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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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Physico-chemical properties of premixes for preparation of "akara"
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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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Quality attributes of biscuit from Acha (digitaria exilis) flour supplemented with cowpea(vigna unguiculata) flour
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The impact of weevil predation on seed viability and agronomic performance of cowpeas, Vigna unguiculata L. (Walp)
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Evaluation of extruded snacks from blends of acha(Digitaria exilis) and cowpea(Vigna unguiculata) flours
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Sensory and nutritional quality of marama-sorghum composite flours and porridges
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Morphological and physiological responses of cowpea (Vigna unguiculata (L) Walp.) cultivars to induced water stress and phosphorus nutrition
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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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MATHEMATICAL MODELLING OF PNEUMATIC CLEANING OF COWPEA (Vigna unguiculata (L).Walp)
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Reduced Morphological Root Features of Anthracnose Infected Cowpeas (Vigna unguiculata (I.) Walp)
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Functional and physicochemical properties of gamma-irradiated cowpea flours and pastes
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Stress relaxation test as a predictor of bread flour quality
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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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The Antifungal and nematicidal potentials of vernonia amygdalina on cowpea (vigna unguiculata (l.) walp)
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Antimicrobial activity and fumonisins associated with cowpea (Vigna unguiculata)
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Quality of breakfast sausage containing legume flours as binders
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Improving dryland maize (Zea mays) productivity through crop rotation with cowpeas (Vigna unguiculata)
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Growth and yield responses of maize (Zea mays L.) and cowpea (Vigna unguiculata L.) in an intercropping system
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Physicochemical characteristics of conditioned and micronised cowpeas and functional properties of the resultant 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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Effect of stone and roller milling on physicochemical, functional and structural properties of sifted wheat flour
