with graded levels of watermelon pulp and juice. Watermelon (Citrullus lanatus) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties of the yoghurts were determined. The results showed that the pH of the yoghurt ranged from 4.68… Continue Reading
Rice production in Ghana is faced with the major challenge of low patronage. This is due to its poor physical and sensory quality rendering it ‘low grade’ rice. Among the many local varieties of rice in Ghana, Viwonor is perceived to be a low grade rice whereas Jasmine 85 a high grade. Large quantities of rice are imported to address… Continue Reading
Lactic Acid Bacteria (LAB) are the most widespread of organisms responsible for food fermentation and have been applied as commercial starter cultures in many food industries. A study was conducted to develop a starter culture for the fermentation of millet into Fura and to extend the shelf life of Fura by gamma radiation. The isolation,… Continue Reading