Food science and technology
Nutritional And Organoleptic Evaluation Of Jam Produced From African Bush Mango (Irvingia Gabonensis) And Pineapple (Ananas Comosus)
ABSTRACT The aim of this work was to produce and evaluate jam using African bush
Quality Assessment Of Biscuits Produced From Wheat-Aerial Yam-Plantain Flour Blends
ABSTRACT Composite flour from wheat, aerial yam and plantain were used to produce
Quality Characteristics Of Bread Samples Produced From Composite Flour Of Wheat (Triticum Aestivum) And Whole Or Defatted Fluted Pumpkin (Telfairia Occidentalls) Seeds
ABSTRACT Quality characteristics of bread produce from composite flour of wheat (
Quality Changes In Carrot (Daucus Carota) And Malay Rose Apple (Syzygium Malaccense) Juice Blend During Ambient Storage.
ABSTRACT Juices were produced from a vegetable (Carrot) and a fruit (Malay rose a
Nutrient Composition Of Bread Produced From Composite Flours Of Whole African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivum)
ABSTRACT In this research investigation, the use of whole African breadfruit flou
Optimization Of Cocoa Based Ready To Use Therapeutic Food
ABSTRACT D-optimal mixture design fitted into second order response surface metho
Nutrient And Antinurient Compositions Of The Seeds And Leaves Of Uziza (Piper Guineense)
ABSTRACT The nutritional composition of the seeds and leaves of uziza (Piper guin
Occurrence Of Aspergillus flavus And Aspergillus parasiticus In Some Ready-To-Eat (RTE) Food In Umuahia
ABSTRACT This study was carried to determine the occurrence of Aspergillus flavus
Production And Evaluation Of Cake From Composite Flour Of Ripe And Unripe Plantain (Musa Paradisiaca) And Wheat (Triticum Aestivum)
ABSTRACT This study was conducted to produce and evaluate the quality of cake mad
Microbial Safety And Quality Evaluation Of Soybean Powder In Umuahia Abia State (Nigeria) Major Markets
ABSTRACT Soybean powder (CP, OR, NM, UM, and Cl) from different processors in Umu
Glycemic Index Of Different Cocoyam Cultivars Subjected To Different Processing Methods.
ABSTRACT The glycemic index of the cocoyam cultivars were determined using 100% G
Production And Evaluation Of Fruit Juice Using Different Varieties Of Watermelon (Citrullus Lanatus)
ABSTRACT Production and evaluation of Watermelon juice (Citrullus lanatus) using
Production And Evaluation Of Instant Zobo From Hibisicus Sabdariffa (Roselle) Calyx
ABSTRACT Instant zobo was produced from H. sabdariffa calyces (roselle) whi
Preliminary Investigation Of The Proximate Composition And Antinutritional Factors Of Fluted Pumpkin Pulp (Telfaria Occidentalis)
ABSTRACT This work elucidate the proximate composition and anti-nutritional facto
Production And Evaluation Of Cake From Wheat And Melon Seed Flour
ABSTRACT Cake is a baked product or batter made from flour, sugar, eggs, shorteni
Production And Evaluation Of Composite Bread Produced From Firm Ripe And Unripe Cooking Banana Flours (Cardaba,Bluggoe And Km5)
ABSTRACT The feasibility of partially replacing wheat flour with cooking banana f
Investigation Of The Potential Of Some Moisaic Disease Resistance Cassava Genotype For Ethanol Production
ABSTRACT This project was aimed at investigating the potential of some moisaic di
Studies On The Physico-Chemical And Sensory Properties Of Juices Produced From Noni (Morinda Citrifolia) And Pineapple (Ananas Comosus) Blends
ABSTRACT Fresh Noni juice and Pineapple juice were extracted, processed and
Nutritional Changes In Deteriorating Tomato Fruits
ABSTRACT This work evaluated the nutritional changes in deteriorating tomatoes' s
Physiochemical Study On Deep Fried Chin-Chin Made From Wheat Cassava Composite Flour Blends
ABSTRACT Physicochemical studies were conducted on deep fried chin-chin mad
QUALITY ASSESSMENT OF DOUGH (Eba) PRODUCED FROM GARRI AND PEARL MILLET (PennIsetuin Glaucum) FLOURS
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Different Periods Of Fermentation, Defatted Ugba Cake/Flour With Corn Starch, As A Binder, To Formulate Ugba Meat Analogue For Human Consumption And Acceptability.
ABSTRACT Ugba was fermented following a laid dbwn procedure. Fermentation w
Comparative Evolution Of The Proximate Composition, Vitamins And Phytochemical Compositions Of Witer Squash (Cucurbita Maxima Duchesne) And Fluted Pumpkin (Telfeiria Occidentalis) Leaves.
ABSTRACT Proximate composition, phytochemical and vitamin (A, E, C) analysis were
Quality Assessment Of Packaged Melon Seed Cake Treated With Sugar And Propionic Acid
ABSTRACT Melon seed cakes containing sugar, salt, a combination of propionic acid
A Comparative Study On Sensory And Storage Stability Of Plantain Chips Fried Separately With Soybean, Groundnut, And Palm Oil
ABSTRACT The sensory properties and shelf stability of unripe plantain chips frie
Anti-Nutritional And Functional Properties Of Composite Flours Of Pearl Millet (Pennisetum Glaucum) And Gari
ABSTRACT Flours were obtained from pearl millet (Pennisetum glaucum) and gari res
Fasting Frofrtis Of Lafun And Starch Obtained From Some Of The Cmd Cassava Varieties
ABSTRACT Cassava (Manihot esculenta crantz) is the 4th most important staple food
Assessment Of Nutritional Status And Dietary Intake Of Children And The Knowledge, Practice And Care Of Caregivers In The Creche At Ministry Of Agriculture, Umudike
ABSTRACT A qualitative study was carried out in crèche at Ministry of Agriculture
Chemical Composition And Functional Properties Of Watermelon Seed Flour
ABSTRACT The watermelon pods were obtained from Cementary Market Aba, Abia state.
Development And Evaluation Of The Sensory, Chemical And Microbiological Qualities Of Juice Produced From Blends Of Pineapple (Ananas Comosus) And Tumeric (Curcuma Longa)
ABSTRACT Fruits have been a part of human diet and food supplement over th