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<title>Channels - Quality of breakfast sausage containing legume flours as binders :: FRELIP Discovery
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Effect of two cooking methods and temperature on oxidation and microbiological properties of breakfast sausage
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Whole unfermented African locust bean (WUALBF) flour (Parkia biglobosa) as non conventional extender in frankfurter-type sausage
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Effect of replacing sodium erythorbate and nitrate with three Nigerian indigenous spices on the quality and sensorial characteristics of frankfurter sausage
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Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat
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Effect of processing method on the quality of cowpea(Vigna unguiculata) flour for akara preparation
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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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NUTRITIONAL, SENSORY AND STORAGE PROPERTIES OF SNACK PRODUCED FROM MAIZE (ZEA MAYS LINN) AND AFRICAN YAM BEAN SEED (SPHENOSTYLISSTENOCARPAHOCHST EX A. RICH) FLOUR BLENDS
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Performance of briquettes produced from sawdust of gmelina arborea and montmorillonite clay as binder
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Combustion characteristics of briquettes produced from three binders and torrefied gmelina arborea (robx.) sawdust
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Sustainable crop nutrition for ameliorating biotic stress in grain legumes and ensuring food security
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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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Effects of binder concentrations and soaking time on combustion characteristics of briquettes produced from fermented gmelina arborea (roxb) sawdust and used print paper
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Households’ perception and willingness to pay for bread with cassava flour inclusion in Oshogbo Metropolis, Osun state, Nigeria
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Entandophragma angolense (WELW) CDC GUM AS A NOVEL BINDER AND MUCOADHESIVE COMPONENT IN ORAL TABLETS
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SOCIAL RELATIONS OF YAM FLOUR PRODUCTION AND DISTRIBUTION IN LAGOS AND OYO STATES,NIGERIA
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Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary food
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Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour bread
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GROWTH PERFORMANCE OF WEST AFRICAN DWARF SHEEP FED DIETS SUPPLEMENTED WITH FOSSIL SHELL FLOUR
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Mechanism for pollination in African yam bean
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Local sourcing of raw materials for the manufacturing of manual metal arc welding electrodes: a case for locally produced steel wire in Nigeria
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Fallow management potentials of sesbania pachycarpa dc.: the green manure effects on amaranthus cruentus l. in ibadan, south western nigeria
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DEVELOPMENT AND EVALUATION OF PINEAPPLE (Ananas comosus [L.] Merr.) POMACE BASED EXTRUDER
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Adaptation of Ushafa clay, Abuja, as a suitable replacement for bentonite in the foundry industry
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Protein Quality, Haematological and Histopathological Studies of Rats Fed with Maize-based Complementary Diet Enriched with Fermented and Germinated Moringa Oleifera Seed Flour
