This study evaluated the functional properties, vitamins and mineral composition of complementary foods produced from orange flesh sweet potato (OFSP), soybean and date palm flour blends. The samples were formulated by material balancing with all samples having 16% protein/ 100g....
The pharmaceutical benefits of fruits to humans is unfolding daily, thus, ensuring its Microbiological quality for the safety of final consumers is of paramount importance. Smoothie combinations made of paw-paw, banana, bene-seed (PPBNBS), orange, water melon, banana (ORWMBN), or...
This study evaluated the chemical composition, physical and sensory properties of cookies produced from wheat, whole wheat and unripe plantain flour blends. Five different flour blends of wheat, whole wheat and unripe plantain flours were prepared at 100:0:0, 90:5:5, 80:10:10, 70...
It is crucial that we incorporate nutritious and medically significant components into our daily dietary intake during this modern era. One such medicinal plant that fits this description is Garcinia cambogia which is Also known as Malabar Tamarind. This plant is native to Asia a...
Aims: To investigate the proximate composition gari and fufu flour and the sensory attributes of reconstituted gari and fufu dough processed from cassava roots stored for a period of 14 days. Study Design: Complete randomized design (CRD) Place and Duration of Study: Product Deve...
This study investigated the quality of sorghum ogi fortified with soy-flour on its nutrient density. The fortified ogi produced from different formulations of Sorghum (ogi) and Soy-flour were: 100:0 (control), 90:10, 80:20, 70:30, 60:20 and 50:50 Sorghum (ogi) to Soy-flour respec...
This study attempts to investigate Biscuit Produced from Defatted Sesame Seed Flour and Unripe Plantain flour Blend were evaluate for Proximate composition, Antioxidant property, Mineral compositions, Sensory and Physical Properties. Composite flour formulation comprising varying...
This study investigated production of bread produced from wheat, defatted sesame seed and unripe plantain flour blends were evaluate for, bioactive compounds, chemical compositions, physical and sensory properties of bread on February, 2024 at Federal University Wukari, Taraba St...
Sweet potatoes face a significant challenge of rapid postharvest losses, often attributed to inadequate storage methods and unsuitable storage conditions. Experiment was conducted to assess the storability of various sweet potato cultivars under different storage conditions and...
Aim: To evaluate the influence of fermentation and malting on the quality of cocoyam, red kidney beans and mango - based complementary foods. Methodology: Flour was prepared from cocoyam, red kidney beans and mango. It was than blend as follows: Fermented cocoyam/ malted red kidn...
This descriptive-predictive study aims to provide a comprehensive overview of the current landscape of technology use in cooking and individuals' attitudes toward experimenting with new ingredients. Through predictive analysis, the study seeks to identify potential relationships...
Bangladesh is facing a large burden of non-communicable diseases. As a possible remedy, the WHO/FAO recommends 14 g of fiber for every 1000 calories in daily diet; however, only a small proportion of the population practices this. The present study sets out to detect the situatio...
This study investigated the effect of Pleurotus ostreatus polysaccharide (POP) on Ehrlich Ascites Carcinoma (EAC) cells both In vitro and In vivo. In vitro analysis revealed a dose-dependent decrease in EAC cell viability with increasing concentrations of POP, with pronounced cyt...
A study on the Prospect and profitability of Indigenous Vegetables (Kalmi, Helencha, and Malancha Shak) was conducted in Shyamnagar Upazila of Satkhira district in waterlogged conditions from September 2020 to May 2021. T0= Control (No Urea and Vermicompost), T1= Urea (%): Vermic...
Sucrose esters play a crucial role in contemporary food manufacturing, contributing to the texture, stability, and overall satisfaction of consumers with numerous processed foods. Nevertheless, individuals should remain mindful of potential sensitivities or allergies and inspect...