Theses and Dissertations

 

Theses and Dissertations (Food Science & Technology)

Recent Submissions

  • Studies on Some Aspects of Oil and Protein Content of Conophor Nut (Tetracarpidium Conophorum) 

    Gbadamosi, Saka Olasunkanmi (2015-09-30)
    The functional properties, solubility profile, in vitro digestibility and antioxidant properties of Tetracarpidium conophorum (conophor nut) were studied. The storage stability and thermal oxidative changes of its oil were ...
  • The Development, Construction and Evaluation of a Micro-spray Dryer 

    Anjorin, Mojisola Oluyemisi (Obafemi Awolowo University, 1985)
    A co-current laboratory spray dryer was designed to meet multipurpose requirements for drying food materials and constructed from relatively cheap locally available materials. Tests, on the basis of 100% moisture were ...
  • Investigations into the Textural Characteristics of Agidi (A Fermented Corn Meal). 

    Osungbaro, Taiwo Olujide (Obafemi Awolowo University, 1986)
    The effect of particle size, maize variety, fermentation periods and methods of milling on textural properties of 'agidi' was investigated. Textural properties were evaluated, using the Brabender Amylograph, Gel tester, ...
  • Influence of Yeast Strains on the Quality of Sorghum Beer. 

    Ogunyemi, Toyin Oluyemisi (Obafemi Awolowo University, 1987)
    Studies were carried out on the influence of two commercial yeasts and palm wine yeast isolate (Saccharomyces cerevisiae) on the quality of sorghum beer. One of the two commercial yeasts was obtained from Africana Brewery, ...
  • Extrusion Characteristics of Cereal and Legume Flours. 

    Akinjayeju, Oluwole (Obafemi Awolowo University, 1985)
    Some physical factors that determine the extrusion characteristics of cereal-legume blends were examined. These were particle size, substitution level and type of legumes. Corn (Zea mays L.), Cowpea (Vigna unguiculata) and ...
  • Effect of Maize Fermentation on Some Physico-Chemical Properties of 'Ógi'. 

    Beckley, Olufela (Obafemi Awolowo University, 1985)
    The effect of fermentation or souring period on some physico-chemical properties of ogi, manufactured by the wet- and dry-milling processes from downy mildew resistant white maize variety (DMR white) were evaluated. ...
  • Nutritional Evaluation of a Fortified Maize Weaning Food. 

    Komolafe, Abiola (Obafemi Awolowo University, 1987)
    Nutritional evaluation was carried out on pregrelatinized maize flour blended with undefatted soy bean flour at 20, 32, 40 and 50% levels. The samples were evaluated for proximate composition, pepsin digestibility and ...
  • An Investigation into the Keeping Quality of “Agidi”. 

    Oluwamukomi, Mathew Olusola (Obafemi Awolowo University, 1986)
    The effect of storage time and temperature, souring period, surfactant and packaging materials on the keeping quality of Agidi was investigated. Changes in quality were evaluated by determining the moisture content, ...