Skip to content
<title>Channels - Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour bread :: FRELIP Discovery
Channels Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour bread
Households’ perception and willingness to pay for bread with cassava flour inclusion in Oshogbo Metropolis, Osun state, Nigeria
Effects of Aframomum danielli(powder and extracts) on the nutritional, physico-chemical and sensory properties of wheat flour bread
Evaluation of bread wheat (Triticum aestivum L.) genotypes for drought tolerance using morpho-physiological traits under drought- stressed and well-watered conditions
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
NUTRITIONAL, SENSORY AND STORAGE PROPERTIES OF SNACK PRODUCED FROM MAIZE (ZEA MAYS LINN) AND AFRICAN YAM BEAN SEED (SPHENOSTYLISSTENOCARPAHOCHST EX A. RICH) FLOUR BLENDS
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.
Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary food
Quality of breakfast sausage containing legume flours as binders
PHYSICO-CHEMICAL, NUTRITIONAL AND SENSORY QUALITIES OF CASSAVA-WHEAT SEMOLINA MACARONI NOODLES
Quality and sensory assessment of honey sourced from different locations in Ibadan metropolis, Nigeria
Microbial load, cholesterol levels and sensory quality of hard-boiled commercial eggs
Homogenisation of milk and its effect on sensory and physico-chemical properties of yoghurt
Chemical, microbiological and sensory characteristics of leather blends produced from mango (mangifera indica 'Ogbomoso') and carrot (daucus carota)
Whole unfermented African locust bean (WUALBF) flour (Parkia biglobosa) as non conventional extender in frankfurter-type sausage
Effects of seasoning on the chemical composition and sensory qualities of roasted pork meat
SOCIAL RELATIONS OF YAM FLOUR PRODUCTION AND DISTRIBUTION IN LAGOS AND OYO STATES,NIGERIA
GROWTH PERFORMANCE OF WEST AFRICAN DWARF SHEEP FED DIETS SUPPLEMENTED WITH FOSSIL SHELL FLOUR
Effect of replacing sodium erythorbate and nitrate with three Nigerian indigenous spices on the quality and sensorial characteristics of frankfurter sausage
Floristic importance of phyllanthus amarus schumach & thonn in selected farming communities and its domestication in Oyo state, Nigeria
The prospect of using modified local starches from cocoyam and wheat starches as fluid loss material in a water - based drilling
The prospect of using modified local starches from cocoyam and wheat starches as fluid loss material in a water - based drilling
Evaluation of some physical-chemical properties of wheat, cassava, maize and cowpea flours for bread making
DEVELOPMENT AND EVALUATION OF PINEAPPLE (Ananas comosus [L.] Merr.) POMACE BASED EXTRUDER
