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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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Coating of pears (Var. ‘Packhams Triumph’) with kafirin protein and its effect on postharvest physiology and shelf-life
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Economic sustainability of extensive beef production in South Africa
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Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe
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The development and validation of a bacteriological screening test for antimicrobial residues in eggs
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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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Bacteriological analysis of well water samples in sagamu
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Effect of functional enzyme additives on the sensory and shelf-life properties of ready-to-eat breakfast cereals
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The lateral and vertical limits of a hypothetical Republic of South Africa continental shelf according with international law and, in particular, Articles 76, 83 and 84 of the United Nations Law of the Sea Convention (1982)
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Preliminary studies on the Haematological parameters of cockerels fed raw and processed guinea corn {sorghum bicolor)
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Preliminary studies on the haematological parameters of cockerels fed raw and processed guinea corn (Sorghum bicolor)
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Scarcity of feed raw materials for poultry production in Nigeria: the way-out
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Bacteriological quality of South African irrigation water and its role as a source of contamination on irrigated lettuce
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Manufacture of abrasive grains from locally sourced raw materials in Nigeria
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Potable ethanol production from raw corn using simultaneous saccharification and fermentation
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Perforation-mediated modified atmosphere packaging (PM-MAP) and shelf-life of pomegranate fruit arils (cv. ACCO)
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Effect of age on beef quality
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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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Profiling of traditional South African biltong in terms of processing, physicochemical properties and microbial stability during storage
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Development of advanced analytical tools for robust chemical characterization of lignin raw materials
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Effect of food safety systems on the microbiological quality of beef
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Modelling extensive beef cattle production systems for computerised decision support in South Africa
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Factors influencing the growth, production and reproduction of different breeds of beef cattle under range conditions in Southern Rhodesia
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Development and change that occurs in table grape berry composition during growth
