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Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples; 100% gari (coded SLY), 90% gari with 10% BGF (coded ATS), 85% gari with 15% BGF (coded FEA), and 80% gari with 20% BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98% -4.68%, fat content 1.10 -2.60%, ash content 1.82 -2.90%, crude fibre 2.30 -2.42%. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20% -83.5%, moisture 11.60% -12.60% and acidity 0.40 -0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17 -177.17, trough viscosity 98.33 -161.00, breakdown 7.83 -16.71, final viscosity 150.50 -251.67, set back 52.17 -90.67 and pasting time between 6.87 -6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2 -80.020C. Sensory evaluation showed that there were significant differences in the samples examined

Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples: 100% gari (coded SLY), 90% gari with 10% BGF (coded ATS), 85% gari with 15% BGF (coded FEA), and 80% gari with 20% BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68%, fat content 1.10-2.60%, ash content 1.82-2.90%, crude fibre 2.30-2.42%. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined.

This study investigate the efficacy of two species of kolanut being Kola acuminate (ABATA) and Kola nitride (GBANJA) as antimicrobial agent in the preservation of Zobo drink from the calyces of Hybiscus sabdariffa which is commonly called ZOBO. 5mls extracts of the caffeine was added to 50mls of prepared Zobo drink using Escherichia coli (ATCC 23716) indicator organisms for 96hours. Physiochemical analysis for pH, Brix content, growth measurements of the indicator organisms were carried out at 24hourly interval starting at zero hour. The ash and caffeine contents were also noted for the Kolanut samples only. The results obtained from the various analyses were of immense benefit at enhancing the shelve stability of the drink and thereby making it available all the year round for its numerous consumers.

Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples; 100% gari (coded SLY), 90 % gari with 10 % BGF (coded ATS), 85 % gari with 15 % BGF (coded FEA), and 80 % gari with 20 % BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68 %, fat content 1.10-2.60 %, ash content 1.82-2.90 %, crude fibre 2.30-2.42 %. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined