Download Category: FOOD TECHNOLOGY

EXAMINE THE PRESENCE AND CONCENTRATION OF SOME PHYTOCHEMICALS IN AVOCADO PEAR (PERSEA AMERICANA MILL) SEED

ABSTRACT: This research paper investigates the presence and concentration of various phytochemicals in the seeds of Persea americana (avocado pear), aiming to identify their potential health benefits and applications. We conducted phytochemical screening for the presence of key compounds, including tannins, saponins, alkaloids, flavonoids, sterols, and cardiac glycosides. The seeds were prepared by cutting them … Read more

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CONSUMER BRAND PREFERENCE IN THE PURCHASE OF BEVERAGE IN ENUGU METROPOLIS

ABSTRACT: This study explores consumer brand preferences in the purchase of beverages within Enugu Metropolis, focusing on locally processed versus foreign brands. The objectives include identifying factors influencing consumer choices, such as behavioral determinants, price sensitivity, and product quality. The study also examines challenges faced by local beverage producers, including inadequate funding, poor product standardization, … Read more

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DETERMINATION OF THE LEVEL OF ETHANOL IN ALCOHOLIC BEVERAGES PRODUCED IN NIGERIA AS AN INDICATION FOR SAFETY STANDARD

Abstract: This study evaluates the ethanol content in alcoholic beverages produced in Nigeria to determine their compliance with international safety standards, particularly those recommended by the World Health Organization (WHO). Six popular alcoholic beverage brands—Guilders, Star, Harp, Heineken, Stout, and Legend—were sampled from Awka, Anambra State. The ethanol levels in the beverages were analyzed using … Read more

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DETERMINATION OF THE PRESENCE AND CONCENTRATION OF SOME PHYTOCHEMICALS IN AVOCADO PEAR (PERSEA AMERICANA MILL) SEED

ABSTRACT: This study investigates the presence and concentration of key phytochemicals in Persea americana (avocado pear) seeds, focusing on tannins, saponins, alkaloids, flavonoids, sterols, and cardiac glycosides. The seeds were prepared by cutting, drying, and grinding them using a Thomas Willey milling machine. Qualitative analysis, using established tests such as Wagner’s for alkaloids, ferric chloride … Read more

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COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS

Abstract This study aims to comparatively analyze the protein content of three widely consumed plant-based foods—African breadfruit (Treculia africana), brown beans (Phaseolus vulgaris), and soybeans (Glycine max). While all three are significant sources of dietary protein, their exact protein contents and nutritional profiles remain subjects of debate, particularly concerning breadfruit, which has been inconsistently categorized … Read more

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