Abstract This review covers the meaning, reasons, mechanisms, types, and effectiveness of hurdles, cost implications, merits and the future of hurdle technology. Hurdle technology is a smart, effective, efficient and intelligent combination of preservation techniques...
Effectiveness of Green Plantain Peel and Pulp Flour Blends as Coating on the Textural Properties and Oil Uptake in Fried Fish Fillets
Abstract The aim of this study was to evaluate the effectiveness of green plantain peel and pulp flour blends as coating on the textural properties and oil uptake of fried fish fillet. Plantain peel flour and plantain pulp flour were mixed in ratios 0:100, 5:95,...
Quality of Chin-chin from Blends of Bambara Grondnut (Vigna subterranean (L) Verdc.) and Pro-vitamin A Fortified Sweet Potato (Ipomoea batatas (L) Lam)
Abstract The quality attributes of chin-chin from blends of Orange Flesh Sweet Potato (OFSP) and Red Bambara groundnut (RBG) were investigated. The OFSP and Red Bambara groundnut (RBG) were processed into flours. The OFSP and RBG flours were blended in ratios...
Evaluation of preservative efficacy of aqueous and ethanolic extracts of garlic (Allium sativum L.) on soybean daddawa- a condiment
Abstract On the understanding that lipid peroxidation is a key factor in soybean daddawa deterioration and Alliums are rich in antioxidants, this study was carried out to investigate the preservative efficacies of aqueous and ethanolic extracts of garlic on...
Optimisation of Microwave Drying of Tomatoes (Solanum lycopersicum L.var) Slices Using Taguchi Method
Abstract The effect of the processing parameters on the microwave drying of tomatoes was investigated and the process was optimized by using Taguchi Technique. Pretreatments (water blanching (WAB), ascorbic acid (ASA) and sodium metabisulphite (SMB)), slice...
Optimization of drying conditions and effect of storage on some quality attributes of tomato powder
Abstract Tomato (Solanum lycopersicon L) fruit is rich in nutrient and antioxidant properties. Drying accelerates some reactions that adversely affect the product quality especially nutritional value. Optimization of the drying process for Eva tomato was conducted to...