Evaluation of Qaulity and Microbial stability of Enriched Ukpo-Oka (A Maize-Based Pudding) Produced from Optimized Maize/Pigeon Pea Flour blend

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dc.contributor.advisorProf. O.B Ogunmoyela
dc.contributor.authorASIEBA, Lydia Nkemakonam
dc.date.accessioned2026-04-08T11:21:49Z
dc.date.available2026-04-08T11:21:49Z
dc.date.issued2025-02-12
dc.descriptionx, page 101, illustrations, hard back
dc.description.abstractUkpo-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.
dc.identifier.urihttps://ir.bellsuniversity.edu.ng/handle/123456789/476
dc.language.isoen
dc.publisherBells University of Technology
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectUkpo -Oka
dc.titleEvaluation of Qaulity and Microbial stability of Enriched Ukpo-Oka (A Maize-Based Pudding) Produced from Optimized Maize/Pigeon Pea Flour blend
dc.typeDissertation

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