Effect of Prolonged Storage of Palm Kernel On the Characteristics And Stability Of Palm Kernel Oil

  Effect of Prolonged Storage of Palm Kernel On the Characteristics And Stability Of Palm Kernel Oil Introduction Palm kernel oil is an edible plant oil, derived from the kernel of the oil palm (Elaeis guineensis).The palm fruit yields two distinct oils, palm oil derived from the outer part of the fruit and palm kernel […]

Posted in food science and technology | Tagged , | Leave a comment

Evaluation of Cooking, Minerals and Starch Characteristics of Some Rice Varieties

Evaluation of Cooking, Minerals and Starch Characteristics of Some Rice Varieties from Ishiagu Ivo Local Government Area of Ebonyi State Rice (oryza sativa l) is the main staple food for two third of the world population providing 21% of global dietary energy,14% of protein and 2% of fat(Kennedy and Burlingame 2003).It is primarily utilized for […]

Posted in food science and technology | Tagged | Leave a comment

Cooking And Sensory Properties Of Five Rice Varieties

 Cooking And Sensory Properties Of Five Rice Varieties Rice (Oryza Sativa) is the most important cereal for human consumption. It is the staple food for over three billion people, constituting over half of the world’s population (Central and Reeves, 2002). It is consumed mostly as intact grains except hulls, bran and germ. Although consumer’s preferences […]

Posted in food science and technology | Tagged , , | Leave a comment