Michael Okpara University
Works by this Author
Effects Of Drying On The Nutrient Composition, Antioxidant Capacity And Bioactive Compounds Of Pineapple Peel Powder For Nutritional Enrichment:- Odunukwe, Chinecherem E
ABSTRACT This study aimed to determine the effect ofthe microwave drying method o
Quality Characteristics Of Chin Chin Produced With Wheat (Triticum Aestivum) - Sweet Potatoes (Iponioea Batatas) Composite Flours:- Nwanze, Mmesoma R
ABSTRACT This study investigated the production of chin-chin from wheat and sweet
Production And Evaluation Of Gluten-Free Biscuit From Blend Of Unripe Plantain (Musa Paradiasca) And Tigernut (Cyperus Esculentus) Flours:- Ilechukwu, Stephen U
ABSTRACT Biscuits were produced using unripe plantain and tigemut flour ble
Production And Nutritional Evaluation Of Ginger And Cloves Tea Sweetened With Honey:- Michael, Faith C
ABSTRACT This study focused on the production and nutritional evaluation of ginge
Antinutrient Composition, Functional And Pasting Properties Of Flour Blends From Cocoyam, Pearl Millet And Black Bean Enriched With Unripe Plantain Peel Flour:- Ohia, Promise C
ABSTRACT The study evaluated the functional, pasting properties and antinutrient
Physicochemical And Sensory Properties Of Cookies Produced From Blends Of Water Yam And Wheat Flour Enriched With Clove Powder:-Chukwu, Maryjane U
ABSTRACT This study aimed to investigate the physicochemical and sensory properti
Amino Acid Profile, Proximate, Antioxidant Aid Sensory Properties Of Yoghurt Analogues From Blends Of Pigeon Pea Milk And Soybean Milk:- Iche, Favour K
ABSTRACT The study was carried out to evaluate the amino acid profile, proximate
Quality Evaluation Of Two Different Brands Of Bottled Water Produced In Uzuakoli, Bende Local Government Area, Abia State :- Uwakeme, Ekeoma
ABSTRACT This study evaluated tire quality of two different brands of bottled wat
Retention Of Hydrocarbons And Surfactants In Fufu Dough Samples Obtained From Local Markets In Abia State:- Chukwu, Mary O
ABSTRACT Sixfufu dough samples were purchased from six different markets randomly
Quality Assessment Of Fufu Produced From Different Varieties Of Cassava (Manihol Esculenta):- Udoama, Christiana E
ABSTRACT This work evaluated the quality offufu produced from different varieties
Effect Of Substitution Of Wheat With Pigeon Pea Sourdough On The Nutritional, Physical And Sensory Properties Of Bread:-Kanu, Jessica U
ABSTRACT Bread is a type offood made from flour, water, and yeast. It is typicall
Physicochemical Properties And Microbial Qualities Of Yoghurt Analogues From Blends Of Pigeon Pea {Cajanus Cajan) And Soy Bean {Glycine Max) Milk:- Onuoha, Vivian C
ABSTRACT The study evaluated the physicochemical properties and microbial qualiti
Phytochemical And Blood Sugar Lowering Properties Of Uziza (Piper Gunieese') And Utazi (Gongronema Latilodium) Leaves Extracts Using Diabetic Rats:- nyanso Anita
ABSTRACT Phytochemical and blood sugar lowering properties of uziza {Piper
Production And Evaluation Of Crackers From Blends Of Wheat (Triticum Aestivum), Ugba (Pentaclethra Macrophylla), And Cassava (Manihot Esculenta Crantz):- Diala, Doreen C
ABSTRACT This work investigated the production ofCrackers from blends ofWheat, Ug
Evaluation Of Proximate Composition And Amino Acid Profile Of Selected Accessions Of African Yam Bean (Sphenostylis Stenocarpa) From IITA.:- Ikegbusi Ifunanya C
ABSTRACT The proximate composition and amino acid profiles of selected acce
Nutritional Evaluation Ofinstantfifi Hour Produced From Cassava Root (Manihot Esculenta) And Cocoyam (Xanthoma Maffafa) Blend:- Udch, Chizoba M
ABSTRACT The nutritional properties ofinstantfufu flour made from cassava r
Effects Of Boiling And Frying Durations On The Mineral, Proximate, Vitamin, And Phytochemical And Antioxidant Properties Of Okra (Abelnwschus Esculentus) Vegetable:-Anaele, Blessing O
ABSTRACT The study was carried out to investigate the effects of boiling and fryi
Nutritional Composition Of Cookies Made From Wheat Flour And Fermented Honey Beans:- Ani, Odinakachukwu P
ABSTRACT The study ofnutritional composition of cookies made from wheat flour and
Nutritional Evaluation Of Instant Breakfast From Nutritional Evaluation Of Instant Breakfast From Palmyra Palm Shoot (Borassusflabellifer}, Acha (Digiteria Macroblephard) And, Akidi (Phaseolus Vulgaris L): -Amadike Emmanuel
ABSTRACT This study investigate the nutritional potential of an instant breakfast
Production And Evaluation Of Breakfast Cereal (Flakes) From Sorghum, Soybean, Tigernut Using Date As Sweetener:- Onuoha, Florence U
ABSTRACT The aimed ofthis study is to produce and evaluate the functional, proxim