Food science and technology
Proximate, Functional And Sensory Properties Of Cookies Produced From The Blends Of Plantain (Musa Paradisiaca) And Soybean (Glycine Max) Flours.
ABSTRACT This study was designed to investigate the effect of soy flour for
Production Of A Novel Drink From Soymilk And Orange Juice
ABSTRACT Soymilk and orange juice was produced from soybean and orange 'res
Production And Evaluation Of Complementary Food From Yellow Corn, Millet Enriched With Tigernut Flour
ABSTRACT Studies on the proximate analysis, functional properties and microbial a
Production And Evaluation Of Sausage Rolls From Bleids Of Wheat (Triticum Aestivum) Sweet Potato (Ipomea Bataas) And Bambara Groundnut ( Voandzeia Sub Terranean (L) Thouars)
ABSTRACT The study was conducted to produce sausage rolls from whole wheat, sweet
The Effect Of Cooking On The Chemical And Nutritional Composition Of African Wa Lnut (Tetracapidum Conophorom)
ABSTRACT The effects of heat processing on the proximate composition and energy v
The Perception And Attitude Of Foreign Customers Toward Nigerian Cuisines In Port Harcourt, Rivers State
ABSTRACT The study investigated the Perception and Attitude of Foreign customers
Quality Evaluation Of Composite Flour And Breakfast Food Produced From Blends Of Wfieat (Triticuin (aestivum), Pumpkin (Cucurbita maxima) , Cooking Banana (Musa Cardaba) And Pigeon Pea (Cajanus Cajana An) Flours.
ABSTRACT Flour was produced from whole wheat, cooking banana pumpkin pulp and pig
Quality Evaluation Of Vegetable Cheese Produced From Soybean (Glycine Max),Tiger Nut (Cyperusesculentus L.)And Coco N Ut (Cocosnucifera)
ABSTRACT Cheese was produced from soybean milk, tiger nut milk and coconut milk.
The Effect Of Processing Methods On The Gelatinization And Quality Of Cooking Banana Flour (Musa Cardaba)
ABSTRACT This research work evaluated the effect of different processing methods
Production And Evaluation Of Bread From Composite Flour Of Wheat (Triticum Aestivum), Cooking Banana (Musa Cardaba) And Soybean (Gycine Max)
ABSTRACT Bread were produced from blends of wheat (Triticum aestivum), cooking ba
Evaluation Of Nutrients And Flavour Compounds In The Leaves And Seeds Of Uziza (Piper Guineense)
ABSTRACT The nutritional and flavor compound analysis of the seeds and leav
Quality Characteristics Of Ogi Produced Using Lactobacillus Plantarum And Lactobacillus Fermentum As Starter Cultures
ABSTRACT Lactic acid bacteria (LABs) Lactobacillus plantarum and Lactobacil
Physicochemical Properties Of Flours And Starches Produced From Four Yam Cultivars
ABSTRACT Yarns are species of L)ioscoiea and belong to Dioscoreaceci family. Yarn
Quality Assessment Of Cake Produced From Composite Flour Of Malted Maize, Un-Malted Maize And Wheat Flour
ABSTRACT Maize grains were sorted, washed, soaked in tap water at room temperatur
Quality Evaluation Of Bread Produced From Composite Flours Of Wheat (Triticurn Aestivum) And Malted Maize.
ABSTRACT Six flour blends of different proportions were prepared from malted maiz
Quality Characteristics Of Chin Chin Made From Wheat(Triticum Aestivum), Cassava(Manihot Esculenta) And (Roundnut(Arachis Hypogaea) Flour Blend
ABSTRACT The quality characteristics of chin chin made from wheat, cassava
Evaluation Of Fibre-Rich Biscuit Produced From Blends 1 Of Wheat And Residues Of Soybean, Tigernut And Coconut
ABSTRACT This study was aimed at evaluating fibre-rich biscuits produced from com
Physiochemical, Sensory And Shelf-Life Studies Of Whole Wheat Flour Partially Substituted At Different Levels With Cashew Apple Powder And Biscuit.
ABSTRACT Composite biscuit was made with whole wheat flour substituted with cashe
Effect Of Boiling, Steaming And Roasting On The Ease Of Dehulling And Tile Phvsicochemical Properties Of Fluted Pumpkin (Telfairia Occidentalis Hooker Fit) Seed.
ABSTRACT A study was conducted on fluted pumpkin (Telfairia occidental/s ho
Quality Characteristics Of Wheat - Cocoyam Cookies Enriched With Edible Mushroom
ABSTRACT This study was conducted to evaluate the quality characteristics of whea
Production And Evaluation Of Quality Of Cocoyam-Wheat Chinchin
ABSTRACT Production and evaluation of quality of cocoyam-wheat chin-chin wa
Quality Evaluation Of Roasted, Boiled And Raw African Breadfruit (Treculia Africana) Seed Flour
ABSTRACT This study investigated the quality of roasted, boiled and raw African b
Production And Evaluation Of Cake Using Composite Flour From Watermelon Seed (Citrullus Lanatus) And Wheat (Triticum Aestivum) Blend
ABSTRACT The discard of watermelon seed has led to the research on the use of the
Production Of Protein Isolate From Defatted Fermented African Oil Bean Seeds Ugba (Pentactethra Macrophyfla)
ABSTRACT Protein isolates were produced from fermented African oil bean seeds. Oi
Evaluation Of The Qualities Of Baked Beans Produced From White And Brown Beans
ABSTRACT The proximate, mineral, anti-nutrient compositions and rnicrobio1o
Effect Of Pre-Frying Treatments On The Quality Characteristics Of Banana Chips
ABSTRACT This study investigated the effect of various pre-frying treatments on q
Effects Of Drying Methods On The Microbial, Proximate And Mineral Composition Of Three Types Of Tomatoes (Lycopersicon Escullentum)
ABSTRACT Three species of tomatoes (Lycopersicon esulentum) - pear, cherry
Effect Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Extruded Noodles And Chinchin Products.
ABSTRACT The feasibility of partial replacing of wheat flour with unripe cooking
Haematological Profile Of Diabetic Rats Fed With Graded Beetroot And Feed Combination
ABSTRACT This study was carried out to determine the hematological profile
Effects Of Sprouted Tigernut Incorporation At Different Levels On Wheat Biscuit Quality
ABSTRACT This work focused on the production of biscuits using different ra