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<title>Channels - Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, Nigeria :: FRELIP Discovery
Channels Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, Nigeria
Effect of different solar drying methods on quality attributes of dried meat product (kilishi)
Quality variation of kilishi from different locations in Nigeria
Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation
Evaluation of the effects of various additives on the acceptability of kilishi
Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
Qualitative evaluation of kilishi prepared from beef and pork
Effects of seasoning on the chemical composition and sensory qualities of roasted pork meat
Processing characteristics and micro-structural evaluation of kilishi under different processing methods
Whole school evaluation as imperative for total quality management in school evaluation programme
Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
Antimicrobial activity of ocimum gratissimum extract on Suya (an intermediate moisture meat) in Nigeria
Antimicrobial activity of ocimum gratissimum extract on suya (an intermediate moisture meat) in Nigeria
Chemical analysis and consumer preference of selected poultry egg types in Zaria, Nigeria
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.
Quality and acceptability evaluation of soy-cheese (tofu) enhanced with meat
DEVELOPMENT AND QUALITY EVALUATION OF MEAT FLOSS FROM BEEF, CHEVON AND PORK
The combined application of quality function deployment and pareto analysis for hotel services improvement
Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat
Social support and quality of life among the elderly in Ibadan metropolis
Social support and quality of life among the elderly in Ibadan metropolis
Quality and sensory assessment of honey sourced from different locations in Ibadan metropolis, Nigeria
