Publications
First of all, the members of the Editorial Sub-Committee will like to thank the National Governing council of NIFST for them the opportunity to serve the institute in this capacity. The task was not an easy one but we are very pleased that we are able to meet the challenges that we encountered. Over two hundred extended abstracts were received from members and others from relevant disciplines. The committee was very delighted with the quality of submission in many cases with very few exceptions where considered editorial effort had to be involved to make such papers acceptable for the publication, which of course was reason for establishing the editorial sub-committee. T he papers that were not in conformity with the style required for extended abstracts were rejected; however those who submitted such papers in good time were advised to make corrections to enable the committee includes those articles in the proceedings. On the other hand, those that were submitted late and did not meet the required standard were rejected. The Committee observed with dismay that most of the articles were submitted very close to the submission deadline, which made the task of reviewing the articles extremely very difficult. We hope that in future sufficient time will be given for submissions of articles so that the editorial sub-committee will have sufficient time for dealing with editorial queries and then letting the authors make necessary adjustment in good time. Please note that papers entered as miscellaneous were those that were either received late or could not be placed in the appropriate section during the final editing work. The Editorial Sub-Committee wishes all participants to the NIFST, Yola 2009 Annual conference and General Meeting exciting stay in Yola, Adamawa State (The Sunshine and Land of Beauty State).
Best wishes to you all
Professor Iro Nkama
Chairman
Proceedings of the 33rd Annual Conference/General Meeting 2009
BY: NIFST
NIGERIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY
Proceedings of the 33rd Annual Conference/General Meeting
Theme: FOOD PROCESSING IN THE SEMI-ARID REGIONS: CHALLENGES AND OPPORTUNITIES
12TH-16TH October, 2009
VENUE: Banquet Hall, Government House, Yola
Chairman, Editorial sub committee
Iron Nkama
TRUSTEES
Dr. (Chief) I.A. Akinrele FAS.FNIFST
Oloye (Mrs.) V. Iyabode Ladipo
Vice Admiral Murtala Nyako (Rtd.)
National Officers
National President Prof. I. A. Adeyemi, FNIFST
1st Vice President Dr J. O. Onuora, FNIFST
2nd Vice President Prof. L. O. Sanni, FNIFST
National Secretary Dr G. I. Okafor, MNIFST
National Assistance Secretary Mr. A. A. Olapade, MNIFST
National Publicity Secretary Mr. J. U. Mordi, MNIFST
National Treasurer: Dr (Mrs.) E. N. Dike, FNIFST
Editor-in- Chief Prof. M. O. Iwe, FNIFST
Ex-Officio Member Mr. O. A. Olusanya, FNIFST
Ex-Officio Member Dr. C. M. Osuji, FNIFST
Chairman, NIFST Foundation Mrs. O.A. Adesokan, FNIFST
Local Organizing Committee, Yola 2009
Dr. K .B. Filli Chairman, LOC
Mrs. S. Onyemachi Secretary
Mrs. Habiba Haziel Treasurer
Prof. (Mrs.) M. Oyawoye Member
Dr M. H. Badau Member
Mr. Ibok U. Ibok Member
Prof. Iro Nkama Member
Mr. B. F. Wilcox Member
Mal. S.Y. Bagerie Member
Mal. H.M. Aliyu Member
Mal.Abdurahamam Aliyu Member
Editorial Sub-Committee
Prof. Iro Nkama Chairman
Mr. Paul Idakwo Secretary
Prof. C.A. Negbenebor Member
Dr. U. Abubakar Member
Mal. S. Y. Bagerie Member
Dr (Mrs.) E. C. Chibuz Member
Publicity Sub-Committee
Mr. B. F. Wilcox Chairman
Musa Halilu Secretary
Mr. Ernest Igwe Member
Fund Raising Sub-Committee
Mal. H.M. Aliyu Chairman
Habila Haziel Secretary
Mal. Zira L Vincent Member
Mrs. Joy Lesanmi Member
Zonal Committee Members
Dr. J.Ayo Bauchi
Dr (Mrs.) F. Tahir Bauchi
Prof. E. B. Agbo Bauchi
Mr. H. Agu Bauchi
Mrs. Afodia Kassum Borno
Ustaz A Jato Borno
Mrs. Maigari Adamawa
Mr. S. Iya Adamawa
Mr. S. Matshigra Adamawa
Mal. A. Usman Adamawa
Mr. A. Aliyu Taraba
Mr. K. R. Beko Taraba
Mrs. E. Biinga Taraba
PROCEEDINGS OF THE NIGERIA INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, 33RD ANNUAL CONFERENCE AND GENERAL MEETING
TABLE OF CONTENTS
CHAPTER1: ANNUAL PRODUCTS AND FLESH FOODS ........................................................1
Production and consumption of kilish (spiced sun-dried Meat): A case study of Bauchi Metropolis
Ayo J. A, Uhaira N, Onuorah C.E and Samaila S. ........................................................2
Effect of fat supplement on performance of growing snail
Mayaki, O.M., Kosoko, S.B., Faremi, T.Y. Oluwole, O.B. Omosebi, B.O and Adeyoju, A. ........................................................4
Sensory Evaluation of meat from domesticated snail
Mayaki, O.M., Oluwole, O.B., Ozumba, A.U., Faremi, T.Y. and Okafor, J. N.C. ........................................................ 6
Changes in protein fraction of raw beef during aging and their relationship to technological quality of raw beef
Okonkwo, T.M. Aleke, N.S., Okeke.N.C.W and Omego. C.M........................................................8
Kosoko, S.B Oluwole, O.B Faremi, O.Y. Daramola, A.O., Ozumba, A.U., Elemo, G.N., Mayaki
O.M., Owolabi, S.O., Yeside, Y.C and Olatunji, O. ........................................................10
Analysis of the protein composition and the caloric yield of three commercially important freshwater species from Zaria
Abolude, D.S., Abdulahi, S.A and Davies, A.O ........................................................ 12
Effect of sodium citrate and piper guineense (black pepper) dip on quality of smoked-dried beef
Negbenebor, C.A. And Musa, Z ........................................................14
Effect of oven drying on the functional properties and chemical composition of egg components
Ndife, J. and Olorunoje, F. ........................................................16
Effect of grass-meat inclusion on the growth performance of grass cutter (Thyonomys swinderrianus)
Kosoko,S.B Oluwole, O.B Faremi, O.Y. Daramola,A.O Elemo., G.N. Ozumba,A.U., Mayaki O.M., Owolabi,S.O. and Olaokun,O.O. ........................................................ 18
Estimation of the protein quality of three fresh water fish species using chemical indices
Abdulahi, S.A and Suleiman, B........................................................20
Effectiveness of salt and vegetable oil in the control of Dermestes maculates infesting dried fish in storage
Idakwo, P.Y and Fatimo, M.G........................................................22
CHAPTER 2: CEREALS, COMPOSITE FLOUR AND BAKED PRODUCTS.
Extent of gelatinization of starch in Nigerian breads
Okeke, J.O and Onwura, C.O ........................................................ 25
Studies on the fortification of fufu with soy protein isolate: Effect on the pasting characteristics of protein isolate fufu
Adebowale, O.J and Akoja, S.S ........................................................27
Production of rice malt from rice paddy (oryza sativa)
Lawal, A.K., Olatope, S.O., Kayode, O.F., Alebiosu, F. and Dike, E.N ........................................................29
Protein quality evaluation of porridge-type sorghum bicolor and treculia Africana based breakfast Products
Onweluzo. J.C. and Okejah, A.C ........................................................31
Chemical and sensory characteristics of instant soy-potato beverage powder
Akubor, P.I. ........................................................33
Development of breakfast meal using wheat cassava blend
Noah, A.A and Salami H.A. ........................................................35
Influence of wheat-fluted pumpkin composite cakes on plasma lipids
Umelo, M.C. and Onyeka, E.U. ........................................................37
Quality evaluation of low glycemic malt flavored drink from banana (Musa sapientum) fig
Umelo, M.C. and Onyeka, E.U. ........................................................ 39
Rate of water absorption in maize grain during soaking
Eneche, H.E. ........................................................41
Shelf-life extension of fura using local species
Onwura, C.O and Okeke, J.O. ........................................................43
Physicochemical properties of wheat bread supplemented with pineapple
Chinma, C.E., Lasekan, O.O and Ossai, B. ........................................................45
Functional properties of raw material and steamed acha flour (Digitaria exillis)
Elegbede, A.O Akinlotan, J.V., Odunmbaku, L.A. and Bello, T.K ........................................................ 47
Proximate composition and energy values of instant kunu-zaki flour blends: A non-alcoholic fermented sorghum beverage supplemented with mango mesocarp flour
Sengev. I.A., Akpapunam, M.A and Ingbian, E.K. ........................................................49
Effect of traditional processing methods on the functional properties of a maize and soybeans based complementary
Ezeocha, V.C and Onwuka, G.I........................................................ 51
Production of biscuit from wheat and pawpaw flour blend
Egwujeh, S.I.D., Amanabo, L.O and Yusuf, P.A. ........................................................ 53
Amylase enzyme activity during malting of rice paddy (oryza sativa)
Lawal, A.K., Olatope, O.F. Ajebiosu, F.A. and Dike, E.N. ........................................................ 55
Effect of lime soaking and cooking (nixtamalization) on some functional properties of soybean flour
Ocheme, O.B., Ibrahim, B.A and James.S. ........................................................ 57
Effect of different soaking periods of chemical composition of pearl millet grains (penniselum glaucum)
Obasi, N.E. Agim, L. and Uchechkwu, N. ........................................................ 59
Effect of soy beans blending and extrusion on proximate composition of raw achextrudate sample
Anuonye, J.C. ........................................................61
Anti-nutrient content of spray dried ogi produced from a mixture of sprouted maize (Zea Mays) and lima beans (phaseolus lunatus)
Ijeomah. O.C. and Barimala, I.S. ........................................................63
Physiochemical properties of fura fortified with mango pulp flour
Onuh, J.O., Yusufu, P.A and Akpa, T.E. ........................................................65
Assessment of the physical and sensory properties of bread fortified with abattoir waste
Orishagbemi, C.O.., Berikisu, Y. Abuh, A.M........................................................ 67
Effect of added beniseed paste on the nutrient and sensory quality of kunun zaki: a millet based non alcoholic Beverage
Ayo, J.A., Onuora, O.O. and Oigiange, G. ........................................................ 69
Effect of particles size distribution on the function of properties of Mumu: A roasted maize meal
Abagu, T. B., Ingbian, E.K. and Oni, O.K. ........................................................ 71
Effect ascorbic acid: An alternative improver to potassium bromated on the quality of bread
Adepegba A.O. and Salako, O.O ........................................................ 73
Quality assessment of protein enriched Abakgu: maize based on local food
Yusuf, M.I and Danladi, Y.........................................................75
Comparative effect of sorbic acid and Afromomum danielli (spice) on bread during storage
Adebowale, O.J, Arowona, M. O and Adelani A.I. ........................................................ 77
Evaluation of the spice Afromomum danielli: substitute to sorbic acid substitute in bread production
Adebowale, O.J, Arowona, M. O and Adelani A.I........................................................ 79
Moisture sorption isotherms and storability of protein enriched Mumu
Ariahu, C.C., Amove, J. and Ingbian, E.K. ........................................................ 81
Suitability of sorghum wheat flour composite for the production of noodles
Gbenyi, D.I Idakwo, P.Y. and Nnaji, A.N. ........................................................ 83
Quality changes in protein enriched Mumu stored in different packaging material
Ingbian, E.K., Amove, J. and Ariahu, C.C. ........................................................ 85
Some selected physico-chemical characteristic of sorghum and maize based meal
Oluwole, O.B, Mayaki, O.O., Kosoko, S.B. Okafor, E.N, Adeboyejo, F.O., Adeyoju, A.O.,
Odediran, F.O, Ozumba, A.U. Elemo, G.N. and Olatunji .O........................................ 87
Quality of rice garabia as affected by addition of pearl millet flour
Mamodu, H.B. Sarah, B. and Fatima, Y.K. ........................................................ 89
Assessment of contaminant levels in some selected cereal grains
Oluwole, O.B, Mayaki, O.O., Kosoko, S.B. Okafor, E.N, Adeboyejo, F.O., Adeyoju, A.O., Odediran, F.O
Ozumba, A.U. Elemo, G.N. and Olatunji .O........................................................ 91
Fortification of umeye powder: A millet based breakfast drink
Haruna, U.S., and Hamisu, M. ........................................................ 93
Roasting time and particle size effect on the functional properties and sensory qualities of maize, beans and groundnut formulation
Sokeye, O.K. Adebowale, O.J. Abiola, A. A. ........................................................ 95
Prediction of shelf life of a formulated complementary baby food based on particles size analysis
Ifegbo, A. N. and Nwankwo, C.F. ........................................................ 97
Effect of substituting maize with tiger nut on the quality and acceptability of Dakuwa
Oladele, A.K., Ibanga, U.I and Tahir, F. ........................................................ 99
Comparative consumer acceptability, food utilization analysis of three maize varieties
Martins, J.I Jidean, I.A., Yusuf, I.Z. and Tahir. F. 101
Substituting of wheat flour with yam flour in bread making
Iwe, M.O and Amandikwa, C........................................................103
Rate of changes in some physical properties of maize during soaking
Bolaji, O.T., Awonroni, S.O., Shittu, T.A., Sanni, L.O. ........................................................ 105
Functional properties of cowpea maize flour blends
Adeboye, A.S. and Pohojaha, S.N. ........................................................ 107
Proximate composition of some pearl millet hybrids and their couscous production potential
Nkama I. Hamaker.B.C. Angarwai, I.Hassan, M.J., Diarra, M. and Bababe, B. ........................................................109
In carbohydrate digestibility of some pearl millet hybrids and couscous produced from them
Nkama I. Hamaker.B.C. Angarwai, I.Hassan, M.J., Diarra, M. and Bababe, B........................................................ 111
Production and evaluation of weaning food malted millet-soybeans blends
Essien, N.A, Gbenyi, D.I. and Yehi, Y. ........................................................113
A Comparative study of the cooking and textural properties of high fiber meals developed from whole Grain cereals
Oladunmoye, O. O., Ozumba, A.U., Faremi, T.Y., Egagah, T. and Elemo, G.N. ........................................................ 115
Effect of fiber inclusion on sensory properties of developed fruit drinks
Oladunmoye, O.O. Ozumba, A.U., Okafor, J.N.C., Egagah, T. and Elemo, G.N........................................................117
Chemical composition of rain-fed wheat varieties grown at Gembu, Nigeria
Nkama, I Bababe, B., Olabanji, O. C., Omeje, M., Bijik, E and Abubakar, F. ........................................................ 119
CHAPTER 3: GRAIN LEGUME PROCESSING AND PRODUCTS........................................................ 121
Physico-chemical parameters of oil extracted from lima beans
Abitogun, A.S and Seyifunmi, O.E ........................................................ 121
Production and evaluation of rolls using bambara groundnut (voandziea subterranean thours) flour as a filler
Obasi,N.E., Ugah,I.R. and Ucheckwu,N. ........................................................123
Effect of fermentation on the functional proprerties of caesalpinia pulcherima (pride of barbado) Seed flour
Mohammed,O.A., Adebowale.O.J and Akoja ,S.S........................................................ 125
Influence of moisture content and particles size on selected physical properties of soybeans flour
Shittu, T.A and Oguntoyinbo,S.I........................................................ 127
Effect of processing on the anti-nutritional factors of clintandra togolana (Agba) seed
Soyeke,O.K., Akoja,S.S. and Adebowale,O.J. ........................................................ 128
Effect of partially deffated soybeans flour substitution on the pasting properties of banana flour
Abiodun, A. O, Oladipo,T. S., Adepeju, J. A and Adegbite, J. A........................................................ 131
Predictive shell-life determination of soybeans supplemented fermented powdered fura
Yusufu, P., Igyor, M. A and Chinma, C. A. ........................................................ 133
Nutrient content of cooked cowpea (Vigna unguiculata) pre-soaked in various plant ash infusions
Ozoechina, B. O. ........................................................135
Effect of dihulling on the nutrient composition and the functional properties of African yam beans flour
Iyang U. E. and Abaekpe, L.P. ........................................................ 137
Optimizing the nutrient, sensory and general acceptability of baked cowpea (vigna unguiculata) meal
Ekanem. M. L Udofia, P. G., Eyen, N. O and Udoekong. N........................................................139
Proximate composition of extruded snacks from under-utilized crops fortified with vegetable protein
Okafor J.N.C., Kayode F., Elemo, G.N.Ozumba,A.U., Mayaki, V.T. and Pikuda, Y. C. ........................................................141
Milk extracted from pigeon pea (cajanus cajan) seeds
Adenekan,M.K., Akinlotan,J.V. and Odunmbaku,L.O. ........................................................ 143
Assessment of selected vitamins and mineral content of milk extracted from pigeon pea (cajanus cajan)
Adenekan,M.K., Akinlotan,J.V. and Odunmbaku,L.O. ........................................................ 145
Effect of domestic processing methods on the levels of certain anti nutrients in Blighia sapida (ackee apple) seeds
Adebowale,O.J., Sokeye,O.K., Sala’am,H.A and Abiona, H. ........................................................ 147
CHAPTER 4: STORAGE AND PROCESSING OF ROOTS AND TUBERS........................................................149
Quality evaluation of breakfast food prepared from cocoyam and cowpea blends
Akubor,P.I........................................................149
Effect of different drying methods on physical properties of cassava flour
Ajala,A.S. Adejuyitan,J.A. and Babarinde,G.O........................................................ 151
Effect of addition of Ficus exasperate (ipin) and Spondias monbin (iyeye) leaves on pasting properties of lafun
Apotiola, Z.O.Idowu,M.A., Atanda,O.O and Oguntona,C.R.B........................................................ 153
Effect of addition of Ficus extasperata (ipin) and Spondias monbin (iyeye) leaves on pasting protein
Apotiola, Z.O.Idowu,M.A., Atanda,O.O and Oguntona,C.R.B........................................................ 155
Physico-chemical properties of garri from four varieties of cassava
Ebiringa,D.C, ........................................................ 157
Chemical properties of pluerotus tuber regium
Agu,H.O. and Adidi,J.I........................................................ 159
Nutrient composition of cocoyam (Colocasia esculenta) based food (Eepa)
Adetuyi,F.O and Ogundahunsi,G.A. ........................................................ 161
Influence of post harvest waxing of plantain on the amylase content of plantain starch
Adetuyi.F. O ........................................................ 163
The chemical properties of garri supplement with rice bran
Ingbian,E.K., Mbakpenew, M.M and Asogwa,I.S. ........................................................ 165
Quality traits of fufu flours processed from selected cassava mosaic disease (CMD) resistant varieties cultivated in a humid tropic zone
Etudaiye,H.A., Nwabueze, T.U., Oti,E and Sanni. L.O........................................................ 168
Production and evaluation of sweet potato drinks from elite sweet potato genotype
Omodamiro,R.M., Oti, E. Afuape, S. and Etudaiye, H. ........................................................171
Influence of sweet potato flour diastatic activity on rheological, baking and sensory wheat sweet potato composite bread characteristic
Adebowale,O.J. Idowu, M.A. and Bankole,M.O........................................................173
The potential of cassava leaf and peel meals as sources of fibre
Mayaki,O.M, Kosoko,S.B., Oluwole,O.B.Daramola,O.A. and Komolafe,A.O........................................................ 175
Effect of peeling methods on the rheological and functional properties of lafun
Odunmbaku, L.A., Akinlua, O. and Olipede,F.A........................................................177
Influence of moisture content and particles size on selected physical properties of cassava flour
Shittu,T. and Oguntoyinbo, S.L. ........................................................ 179
Yam processing: Techniques ad appraisa
Fadele,O.K., Agbaje,C.I. and Onwuegbunam,D.O........................................................ 181
Effect of processing conditions on the quality of potato products-(crisp and chips)
Bolaji,P.T., Zakari,U.M. and Makarfi,T.M........................................................ 183
Utilization of different cultivars of cocoyam in preparation of value added products
Chijioke U. Etudaiye,H.A., Omodaminro,R.M., Ezeocha,C., Ekeledo,N and Nwosu,K.I........................................................185
Microbial analysis of different garri samples (ijebu,yellow and bendel type)
Lawal,A.K. and Oyenuga,O.A........................................................ 187
Effect of soy fortification on the nutritional composition and physiological properties of yam flour
Makanjuola, O.M and Salami, M.J--------------------------------------------------------------------- 189
Comparative evaluation of the rheological, functional and sensory properties of selected tubers
Ekwu, F.C and Egwuche M.O----------------------------------------------------------------------------- 191
Evaluation of the cooking quality acceptability of a cassava variety fanaka
Diarra, M and Coulibaly, S.S------------------------------------------------------------------------------ 193
Effect of location of production on the functional and pasting properties of fufu processed from five Cassava mosaic diseases (CMD) resistant varieties
Etudaiye, H.A, Nwabueze, T.U., Sanni, L.O. and Oti E. --------------------------------------------- 195
Brown colour index of dry-yam treated with varied quantities of Abafe piliostigma thonningii and Agehu khaya ivorensis leaves
Babajide, J.M and Odede, H.A----------------------------------------------------------------------------- 199
Physiochemical properties of drum dried sweet potato breakfast food
Oke, O.V, Orishagbemi, C.O, Olopade, A.A, Oluwole, O.B, Ajibosin, I.O, Aderele, A.A
and Ozumba, A.U---------------------------------------------------------------------------------------------- 201
Chapter 5: Fruits and Vegetable Processing---------------------------------------------------------------- 203
Breadfruit ( Artocarpus spp. Moraceae. Yor tapon): Its potentials in commercial processing and aforestation
Oresanya, M.O---------------------------------------------------------------------------------------------------- 204
The impact of waxing on the proximate composition of plantain (Musa paradisiacal)
Ogundowale, O. and Arawande, J.O------------------------------------------------------------------------- 206
Preliminary studies on the acceptability of star fruit juice
Mbaeyi, I.E and Eze, I.M----------------------------------------------------------------------------------------- 208
Effect of blanching and drying conditions on the moisture transfer characteristics of fluted pumpkin and spinach vegetables
Egwujeh, S.I.D, Ariahu, C.C and Onuh, J.O------------------------------------------------------------------ 210
Effect of size reduction methods on some selected chemical content of three varieties of Ewedu (Corchorus olitoious)
Akinlotan, J.V, Alasela, M.K, Elegbede, A.O and Bello, T.K---------------------------------------------- 212
Sorption isotherm of air dried pumpkin leaves at temperature of 32OC
Sobowale, S.S, Olatidoye, O.P and Garuba, B.B------------------------------------------------------------ 214
Effects of drying methods on the quality of osmotic ally dehydrated mango slices
Oke, O.V Ozubma, A.U Omoshebi, B.O Joaquim, A.A Asagbra, A.E Ogundeji, R.K and Ajuebor, R.N---------------------------------------------------------------------------------------------------- 216
Effect of chemical preservation on the shelf life of bottled watermelon juice
Bitrus, M.Y and Kazeem, F.A-------------------------------------------------------------------------------------- 218
Functional properties of flour from pretreated Bambara nut (Kerstingella subterranean)
Bitrus, M.Y Uhiara, N.S and Agupusi, P------------------------------------------------------------------------- 220
Effect of pretreatment and drying methods on chemical composition of bitter leaf
Oke, O.V Ozumba, A.U Joaquim, A.A Huthman, A.S Asagbra, E.N Adeboyejo, F. Daramola, O.A Okafor, E.N Oyebanji, A Elemo, G.N and Ajuebor, R.N-------------------------------------------------------------------------------------- 222
Sensory properties of mixed fruit juices from blends of soursop/pineapple and oil palm sap
Okafor, G.I and Ikegwu, T.M. --------------------------------------------------------------------------------------- 224
Effect of concentration, storage and packaging materials on the physico-chemical properties and Sensory quality of sweet orange juice (Citrus Sinensis)
Shakpo, I.O Aladekoyi, G and Arawande, J.O------------------------------------------------------------------- 226
Extraction and Evaluation of Food Fiber from Fluted Pumpkin Pod
Barber, L.I Kabari, D.B Owuno, F and Worgu, E---------------------------------------------------------------- 228
Shelf-stability of ‘Home made†tomato puree as influenced by citric acid
Onigbogi, O and Ayanniyi, A----------------------------------------------------------------------------------------- 230
Influence of pretreatment and dehydration on mineral content of dehydrated bitter leaf
Oke, O.V Ozumba, A.U Joaquim, A.A Huthman, A.S Asagbra, E.N Adeboyejo, F. Daramola, O.A Okafor, E.N Oyebanji, A Elemo, G.N and Ajuebor, R.N---------------------------------------------------------------------------------------- 232
Sensory Evaluation of bitter leaf (Vermonia amygdalinia) tea products
Okafor, G.I and Odo, A.M.S----------------------------------------------------------------------------------------- 234
Effects on processing methods on the proximate composition of herbal teas from bitter leaf (Vermonia amygdalinia)
Okafor, G.I and Odo, A.M.S----------------------------------------------------------------------------------------- 236
Evaluation of the effects of dehydration on Nigerian carrots, stringed beans and green peas
Oke, O.V Ozumba, A.U Joaquim, A.A Huthman, A.S Asagbra, E.N Adeboyejo, F. Daramola, O.A Okafor, E.N Oyebanji, A Elemo, G.N and Ajuebor, R.N--------------------------------------------------------------------------------------- 238
Effects of processing methods on chemical composition of selected non conventional leafy vegetables
Olatidoye, O.P and Sobowale, S.S--------------------------------------------------------------------------------- 240
Readily utilizable proteins and soluble sugar levels during the fermentation of some indigenous melon varieties in the leaves of Musa spp., Thaumatococcus danielli and Carica papaya
Onawole, O.O Asagbra, E.N Akinola, S.O and Olatunji, O.O----------------------------------------------- 242
Effects of blanching time on the anti-nutrients in Solanum nigrum, a neglected leafy vegetable
Adebowale, O.J Noah, A.A and Salam, H.A--------------------------------------------------------------------- 244
The effect of different drying methods fruit juices as affected by different preservation methods
Hamisu, M Haruna, U.S Anegba, P.O and Onimisi, A.M.J--------------------------------------------------- 246
Quality assessment of three tropical fruit juices as affected by different preservation methods
Atuonwu, A.C Onwuka, G.I and Agunanne, A.I----------------------------------------------------------------- 248
Chemical composition of three traditional leafy vegetables in Nigeria
Abiodun, A.O Adepoju, A.B and Oladipo, T.S-------------------------------------------------------------------- 250
Antioxidant capacity of tomato pulp blends increased storage
Oludemi, F.O and Akanbi, C.T---------------------------------------------------------------------------------------- 252
Micro-nutrients and fatty acid components of two star apples, C.albidum and C.canito seeds: Preliminaries
Nzelu, I.C------------------------------------------------------------------------------------------------------------------- 254
Chemical and micro-nutrients properties of 2 garden eggs indigenous to the south eastern states of Nigeria
Nzelu, I.C------------------------------------------------------------------------------------------------------------------- 256
Proximate and mineral composition of four cucurbit seeds
Abiodun, A.O Odedeji, J.O and Olosunde, O.O------------------------------------------------------------------ 258
Comparative effects of different processing methods on the phyto-chemical content of onugbu (Vermonia amygdalinia) and utazi (Gongronema latifolium) leaves
Obeta, N.A Onweluzo, J.C and Omeje, E.O----------------------------------------------------------------------- 260
Studies on the addition of hydrocolloid to tomato-carrot juices blend
Akanbi, C.T and Nwaokoro, O.G------------------------------------------------------------------------------------ 262
Chemical composition and nutritional value of Vitex glandifolia fruits
Abitogun, A.S and Arawande, J.O---------------------------------------------------------------------------------- 265
CHAPTER 6: MICROBIOLOGY AND BIOTECHNOLOGY........................................................267
Antibacterial assessment of crude oil from akee apple seeds on selected bacterial strains
Ibrahim, T.A., Adetuyi, F.O., Dada, I.O., Oloyede, A.R and Iyabo, O. ........................................................268
Weather effect on the microbial spoilage of exposed bread in Ikorodu metropolis
Ojo. J.A.S. ........................................................270
Microbiological examination of milk from cows under traditional management practices
With special reference to coli forms
Adeshina, K., Ipinmoroti, K.O and Ajayi, O.O........................................................ 272
Benefits and potential probiotic food vehicles in Nigeria
Tersoo-Abiem., E.M., Abu.J.O and Igyor, M.A........................................................274
Isolation and identification of micro organisms associated with the skins, gills and intestine of cat fish (clarias gariepinus) sold in the three markets in Lagos mainland
Oyenuga, A.O., Lawal, A.K. and Ojei, E. ........................................................ 276
Performance evaluation of saccharomyces cerevisiae isolated from palm (Elaesis Guineensis) Wine at different proofing temperatures of bread dough
Amadi, E.C........................................................278
Microbiology and some physiochemical characteristics of cocoa fermentation in Nigeria
Teniola, O.D., Dike.N.O. Olubamiwa, O., Akinola, S.O and Olatunji, O. ........................................................280
Isolation and identification of amylolytic bacilli from cassava dumpsite in different cassava processing location
Lawal, A.K., Oyenuga, A.O.Sanni, O.A.and Alebiosu, FA........................................................ 282
Microbiological qualities of some food products developed from rosella calyx
Mordi, J.I., Onyibe, Ozumba, A.U., Elemo.G.N, Olatunji,O. and Etoamaihe,M........................................................ 284
Improving bacteriological quality of akamu preparation and handling
Dashen, M.M., Egbere, O.J., Zakari, H.and Zitgwai, G........................................................ 286
Effects of formulated feeds on birds using local fowl (Gallus gallus) as a case study
Shobo, A.O., Ajayi J.O.Afuape, A.O, Taiwo, A.G. and Koleoso, O.K........................................................ 288
Microbial analysis of different garri samples (ijebu, yellow and Bendel types)
Lawal, A.K., Oyenuga, A.O........................................................ 290
Biodegradable food packaging: An alternative for Nigerian food industries
Chinma, C.E., Ariahu. C.C., Alakali, J.S. Nkpa, N.N. and Oloyede.O.O ........................................................ 292
Development of probiotic mageu: a Preliminary study of the organic volatiles using gas chromatography
Abu, J.O and Joose, P.J........................................................294
Purification of oil palm and raffia palm wine yeast for use as starter culture for wine production
Ukwuru, M.U. and Nnadi, C.E........................................................296
Microbial and sensory evaluation of fermented and non fermented powdered soy fura
Yusufu, PA. And Egwujeh, S.I.D........................................................298
Effect of some biogenic waste on the biogas energy production from jatropha leaf
(Physic nut leaf) and tender stalk
Uzodinma, E.O., Enwere. N.J., and onwuka, N.D........................................................300
Use of spent mushroom compost for the cultivation of pleurotus pulmonarius an oyster mushroom
Ayakorah, C.I., Akinola, S.O andDike.E.N........................................................302
Biogas fuel production from cabbage (Brassica oleoracea) leaf and carrot (Duncus carota) stalk and leaf waste
Uzodinma, E.O., Enwere.N.J. And onwuka, N.D........................................................ 304
Extraction of cellulose from corn cob using sodium hydroxide and sodium hypo chloride
Uzomba, N.I., Akumefula, M.I., Odu, D.A Ali.B., and Eburu, C.P........................................................ 306
CHAPTER 7: NUTRITION........................................................ 308
Does Moringa oleifera have a role in preventing and managing malnutrition in Nigeria?
Carew. Abu, J.O and Gerna, D.I........................................................309
Function food Nutriceuticals and Health
Gernah, D.I. and Tersoo-Abiem, E.M........................................................ 311
Deitary pattern of pregnant women in Anambra state
Umaru, H.A. and Addy.E.O........................................................ 313
CHAPTER 8: OIL SEEDS AND NUTS 315
Antioxidative effect of citric acids on storage stability of refined soya beans oil
Arawande, J.O. and Abitogun, A.S........................................................317
Fatty acids composition of oils extracted from three varieties of sesame seeds
Omosuli, S, V., Ibrahim, T.A., Oloye, D.A., and Agbaje, R.B........................................................ 319
Effect of different storage conditions of some quality properties of crude palm oil
Arawande, J.O and Komolafe, E.A........................................................ 321
Effect of temperature on peroxidase from oil beans seed
Chukwudebelu, J.A and Chikala, F.C........................................................ 323
Effect of fermentation on the functional properties of caesalpina pulcherima (pride of Barbados) seed flour
Mohammed, A.O., Adebowale, O.J and Akoja, S.S........................................................ 325
Frying performance of palm oil obtained by traditional technique
Okogeri, O., Mgbebu, P.O. and Akpa, C.T. ........................................................ 327
Extraction and shelf stability assessment of moringa oil
Adeboye, A.S. and Olayemi, S.C. ........................................................329
Shelf life of partially defatted dikanut (Irvingia gabonensis) flour
Omoniyi, S.A. Idowu, M.A. Henshaw, F.O. and Olayiwola I.O.........................................................331
Sensory qualities of ogbono soup prepared from partially defatted (Irvingia gabonensis) flour
Omoniyi, S.A. Idowu, M.A. Henshaw, F.O. and Olayiwola I.O. ........................................................ 333
Effect of fermentation on the ant nutritional factors in melon seeds varieties (Citrullus vulgaris)
Odunmbaku, L.A., Adenekan, M.K. and Elegbede, A.O........................................................ 335
Effect of local processing methods on the quality of palm oil
Ezigbo, V.U and Obasi, N.E. ........................................................337
Comparison of the physical and chemical properties of the nut and oil of two varieties of tiger nut (Cyprus esculentus)
Arubi, P.A. ........................................................339
Production and evaluation of baking potentials of breadnut (Artocarpus camanis) seed flour
Uchechukwu, , N and David, C.G. ........................................................341
Production and shelf- life studies on packaged egusi soup
Uhiara, N.S., Iheanacho, I.O., Ndife, J and Bitrus, Y. ........................................................ 343
Models of predicting sorption behavior of guna (Citrulus ranatus) seeds
Abubakar, U.M. and Nkama, I. ........................................................344
CHAPTER 9: WATER, ENGINEERING DESIGN AND MISCELLANEOUS PAPER 347
Optimizing processing conditions during deep fat frying of sweet potato chips using box Behnken design
Sobukola, O. P. and Tokun, T. O. ........................................................348
Optimization of physical and sensory attributes of locally produced palm oil by Rotatable Central Composite Design (RCCD) of Response Surface Analysis (RSM)
Udofia, P. G., Udoudoh, P. J., Udoekong, N. and Eyen, N. O. ........................................................350
Design, fabrication and performance evaluation of soy-garri mixing machine
Oni, O. K., Alakali, J. S. and Ibrahim, J. S. ........................................................352
Effects of processing methods on the quality of onion products
Bolaji, P. T., Zakari, U. M. and Markafi, T. M. ........................................................354
Critical control points in the production of ogiri from melon seeds
Asagbara, A. E., Onawola, O. O. and Akinola, S. O. ........................................................356
Sensory evaluation of ogiri in soups made from two varities of melon seeds (Cucymis melo B and Cucumeropsis manii C) using the hazard analysis critical control points (HACCP) method.
Asagbara, A. E., Onawola, O. O., Okafor, J. W. C. and Olatunji, O. O. ........................................................358
Comparative studies on the physiochemical properties of three Brachystegia spp
Ikegwu, O. J., Egbedike, C. N., Ode Umoke, C. and Nwobashi, V. N. ........................................................360
Effects of processing methods on the chemical, functional and rheological properties of Brachystegia Eurycoma (achi) flour
Ikegwu, O. J., Egbedike, C. N., Oledinma, N. U. and Chiaha, C. N. ........................................................362
Effect of ginger (Zingiber officinale) extract on dietary cholesterol in egg
Oguntoyinbo, S. I., Adeyemi, A. A., Bello, T. K. and Oguntoyinbo, Y. G. ........................................................364
Effect of cooking time on the chemical composition of mucuna-egusi soup
Asogwa,I. S. and Onweluzo, J. C. ........................................................366
Effect of lime soaking and cooking (nixtamalization) on some functional properties of Bambara groundnut flour
Ocheme,O. B. Ibrahim, B. A. and James, S. ........................................................368
Production, nutitional quality and sensory evaluation of mbunja sira (a local condiment)
Maigari, F. M. ........................................................370
Development and evaluation of turmeric ginger based pineapple drinks and food flavorings
Ekeledo, E. N., Omodamiro, R. M. and Oti, E. ........................................................372
Effects of fermentation on seed proteins of Diolea reflexa (Agbaarin/ Ukpo) beans
Sokoye, O. K., Adebowale, O. J. and Noah, A. A. ........................................................374
Organoleptic properties and acceptability of Nigerian egusi soup mix
Okafor, J. N. C., Etoamaihe, M., Pikuda, Y. C. and Olonode, V. T. ........................................................376
Effects of temperature, time variations and moisture on the vitamin C content of some local varieties of pepper (Capsicum spp)
Ndife, J. K. and Afiniki, D. ........................................................378
Quality evaluation of three water sources used in north bank area of Makurdi town
Ikya, J. K.and Gernah, D. I. ........................................................380
Physiochemical properties of some sachet water produced in Minna metropolis, Niger state
Ibrahim, B. A. and James, S......................................................... 382
Energy requirement for cracking almond nut
Adesina, B. S. and Bolaji, O. T. ........................................................384
Effects of roasting temperatures on the rate of extraction and quality of locally processed peanut oil
Makeri, M. U. and Bagire, S. Y. ........................................................386
Microbiological hazards associated with coconut candy preparation for a child with diarhoea in a household in Zaria
Asuke, U. A., Umoh, V. J. and Whong, C. M. Z. ........................................................388