Food science and technology
Effects Of Different Processing Methods On Vitamins A, E & C Content Of Fruits And Vegetables
ABSTRACT Effects of different processing methods (Mechanical extraction and cooki
Hypoglycaemic Effect Of Incorporation Of Ocimum Gratissimum In Diets Fed Alloxan-Induced Diabetic Rats
ABSTPACT Dried Ocimum gratissimum leaves (5%) were incorporated into diets formul
Effect Of Different Salt Concentration On The Yeast Count And Quality Parameter Of Ohmic Heated Palm Wine (Raphia Hookeri)
ABSTRACT To model Ohmic heating in a static medium 500m1 of the wine samples were
Nutrient And Sensory Properties Of Flour Blends Made From Millet, Potatoes, Roasted Groundnut And Crayfish Used In Complementary Feeding
ABSTRACT The study evaluated the nutrient and sensory properties of flour blends
Pasting Properties Of Lafun And Starch Obtained From Some Of The CMD Cassava Varieties
ABSTRACT Lafun and starch derived from twenty eight CMD cassava varieties were ev
Production Of Noodles From The Flour Blends Of Cocoyam (Xanthosoma Sagiftifolium), African Breadfruit (Treculia Africana), And W Ii Eat (Triticum Aestivium)
ABSTRACT Flour blends prepared from two varieties of cocoyam (red cocoyam (Xantho
Effect Of Fertilizer (Organic And Inorganic) On The Nutrient Composition Of Fluted Pumpkin At Different Harvesting Ages
ABSTRACT This research work was undertaken to evaluate the nutrient composition o
Chemical And Sensory Evaluation Of Starches Produced From Maize (Zea Mays) Soaked At Different Time Interval
ABSTRACT This study was conducted to produce starches from maize soaked at differ
Optimization Of Mixed Spices Produced From Nchanwu (Ocimum Gratissilnum), Curry (Murraya Koenigii), Uziza Piper Guineense) Leaves And Ginger (Zin Giber Officinale Rose).
ABSTRACT Mixed spices were produced with Nchanwu (Ociinum gratissimurn), uziza (P
Survey On The Forms Of Preparation And Utilization Of African Breadfruit Seeds In The Consuming Localities
ABSTRACT African breadfruit seed like any other legume is high in protein content
Studies On Biological Value And True Digestibility Of Cocoa Based Ready-To-Use Therapeutic Food.
ABSTRACT Studies on biological value and true digestibility of cocoa based ready-
Comparative Sensory And Microbial Analyses Of Ogiri Produced From Castor Seedricinus Communis), Soya Bean (Glycine Mar), Egusi (Citrullus Vulgaric) And African Locust Bean (Parku, Biglobosu)
ABSTRACT The comparative sensory and microbiological analysis of Ogiri prod
Comparative Studies On Ficus Sur (Moracea) And Justicia Carnea (Acanthacea) Leaves
ABSTRACT Ficies soc (n-ioracea) and .Justicia cornea (Acanthecea) leaves contain
Starter Culture Fermentation Of African Oil Bean Seed (Pentaclethra Macrophylla Benth) With Bacillus Subtilis, Using Lactobacillus Fermentum As An Adjunct
ABSTRACT Utilization of probiotic flora as starter culture for controlled f
Optimization Of Almond (Terminally Catappa L.) Nut Oil Extraction Process Using Response Surface Methodology
ABSTRACT The optimization of the parameters that affect tropical almond (Terninai
Optimization Of Mixed Spices Produced From Nchanwu - (Ocimum Gratissmum), Curry (Murray Koemigii) And Uziza (Piper Guineense) Leaves
ABSTRACT D-0ptima mixture design and optimization technique were used to develop
Microbial Quality Of Sandwich (Shawarma) Sold In Different Fast Food Centers In Umuahia Metropolis.
ABSTRACT Food is a chemically complex matrix, and predicting whether, or how fast
Shelf Life Studies Of Cocoa-Based Ready-To-Use Therapeutic Foods.
ABSTRACT The shelf life of therapeutic foods developed from a mixture of cocoa, b
Studies On Wheat (Triticum Spp) /Walnut (Juglans Regia) Flour And The Staling Of Their Cakes
ABSTRACT Walnut (Juglans regia) seeds are edible rich source of several essential
Studies On Germdated Soybean (Glycinemax)-Unripe Plantain(Musa Parasidiaca) Flour And Biscuits
ABSTRACT Floor blends were prepared from germinated Soyabean (Glycine max) and un
Comparative Evaluation Of The Cyanide Content Of Two Sweet And Two Bitter Cassava Varieties (Manihot Esculenta Crantz)
ABSTRACT Four prominent cassava cultivars (TMS 30572 and NR 8082) which are bitte
Comparative Study Of The Physico-Chemical Properties Of Yoghurt From Tigernut And Soymilk With Skimmed Milk
ABSTRACT Yoghurt was produced from Tigernut and Soy milk with Skimmed milk in the
The Rheological And Nutritional Properties Of Flour Produced From Three Cult! Vars Or Aerial Yam (Dioscorea Bulbifera)
ABSTRACT This study investigated the rheological and nutritional properties of fl
The Effect Of Induced Ripening On The Proximate And Functional Properties Of Flour Produced From Mature And Immature Plantain
ABSTRACT Three samples of mature and immature plantain (Musa paradisiacal) ripen
Studies On The Storage Stability Of Egusi (Colocynthis Citrullus .L) Cake
ABSTRACT The storage stability of egusi (Colocynthis Citrullus L.) seed cake was
Substitution Of Yoghurt With Fermented Tiger Nut (Cyperus Esculentus Var. Sativus) Milk
ABSTRACT The research project was carried out to investigate the result of substi
Production And Evaluation Of African Star Apple (Chrysophyllum Albidum) Juice.
ABSTRACT The study was conducted to prepare juice from African star apple (Chryso
Studies On Processed Almond (Terminalia Catappia) Nut Flour Samples
ABSTRACT Nuts play an important role in the diet of many people in the world. The
Sorption Isotherm Determination Of Nigerian Indigenous Pepper Soup Cubes
ABSTRACT In different Parts of the world and for several centuries, substances de
Comparative Evaluation Of Tile Proximate Compositions Of Fermented Condiments Produced From The Seeds Of Melon, (Colocynthis Citrullus) Castor (Ricinus Cominunis) Soybean (Glycine Max) And African Locust Bean (Parkia Biglobosa)
ABSTRACT This study was aimed at producing and assessing the proximate compositio