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<title>Channels - Effect of processing method on the quality of cowpea(Vigna unguiculata) flour for akara preparation :: FRELIP Discovery
Channels Effect of processing method on the quality of cowpea(Vigna unguiculata) flour for akara preparation
Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
Physico-chemical properties of premixes for preparation of "akara"
Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary food
Chemical and nutritional evaluation of extruded complementary foods from blends of fonio(Digitaria Exilis Stapf) and cowpea (Vigna Unguiculata L. Walp) flours
Quality attributes of biscuit from Acha (digitaria exilis) flour supplemented with cowpea(vigna unguiculata) flour
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.
Quality of breakfast sausage containing legume flours as binders
Evaluation of extruded snacks from blends of acha(Digitaria exilis) and cowpea(Vigna unguiculata) flours
NUTRITIONAL, SENSORY AND STORAGE PROPERTIES OF SNACK PRODUCED FROM MAIZE (ZEA MAYS LINN) AND AFRICAN YAM BEAN SEED (SPHENOSTYLISSTENOCARPAHOCHST EX A. RICH) FLOUR BLENDS
MATHEMATICAL MODELLING OF PNEUMATIC CLEANING OF COWPEA (Vigna unguiculata (L).Walp)
Reduced Morphological Root Features of Anthracnose Infected Cowpeas (Vigna unguiculata (I.) Walp)
GENETIC ANALYSIS OF MUTANTS FROM IRRADIATED COWPEA (Vigna unguiculata [L.] Walp.) SEEDS AND POLLEN
GENETIC ANALYSIS OF MUTANTS FROM IRRADIATED COWPEA (Vigna unguiculata [L.] Walp.) SEEDS AND POLLEN
Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour bread
The Antifungal and nematicidal potentials of vernonia amygdalina on cowpea (vigna unguiculata (l.) walp)
Microbial load, cholesterol levels and sensory quality of hard-boiled commercial eggs
Evaluation of three methods for estimating leaf area index of cowpea (Vigna unguiculata)
Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
Effects of seasoning on the chemical composition and sensory qualities of roasted pork meat
Genetic diversity and population structure of cowpea [vigna unguiculata (L.)Walp.] germplasm collected from Togo based on DArT markers
Effect of thermal processing methods on the eating qualities and acceptability of different meat types
Effect of replacing sodium erythorbate and nitrate with three Nigerian indigenous spices on the quality and sensorial characteristics of frankfurter sausage
Management of foliar and soilborne pathogens of cowpea (Vigna unguiculata L. walp) with two garlic varities (Allium Sativum A.Linn)
Integrating information communication technology (ICT) into secondary school teaching process in Nigeria
