FOOD SCIENCE AND TECHNOLOGY

FOOD SCIENCE AND TECHNOLOGY

NUTRITIONAL, SENSORY AND STABILITY STUDIES OF SUGAR-FREE COMPOSITE JAM ENRICHED WITH HONEY

CHAPTER ONE INTRODUCTION 1.1     Background of the Study Fruits are of great importance in human nutrition. However, due to their perishable nature and seasonal availability, they are generally processed into more stable forms such as jams, jellies, juices, pickles and many more products. Jam is a processed fruit product having an intermediate moisture content which …

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Effect Of Oil Types On The Physio-Chemical And Organoleptic Qualities Of Akara

Akara is a tasty snack enjoyed by different sections of the population. This project investigated the effect of oil type on the sensory and chemical properties of akara produced from three different oil samples. The cowpea samples were soaked washed dehulled grind mixed with ingredients and fried in the various oil samples. The results of …

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