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<title>Channels - Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation :: FRELIP Discovery
Channels Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation
Qualitative evaluation of kilishi prepared from beef and pork
Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, Nigeria
Evaluation of the effects of various additives on the acceptability of kilishi
Processing characteristics and micro-structural evaluation of kilishi under different processing methods
Effect of different solar drying methods on quality attributes of dried meat product (kilishi)
Quality variation of kilishi from different locations in Nigeria
Effects of seasoning on the chemical composition and sensory qualities of roasted pork meat
Evaluation of patties prepared from combination of beef and antelope meat
Histological evaluation of fresh, boiled and dried beef and camel meat
Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
Comparative assessment of beef, chevon and mutton biltong cured with ocimum gratissimum paste
Quality characteristics and microbial status of beef smoked with different plant materials
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.
Design and production of a mechanized coating machine for welding electrode
Sensory and physicochemical evaluation of suya produced from various round muscles
Effects of groundnut haulms supplementation on intake, digestibility and growth performance of rams
TECHNICAL EFFICIENCY OF BAMBARA GROUNDNUT PRODUCTION IN NORTHERN GHANA
Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
Perceived Level of Corruption Among Public Officers in the Agricultural Sector in Southwestern Nigeria
PERCEIVED LEVEL OF CORRUPTION AMONG PUBLIC OFFICERS IN THE AGRICULTURAL SECTOR IN SOUTHWESTERN NIGERIA
Actualization of strategies for beef quality control in south western Nigeria
Effects of local clay pot and freezer preservation methods on beef quality attribute
Adoption of Bambara groundnut production and its effects on farmers’ welfare in Northern Ghana
Study of the Organoleptic, Chemical and Microbiological Quality of the Marinade, Sausage and Meat Ball of Tympanotonus Fuscatus
