Viral diseases have been a major limiting factor threating sustainable potato (Solanum tuberosum L.) production in Pakistan. Surveys were conducted to serologically quantify the incidence of RNA viruses infecting potato; Potato virus X (PVX), Potato virus Y (PVY), Potato virus S (PVS), Potato virus A (PVA), Potato virus M (PVM) and Potato leaf roll virus (PLRV) in two major potato cultivars (De...

The aim of this study was to evaluate the effect of Supplementations of teff (Eragrostis teff (ZUCC.) Trotter) grain flour to wheat flour at 0, 5, 10, 15 and 20% levels on organoleptic and nutritional evaluation of the supplemented bread. Protein, moisture, ash and falling number as well as rheological evaluation were estimated for prepared flour blends and dough. Besides, organoleptic assessme...

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...

Acha is a potential food security crop that contributes significantly to people’s diet, especially in developing countries such as Nigeria. The suitability of acha-cowpea composite flour and sweet potato starch the production extruded snacks was investigated. (ACF), cowpea (CPF)and (SPS),were mixed various proportions percentage weights (ACF:CPF:SPS)and were used produce totaling 7 samples: 100...

This research aims to examine the effect of adding various sources natural ß-Carotene obtained from sweet potato flour, carrot flour and pumpkin color brightness Goldfish. The was carried out December 2021 February 2022 at Aquatic Animal Physiology Laboratory Building 2, Faculty Fisheries Marine Sciences, Padjadjaran University. experimental design used in this study a completely randomized (CR...

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) /...