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GENETIC ANALYSIS OF MUTANTS FROM IRRADIATED COWPEA (Vigna unguiculata [L.] Walp.) SEEDS AND POLLEN
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GENETIC ANALYSIS OF MUTANTS FROM IRRADIATED COWPEA (Vigna unguiculata [L.] Walp.) SEEDS AND POLLEN
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Protein digestibility of sorghum and maize flours and porridges as affected by gamma-irradiation
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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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Pasting properties of teff, maize, and potato starches with added microcrystalline cellulose and cellulose nanofiber
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Physicochemical characteristics of conditioned and micronised cowpeas and functional properties of the resultant flours
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Physico-chemical, nutritional and functional properties of defatted marama bean flour
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Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary food
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Effect of acid modification on the material and compaction properties of fonio and sweet potato starches
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Chemical and nutritional evaluation of extruded complementary foods from blends of fonio(Digitaria Exilis Stapf) and cowpea (Vigna Unguiculata L. Walp) flours
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Evaluation of mucoadhesive properties of native and modified starches of the root tubers of cocoyam (Xanthosoma sagittifolium)
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Effect of stone and roller milling on physicochemical, functional and structural properties of sifted wheat flour
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Physico-chemical properties of premixes for preparation of "akara"
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Physico-chemical effects of irradiation on starch and protein of maize and bean flours
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Micronisation of cowpeas : the effects on sensory quality, phenolic compounds and bioactive properties
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Improvement in the cooking and physico-chemical characteristics of hard-to-cook cowpeas by pre-conditioning and micronization
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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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Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life
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Quality attributes of biscuit from Acha (digitaria exilis) flour supplemented with cowpea(vigna unguiculata) flour
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Physicochemical, functional and structural properties of flour and starch from dry heat-treated wheat
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Product of independent generalised gamma random variables
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Disintegrant properties of native and modified polymers in metronidazole tablet formulations
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MATHEMATICAL MODELLING OF PNEUMATIC CLEANING OF COWPEA (Vigna unguiculata (L).Walp)
