Explore Project Topics on: NUTRITIONAL COMPOSITION, PHYSICAL QUALITIES AND SENSORY EVALUATION OF WHEAT BREAD SUPPLEMENTED WITH OYSTER MUSHROOM

Abstract A study was carried out on substrate pasteurisation for P. ostreatus cultivation. The major aim of this work was to compare the effectiveness of wood ash, hydrated lime, bleach and boiling for pasteurisation of the substrate for cultivation of white oyster mushroom, Pleurotus ostreatus, on maize straw. To achieve this objective, weed... Continue Reading

ABSTRACT 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

ABSTRACT 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

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 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

CHAPTER ONE 1.0      INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such as macronutrients (carbohydrates protein, and fats) and micronutrients (minerals and vitamins) that are essential for human health. Its origin dates back to the Neolithic era and is... Continue Reading

Abstract  The thrust of this work was to establish the organoleptic attributes and acceptability of whole wheat bread fortified with moringa leaf flour. The study adopted an experimental research design. The experimental procedure used includes that the whole wheat grains were bought from Eke Awka market and milled. The moringa oliefera leaves... Continue Reading

  ABSTRACT This study was on the proximate and sensory composition of paw paw, produced from the blends of unripe paw-paw carica-papaya and wheat flour, unripe paw-paw, where washed, peeled, deseeded, sliced, weighed, blanched at... Continue Reading

ABSTRACT 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

ABSTRACT 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

Abstract This work reviewed the types, uses and effects of junk foods on human health (advantages and disadvantages). The different types of junk foods include. Drinks, snacks, and phytochemicals. Their advantages includes lowering the blood lipid levels, improving arterial compliance, scavenging free radicals and inhibiting platelet... Continue Reading

THE   NUTRITIONAL COMPOSITION OF PLANT MILK (SOYA   BEAN) ABSTRACT Nutritional composition of Soymilk showed that it contained moisture content of 90.54%, ash content of 0.82%, protein 4.2%, carbohydrate 0.75%, crude fibre, ether extract 3.6% and Nitrogen free, extract 0.88% and the total carbohydrate is 0.88%. The minerals investigation gave... Continue Reading

ABSTRACT Tropical almond (Terminally catappa) fruit used in Eastern Nigeria have an impressive range of multipurpose medicinal uses with nutritional values. However, to be clinically used, more scientific data are needed. The goal of this study was to investigate the composition and nutritional properties of tropical almond. The seed of tropical... Continue Reading

ABSTRACT Tropical almond (Terminally catappa) fruit used in Eastern Nigeria have an impressive range of multipurpose medicinal uses with nutritional values. However, to be clinically used, more scientific data are needed. The goal of this study was to investigate the composition and nutritional properties of tropical almond. The seed of tropical... Continue Reading

CHAPTER ONE 1.0 INTRODUCTION 1.1 Background InformationFish  is   an  important   source of cheap   first   class   protein, providing essential   amino   acids(Aremu et al., 2014), it is an indispensable source of micronutrients (Okonji et al., 2016) andother elements for the maintenance of healthy body (Ravichandran et al., 2012;... Continue Reading

EFFECT OF MATURITY STAGE AT HARVEST ON THE ANTI-NUTRITIONAL COMPOSITION OF OKRO (ABELMOSCHUS ESULENTUS) ABSTRACT The anti-nutritional composition of Okro seeds flour at different stages of maturity at harvest were analyzed. The Okro fruits were harvest at one and two, week’s maturity after fruity. They were de-husked prior to the determination... Continue Reading

ABSTRACT This study was carried out to evaluate the effect of different harvesting time on the proximate and anti-nutritional content value of maize and sorghum fodder produced in hydroponic system. Maize and sorghum were harvested on the 8th and 12th days following sowing date. There are significant (p... Continue Reading

ABSTRACT Mushroom has been an important food to man for millennia. Several species of Pleurotus has been cultivated successfully on different substrates including Palm bunch, Saw dust and Corn cob. Pleurotus pulmonarius has also been cultivated but there is a gap in knowledge as to the effect of different substrates on the phenotypic, nutritional,... Continue Reading

                                                                              ABSTRACT Mushroom has been an important food to man for millennia. Several species of Pleurotus has been cultivated successfully on different substrates including Palm bunch, Saw dust and Corn cob. Pleurotus pulmonarius has also... Continue Reading

ABSTRACT This study was carried out to evaluate the effect of different harvesting time on the proximate and anti-nutritional content value of maize and sorghum fodder produced in hydroponic system. Maize and sorghum were harvested on the 8th and 12th days following sowing date. There are significant (p... 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   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   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 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 The modern managers need problem identification and useful information in these complex conditions of business in order to stay in the market and also be make viable decisions. These information are mostly collected from efficient and... Continue Reading