Explore Project Topics on: CHEMICAL, MICROBIAL AND SENSORY EVALUATION OF COOKIES MADE FROM DRIED FISH

Abstract According to the available literature, West African mothers usually breastfeed for 12 months. Many urban poor and rural women breastfeed for up to 18 to 24 months. These reports indicate that there is early supplementation with solid foods or early weaning. Although the majority of women start weaning their infants at the age of three to... Continue Reading

Abstract According to the available literature, West African mothers usually breastfeed for 12 months. Many urban poor and rural women breastfeed for up to 18 to 24 months. These reports indicate that there is early supplementation with solid foods or early weaning. Although the majority of women start weaning their infants at the age of three to... Continue Reading

ABSTRACT Chemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea) Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia from Ogoja in cross-River state of Nigeria. The peanut butter obtained was evaluated chemically and... Continue Reading

ABSTRACT Chemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea) Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia from Ogoja in cross-River state of Nigeria. The peanut butter obtained was evaluated chemically and... Continue Reading

Abstract   This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers. Randomized Study Design was adopted for the study: Soybean seeds were washed, soaked overnight, cooked, dehulled, dried and milled into flour to pass a... Continue Reading

ABSTRACT 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

ABSTRACT 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

ABSTRACT  Cookies were produced from the blends of banana flour and coconut milk. The proximate  composition, metabolised energy value and sensory characteristics of the cookie were  evaluated. Selected functional properties of the UBF were also determined. The composition  varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%;... Continue Reading

ABSTRACT  Cookies were produced from the blends of banana flour and coconut milk. The proximate  composition, metabolised energy value and sensory characteristics of the cookie were  evaluated. Selected functional properties of the UBF were also determined. The composition  varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%;... Continue Reading

ABSTRACT 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

ABSTRACT 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

ABSTRACT Fish is highly nutritious with high protein content. However, it is a suitable medium for growth of microorganisms, if poorly processed (Oparaku and Mgbenka, 2012). The growth of microorganisms and other non-microbial activities such as lipid oxidation contribute to the deterioration of fish products (Martin, 2010). An increase in the... Continue Reading

ABSTRACT A nations’ capacity for industrialization and employment depends on her improvement in level of production enhanced by available information. This is necessary for promoting entrepreneurship in agricultural transformation agenda for food security and poverty alleviation in Nigeria. This study assessed the value chain information sources... Continue Reading

TABLE OF CONTENT Page Title page--------ii Certification--------iii Dedication--------iv Acknowledgement-------v Table of contents-------vi List of Tables-------viii Abstract --------ix CHAPTER ONE Introduction------1 Unsafe food marketing and its economic implication in... Continue Reading

LEVELS OF POLYCYCLIC AROMATIC HYDROCARBONS IN FRESH WATER FISH DRIED UNDER DIFFERENT DRYING REGIME ABSTRACT  Preservation of fish by drying over different types of heat regimes have been known. However, there has not been a comprehensive comparison in terms of the possible contamination associated with these drying regimes. This work was set to... Continue Reading

ABSTRACT Microbial assessment of smoked  Scombia scombia spp.  of fish procured from two markets in Owerri metropolis was carried out. The samples were analyzed using bacteriological and fungi media. The average bacteria counts ranges from 3.1X106-6.8X106cfu/g while the average fungi counts ranges from 0.0-0.3X106cfu/g. Four species of bacteria... Continue Reading

ABSTRACT The study examined the chemical composition and the effects of Solanum aethiopicum leaves (garden egg) and Irvingia gabonensis seed (ogbono) on selected biochemical indices of alloxan induced adult wistar rats. Fresh Solanum aethiopicum leaves were plucked, sorted, washed with clean water and allowed to drain. The pulverized leaves were... Continue Reading

Tablea Of Content.  1.Physicochemical Parameters 2.Microbial load 3.Comparative between other standard  4.Result, Discussion and recommendation  5.References... Continue Reading

Tablea Of Content. 1.Physicochemical Parameters 2.Microbial load 3.Comparative between other standard 4.Result, Discussion and recommendation 5.References... Continue Reading

CHAPTER 1 1.0INTRODUCTION 1.1BACKGROUND OF STUDY Cookies are a form of confectionery products usually dried to a low moisture content (Okaka, 2009). Compared to biscuits, they tend to be larger with a softer chewer texture. They are consumed extensively all over the world as a snack food and on a large scale in developing countries where protein... Continue Reading

CHAPTER 1 1.0 INTRODUCTION 1.1 BACKGROUND OF STUDY Cookies are a form of confectionery products usually dried to a low moisture content (Okaka, 2009). Compared to biscuits, they tend to be larger with a softer chewer texture. They are consumed extensively all over the world as a snack food and on a large scale in developing countries where protein... Continue Reading

ABSTRACT The Chemical and miCrobial assessment of water quality was investigated with a view to obtain a qualitative and quantitative information on the state of drinking water in Bwari Area Council of Abuja., which. is known for its poor sanitary conditions. Samples of water were collected from boreholes., wells and stream from selected sites and... Continue Reading

 ABSTRACT In the bid to ensure adequate water supply, packaged water has been introduced to provide safe and affordable drinking water. In spite of the varying levels of contamination, sachet water is still well accepted. This study therefore employed both quantitative and qualitative research designs to draw out survey and semi - structured... Continue Reading

ABSTRACT In the bid to ensure adequate water supply, packaged water has been introduced to provide safe and affordable drinking water. In spite of the varying levels of contamination, sachet water is still well accepted. This study therefore employed both quantitative and qualitative research designs to draw out survey and semi - structured... Continue Reading

ABSTRACT   The most important single factor affecting the efficiency of protein utilization is the profile of digestible essential amino acids entering the small intestine. Assuming a constant ideal amino acid profile of absorbed protein the requirements of all amino acids can be calculated when the requirement of one individual amino acid has... Continue Reading

ABSTRACT This study was aimed to determine the physicochemical properties, vitamin content and sensory evaluation of cocoa beverage. Cocoa pod was harvested, carefully opened to remove the seeds from the pod, then it was allowed to... Continue Reading

ABSTRACT Water released from ponds has greater concentrations of nutrients, organic matter and suspended  solids. This study investigated the physical, chemical and biological characteristics of fish pond waste water harvested from a source which served as the control, three different ponds and at the point of discharge in Afe Babalola University... Continue Reading

ABSTRACT Water released from ponds has greater concentrations of nutrients, organic matter and suspended solids. This study investigated the physical, chemical and biological characteristics of fish pond waste water harvested from a source which served as the control, three different ponds and at the point of discharge in Afe Babalola University... Continue Reading

ABSTRACT Microbial evaluation of twenty samples of raw milk from a diary farm (Emene fulani cattle rearers) was carried out using five method: viz direct microcopies count nutrient agar count, Blood agar count, Mac conkey agar count (celiforms only) and Acid fast bacilli staring was done to ... Continue Reading

IN (A CASES STUDY OF AFIKPO NORTH L. G. A OF EBONYI STATE NIGERIA) ABSTRACT This study examines critically constraints to marketing fish and fish product by farmers in Afikpo north l. g. a of Ebonyi state. It has been observed that fish marketing in Afikpo north l. g. a of Ebonyi state... Continue Reading