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Food Science & Technology: Recent submissions

Now showing items 61-80 of 94

HYDRATION KINETICS OF SORGHUM GRAINS AND PHYSICOCHEMICAL PROPERTIES OF “OGI” AS INFLUENCED BY VARIETY AND GRAIN SOAKING METHODS

ANOTA, ADEBOWALE OLUWATOYIN (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2014-02)

The hydration kinetics of selected varieties of sorghum grains and physicochemical properties of “ogi” prepared from them were investigated .The four sorghum types used for the study were Samsorg 14, Samsorg 41, Samsorg ...
SHELF LIFE PREDICTION OF SELECTED TRADITIONAL STREET-VENDED FOODS USING ACCELERATED SHELF LIFE TEST METHOD

AJAYI, TITILOPE OLADUNNI (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2020-02)

This project was aimed at predicting the shelf life of selected traditional street-vended foods using accelerated shelf life technique (ASLT) via Arrhenius model. Commercial street-vended foods (plantain chips, akara ...
APPLICATION OF BAMBARA GROUNDNUT (Vigna subterranean L. Verdc) SEED PROTEINS IN THE DEVELOPMENT OF BISCUIT; AND KINETICS OF ITS STARCH DIGESTION

ADEGBANKE, OMOLARA RACHEAL (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2021-01)

Complementary feeding using commercially available foods may be unaffordable in low income settings. Hence, research into available traditional crops as low-cost alternatives to the conventional complementary foods is of ...
EFFECT OF STEEPING PERIODS ON THE PHYSICO-CHEMICAL, PASTING AND PHYTOCHEMICAL PROPERTIES OF STARCH FROM TWO VARIETIES OF SORGHUM (RED AND WHITE)

ZUBAIR, BASHIR (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2016-05)

The effects of steeping periods on the physicochemical, pasting and phytochemical properties of starches from two varieties of sorghum (red and white) were investigated. Sorghum grains steeped for 6, 12, 18 and 24 h with ...
PHENOLIC PROFILE, ANTIOXIDANT PROPERTIES AND THERMAL STUDIES OF MALTED SORGHUM FLOUR AND BISCUITS SUPPLEMENTED WITH GINGER POWDER

SONDE, DORCAS TEMITOPE (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2016-05)

The incorporation of spice as natural additives to food is on the increase, due to its acclaimed therapeutic approach in treating age – related diseases. The aim of this research was to produce biscuits that are rich in ...
DIVERSITY AND STABILITY OF GROWTH AND YIELD TRAITS OF SOME COCOA GENOTYPES

SOBOWALE, IBRAHIM OLALEKAN (2014-12)

The agronomic and yield related characteristics of twenty Cocoa genotypes established and laid out in randomized complete block design (RCBD) with six replications were studied for two years at the Cocoa Research Institute ...
CHEMICAL COMPOSITION, STARCH STRUCTURE AND ANTIOXIDANT ACTIVITIES OF SOME LIMA BEANS (Phaseolus lunatus L. WALP) VARIETIES

SEIDU, KUDIRAT TITILOPE (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2014-08)

The key nutritional potential of Phaseolus lunatus is unquestionable, due to the high content of bioactive compounds, macro- and micronutrients. Four lima beans (P. lunatus) varieties (NSWP100, NSWP98, NSWP47 & NSWP96) ...
PRODUCTION OF SOY YOGHURT USING SOYMILK-BASED STARTER CULTURE

POPOOLA, SOLOMON AYOBAMI (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2015-07)

Production of soy-yoghurt by fermentation of soymilk with lactic acid bacteria was studied. Soymilk was extracted from dehulled soybean seeds and pasteurized at 95 OC for 15 min. The soymilk was left to naturally ferment ...
QUALITY PARAMETERS AND GLYCEMIC INDEX OF BLENDS OF UNRIPE PLANTAIN, WHEAT BRAN AND SOY-PROTEIN CONCENTRATE AND DOUGH MEALS

OYINLADE, OLUWASEUN GRACE (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2016-08)

Over the years, there has been lots of research focused on the improvement of protein and fibre quality of food products due to the vast increase in malnutrition. Unripe plantain as a source of carbohydrate is consumed as ...
PHYSICOCHEMICAL AND BACTERIOLOGICAL CHARACTERISATION OF SELECTED BRANDED AND PACKAGED SACHET WATER MARKETED IN SOUTH WESTERN NIGERIA

OYEDELE, AWOYINKA DADA (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2016-06)

This study investigated the physicochemical properties and bacteriological quality of selected branded and packaged sachet water in southwestern Nigeria and their stability under different storage conditions. Eighteen ...
PHYSICOCHEMICAL PROPERTIES AND BAKING QUALITY OF FLOUR PRODUCED FROM MALTED FINGER MILLET (ELEUSINE CORACANA) ELEUSINE CORACANA) ELEUSINE CORACANA) ELEUSINE CORACANA)ELEUSINE CORACANA) ELEUSINE CORACANA) ELEUSINE CORACANA) ELEUSINE CORACANA) AND PEARL MILLET (PENNISETUM GLAUCUMPENNISETUM GLAUCUM PENNISETUM GLAUCUMPENNISETUM GLAUCUMPENNISETUM GLAUCUM PENNISETUM GLAUCUMPENNISETUM GLAUCUM PENNISETUM GLAUCUMPENNISETUM GLAUCUM PENNISETUM GLAUCUM PENNISETUM GLAUCUM)

OWHERUO, JOSEPH OGHENEWOGAGA (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2016-04)

The study investigated the physicochemical properties and baking qualities of finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum) flours. The millet grains were obtained from Ganawuri Market, Jos Plateau ...
EFFECT OF CHITOSAN AND LEMON GRASS EXTRACT ON THE COATING QUALITY, SHELF LIFE AND MICROBIAL ACTIVITY OF CUCUMBER

ONYEKWERE, UZOMA (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2016-05)

Quality issues in cucumber during postharvest handling in tropics and subtropical regions including Nigeria are fruit discoloration, shrivelling and physiological deterioration due to undesirable temperature. The effect ...
ANTIHYPERTENSIVE, ANTIOXIDATIVE AND FUNCTIONAL PROPERTIES OF WHEAT-BASED FLOUR AND CAKE SUBSTITUTED WITH AFRICAN OIL BEAN AND Moringa SEEDS

OLORUNFEMI, MARGARET ACHENYO (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2016-10)

This study investigated the production of cake from whole wheat flour supplemented and enriched with Moringa seed and African oil bean seed flours. The experimental design was carried out using optimal mixture design of ...
NUTRITIVE AND ANTIOXIDATIVE POTENTIALS OF BEVERAGE BLENDS FROM ACHA (DIGITARIA EXILIS),TIGERNUT (CYPERUS ESCULENTUS), AND GINGER (ZINGIBER OFFICINALE) EXTRACTS

OLAWOYIN, BOLANLE GRACE (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2016-07)

The global increase in the occurrence of degenerative diseases has been linked to the world’s changing lifestyle and the importance of bioactive compounds in plant foods in correcting the menace cannot be over emphasized. ...
EFFECT OF DEGREE OF RIPENING ON THE CHEMICAL CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF JUICE FROM LIME (Citrus aurantifolia), LEMON (Citrus limon) AND GRAPE FRUIT (Citrus paradisi)

OGUNDELE, OLUWASEGUN OLUMIDE (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2015-09)

The influence of degree of ripening on the chemical characteristics and antioxidant properties of juice from lime, lemon and grapefruit was investigated. The unripe lemon gave the highest juice yield (22 ml/100g) at that ...
EVALUATION OF ANTI-DIABETES POTENTIAL OF DOUGH MEALS PREPARED FROM THE FLOUR BLENDS OF UNRIPE PLANTAIN (MUSAS AAB), SOYBEAN CAKE AND RICE BRAN

ODEBODE, FOLASHADE DEBORAH (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2016-10)

Diabetes and hypertension are two non communicable diseases prevalent in developed and developing nations which can be managed using dietshe aim of this study was to produce and evaluate the anti-diabetes and anticholesterolemic ...
CHEMICAL COMPOSITION, PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF ORANGE FLESHED SWEET POTATO (Ipomea batata. Lam) FLOUR AND ITS PRODUCTS

OBAFAYE, REBECCA OLAJUMOKE (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2019-11)

Vitamin A deficiency (VAD) is one of the major causes of avoidable blindness affecting the vulnerable groups (Children and women of reproductive age). Food-based intervention might reduce the problem of VAD in Sub-Sahara ...
PRODUCTION AND QUALITY EVALUATION OF CONOPHORNUT- BASED BEVERAGE AND WHEAT/CONOPHOR NUT BISCUITS

JEGEDE, FOLUSO ADEOLA (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2016-06)

ABSTRACT This study evaluated the quality characteristics of the raw, cooked and toasted conophor nut flours and their application in biscuit and beverage production. Standard method was used in the production of the ...
QUALITY EVALUATION OF “FUFU” PRODUCED FROM SWEET CASSAVA AND GUINEA CORN FLOUR

IWAMBE, VICTORIA NGUTSEREN (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2019-06)

‘Fufu'is a staple food widely consumed in many parts of West Africa. Majorly, it is prepared from bitter cassava (Manihot utilissima). Malnutrition is prevalence in areas where cassava-based food are mainly consumed, hence ...
IMPACT OF VARIATION IN RIPENING, PROCESSING AND PACKAGING ON THE QUALITY ATTRIBUTES AND STORAGE STABILITY OF CARDABA BANANA (Musa ABB) FLOUR

ILIYASU, RALIYA (FEDERAL UNIVERSITY OF TECHNOLOGY AKURE, 2015-10)

Processing and packaging Cardaba banana flour are two operations that can adequately minimize post-harvest losses and enhance utilization of this banana. This study investigated the effect of ripening, processing and ...

Now showing items 61-80 of 94

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