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STUDIES ON THE EFFECT OF POSTHARVEST FACTORS ON PLANTAIN QUALITY
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Proximate and organoleptic analysis of cassava-based snack (combo bits) and chin-chin
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Assessment of chemical and organoleptic properties of fortified indigenous maize-based snack
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Value Chain and Competitiveness of Plantain in Southwestern Nigeria
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Development of ibuprofen microspheres using acetylated plantain starches as polymer for sustained release
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Plantain Value Chain Mapping in Southwestern Nigeria
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Effects of pigeon pea and plantain starches on the compressional, mechanical and disintegration properties of paracetamol tablets
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Ready to eat dry foods refrigerated meals, shelf stable food etc mixes like cake mixes are all examples of convenience foods in Nigeria. Organoleptic properties of food such as color, taste, flavor, aroma, and texture have distinct and influential effect on food acceptability and specifically influence the decision that a consumer makes regarding the preference of food substance. Despite being a rich source of complex carbs vitamins and minerals, plantains are quite simple to digest. It serves only as a replacement side dish and is often consumed with other foods. It has not yet been completely developed to create snack items in terms of vitamins and other nutrients. This study aimed at investigating the proximate and organoleptic analysis of plantain mosa and puff-puff and specifically compared the level of their acceptability. Proximate analysis of plantain mosa and puff-puff were carried out in the Laboratory to ascertain their level of composition of moisture content, protein,fat,ash, crude fibre and carbohydrate. One hundred samples of sensory evaluation forms were administered to respondents comprising of all kind of visitors at University of Ibadan Hotel under University of Ibadan ventures in its environ to assess the organoleptic properties of plantain mosa and puff-puff to determine most preferred sample. Random and convenience sampling were used to determine the respondents at the hotel. Data were analyzed using descriptive statistics (use of charts and percentage). The findings included variations in the proximate analysis value of Plantain mosa and puff-puff.
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Physical and organoleptic characteristics of pre- rigor leg-twisted red Sokoto goat carcasses
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Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
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Proximate and oragnoleptic analysis of carrot-fortified and vanilla flavoured cakes
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Sensory and physicochemical evaluation of suya produced from various round muscles
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Design, fabrication and evaluation of a plantain roaster.
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Concentrate supplementation to Jersey cows grazing plantain and ryegrass
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Evaluation of patties prepared from combination of beef and antelope meat
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Quality characteristics and microbial status of beef smoked with different plant materials
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Qualitative evaluation of kilishi prepared from beef and pork
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Nematodes associated with plantains and bananas in southwestern Nigeria and strategies for their control
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Evaluating resistance of African plantain and cooking bananas against Fusarium wilt
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Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
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Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
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Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
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Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours
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Effect of nematode control techniques on the growth and yield of plantain (MUSA SPP., AAB GROUP)
