Yellow yams (Dioscorea cayenensis) are eaten mostly as boiled, fried, roasted and pounded yam. This study was aimed at determining the chemical, pasting, functional and organoleptic properties of pounded yam flour produced ...

Frying performance of melon seed oil, conophor nut oil and African oil bean seed oil was investigated by assessing the physicochemical changes of the oils during frying of plantain, yam and potato chips. Sensory evaluation ...

The potential of cocoyam flour in baking and its acceptability to consumers were explored using two edible cultivars of cocoyam. Taro (Colocasia esculenta) and tannia (Xanthosoma sagittifolium) were processed to produce ...

This research work investigated the cyanide reduction pattern and drying kinetics of cassava chips using fluidized bed dryer with a view to predicting the most suitable drying model for the drying pattern of cassava (TMS30572 ...

The study investigated the chemical properties (proximate composition, mineral content, amylose, amylopectin content, total starch, resistant starch and digestible starch, phytochemical content), in vitro starch digestibility ...

Balance diet is fundamental for the health and survival of children during the first two years of life. In Nigeria, evidences have shown that high level of malnutrition is prevalent among children as a result of several ...

This study was carried out to evaluate palm oil storage stability in four packaging materials commonly usedinNigeria, under three storage conditions. Freshly produced palm oil was purchased, filled in these packaging ...

The effectiveness of blends of Quality Protein Maize (QPM) and defatted oil seed flour (fluted pumpkin seed and conophor nut) in meeting nutritional requirement as a complementary diet was being investigated. QPM was ...

The study accessed gender involvement in collection and sales of non – timber forest products (NTFPs) in Ondo State Nigeria. To achieve this, Multistage Sampling Technique was used to collect data for the study. One out ...

The relationship between air relative humidity (water activity aw) and equilibrium moisture content of food materials is very important in maintaining good quality and process operations. The adsorption isotherm for tacca ...