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THE EFFECTS OF DIFFERENT PROCESS IN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

THE EFFECTS OF DIFFERENT PROCESS IN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B.…

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THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)

THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for…

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PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE

PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE TABLE OF CONTENTS CHAPTER ONE INTRODUCTION CHAPTER TWO 2.1 The Oil Palm 2.2 Extraction and Refining of Vegetable Oil 2.3 Types and Sources of Vegetable Oil…

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PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE

PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATA) LEMON C GROUPS (CITRUS PARADOX). ABSTRACT Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulata) lemon citrus…

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MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to…

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THE ROLE OF PACKAGING IN FOOD PROCESSING

THE ROLE OF PACKAGING IN FOOD PROCESSING TABLE OF CONTENTS CHAPTER ONE1.0 Introduction1.1 Background1.2 Statement Of The Problems1.3 Objectives1.4 Scope Of The Work1.5 Definition Of TermsCHAPTER TWO2.0 Literature Review2.1 Reasons For Packaging Our Foods2.2 General…

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AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA MEAT

AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA MEAT TABLE OF CONTENTS CHAPTER ONE1.0 Introduction1.1 Suya as a traditional meat1.2 Aims and objectivesCHAPTER TWO2.0 Literature Review2.1 Function Of…

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THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES

THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES Abstract a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guinness (Uziza), Xylopia aethiopica (Uda), Monodora Myristica (Ehuru) and TrtraleuraTetraopera (Oshsho).  The…

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ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast…

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PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR

PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN 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…

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