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<title>Channels - Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef :: FRELIP Discovery
Channels Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef
Effects of local clay pot and freezer preservation methods on beef quality attribute
Actualization of strategies for beef quality control in south western Nigeria
Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
UTILISATION OF ENSILED MAIZE STOVER AND CONCENTRATE SUPPLEMENTS BY WEST AFRICAN DWARF SHEEP
Quality characteristics and microbial status of beef smoked with different plant materials
DEVELOPMENT OF A CLEANING AND GRADING MACHINE TO IMPROVE THE QUALITY OF MILLED RICE (Oryza sativa L.)
Effect of compression pressure, preservative, and storage with potassium chloride on the microbiological quality of tablets formulated with terminalia randii gum (combretaceae)
Effect of brine concentration and curing time on quality attributes of cooked turkey laps
Preservation of plant and animal foods: an overview
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.
ASSESSING EFFICACIES OF INSECT PEST MANAGEMENT METHODS TO PRESERVE NUTRITIONAL COMPOSITION OF BAGGED MAIZE IN STOREHOUSES LOCATED IN MARKETS IN NIGERIA
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
EFFECTS OF FUNDING, STAFF TRAINING, PRESERVATION AND BIBLIOGRAPHIC CONTROL ON NEWSPAPER UTILISATION IN UNIVERSITY LIBRARIES IN NIGERIA
SHELF-LIFE AND QUALITY CHARACTERISTICS OF SMOKED CATFISH (Clarias gariepinus) STORED IN COMPOSITE PACKAGING MATERIALS
A review of porous evaporative cooling for the preservation of fruits and vegetables.
Antimicrobial resistance among commensal Escherichia coli from cattle faeces and beef in Ibadan, Nigeria
Basic archival principles and book preservation in Nigerian libraries
Detection of methicillin-resistant staphylococcus aureus and extended-spectrum beta-lactamase producers from ready-to-eat roasted beef in Ibadan north, Nigeria.
Preservation management in university libraries in Southern Nigeria
WHO classification of meningiomas–A single institutional experience
Pediatric meningiomas in Southwestern Nigeria: A single-institutional experience
