INTRODUCTION In Nigeria, nursing mothers are advised to give their infants plantain flour paste 'amala ogede' with 'ewedu' Corchorus olitorius soup during the process of weaning. Over-matured okra is typically discarded resulting in substantial post-harvest waste; the seed could be processed into okra seed flour for the fortification of plantain flour. The aim of this study is to evaluate the e...

the main object of this study was to evaluate the effect of tillage and crop residues management of barley (hordeum vulgare l.) on quantification and qualification yield of corn (zea mays l.). treatments were laid out in complete randomized block design with seven treatments and three replications and include (1) fire of straw and stubble, plow, disc and furrower (2) gathering and transfer of s...

This work presents ultrasound-assisted dispersive micro solid phase extraction (USA DMSPE) for preconcentration of fluorine (F) in water and herb samples. TiO2 nanoparticles (NPs) were used as an adsorbent. The determination with slurry sampling was performed via molecular absorption of calcium monofluoride (CaF) at 606.440 nm using a high-resolution continuum source electrothermal absorption s...

The variation of highly pathogenic avian influenza H5N1 virus results in gradually increased virulence in poultry, and human cases continue to accumulate. The neuraminidase (NA) stalk region of influenza virus varies considerably and may associate with its virulence. The NA stalk region of all N1 subtype influenza A viruses can be divided into six different stalk-motifs, H5N1/2004-like (NA-wt),...

The influences of different variables on the viscosity and gel formation of the konjac flour produced from Amorphophallus oncophyllus have been studied. At the concentration studied, the 1.5% konjac flour yielded a viscous solution than that of 0.5% konjac flour. The viscosity of konjac flour solution were unaffected by pH (pH 2 to pH 8), salt concentration (0-10% w/v), and high acid (pH 3.5) /...

This study presents influence of millet flour blend on physical, functional, nutritional, cooking and organoleptic characteristics of noodles prepared from composite flour of millet flour blend, whole wheat flour and soy flour. Fiber and amylose/ amylopectin ratio increased significantly (p<0.05) with increase in level of millet flour blend incorporation. Cooking time of developed noodles from ...

The physicochemical and sensory properties of peanut spreads fortified with soy flour were studied. Peanut spreads were replaced by whole soybean flour and soy nut flour at 0, 5, 15, 20 and 30% (w/w). All samples were analyzed for fat, protein, sugar, moisture content, adhesiveness, cohesiveness, hardness and sensory characteristics. Replacing peanut spread with soy flour had significant effect...

The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water a...