The physicochemical and sensory evaluation of bread from the composite of wheat, water yam and soybean flours were determined. Five bread samples were produced from the proportion of wheat/water yam/soybean flours as 80%:10%:10% (B), 75%:15%:10% (C), 70%:20%:10% (D), 65%:25%10% (...
Open access
Research Article10.9734/afsj/2019/v10i330048
The effect of pH and sugar levels on the microbiological properties of sweet orange juice was evaluated. Microbial analysis of the treated Orange juice (Citrus Sinensis) were determined using standard method. The standard method of Prescott [12] was used. The microbial load of th...
Open access
Research Article10.9734/afsj/2019/v10i330041
Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) f...
Open access
Research Article10.9734/afsj/2019/v11i430066