Skip to content
<title>Channels - Effects of local clay pot and freezer preservation methods on beef quality attribute :: FRELIP Discovery
-
Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef
-
A review of porous evaporative cooling for the preservation of fruits and vegetables.
-
Actualization of strategies for beef quality control in south western Nigeria
-
Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
-
Assessment of service quality and restaurant attributes on customer satisfaction among restaurant users in Ibadan metropolis
-
Effect of brine concentration and curing time on quality attributes of cooked turkey laps
-
Effect of different solar drying methods on quality attributes of dried meat product (kilishi)
-
Effect of compression pressure, preservative, and storage with potassium chloride on the microbiological quality of tablets formulated with terminalia randii gum (combretaceae)
-
Effect of Fill Volume on Microclimate and Microbial Activity in Non-ventilated Clay Silos Storing Maize in the Humid Tropics
-
Effect of Fill Volume on Microclimate and Microbial Activity in Non-ventilated Clay Silos Storing Maize in the Humid Tropics
-
Performance of briquettes produced from sawdust of gmelina arborea and montmorillonite clay as binder
-
ASSESSING EFFICACIES OF INSECT PEST MANAGEMENT METHODS TO PRESERVE NUTRITIONAL COMPOSITION OF BAGGED MAIZE IN STOREHOUSES LOCATED IN MARKETS IN NIGERIA
-
Performance evaluation of termite-mound clay, concrete and steel silos for the storage of maize grains in the humid tropics
-
Quality characteristics and microbial status of beef smoked with different plant materials
-
Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
-
Qualitative evaluation of kilishi prepared from beef and pork
-
Evaluation of patties prepared from combination of beef and antelope meat
-
Histological evaluation of fresh, boiled and dried beef and camel meat
-
A Comparative study of prisoners and non-prisoners on temperamental attributes: implication on crime commission
-
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.
-
Prospects of coir fibre as reinforcement in termite mound clay bricks
-
Adaptation of Ushafa clay, Abuja, as a suitable replacement for bentonite in the foundry industry
-
Working properties of some selected refractory clay deposits in South Western Nigeria
-
SHELF-LIFE AND QUALITY CHARACTERISTICS OF SMOKED CATFISH (Clarias gariepinus) STORED IN COMPOSITE PACKAGING MATERIALS
