This study was designed specifically to evaluate the chemical composition, functional and sensory properties of garri samples prepared from blends of grated cassava mash and soybean flour. The grated cassava mash and soybean flour were blended in the ratios of 100:0, 90:10, 80:20...
Open access
Research Article10.9734/afsj/2022/v21i930461
The presence of microbiological pathogens and proximate composition of vended street foods (VSF) in parts of Lagos State were investigated. The experiment was conducted along 3 local government areas of Lagos State (Marina, Apapa and Yaba) using two factorial design. Eight VSF pr...
Open access
Research Article10.9734/afsj/2020/v17i130181
Maikano Mohammed Ari, Samuel Emmanuel Alu, Boniface David Longtep, Ignatius Alum, Ahmad Hudu Usman, Sunday Moses Kwassau & John Patrick Onu·Annual Research & Review in Biology·2015
Aims: To examine the effects of crushing (CRRS), Toasting (TRS) and fermentation (FRS) on the nutrient composition and phytochemical constituents of Roselle seeds (Hibiscus sabdariffa). Study Design: Rosselle (Hibiscus sabdariffa L) seeds were divided into three (3) and subjected...
Open access
Research Article10.9734/ARRB/2015/16097