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Pearl millet malting : factors affecting product quality
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Elucidation of defence response mechanisms in pearl millet
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Starch digestibility of porridges from unrefined and refined maize, pearl millet and sorghum
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Genetic enhancement of pearl millet
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Pearl millet milling : comparison between traditional Namibian fermentation - semi-wet milling and dry milling
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Physicochemical characteristics of conditioned and micronised cowpeas and functional properties of the resultant flours
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Establishment of In Vitro Regeneration Systems for Pearl millet (Pennisetum Glaucum (L.) R. Br.) Using Different Explants
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Antimicrobial activity and fumonisins associated with cowpea (Vigna unguiculata)
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Protein digestibility of sorghum and maize flours and porridges as affected by gamma-irradiation
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Weed dynamics in low-input dryland smallholder conservation agriculture systems in semi-arid Zimbabwe
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Bioactive phenolics in sorghum-cowpea composite porridge and their potential to alleviate radical-induced oxidative stress
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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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Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary food
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Cooking competence of white young adults residing in Tshwane, South Africa
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Effect of processing method on the quality of cowpea(Vigna unguiculata) flour for akara preparation
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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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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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Evaluation of extruded snacks from blends of acha(Digitaria exilis) and cowpea(Vigna unguiculata) flours
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Shrinkage characterisation, behavioural properties and durability of cement-stabilised pavement materials
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Shrinkage and flexibilty behaviour of Bitumen Stabilised Materials
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Sensory and nutritional quality of marama-sorghum composite flours and porridges
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The significance of automatic fiscal stabilisers in South Africa
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Finger millet grain phenolics and their impact on malt and cookie quality
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Extrusion cooking of pearl millet: effects on sensory attributes of porridges made from pre-cooked flours
