Development of standard operating protocol for measurement of cassava root mealiness.

One of the major attributes of boiled cassava roots is its ability to soften within a short period, otherwise known as mealiness. This study aimed to establish and validate standard operating procedures for assessing the mealiness of boiled cassava roots. Twenty cassava genotypes, including landrace and improved varieties, were selected for the protocol development, with an additional ten genotypes used for validation.

Influence of adding edible termite flour to powder: its chemical and phytochemical composition.

, a traditional staple food made from submerged fermented cereal grains, is high in carbohydrates and low in protein. It is essential to conduct this research because termite flour (TF) addition may affect other quality aspects in addition to increasing protein content. Using 100 g of powder as a control sample, the chemical and phytochemical content of developed from blends of powder (OP) (50-100 g) with termite flour (TF) (10-50 g) was assessed using standard methods.

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives.

This study aimed to assess the antioxidant, enzyme inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives. Multi-purpose natural additives were formulated with three natural additives (sweet detar seed, ginger rhizome, and hibiscus calyx flours, as a thickener, flavourant and colourant, respectively) blends at proportions derived from the Design Expert. The additives' synthetic counterparts were formulated with sodium carboxymethylcellulose, vanilla flavor, and red colourant at the same proportions.

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits.

Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified.

Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam () genotypes grown at different locations.

Specific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities (boiled yam) of sixteen elite white yam genotypes () grown in three locations. Fresh yam samples were cut into regular-shaped pieces and boiled using the standard procedure.