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The anaerobic states of the modified bio-digester and potentials of the generated biogas in cooking foods were evaluated. The study adopted experimental design. Data generated were analyzed using one - way analysis of variance and independent t-test. Carbon, free fatty acid, chemical and biochemical oxygen demand decreased significantly (p 0.05) effect on the proximate and sensory characteristics of foods when compared with the foods cooked with liquefied natural gas and kerosene.   Key words: Bio-degradation, food waste, cowdung, microorganisms, yam peel.

Modification of plastic tank for bio-digestion of food wastes for biogas generation for cooking foods