This paper is a review on little history and the composition of Tigernut ranging from
proximate, mineral and amino acid content. The paper further explains the kind of …

Perhaps no first-rate philosophic writer, with a strongly articulated system of doctrine, has
ever taken as much pains as M. Renouvier to explain it to his generation by turning over and …

The purpose of this paper is to investigate development of extruded snacks and corn flakes
by using yellow corn and by-product broken white beans flour (BWBF). The methodology …

This study was conducted to prepare snacks of defatted soybean, corn grits and spinach
powder food blends. In raw materials and their blends, chemical composition, mineral …

1.1 Background Under-nutrition associated with inadequate energy intakes and
micronutrient deficiencies, such as iron and vitamin A is becoming a serious problem for …

The moisture sorption characteristics of dakuwa at 10, 20, 30 and 400° C were studied. The
experimental sorption data obtained were applied to BET, GAB, Oswin and Henderson …

A microbiological assay was conducted to assess consumer safety of toasted ukwa (African
breadfruit) snack in the Aba metropolis, South-eastern Nigeria. The microbial loads, isolation …

ABSTRACT “Robo” was produced from blends of melon and moringa seeds powder and
coded as RBA (100% melon), RBB (90% melon+ 10% moringa seeds powder), RBC (80 …

The quality of Dakuwa can be affected by raw materials and processing methods. This work
studied the effects of groundnut (Arachis hypogea L.) varieties (Campala, white and Sere) …

Nakiya which is a locally prepared snack w and 80: 20) rice flour: groundnut paste, at
extruding at varied temperature of 80 through a pilot scale co-rotating twin extrudates were …