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Item Metadata only Evaluation of Bioactive Compounds and Characterization of Bryophyllum Pinnatum Infusion In Broken Brown Rice-Babbara Nut Extruded Flakes(Bells University of Technology, 2024-02-12) ABODUNRIN Josephine Olabisi; Prof M.O. JimohExtruded flakes are consumed majorly as breakfast cereals, and this plays a significant role in daily nutritional intake. Extrusion employs technique such as mixing, heating, moisturizing, forming, texturing and cooking to innovate novel food items.The development of functional foods goes beyond mere nutrition, aiming to prevent diseases and promote health.Consumers' growing understanding of the relationship between diet and well-being has driven changes in dietary patterns. Bio active compounds are the atructural books of functional foods providing their medicinal properties and health benefits.Item Metadata only Optimisation of Malting Variables and Yudane Treatment for The Modification of Peral Millet Flour for Bread Application(Bells University of Technology, 2025-03-12) OSUIZUGBO, Nkechi Scholastica; Dr. Olayemi Eyituoyo DuduLeavened bread produced from wheat flour is prized for its unique quality characteristic which is attributed to the gluten protein in wheat. Notably, the current high cost of wheat in the global market partly attributed to its scarcity due to low export from countries where it is produced, poses an economic burden on low income countries where leavened bread is a major staple. Thus, this poses the need to develop baking flours from indigenous crops as substitutes to wheat flourItem Metadata only Evaluation of Qaulity and Microbial stability of Enriched Ukpo-Oka (A Maize-Based Pudding) Produced from Optimized Maize/Pigeon Pea Flour blend(Bells University of Technology, 2025-02-12) ASIEBA, Lydia Nkemakonam; Prof. O.B OgunmoyelaUkpo-Oka is an indigenous maize-based steamed pudding typically low in protein but widely consumed in various parts of Nigeria.This study investigated the quality and stability of enriched ukpo-oka produced from an optimized maize-pigeon pea blend. An i-optimal mixture design within the framework of Response. Surface Methodology was employed for the optimization.Maize flour ratio ranged from 50% to 80% and pigeon pea flour ratios ranged from 20% to 50%.Thirteen experimental runs were generated and analysed.