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Assessment of quail meat nuggets prepared with ocimum gratissimum extract
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Antimicrobial activity of ocimum gratissimum extract on suya (an intermediate moisture meat) in Nigeria
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Comparative assessment of beef, chevon and mutton biltong cured with ocimum gratissimum paste
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Evaluation of patties prepared from combination of beef and antelope meat
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Effects of cymbopogon citratus extract on quality of chevon patties during storage
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Sensory and quality evaluation of differently cured snail meat
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Effect of oral administration of methanolic extract of Ocimum gratissimum on intestinal ischemia-reperfusion injury in Rats
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Effect of oral administration of Methanolic extract of Ocimum gratissimum on intestinal Ischemia-Reperfusion injury in rats
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Comparative effects of the aqueous leaf extract of ocimum basilicum and loperamide on intestinal transit in j rats
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EFFECTS OF GNETUM AFRICANUM WELW. AND OCIMUM GRATISSIMUM LINN. AQUEOUS LEAF EXTRACTS ON THE HAEMATOLOGICAL AND BIOCHEMICAL CHANGES IN CYANIDE-TREATED RATTUS RATTUS
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Cobalt chloride-induced hepatic and intestinal damage in rats: protection by ethyl acetate and chloroform fractions of Ocimum gratissimum
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Cobalt Chloride-induced Hepatic and Intestinal damage in rats: Protection by ethyl acetate and chloroform fractions of Ocimum gratissimum2016
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Internal curing of high performance concrete using lightweight and recycled aggregates
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Effect of rigor state and curing temperature on the processed yield and physicochemical properties of broiler meat
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Alterations in blood pressure, antioxidant status and caspase 8 expression in cobalt chloride-induced cardio-renal dysfunction are reversed by Ocimum gratissimum and gallic acid in Wistar rats
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Alterations in blood pressure, antioxidant status and caspase 8expression in cobalt chloride-induced cardio-renal dysfunction arereversed by Ocimum gratissimum and gallic acid in Wistar rats
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Antimicrobial activity of ocimum gratissimum extract on Suya (an intermediate moisture meat) in Nigeria
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Effect of brine concentration and curing time on quality attributes of cooked turkey laps
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Effects of pre-rigor hot and cold curing methods on the quality of smoked cooked rabbits
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Effect of onion extract on microbial and sensory evaluation of fried broiler meat during refrigerated storage
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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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A comparison of the quality characteristics of goat meat with that of sheep meat
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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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Quality of Ocimum Gratissimum treated soyabean seeds under different storage conditions
