Custard is a thick, rich, creamy sweet or savory dessert, made mixtures of eggs or egg yolks, milk or cream and commonly consumed in most part of Africa especially Nigeria. This research was carried out to determine the physicochemical properties and sensory characteristics of cu...
Open access
Research Article10.9734/ejnfs/2021/v13i330388
This study was undertaken to assess the phytochemicals, vitamin A and vitamin C properties of different samples of smoothie produced from mixed tropical fruits flavoured with mint leaves extract. The smoothie was produced from three different fruits, (watermelon, apple and banana...
Open access
Research Article10.9734/ijbcrr/2020/v29i730203
This research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while...
Open access
Research Article10.9734/afsj/2021/v20i930337
A. T. Victor-Aduloju, H. C. Okonkwo, J. C. Osuji, N. J. Ukachi, I. W. Okonkwo, P. I. Okafor, T. M. Uchegbu, C. C. Ezegbe & A. J. Olopade·Microbiology Research Journal International·2021
The research assessed the proximate, microbial and sensory properties of moi-moi produced with crayfish and grasshopper (Zonocerus variegatus). Cowpea seed, crayfish and grasshoppers were processed into flours using standard procedures. Cowpea-crayfish flour and cowpea-grasshopp...
Open access
Research Article10.9734/mrji/2021/v31i1130351