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Quality assessment of meat patties cured with ocimum gratissimum extract
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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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Markers of lipid and protein peroxidation among Nigerian university students with dysmenorrhoea
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Effects of breeds and spices on water holding capacity and consumers’ acceptability of goat meat (chevon)
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Antioxidant and antimicrobial activity of Carica papaya extracts in minimally processed fresh produce
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Isolation and characterization of antioxidant compounds from Combretum apiculatum (Sond.) subsp apiculatum leaf extracts
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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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EFFECTS OF SELENIUM AND α-TOCOPHEROL ON QUALITY AND FERTILISING ABILITY OF SPERMATOZOA IN EXTENDED COCK SEMEN
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PROTECTIVE EFFECTS OF ETHANOLIC EXTRACT OF PSIDIUM GUAJAVA ON ADRIAMYCIN-INDUCED NEPHROTOXICITY AND GENOTOXICITY IN RATS
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Lemongrass (Cymbopogon citratus) Extracts Ameliorate Polycystic Ovary Syndrome in Rats by Inhibiting Follicular Atresia and Modulating Ghrelin and Leptin
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SCREENING FOR BIOACTIVE COMPOUNDS IN FIVE SELECTED NIGERIAN MEDICINAL PLANTS AGAINST SOME PATHOGENIC MICROORGANISMS
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Antimicrobial activity of ocimum gratissimum extract on suya (an intermediate moisture meat) in 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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Performance and meat quality attributes of broiler chickens fed onion skin extract and onion skin meal supplemented diets at the finisher stage
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Biological activities of extracts and isolated compounds from Bauhinia galpinii (Fabaceae) and Combretum vendae (Combretaceae) as potential antidiarrhoeal agents
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Biological activities of extracts and isolated compounds from Bauhinia galpinii (Fabaceae) and Combretum vendae (Combretaceae) as potential antidiarrhoeal agents
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The role of cysteine residues on the bioactivity of the antimicrobial peptide Os derived from the tick ornithodoros savignyi
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Studies on antimicrobial potentials of three ganoderma species
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A comparative assessment of the nutritional contents of ‘wara’ a West African soft cheese using calotropis procera and cymbopogon citratus as coagulants
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Effects of formulation on the stability of green Cyclopia subternata extract during spray-drying and storage
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Influence of environmental parameters on efficacy of herbal medicines
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Investigating the modulating effects of Afriplex GRT Extract on vascular function and antioxidant status in obese Wistar rat
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Effect of onion extract on microbial and sensory evaluation of fried broiler meat during refrigerated storage
