In the olden days, there was no refrigeration for meat preservation and sausage making was a way to solve this problem. Sausage making evolved as an effort to economize and preserve meat which could not be consumed immediately after slaughter. This study evaluated the effect of r...
Open access
Research Article10.9734/afsj/2020/v19i330240
Aim: To evaluate the organoleptic, pH and pasting properties of unripe plantain (Musa paradisiaca), soybeans (Glycine max) and ginger (Zingerber officianale) as edible sources of food which can be processed into flour for several purposes. Methodology: The plant materials (unripe...
Open access
Research Article10.9734/cjast/2019/v34i630150
This study was conducted to evaluate the nutritive value, phytochemicals and functional properties of flour blends from unripe plantain, soybean and ginger. Fresh samples of unripe plantain, soybean and ginger were dried and milled to produce five flour blends. Laboratory analys...
Open access
Research Article10.9734/afsj/2019/v8i129983
This study investigated the effect of processing methods, temperature and storage days on the physico-chemical characteristics of snail meat products. Four different treatments were carried out; unseasoned fried (USF), seasoned fried (SF), seasoned oven- dried (SOD) and seasoned...
Open access
Research Article10.9734/arrb/2018/v30i530023
Aims: To investigate the effect of food blends (plantain, soybean and ginger) on the blood glucose, lipid profile and haematological indices on streptozotocin induced diabetic rats. Methodology: A total of 35 rats of mean body weight 219.07 g separated into7 groups (5 per group)...
Open access
Research Article10.9734/ijbcrr/2019/v25i130067
The effect of processing methods, storage days (d) and storage temperatures on the lipid oxidation and palatability of processed snail meat products was carried out in this study. Samples of snail meat products were subjected to 2-thiobarbituric acid (TBA) test for Malonaldehyde(...
Open access
Research Article10.9734/AFSJ/2019/43378
Aim: This study examined the production, assessment, and safety aspects of weaning food from sorghum, crayfish, and garden eggs. Methodology: Sorghum was fermented, garden egg and crayfish were cleaned and processed into flours and further formulated into blends. Five formulation...
Open access
Research Article10.9734/afsj/2022/v21i230408
Aims: The functional and sensory properties of biscuits produced from wheat flour, defatted soybeans and coconut flour were investigated to determine its quality and acceptability. Study Design: The flour blends were formulated as sample A (100% wheat flour), sample B (80% wheat...
Open access
Research Article10.9734/CJAST/2017/30836
Aims: To evaluate the effect of fermentation and extrusion on the microbiological properties of Millet and defatted soybean blends and to determine the storage stability of the plant product. Methodology: Flour blends were prepared from millet and defatted soybean and at differen...
Open access
Research Article10.9734/JAMB/2017/30966
Aims: To investigate the effect of fermentation and extrusion on the anti-nutritional properties, starch and protein digestibility of millet and soybean flour. Methodology: Four combinations (100, 90:10, 80:20, and 70:30) of millet and defatted soybean flour blends were separated...
Open access
Research Article10.9734/AJOB/2016/31174