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PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR ABSTRACT Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio of 65:35 to obtain millet-pigeon pea…
PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) & AFRICAN YAM BEAN FLOUR Abstract This work reviewed the types, uses and effects of junk foods on human health (advantages and disadvantages). The different types of…
FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR ABSTRACT This study was carried out to determine the functional properties of cassava flour produced using different drying method namely sundried and oven dried. The flours were obtaining from cassava (Manihot…
THE ISOLATION AND IDENTIFICATION OF NEMATODE AFFECTING TOMATOES GROWN IN SOME SELECTED AREA OF RIVER KADUNA ABSTRACT Four (4) sites or area were sampled, using the”simple random sampling technique” to make up the study group namely; Malali, Ungwan Rimi, Stadium…
THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION ABSTRACT In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now is concerned with the utilization of this food…
EFFECT OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPEA FLOUR IN THE PRODUCTION OF MOIN-MOIN AND AKARA ABSTRACT Flours prepared from cowpea variety white using different processing methods (germination, heat treatment, fermentation and the untreated flour) were…
EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS ABSTRACT Oil was extracted from carica papaya (pawpaw) seeds and analyzed for its physico-chemical properties (percentage of oil yield, moisture content, pH, specific gravity, acid value, saponification value, ester value, iodine value,…
THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY ABSTRACT A quantity of 1 litre each of cow milk and blended (cow/soy) milk was pasteurized and each was inoculated with 5g of a mixed starter culture comprising streptococcus…
ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION CHAPTER ONE INTRODUCTION 1.1 BACKGROUND TO THE STUDY Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus…
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries. …