Sensory evaluation of Akara ball made from mung beans flour Introduction Akara is a deep-fat fried ball prepared from whipped cowpea paste, flavoured with pepper, onion and salt (McWatters, 1983; Olapade et al., 2004). Whipping of the paste is usually done prior to the addition of other ingredients to incorporate air and enhance the formation … Read more
Statement of the Problem People are increasingly dying in large numbers everyday due to chronic diseases such as diabetes, obesity, hypertension, coronary heart disease, atherosclerosis and certain cancer including colon and breast cancer (WHO, 2015). The traditional African diets, that are locally available, accessible and affordable which was low in animal foodstuffs, fats, cholesterol, … Read more
Effect of Different Cereals on the Quality of Masa Abstract: The pearl millet and maize grains were dehulled, washed, dried and ground while the rice grain was ground using disc attrition grinder. The powdered grain is sieved to produce flour and grit which is added to boiling water and cooked before mixing with the raw … Read more
Chemical and microbiological stability of meat and meat products Abstract Storage temperature and duration plays an important role in meat processing. Observations in poultry processing plants have shown a serious deviation in storage condition compared to the recommended procedures. Furthermore, there is still a paucity of evidence on the effects of storage temperature and duration … Read more
PRODUCTION OF WINE FROM FERMENTATION OF WATERMELON AND PINEAPPLE Abstract Mixed fruit wine (pineapple and watermelon) was produced using Saccharomyces cerevisiae isolated from palm wine. Primary and secondary fermentation of the fruits lasted for 7 and 28 days respectively, during which aliquot samples analysis of pH, titrable acidity, specific gravity, alcohol content and reducing sugar … Read more
Microbial quality evaluation of awara (Soybean cheese) processed and sold locally in Nigeria Abstract Microbial quality evaluation of Awara sold within University of Maiduguri, Borno State was carried out. Results indicates that all the samples collected from the four cardinal point were highly contaminated, The South East (Commercial Area) which is the second cardinal point … Read more
Agidi production from maize and almond seed INTRODUCTION “Agidi” is a thick gel produced from fermented maize paste or flour. It is a popular food product in Nigeria and some West African countries (Otunola et al., 2006; Otunola et al., 2007; Osungbaro et al., 2009). Agidi produced from fermented maize flour is inherently deficient in … Read more
Abstract The study evaluated the nutritional status and eating habits of undergraduate students in a Nigerian University. One hundred undergraduates (ages 15 to 40 years) of the Lagos State University, Ojo participated in the study. General information, anthropometric data, as well as a 7-day dietary recall were obtained by means of questionnaire. Venous blood samples … Read more
FORMULATION AND CHARACTERIZATION OF SWEETPOTATO-BASED COMPLEMENTARY FOOD Abstract To promote the utilization of orange-fleshed sweetpotato (OFSP) and to aid with the eradication of vitamin A deficiency in Nigeria, a sweetpotato-based complementary food was developed. Four blends of complementary flours made up of OFSP, millet and soyabean flours were formulated based on the nutrient strength of … Read more
Background of the study Welfare is a globally broad concept referring to a state of living of an individual or a group, in a desirable relationship with the total environment – ecological economic and social. Labor welfare includes both social and economic content of welfare social welfare is primarily concerned with the solution of various … Read more
