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<title>Channels - NUTRITIONAL, SENSORY AND STORAGE PROPERTIES OF SNACK PRODUCED FROM MAIZE (ZEA MAYS LINN) AND AFRICAN YAM BEAN SEED (SPHENOSTYLISSTENOCARPAHOCHST EX A. RICH) FLOUR BLENDS :: FRELIP Discovery
Channels NUTRITIONAL, SENSORY AND STORAGE PROPERTIES OF SNACK PRODUCED FROM MAIZE (ZEA MAYS LINN) AND AFRICAN YAM BEAN SEED (SPHENOSTYLISSTENOCARPAHOCHST EX A. RICH) FLOUR BLENDS
SOCIAL RELATIONS OF YAM FLOUR PRODUCTION AND DISTRIBUTION IN LAGOS AND OYO STATES,NIGERIA
Genetic variation in nutritive and anti-nutritive contents of African yam bean (sphenostylis stenocarpa)
Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary food
Quality of breakfast sausage containing legume flours as binders
Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour bread
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
Variation in seed yield and nutrient contents in African yam bean (sphenostylis stenocarpa)
Households’ perception and willingness to pay for bread with cassava flour inclusion in Oshogbo Metropolis, Osun state, Nigeria
Haematological indices of Wistar rats fed dehulled African yam bean (stenostylis stenocarpa) soaked in acidic and alkaline media
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.
Effects of plant growth regulators and explant types on callus formation in African yam bean (sphenostylis stenocarpa (hochst. Ex A. rich) harms)
Genetic variation in nutritional properties of African yam bean (sphenostylis stenocarpa hochst ex. A. rich. harms) accessions
Improved propagation methods to raise the productivity of yam (dioscorea rotundata poir.)
DEVELOPMENT AND EVALUATION OF PINEAPPLE (Ananas comosus [L.] Merr.) POMACE BASED EXTRUDER
GROWTH PERFORMANCE OF WEST AFRICAN DWARF SHEEP FED DIETS SUPPLEMENTED WITH FOSSIL SHELL FLOUR
Intraspecific variability in agro-morphological traits of African yam bean sphenostylis stenocarpa (hochst ex. A. rich) harms
Status and prospects for improving yam seed systems using temporary immersion bioreactors
Assessing intraspecific variability and diversity in African yam bean landraces using agronomic traits
Relative efficiency of positive selection and tissue culture for generating pathogen-free planting materials of yam (dioscorea spp.)
Evaluation and heritability studies of local lima bean (phaseolus lunatus L.) cultivars from South-west Nigeria
Ife-itumo-loju: Wiwa Ord-iperi Fun Arun Kokoro-Apa-Soja-Ara (KASA) ati Ebola
Application of mathematical model to the production capacity of a yam flour producing company
Effect of extrusion cooking of white yam (Dioscorea rotundata) and bambara-nut(Vigna subterranean) Blend on some selected extrudate parameters
