Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes.

Challenges and constraints deter the effective gathering of adequate information specific to the characteristics of yam (Dioscorea rotundata) landraces capable of producing a promising instant pounded fufu product. This current work, therefore, investigated the effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes. The D.

Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short-set Yoghurt.

This study aimed to produce short set yoghurt with different stabilizers at different concentrations and determine the effects of the stabilizers and length of fermentation on the nutritional, microbiological, and sensory properties of short set yoghurt. Stabilized yoghurt samples were produced using 0%, 0.5%, and 1.

Effect of processing methods on the chemical composition of leaf and leaf products.

Fresh leaves of were subjected to different food processing methods such as drying, blanching and drying, fermentation of the leaf extract as well as blanching and fermentation of the leaf extract. The proximate composition, mineral and vitamin contents of the fresh and processed leaves were subsequently determined, using standard methods. The results shows that leaf and products had the following ranges of proximate parameters: 0.

Giant gastric trichobezoar in a young female.

Bezoars are concretions of undigested matter in the gastrointestinal tract (GIT), most commonly in the stomach. The main predispositions to bezoar formation are, altered GIT anatomy or disordered GIT motility/physiology. Clinically, bezoars are classified according to their predominant component.