Food Science and Technology

EFFECTS OF COLA NUT EXTRACT AND POWDER ON FUNGAL GROWTH, MYCOTOXIN PRODUCTION, PHYSICO-CHEMICAL PROPERTIES AND FAT QUALITY DURING DRYING OF FERMENTED COCOA BEANS

ABSTRACT Cocoa beans are the main ingredient for making chocolate and in Ghana, i

Development of Extruded Complementary Foods from Blends of Acha . land Cowpea Flours

ABSTRACT Despite the fact that a variety of improved traditional African compleme

STABILISATION AND CHARACTERISATION OF A PEANUT BASED READY-TO-USE SUPPLEMENTARY FOOD (RUSF)

ABSTRACT The prevalence of under nutrition in many communities requires the need

DEVELOPMENT OF IMPROVED SOLAR FISH DRYING PROCESS AND QUALITY EVALUATION OF DRIED ANCHOVIES (Engraulis encrasicolus)

ABSTRACT Open sun drying (OSD) has been a fish processing method for ages. In Gha

EXTRUSION OF CEREAL BASED-LEGUME BLEND: PROCESS AND PRODUCT CHARACTERISTICS

ABSTRACT. The evolution of extrusion into cereal processing has widened the avail

PROCESSING OPTIONS FOR FAT CONTENT REDUCTION WHILE MAINTAINING SENSORY CHARACTERISTICS OF KOOSE

ABSTRACT  Consumer preference for low fat content foods is increasing over the ye

OCCURRENCE LEVELS OF HEAVY METALS IN FERMENTED COCOA BEANS AND COCOA DERIVED PRODUCTS PRODUCED IN GHANA

ABSTRACT  Cocoa is the mainstay of the economy of Ghana as it contributes about 2

Determination of Technology for Processing Indigenous Spices to Enhance Quality and Flavour Retention

ABSTRACT In this study, the appropriate technology for processing three indigenou

Current applications of probiotic foods in Africa

Currently, there is a growing interest in the consumption of probiotic foods due

Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates

Summary Functional properties, amino acid compositions, in vitro protein digestib

Physico-thermal and pasting properties of soy-melon-enriched “gari” semolina from cassava

Abstract: The physical, thermal and pasting properties of “gari”, a fermented and

EFFECT OF CO-FERMENTATION ON NUTRITIVE QUALITY AND PASTING PROPERTIES OF MAIZE/COWPEA/SWEET POTATO AS COMPLEMENTARY FOOD

Abstract Traditional complementary foods based on cereals have inadequate nutrien

Ethanol Yield of Three Varieties of Cassava (Odongbo, Ofege, and TMS 30572) Using α-Amylase from Germinated Paddy Rice and Yeast from Palm Wine

Abstract A process of conversion of flour from three varieties of cassava, namely

Development of extraction protocol for phenolic compounds in musk tree seed (Buchholzia coriacea)

The impact of extraction methodology and polarity of extraction solvents on the a

Proximate and sensory properties of fruit juice produced from varieties of watermelon (Citrullus lanatus).

Abstract Watermelon (Citrullus lanatus) juice was produced from different varieti

Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis

ABSTRACT  Cookie bars were produced from mixtures of cassava and groundnut flours

QUALITY, SENSORY AND STORAGE ATTRIBUTES OF CHEESE PRODUCED FROM COWMILK SUPPLEMENTED WITH TIGERNUT AND COCONUT MILK

ABSTRACT Cheese is a concentrated dairy product produced by acid or rennet curdli

CHARACTERISATION OF MICROWAVED AND OVEN DRIED AERIAL YAM (Dioscorea bulbifera) STARCH

ABSTRACT Native Starch was extracted from Aerial yam (Dioscorea bulbifera). The s

Antimicrobial Activities of Oil Extracts of Piper Guineense and Xylopia Aethiopica on Some Microbial Pathogens of Food

ABSTRACT Oils extracted from the fruits of two Africa spices- Piper guineense and

Comparative Of Production And Proximate Analysis Of Cake, Bread And Cookies Using Plantain Flour

Background of the study There is increased advocacy on the consumption of functio

Bio-burdens of some selected Fruits and Vegetables consumed within Katsina metropolis in KatsinaState, Nigeria

ABSTRACT Ready-to-eat vegetables and fruits have intrinsic properties predisposin

Evaluation of the Emulsification properties of Hydroxypropylated Cassava Starch and its potential use in cocoa beverage

ABSTRACT Lecithin is used for applications in human food, animal feed, pharmaceut

An Assignment On “Cleaning And Disinfection In Food Industries”

AnAssignmentOn“Cleaning And Disinfection In Food Industries”Submitted in partial

QUALITY EVALUATION OF MARKET SAMPLES OF ZOBO-DRINK IN AWKA, ANAMBRA STATE, NIGERIA

ABSTRACT The effect of ingredients, spices and ratio of water of extraction to so

PROPERTIES OF STORED TOMATO (Lycopersicum esculentum) CONCENTRATES

ABSTRACT In  ensuring  the  prevention  of  losses  when  raw  agricultural  prod

A Philosophical Appraisal of the Politics and Economics of Food in Africa

The continent of Africa has recorded impressive economic growth for over two deca

Effect of Leaf-Type on the Nutritive and Organoleptic Properties of Ogiri-Egusi (Fermented Citrullus vulgaris) Seeds

ABSTRACT---- The effect of wrapping type on the nutritive and organoleptic proper

Effect of Ocimum gratissimum in fresh tomato preservation

ABSTRACT  The ability of leaf powder and leaf extract of Ocimum gratissimum plant

Mycotoxins and food safety in developing countries

Fungi are ubiquitous plant pathogens that are major spoilage agents of foods and

Measures to be taken to prevent food poisoning

Food poisoning is a term applied to an acute intestinal disease acquired by the c