Production and quality evaluation of plain yoghurt, spiced yoghurt (pepper fruit, ginger) and flavoured yoghurt (carrot and pineapple) were carried out being proximate composition, mineral analysis, microbiological analysis, organoleptic evaluation and statistical analysis. Results show significant (p<0.05) nutritional enhancement of the plain yoghurt by the addition of spices and flavourings. The mineral content of the plain yoghurt were likewise increased. Organoleptically, the spiced and flavoured yoghurts were all acceptable by consumers but pepper fruit spiced yoghurt was the most preferred in terms of general acceptability.

A food grade solvent (n-hexane) was used in the extraction of oil from some selected indigenous spices which were ehuru (Monodora myristica), njangsa (Ricinodendron heudelotii), uziza seeds (Piper guineense) and cloves (Syzygium aromaticum). The extracted oil samples were evaluated for chemical composition and physical properties. Results obtained from the chemical composition of the extracted oil samples showed that acid value, iodine value, peroxide value, saponification value and thiobarbituric acid value ranged from 0.64mgKOH/g to1.82mgKOH/g, 63.17gmI/100gm to 83.33gmI/100gm, 5.78Meq/kgto9.66Meq/kg, 142.07mgKOH/g to 203.66mgKOH and 0.19mg malo./kg to 0.39mg malo./kg respectively. The results of the physical properties of the extracted oil samples also showed that the smoke point, flash point, firepoint, density, melting point and viscosityranged from 166°C to 214°C, 206°C to 254°C, 219.50°C to 275°C, 0.89g/cm³ to 0.94g/cm³, 12°C to 17°C and 58.40cp to104.10cp respectively. From the study carried out, it was concluded that the oils extracted from the selected indigenous spices are acceptable for efficient use in food production and other industrial uses.

Evaluation of dietary fiber and fatty acid composition of boiled, roasted, fermented and germinated breadnut seed flour was investigated. The seeds were dehulled and washed. It was divided into four equal parts for different processing techniques: boiled, roasted, germinated and fermented. They were analyzed for dietary fibre and fatty acid composition using standard methods. Data were subjected to statistical analysis using Statistical Product for Service Solution (SPSS) version 23.0. Values were expressed as means and standard deviation, Duncan multiple range test was used in separating the means at 95% confidence interval. Dietary fibre composition showed that breadnut seed flours range from 4.94% (fermented breadnut seed flour) to 5.42% (roasted breadnut seed flour). Fatty acid profile showed that breadnut seed flours contain a greater amount of non-essential fatty acids which were highly significant (p < 0.05) in oleic acid (57.93%) for roasted breadnut seed flour followed by linoleic acid (25.76%) in fermented breadnut flour. Stearic acid was the only prominent non-essential fatty acid in the breadnut seed flour and ranged from 4.40% (fermented breadnut seed flour) to 6.27% (germinated breadnut seed flour). The study revealed that all the processed breadnut seed flours have appreciable quantities of dietary fibre and essential fatty acids than non-essential fatty acids. Breadnut seed should be recommended in wheat substitution in bakery industry and culinary uses. It is also recommended for weight loss program.

The quality properties of crude oils of Treculia africana (breadfruit), Artocarpus communis (breadnut), Glycine max (soybean) and Zea mays (maize) were evaluated. The results indicated that crude maize oil had the highest (6.7mgKOH/g oil) acid value and breadfruit was the lowest (2.63mgKOH/g oil) in acid value. Breadfruit had the highest (83.18% and 41.28MJ/L) values in terms of unsaponifiables. The value of biofuel potentials of crude soybean oil was the lowest (39.81MJ/L). The analysis also revealed that crude soybean oil was significantly different (P<0.05) from the crude breadfruit and maize oils in density. Crude soybean oil also differed significantly (P<0.05) from crude breadfruit, breadfruit and maize in melting point, acid value, saponification value, iodine value, unsaponifiables and biofuel potentials but compared well (P>0.05) in density and specific gravity with breadnut. There was no significant difference (P>0.05) in specific gravity between crude soybean and maize oils but difference existed significantly (P<0.05) in specific gravity between it and crude breadfruit oil.

The present study evaluated the effect of extracts of three spices in control of Callosobruchus subinnotatus (Pic). The experimental design used was completely randomized design (CRD).Ginger, scent leaf and curry leaf were obtained and screened for phytochemical and proximate composition using standard laboratory techniques. The Bambara nut was subjected to three treatments (To, T1, T2 and T3) which were replicated 4 times. To was used as control while the rest were treated with the spices. Results from the study showed that the highest mortality rate was recorded on 100g of Ginger extract having percentage mortality of 93.33% (T3). It was followed by scent leaf with a mortality rate of 43.33% (T1). The result also showed that Ginger powder extract gave the lower mean number of holes (41) and with lower weight loss of 4.9% of nuts amongst the extracts used. Bambara nuts that were not treated with plant spice extracts (To) gave the highest mean number of holes or punctures (211) and the highest weight loss 25.5% of nuts. Conclusion of this study is that the plant extracts were effective at controlling Callosobruchus subinnotatus, though at varying degrees. These biopesticides are part of humans and animals food, often are used as ethno-medicines, and are more environmentally friendly being biodegradable, so all these things recommend to be used in the detriment of chemical pesticides. .