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Pearl millet milling : comparison between traditional Namibian fermentation - semi-wet milling and dry milling
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Die ontwikkeling van die Suid-Afrikaanse Sentrale Kooperatiewe Graanmaatskappy Beperk (SASKO) en die rol daarvan op die koring- en maalbedryf van Suid-Afrika
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Effects of packaging and storage condition on functional properties and quality attributes of cassava flour (CVS. ‘TME 419’ AND ‘UMUCASS 36’)
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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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Die bakmoontlikhede van pelgrim koring
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NUTRITIONAL, SENSORY AND STORAGE PROPERTIES OF SNACK PRODUCED FROM MAIZE (ZEA MAYS LINN) AND AFRICAN YAM BEAN SEED (SPHENOSTYLISSTENOCARPAHOCHST EX A. RICH) FLOUR BLENDS
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Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour bread
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Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary food
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Physicochemical, functional and structural properties of flour and starch from dry heat-treated wheat
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Studies on the baking quality of South African wheats
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n Studie oor teelwaardes vir bakvermoe by broodkoring
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Quality of breakfast sausage containing legume flours as binders
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Protein digestibility of sorghum and maize flours and porridges as affected by gamma-irradiation
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Functional and physicochemical properties of gamma-irradiated cowpea flours and pastes
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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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Evaluation of tigernut (cyperus esculentus l., brown variety) flour in the production of wheat-tigernut composite biscuit
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Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality
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SOCIAL RELATIONS OF YAM FLOUR PRODUCTION AND DISTRIBUTION IN LAGOS AND OYO STATES,NIGERIA
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Stress relaxation test as a predictor of bread flour quality
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Households’ perception and willingness to pay for bread with cassava flour inclusion in Oshogbo Metropolis, Osun state, Nigeria
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Flour from the Morama bean : composition and sensory properties in a Botswana perspective
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Environmental effects on yield and bread-baking quality of some South African wheat cultivars
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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.
