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Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them. When combined with cowpea fortification and nixtamalization, it is expected to improve the nutritional, functional, physico-chemical and…

Response surface methodology was employed to characterize the effects of blanching temperature, blanching time and final frying time on texture and appearance of fried yam chips produced from two cultivars of white yam (Dioscorea rotundata). Fifteen…

This study investigated the suitability of Stephan mixer for use as conche during small-scale chocolate production in an attempt to reduce cost and processing time. Molten chocolate was processed using the Stephan mixer under different temperature…

Browning in raw and processed yams resulting from enzymes, polyphenol oxidase (PPO) and peroxidase (POD), activities is a major limitation to the industrial utilization of Dioscorea varieties of yams. Two elite cultivars of D. rotundata species were…

Changes in acidification and sugars of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using a 3 × 3 full factorial experimental design with tree level treatment (control (TI), inoculum added in…

According to Gladwell (2002), social phenomena such as fashion trends, crime rates, teenage smoking, infectious diseases etc. often witness, at some particular point in time, a sudden and dramatic turn in activity, catapulting them into epidemic…

Distance Learning, as the name implies, simply means that a learner is at a distance from the tutor or instructor, and that the learner uses some form of technology to access learning materials, interact with the instructor and other learners, as…

Transaction log analysis (TLA), content analysis, and grounded theory procedures were used to explore the adoption and use of an institutional digital repository and social networking website by the academic community of a graduate school of…

As they emerge, various media/technologies (radio, television, video, the internet/WWW etc.) have been welcomed by educators as agents that are capable of assisting in many aspects of the learning process. It is often believed that when used…