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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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Effect of processing method on the quality of cowpea(Vigna unguiculata) flour for akara preparation
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Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary food
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Chemical and nutritional evaluation of extruded complementary foods from blends of fonio(Digitaria Exilis Stapf) and cowpea (Vigna Unguiculata L. Walp) flours
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MATHEMATICAL MODELLING OF PNEUMATIC CLEANING OF COWPEA (Vigna unguiculata (L).Walp)
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The Antifungal and nematicidal potentials of vernonia amygdalina on cowpea (vigna unguiculata (l.) walp)
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GENETIC ANALYSIS OF MUTANTS FROM IRRADIATED COWPEA (Vigna unguiculata [L.] Walp.) SEEDS AND POLLEN
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GENETIC ANALYSIS OF MUTANTS FROM IRRADIATED COWPEA (Vigna unguiculata [L.] Walp.) SEEDS AND POLLEN
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Reduced Morphological Root Features of Anthracnose Infected Cowpeas (Vigna unguiculata (I.) Walp)
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Evaluation of patties prepared from combination of beef and antelope meat
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Quality attributes of biscuit from Acha (digitaria exilis) flour supplemented with cowpea(vigna unguiculata) flour
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Evaluation of extruded snacks from blends of acha(Digitaria exilis) and cowpea(Vigna unguiculata) flours
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Genetic diversity and population structure of cowpea [vigna unguiculata (L.)Walp.] germplasm collected from Togo based on DArT markers
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Management of foliar and soilborne pathogens of cowpea (Vigna unguiculata L. walp) with two garlic varities (Allium Sativum A.Linn)
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Characterization of common Nigerian cowpea (Vigna unguiculata L. Walp) varieties
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Response of vigna unguiculata.(L.) Walp. and amaranthus cruentus (L.) Thell to interference from acalypha segetalis mull arg. on marginal lands in southwestern Nigeria
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AN INVESTIGATION OF SOME HORMONAL BASES FOR ABSCISSION IN COWPEA (VIGNA UNGUICULATA L. WALP.)
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Response of Selected Cowpea Varieties (Vigna unguiculata L. Walp.) to Organo-mineral Fertilization
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Quality of breakfast sausage containing legume flours as binders
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In Vitro toxicity of oil extracted from neem seeds collected from different locations across savanna agro-ecological zones of Nigeria on seed and soil-borne pathogens of cowpea (Vigna unguiculata L. Walp)
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Actualization of strategies for beef quality control in south western Nigeria
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NUTRITIONAL, SENSORY AND STORAGE PROPERTIES OF SNACK PRODUCED FROM MAIZE (ZEA MAYS LINN) AND AFRICAN YAM BEAN SEED (SPHENOSTYLISSTENOCARPAHOCHST EX A. RICH) FLOUR BLENDS
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EVALUATION AND INHERITANCE OF SINGLE AND MULTIPLE RESISTANCE TO VIRAL DISEASES OF COWPEA (Vigna unguiculata (L.) Walp)
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Effects of local clay pot and freezer preservation methods on beef quality attribute