Browse Items (206 total)

Cowpea (IT87D195Y) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from the newly developed cowpea variety. Pre-canning procedures such as blanching time,…

Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods.…

Changes in rheological properties and amylase activities occurring in trifoliate yam, Dioscorea dumetorum, starch after harvest were investigated. Trifoliate yam tubers were harvested and stored under tropical ambient (28 °C) and cold room conditions…

Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them. When combined with cowpea fortification and nixtamalization, it is expected to improve the nutritional, functional, physico-chemical and…

Response surface methodology was employed to characterize the effects of blanching temperature, blanching time and final frying time on texture and appearance of fried yam chips produced from two cultivars of white yam (Dioscorea rotundata). Fifteen…

This study investigated the suitability of Stephan mixer for use as conche during small-scale chocolate production in an attempt to reduce cost and processing time. Molten chocolate was processed using the Stephan mixer under different temperature…