Food science and technology
Microbial Quality Of Ready-To-Eat Meat Products In Umuahia Metropolies
ABSTRACT Adopting the steps of the "first principle" in micro analysis, microbiol
Incorporation Of Papain Into Pawpaw (Carica Papaya) Ice Cream
ABSTRACT Pawpaw ice cream was produced using papain extracted from unripe pawpaw
Pasting Properties And Sensory Quality Of Fermented Maize (Zea Mays) And Mungbean (Vigna Radiata) Composite Flour And Noodles
ABSTRACT Maize and mungbean seeds were subjected to fermentation treatments prior
Production And Evaluation Of Cookies From Blends Of Composite Wheat (Titricum Aestivum), Cocoyam (Xanthosoma Sagittifolium) And Plantain(Musa Paradisiaca) Flours
ABSTRACT In this study the functional properties of wheat, cocoyam and plantain f
Production And Evaluation Of Cookies From Blends Of Composite Wheat (Titricum Aestivum), Cocoyam (Xanthosoma Sagittifolium) And Plantain(Musa Paradisiaca) Flour ...
ABSTRACT In this study the functional properties of wheat, cocoyam and plantain f
Production And Evaluation Of Velvet Tamarini) (Dialium Guincese Wild,) Candy.
ABSTRACT Fruits are generally acceptable as good sources of nutrients and supplem
Production And Evaluation Of Complementary Food From Sorghum (Sorghum Bicolor), Wheat (Triticum Aectivum) And Soybean (Glycine Mar).
ABSTRACT Complementary food was produced using flour blends of sorghum (Sorghum h
Production And Evaluation Of Complementary Food From Sorghum (Sorghum Bicolor), Wheat (Triticum Aectivum) And Soybean (Glycine Max).
ABSTRACT Complementary food was produced using flour blends of sorghum (Sorghum h
Production And Evaluation Of Assorted Biscuits From Cocoyam (Xanthosoma Maffa) And African Yam Bean (Sphenostylis Stenocarpa) Flour Blends
ABSTRACT Flours blends from cocoyam (Xanthosoma maffa) and African yam bean (Sphe
Production And Evaluation Of Pineapple (Ananas Comosus) And Watermelon (Citrullus Lanatus) Fruit Juice Flavoured With Ginger (Zingiber Officinale).
ABSTRACT Fresh mixed fruit juices comprising of pineapple (Ananas comosus) and wa
Quality Characteristics Of Biscuit Made From Whole And Unwhole Bambara Nut (Vigna Sabsterranean), Wheat (Triticuin Asetivum) And Cocoyam Flour (Xanthosoma Saggittfolium)
ABSTRACT Flour blends were prepared from Cocoyam (Xanthosoma sagittifolium), Bamb
Determination Of Levels Of Polycyclic Aromatic Hydrocarbons On Singed Cowhide (Ponmo) Anti Charcoal Grilled Meat (Suya)
ABSTRACT Smoking and grilling when carried out with traditional methods involving
Quality Assessment Of Fufu Produced From Different Varieties Of Cassava
ABSTRACT The quality assessment of fufu produced from different varieties of cass
Use Of African Breadfruit Milk As Substitute To Cow Milk In Yoghurt Production
ABSTRACT The project was about the production of yoghurt with a good characterist
Nutritional And Functional Properties Of Different Varieties Of Cassava Treated With Saccharomyces Spp, Pichia Spp And Kluyveromyces Spp
ABSTRACT Cassava varieties, NR 419, NR8O/82 and 05/05 from National Root Crops Re
The Effect Of The Heating Period On The Level Of Polycyclic Aromatic Hydrocarbon Formation In Edible Vegetable Oil Selected From Umuahia Main Market, Abia State.
ABSTRACT The presence and concentration of thirteen polycyclic aromatic hydrocarb
Nutritional And Functional Properties Of Maize (Zea Mays) And Sorghum (Sorghum Bicolor) Ogi Fermented With Yeast Starter
ABSTRACT Maize and sorghum grains were processed intc) ogi by traditional method
Determination Of Glycemic Index Of Composite Flour Samples From White Yam (Dioscorea Rotundata), Cooking Banana (Musa Cardabe), Soyabean (Glycine Max)
ABSTRACT Flour blends were prepared from white yam (Dioscorea rotundata), cooking
Microbiological And Sensory Evaluation Of Tiger Nut Milk Fortified With Vitamin A And Calcium
ABSTRACT Tiger nut seeds were obtained, washed and processed into tiger nut milk
The Effect Of Lime Juice On The Quality Characteristics Of Unsprouted And Fermented Sprouted Cocoyam Flour Samples
ABSTRACT Flours produced from lime treated Unsprouted and fermented sprouted coco
The Effects Of Selected Processing Treatments On The Physicochemical Properties Of Pentaclethra Maccrophylla (Benth) Oil
ABSTRACT This research work was undertaken to asses the impact of methods of proc
Production And Evaluation Of Digestive Biscuit From Composite Flour Of Sorghum (Sorghum Bi-Colour), Potato (Solanum Tuberosum),Soybean (Glycine Max.L..) And Wheat (Triticurn Aestium)
ABSTRACT Digestive biscuit were developed from flours of wheat, potatoes, sorghum
Production And Evaluation Of African Breadfruit - Malted Sorghum Based Beverages
ABSTRACT A study to investigate the production and evaluation of African breadfru
Nutritional Evaluation Of Pawpaw (Carica papaya) Morphotypes And Papain Activity Using Casein As Substrate.
ABSTRACT The nutritional evaluation of five pawpaw morphotypes was carried out in
The Antimicrobial Effect Of Extracts Of Dennettia Tripetala, Monodora Myristica, Aframomum Melegueta And Tetrepleura Tetraptera On Some Food Spoilage Organism
ABSTRACT Prevention of human illness caused by food borne pathogens a major goal
Microbial Quality, Nutritional Composition, And Sensory Evaluation Of Zobo Drinks Sold In Michael Okpara University Of Agriculture, Umudike.
ABSTRACT The microbiological, nutritional, and sensory qualities of laboratory pr
Isolation And Identification Of Lactic Acid Bacteria From Meat
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The Effect Of Processing Treatments On The Physical And Functional Properties Of Maize-Mungbean Composite Flours
ABSTRACT Three processing methods (fermentation, malting and toasting) were used
Nutrient Composition Of Soybean-Cassava Composite Flour Noodles Samples Varieties (TMS 419 Tropical Manihot Specie And NR 8082 National Research)
ABSTRACT Some flour blends were prepared from two verities of cassava {TMS 419 an
Production And Quality Evaluation Of Instant Rice From Local Rice Varieties
ABSTRACT This study was conducted with the objectives of producing and evaluating