PROXIMATE COMPOSITION, MINERAL CONTENT AND THE EFFECT OF ETHYLENE GLYCOL AND ETHANOL (NON-AQUEOUS SOLVENTS) ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATES OF CITRULLUS COLOCYNTHIS L.

ABSTRACT The demand for cocoa beans is growing immensely in the world today due to the increasing consumption of cocoa butter, syrups, pastes and all kinds of chocolates, resulting in the rising of price of beans, which in term encouraging the farmers to increasing their productivity. The cocoa beans used in this project work were obtained from... Continue Reading

ABSTRACT The study explored the potentials of substituting breadfruit into cassava to obtain gari analogue of which proximate and mineral compositions were evaluated. A portion of matured but unripe breadfruit ( Artocarpus altilis ) and mature cassava tubers were co-fermented (100:0, 0:100, 80:20, 70:30, and 60: 40 Cassava to Breadfruit) to obtain... Continue Reading

ABSTRACT This study was carried out to evaluate the effect of different harvesting time on the proximate and anti-nutritional content value of maize and sorghum fodder produced in hydroponic system. Maize and sorghum were harvested on the 8th and 12th days following sowing date. There are significant (p... Continue Reading

ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish... Continue Reading

ABSTRACT Freshly harvested melon seeds i.e. (i)Citrullus lanatus (ii) Moniordica charantia (iii)Big goard like type was plucked and processed for its seed protein concentrates with a view to evaluate its proximate... Continue Reading

ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish... Continue Reading

ABSTRACT The study titled 'The effect of temperature and cooking time on the protein content of three species of cowpea' is aimed at determining and comparing temperature effect on the protein content of cowpea. Three different species of cowpea was obtained at tudun wada market. The cowpea sample was cooked at different temperature and cooking... Continue Reading

ABSTRACT The general approach to any design of a process plant involve an advanced network of chemical engineering process. Absorber is a process plant or equipment that are used in the purification of gas or separation of unwanted gas from the mixture when it comes in contact with the liquid. In this models mass transfer reaction and equilibrium... Continue Reading

ABSTRACT In ensuring the prevention of losses when raw agricultural product is in the peak of its season and to assure safety, effective method of packaging and processing is highly indispensable. This study researched into the property of stored tomato concentrate packed in glass bottle, plastic bottle and polyethylene stored in the presence of... Continue Reading