MALOMO, SUNDAY ABIODUN(Federal University of Technology Akure, 2009-12-02)
Breadfruit and breadnuts have been found to be useful in baking industry because of its
starchy and protein components. This study therefore aimed at utilizing breadfruit and breadnut to substitute wheat for bread making. ...
OLOTU, OLUBUNMI DEBORAH(Federal University of Technology Akure, 2010-04-22)
The research involves feeding of hens at the point of laying with layers feed mixed with conophor nut paste (Tetracarpidium conophorum) to modify the nutrient composition of eggs by increasing the level of Omega-3fatty ...
WILLIAMS, ADELUSI OLUWAJENYO(Federal University of Technology Akure, 2009-06-03)
Cassava fibre that used to be discarded as waste product in starch production was incorporated into wheat composite flour. Wet cassava fibre was brought to the laboratory and dried at temperature of 102°C for 15 minutes ...
UDEH, CHARLES CHIEDU(Federal University of Technology Akure, 2010-11)
Functional processing of agricultural produce requires easily operated equipment. A
manually operated hydraulic press was developed for extracting oil from decorticated
groundnut seeds. It is made up of a piston, cylinder, ...
OLUWAFEMI, GBENGA ISAAC(Federal University of Technology Akure, 2011-10-01)
The effect of blanching conditions on the proximate, mineral composition, functional and pasting properties of flour produced from plantain (Musa AAB) was investigated in this study. Mature green plantain fruits (Musa AAB) ...
ADEKAGUN, J. K.(Federal University of Technology Akure, 2003-08-12)
Research was conducted to study the effect of time of harvesting on the development of the black pod disease of cocoa caused by Phytophthora palmivora, ability to process and ferment the pods produced. Infected pods were ...
ALUKO, BABATUNDE OLAOLUWA(FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2023-01)
The study investigated the effect of addition of native and fermented rice bran on the
physicochemical, functional and nutritional properties of rice flour and bread. Response surface
methodology was used for the ...
AKINLOLUOJO, TEMILADE VICTORIA(FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE, 2023-02)
Spondias mombin is a seasonal tropical fruit with an exotic taste, medicinal and economic
benefits yet suffers great post-harvest losses. Value addition is anticipated to forestall postharvest
losses and improve utilization ...
YINUSA, MARIAM ADENIKE(FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE, 2021-10)
The need for beverages to perform dual role of quenching thirst and modulate diseases under
suitable storage conditions was the background for this study. Storage changes of antioxidants in
previously developed beverage ...
SOYOYE, BLESSING TUWHERE(FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE, 2021-10)
This study was aimed at investigating the quality characteristics of pupuru produced from
the combination of fresh cassava roots and dried cassava chips. For dried cassava chips, cassava
tubers were manually sorted, ...
OLUWAJUYITAN, TIMILEHIN DAVID(FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE, 2021-10)
The use of dietary intervention to prevent degenerative diseases continue to attract research
attention. The bioactive components when incorporated into food aid in the treatment and
management of several chronic diseases ...
OLABIRAN, TEMITOPE ESTHER(FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE, 2021-10)
Ocimum gratissimum (Scent leaf) is an aromatic plant that has been used in traditional medicine
for the treatment of many diseases. Essential oil from the leaves have been proven to possess
antioxidants, antiseptics, ...
OBAYEMI, MERCY OYINDAMOLA(FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE, 2021-10)
Researches in food preservation have evolved into use of edible polysaccharide products in the
coating of perishable fruits. The most utilized polysaccharide is xanthan gum. In this study,
xanthan gum and chitosan were ...
AYODELE, OLABISI(FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE, 2021-11)
Pachira glabra is one of the many underutilized oil plants in the tropics. The oil seed is commonly
processed by boiling or roasting and consumed as snacks or hot drink for consumption. In this
study, the mature seeds ...
ADESIDA, ADEWUMI ADESAYO(FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE, 2020-08)
This study evaluated the nutritional composition, phytochemicals, antioxidants and
functional properties of composite flour from blends of acha, tigernut and sorrel seed protein
isolate which may serve as potential flour ...
ADELAKUN, OPEYEMI FAITH(FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE, 2021-08)
The comparative assessment of quality attributes of maize-based ‘masa’ obtained from wet- and
dry- milling processes was carried out. Three maize varieties (BR9943 DMR-SR-W, TZPB-SR-
W and DMR-LSR-Y) obtained from ...
OLATUNJI, Oluwasegun Jonathan(The federal university of technology,Akure., 2021-04)
Every part of the watermelon fruit (The rind, peel and seed) have important nutritional values. The fruit wastes are rich in phytochemicals and had been exploited to investigate its nutritive properties. Thus, the present ...
OKEGBENRO, GBOLAHAN TAOFEEK(The federal university of technology,Akure., 2021-06)
Drying is ubiquitously used operation that improves storage life of agricultural produce, either solid, liquid or slurry. This study was aimed at development of a slurry rotary dryer that uses gas fuelled combustion as a ...
DUROWOJU, OLUWATOSIN ABIGAEL(The federal university of technology,Akure., 2021-02)
Global effort at managing cardiovascular diseases in humans has focused on promotion of healthy diets in the few decades. Such healthy diets include functional foods that are produced through compositing of indigenous food ...
ASHOWO, ADEWUNMI SAMSON(The federal university of technology,Akure., 2020-01)
This research work was carried out to develop a flour based ethnic product ‘’Robo’’ from Melon and tiger- nut blends with the aim of determining its nutritional quality, acceptability and the storage stability. Melon was ...