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<title>Channels - Sensory and physicochemical evaluation of suya produced from various round muscles :: FRELIP Discovery
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Quality characteristics and microbial status of beef smoked with different plant materials
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Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
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Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
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Qualitative evaluation of kilishi prepared from beef and pork
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Evaluation of patties prepared from combination of beef and antelope meat
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Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
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Antimicrobial activity of ocimum gratissimum extract on suya (an intermediate moisture meat) in Nigeria
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Effect of socio-economic characteristics of hotel guests on acceptability of roasted meat (suya) as hotel menu in Ogun State, Nigeria
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Proximate and organoleptic analysis of cassava-based snack (combo bits) and chin-chin
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Quality and sensory assessment of honey sourced from different locations in Ibadan metropolis, Nigeria
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Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
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Effects of seasoning on the chemical composition and sensory qualities of roasted pork meat
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Changes in some physicochemical properties of Cassia seiberiana seeds during roasting
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Detection of methicillin-resistant staphylococcus aureus and extended-spectrum beta-lactamase producers from ready-to-eat roasted beef in Ibadan north, Nigeria.
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Histological evaluation of fresh, boiled and dried beef and camel meat
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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation
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Assessment of bitter yam (dioscorea dumentorum [kunth] pax) production in Oyo state, Nigeria
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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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Proximate and organoleptic analysis of plantain-based snack (plantain mosa) and puff-puf
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Assessment of chemical and organoleptic properties of fortified indigenous maize-based snack
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Actualization of strategies for beef quality control in south western Nigeria
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Effects of local clay pot and freezer preservation methods on beef quality attribute
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Quality attributes of biscuit from Acha (digitaria exilis) flour supplemented with cowpea(vigna unguiculata) flour
