Vol 8, Issue 3, August 2020
Vol 8, Issue 3, August 2020 Read More »
Journals
Nutrient Composition of Oyster Mushroom (Pleurotus ostreatus), Grown on Rubber Wood Sawdust in Calabar, Nigeria, and the Nutrient Variability Between Harvest Times.
Oyster Mushroom (OM) is among over forty (40) species of mushrooms which belong to the genus Pleurotus ostreatus. Little interest has been shown in the cultivation of Oyster mushrooms Nigeria until recently. The aim of this study was to cultivate Oyster mushrooms on rubber wood sawdust as base substrate, and to evaluate the nutrient composition
Characterization and Evaluation of Physicochemical and Sensory Acceptability of Ice Creams Incorporated With Processed Ginger
The study was undertaken to develop different forms of the ginger ice cream using 5% ginger juice, 5% ginger paste and 5% ginger syrup. These ice cream samples were analyzed for physicochemical, microbial and sensory properties during 28 days of frozen storage at -20 0C. Incorporation of the juice, syrup and paste in ice cream
Effects of Zingiber officinale and Allium sativum as Biopreservative against Weevil (Sitophilus oryzae) Infested Rice Grains
The effect of Zingiber officinale and Allium sativum against adult rice weevil (Sitophilus oryzae) was conducted using dried powdered bulbs and rhizomes of garlic and ginger to ascertain its effectiveness in preservation of stored rice grains. The samples include ginger treated rice grains, garlic treated rice grains, and ginger and garlic treated rice grains at
Comparative Effects of Drying on the Drying Characteristics, Product Quality and Proximate Composition of Some Selected Vegetables
This study investigated the effects of drying on the drying characteristics, product quality and proximate composition of some selected vegetables. The vegetable investigated were Ocimum gratissimum (Scent leaf), Vernonia amygdalina (Bitter leaf), Moringa oleifera and Heinsia crinite (Atama leaf). These vegetables were collected fresh, sorted, oven dried at 50oC for 12 h and evaluated for
Proximate and Sensory Properties of Cookies Developed From Wheat and Cooking Banana (Musa Acuminata) Flour Blends For Household Utilization
The proximate and sensory properties of wheat-cooking banana flour cookies were determined. Unripe cooking banana flour was processed into flour and used in composite with wheat flour for cookies production. Wheat and cooking banana composite flour was mixed in the ratios of 100:0, 90:10, 80:20, 70:30, and 50:50, coded as samples A, B, C, D
Evaluation the Quality parameters of sugar cane and raw sugar samples at season 2017 with reference to (SASTA, 2009) and (ICUMSA, 1994) standards
The study was conducted in Sudanese Sugar Industries during period at 2017 to aims Evaluation the Quality parameters of sugar cane and raw sugar samples with reference to (SASTA, 2009) and (ICUMSA,1994) standards. The samples were obtained from all Sudanese Sugar Industries namely, (Kenana, White Nile, Assalaya , Sennar, Guneid and New Halfa).After that the
Analysis of Faroe spp. and Cyombopogon citratus extracts for their beverage potential vis-a-vis processed black coffee and black tea leaves
Faroe spp. and Cymbopogon citratus concoctions have continuously been used as beverages in absence of coffee or tea leaves in Kenya. This study aimed at characterizing their extracts for chemical similarities with processed black coffee and tea leaves. Wet chemistry and spectroscopic methods were used to evaluate these similarities. While the physical-chemical properties were closely
Optical Activity, Total Phenolic Content and Color Intensity of Nectarian Honey and Honeydew
Honey is an extraordinary product from beehives that produce bees from nectar and other sugary substances originating from different plants.43 Worldwide honey is considered to be part of traditional medicine. 44,45,46 Nectar honey bees are made from nectar, a sweet solution secreted by the plant glands of nectarine. They can be monofloral and polyfloral. Honeydew