Food science and technology
Nutrient Composition And Types Of Sugars In Cocoyams.
ABSTRACT Corins and comiels of cocoyams (Colocasia csculcnta cv. Cocoindia and Xa
Evaluation Of The Physico-Chemical Properties Of Fluted Pumpkin Pulp (Telfairia Occidentalis Hook .L.)
ABSTRACT Fluted pumpkin pulp (Telfairia occidentalis Hook .f. was subjected to va
Nutritional Potential And Functional Properties Of Defatted Pumpkin (Cucurbita pepo) Seed Flour Protein Concentrate And Isolate.
ABSTRACT Pumpkin (Curcubita pepo) seed was processed into defatted flour (C
Effect Of Processing On The Nutritional And Organoleptic Qualities Of Freshwater Snail (Pila Ovata) Meat
ABSTRACT Freshwater snails (Pila ovata) obtained from local harvesters, pr
Optimization Of Divalent Cation Concentrations On Ethanol Production From Cassava Starch Hydrolyzata, Using Immobilized Saccharomyces Pastorianus
ABSTRACT Divalent cations (Mg2 , Zn2Ca2 ) are known to directly influence ferment
Evaluation Of Cassava Genotypes On Alcohol (Ethanol) Production
ABSTRACT This study examined 4 different cassava genotypes, which are resi i ant
Studies On The Growth Characteristics, Stress Responses And Identification Of Some Palm Wine Yeast Strains
ABSTRACT This work investigated the growth characteristics of six yeast strains i
Modification Of Starches From Selected Cassava Species And Application In Baked Goods
ABSTRACT Starches obtained from five selected improved cassava species (NR 93/019
Bacteria Quality Of Scent Leaves (Ocimum Gratissimum) Treatment On Smoked Catfish (Clarias Gariepinus) And Mackerel (Atlantic Mackerel)
ABSTRACT The project examined the bacteriological quality of smoked Catfish (Clar
The Number And Type Of Microorganism That Is Involved During Fermentation Using Different Packaging Material
ABSTRACT African oil bean seed (Pentaclethra Macrophylla) "ugba" was packag
Studies On The Rheological Properties, Functional Properties, And Proximate Compositions Of Vigna Unguiculata, (L.) Walp. (Cowpea) And Voandzeia Subterranea, (L.) Thou. (Bamrara Groundnut)
ABSTRACT Two flour samples were obtained from Voandzeia subterranea, (L.) Thou. (
Bacteriological And Physicochemical Assessment Of Aquaculture Freshwater Fish (Clarias Gariepinus And Oreochromis Niloticus) In Different Habitat Locations Using Small Scale Depuration System
ABSTRACT Two freshwater fish samples (Claries gariepinus and Oreochromis nilolicu
Sensory And Chemical Evaluation Of Processed Fish Treated With Ocimum Gratissimum Extract
ABSTRACT Fresh catfish and mackerel fish were treated with three different concen
Biopreservative Effect Of Lactic Acid Bacteria On Quality Attributes Of Ugba, A Traditional Nigerian Fermented Food
ABSTRACT The biopreservative effect of lactic acid bacteria on certain qual
Quality Assessment Of Plain Lake Baked Using Various Preservative
ABSTRACT Cakes were baked from wheat flour using different preservatives: g
Effect Of Production Method On Chemical, Functional And Sensory Properties Of Akara (Fried Cake) From Pigeon Pea And Cowpea
ABSTRACT The potentials of Pigeon pea (Cajanus cajan) flour in the production of
Quality Attributes Of Yogurt Produced From Blends Of Dairy (Skimmed) And Coconut Milk During Refrigerated Storage
ABSTRACT Five yogurt samples produced from different blends of dairy milk (
The Use Of African Breadfruit (Treculia Africana) And Soyabean (Glycine Max) As Nitrogen Sources In Wort
ABSTRACT Soyabean (Glycine max) and African breadfruit (Treculia africana) are ex
Effect Of Different Improvers On The Physical And Sensory Quality Of Bread From Composite Flour
ABSTRACT The effect of bread improvers on bread made from blends of cassava/wheat
Effect Of Packaging Materials On Fermentation Of Fluted Pumpkin (Telfairia Occidentalis) Seeds
ABSTRACT The effect of packaging materials on the fermentation of fluted pumpkin
Public Awareness and Perception of Museums and Monuments as Tourism Destination in Abia State
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Production And Evaluation Of Fluted Pumpkin Seed Flour (Telfaira Occidentalis) Wheat Blend In Douganut Making
ABSTRACT The use of wheat and fluted pumpkin seed flour blends in the production
Production Of Sausage-Like Products Using Mixtures Of Sweet Potato (Ipomoea Batatas) And Bambara Groundnut (Voandzeia Subterranea) Flours As Fillers
ABSTRACT The use of mixtures of sweet potato (Ipomoea batatas) and Bambara ground
Fasting 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
Fasting Properties Of Lafun And Tarci Obtained From Some Of The CMD Cassava Varieties
ABSTRACT Lafun and starch derived from twenty eight CMD cassava varieties w
Production Of Yoghurt From A Mixture Of African Breadfruit And Soybean Milks
ABSTRACT The yoghurt like product with a characteristics good body was carried ou
Production And Evaluation Of The Physicochemical And Sensory Qualities Of Mixed Fruit Leather Produced From Banana (Musa Sapientum), Pineapple (Ananas Comosus) And Apple (Malus Pumila) Fruits
ABSTRACT Mixed fruit leather which was obtained from mixture of fruit purees and
Production And Quality Evaluation Of Yeast Fermented And Natural Fermented Cola Pachycarpa And Cola Lepidota Wines
ABSTRACT Four wine samples were produced from two species of "ochicha" (Cola lepi
Production And Evaluation Of A Complementary Food Using Acha (Digiteria Exile Stapf), Soybean (Glycine Max) And Coconut (Cocos Nueifera)
ABSTRACT Different flours of acha soybean and coconut were blended in the
Optimization Of Process Variable Combinations For The Dehulling Of Roasted African Breadfruit Seeds Using Locally Designed And Fabricated Prototype Dehuller
ABSTRACT This study aimed at optimizing the process variable conditions for dehul