Use of alternative raw materials for yoghurt production

Soymilk and maize steep water were used as alternative raw materials to cow milk and commercial starter, respectively, for production of yoghurt. The cow milk used was both Fresh milk and dried powdered milk (DANO). The cost of production of the yoghurt samples as well as their chemical, microbial and organoleptic properties was compared with that of the commercially available yoghurt (FAN MILK). There was no significant difference (

An evaluation of the physical properties and palatability of soybean flour cake

As a result of the high price and scarcity of wheat flour in Nigeria, soybean and various other products are being evaluated with a view to finding substitute for or at least cut down on the amount of the wheat flour used in the production of confectioneries.This paper reports the result of a trial where two different levels of soybean flour were mixed with wheat flour and cake baked from the mixed flour were compared with 100% wheat flour cake.The results show very favourable physical properties of the baked cake from the wheat/soybean flour mixture as compared with the 100% wheat flour cake. The flavour of the soybean flour cake was found not to be acceptable. The use of artificial flavour is therefore being proposed in the paper. The baked products were found to be quite acceptable. Keywords: Evaluation, Soybean, Propertie

Use of alternative raw materials for yoghurt production

Soymilk and maize steep water were used as alternative raw materials to cow milk and commercial starter, respectively, for production of yoghurt. The cow milk used was both Fresh milk and dried powdered milk (DANO). The cost of production of the yoghurt samples as well as their chemical, microbial and organoleptic properties was compared with that of the commercially available yoghurt (FAN MILK). There was no significant difference (

Chemical and sensory qualities of pigeon pea ( Cajanus cajan) developed into a local spice ' dawadawa'.

No Abstract