The pectin strength of peels from four plantain cultivars; Horn Plantain (sample B), French Plantain (sample C), False horn Plantain (sample D), and French Horn Plantain (sample E) and its effect on Jam and Marmalade produced was investigated. Pectin was extracted from the planta...
Open access
Research Article10.9734/afsj/2020/v19i330238
The objective of this work was to produce local (Madiga) bread from the blend of wheat and fluted pumpkin seed flour and to evaluate the nutrient composition and sensory properties of enriched Madiga produced from these flour blends. Defatted fluted pumpkin seed flour was used to...
Open access
Research Article10.9734/ejnfs/2020/v12i1130316
Banga sauce is the concentrated mesocarp juice of oil palm fruits. This work is aimed at evaluating the effect of blanching on the physicochemical characteristics, nutrient composition and sensory properties of ‘Banga’ sauce. Ripe and fresh fruits of the oil palm (Elaeis guineens...
Open access
Research Article10.9734/afsj/2022/v21i430423
The effect of thermal radiation on the Physiochemical properties of soil around gas flare site in the Niger Delta region was assessed in Emuoha Local Government Area of River State, Nigeria, for a period of twelve months. Radiation profile was determined at different times (hours...
Open access
Research Article10.9734/ijpss/2021/v33i2230694
The concentrations of selected potentially toxic metals and other soil physico-chemical variables in soil receptacles of a solid waste dumpsite at Onne, Nigeria were assessed to ascertain the levels of contamination and ecological risks. Surface soils (0 – 20 cm depth) from four...
Open access
Research Article10.9734/ijpss/2021/v33i430429