Afribary Enterprise

Studies On Water Sorption Of Ighu, A Cassava Product

ABSTRACT A detailed study on the water sorption of ighu was performed. Ighu produ

Chemical Quality Of Selected Bottled Water In Abia State

ABSTRACT The physico — chemical (p11, free dissolved CO2. chloride , total hardne

The Effect Of Roasting And Method Of Oil Extraction On The Chemical Composition And Functional Properties Of Egusi (Colocyntliis Citrtillus) Seed Flour

ABSTRACT Colocynt his cltrotlus (egusi melon) is the biological ancestor of the w

Comparative Studies Of Milk Samples From Mungbean ( Vigna Radiata), Pigeon Pea (Cajanus Cajan) And Soybean (Glycine Max (L.) Merr.)

ABSTRACT This comparative study was carried out to examine the quality of milk sa

The Effect Of Processing On [He Glycemic Index Of Flour Blends From Maize (Zea Mays) And Cowpea (Vigna Unguiculata).

Glycemic Index (GIl) according to AlIen (1997) is simply a ranking of foods based

Production And Evaluation Of Biscuit From Composite Wheat (Triticum Aestivum) And African Yam Bean (Sphenosyiis Stenocarpa) Flour.

ABSTRACT Flour blends with different proportions were prepared from African yam b

Shelf Life Prediction Of Crayfish Cubes Produced With Different Binders

ABSTRACT Crayfish cubes were produced using yam and corn starches as sepal te bin

The Use Of Charcoal As A Preservative Agent In Some Pre-Processed And Processed Foods

ABSTRACT Two different pre-processed samples (Ground Tomatoes and Wet-Milled l3ca

Comparative Study On The Use Of Gum Extracted From Afzella Africana In Ice Cream And Candy Production

ABSTRACT Food gum was extracted from Afzelia africana seed and the potentials of

Comparative Studies On The Proximate, Microbial, And Sensory Properties Of Candied Pineapple Cake And Cherry Cake

ABSTRACT Proximate, mineral, sensory and microbial attributes of candied pineappl

Production And Evaluation Of Cookies Produced From Flour Blends Of Wheat (Triticum Aestivum), Bambara Nut (Vigna Subterranea) And Orange Fleshed Sweet Potato (Ipomea Batatas).

ABSTRACT The use of wheat, bambara nut and orange fleshed sweet potato flour blen

Production And Evaluation Of Two Varieties Of Canned Sweet Corn From Indigenous Species

ABSTRACT Two varieties of sweet corn (DRM leser yellow and Oba super 4 yellow) we

Production And Quality Evaluation Of Yoghurt From Blends Of Soymilk, Coconut Milk And Cow Milk.

ABSTRACT Yoghurt was produced from blends of milk obtained from coconut milk, soy

Comparative Study On The Proximate And Chemical Composition Of Various Indigenous Soup Thickeners (Irvingia Gabonesis, Colocasia Esculenta, Muclina Sloanel)

ABSTRACT These indigenous soup thickeners have not fully been utilized. Little or

Shelf Life And Sensory Properties Of Meat And Fish Pie Preserved With Ginger, Sorbitol And Sodium Nitrate.

ABSTRACT Meat and Fish pies were processed from wheat flour, margarine, Irish pot

Influence Of Utilization Of Instructional Materials On The Academic Performance Of Students In Basic Science In Umuahia North Local Government Area Of Abia State

ABSTRACT The purpose of this study was to determine the influence of utilization

The Chemical Composition And Properties Of Ripe And Unripe Bluggoe And Cooking Banana Flour And Sensory Characteristics Of Their Baked Products

ABSTRACT The proximate composition of unripe and ripe bluggoe cooking banana flou

Production, Microbial And Sensory Evaluation Of Indigenous Pepper - Soup Cubes.

ABSTRACT Pepper-soup cubes were produced from a blend of six indigenous species n

Quality Evaluation Of Fruit Juice Made From Ginger (Zingiber Officinale) And Pineapple (Ananas Comosus) Blends.

ABSTRACT Fruit juices are beverages which are commonly consumed for their refresh

A Comparative Evaluation Of Physicochemical And Sensory Properties Of Pap Made From Sprouted Soybean (Glycine Max)-Sorghum (Sorghum Bicolor) And Sprouted Soybean-Maize (Zeamays).

ABSTRACT Sprouted soybeans was produced by 12hours soaking ,72hours sprouting and

Production And Evaluation Of The Quality Of Biscuit Produced From Potato (Ipomoea Batatas L), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera,), Flour Blends.

ABSTRACT The production and quality evaluation of biscuits from processed potato

Quality Evaluation Of African Yam Bean (Sphenostylis Stenocarpa)/ Wheat Cake Enriched With Edible Palm Weevil (Rhychophorus Phoencis)

ABSTRACT The continuous increase in population and concomitant decrease in agricu

Physicochemical And Sensory Properties Of Fruit Juice Made From Soursop Anona Muricata) And Mango (Magnifera Indica) Juice Blends

ABSTRACT This study was conducted to evaluate the physicochemical and sensory pro

Development And Stabilization Of Soymilk From Sprouted Soybean With Modified Starh From Yellow Cassava (Manihot Esculenta) Irish Potatoe (Solanum Tubrosum) And Yam (Dioscorea Cayenesis).

ABSTRACT Soymilk prepared from 12 hours steeped and 72 hours sprouted soybeans wa

Quality Assessment Of Fillers Used In The Production Of Different Sausage Roll In Umuahia Market

ABSTRACT Sausage rolls is a popular value-added, meat based, ready-to-eat food sn

Development And Stabilization Of Soymilk From Sprouted Soybean With Modified Starch From Yellow Cassava (Manihot Esculenta) Irish Potatoe (Solanum Tubrosum) And Yam (Dioscorea Cayenesis).