Food science and technology
Effect Of Different Packaging Materials On The Physico Chemical And Microbial Properties Of Moin Moin Prepared From Cowpea (Vigna Unguiculata), Bambara Groundnut (Vigna Subterranea), And African Yam Bean (Sphenostylis Stenocarpa)
ABSTRACT The production of moin moin using various legumes as well as various pac
Effect Of Dennettia Tripelala Oil On Proximate Composition, Antnutritional Factors And Sensory Properties Of A Cowpea After Storage
ABSTRACT This project work is focused on the application of dennettia tnpe
Formulation And Quality Assessment Of Fermented Rice - African Yam Bean Composite Snack
ABSTRACT Nutritional quality of fermented flee based snack (masa) was impro
Production And Evaluation Of Puffed Flakes From Cassava Starch And African Breadfruit Flour Blends
ABSTRACT Composite flakes were made from breadfruit flour/cassava starch. Dehulle
The Effects Of Different Filter Aids On The Nutritional Composition Of Cocoa Pulp Juice
ABSTRACT Cocoa pulp juice was filtered using different filter aids (muslin,
Production Of Lager Beer Using Acha (Digituria Exilis)
ABSTRACT The acha grain was malted, milled and mashed before filtration. Th
Physico-Chemical Properties Of Cucumber (Cucumis Sativa) Juice
ABSTRACT Cucumber fruits were obtained, washed and processed into cucumber
Evaluation Of The Cyanide Content And Microbial Load Of Commercial Fufu Processed In Some Parts Of Imo And Aria State
ABSTRACT The evaluation of the cyanide and microbial content 0 rcady.to-cat
Physico - Chemical And Sensory Properties Of Gari From Dehydrated Cassava Chips
ABSTRACT Cassava variety, TMS 419, was processed into gari using oven dried cassa
Production And Evaluation Of Mayonnaise From Melon, Pumpkin (Cucurbita Pepo), Soybean And Groundnut Seed Oils.
ABSTRACT Mayonnaise is a stable emulsion of oil egg yolk and vinegar and le
Evaluation Of Total Carotenoid And Hydrogen Cyanide Contents Of Three Varieties Of Yellow Cassava Roots At Different Stages Of Cassava Slices (Abacha) And Shreds (Nsisa) Productions.
ABSTRACT Three varieties of yellow cassava UMUCASS 36 (TMS 01/1368), UMUCAS
Production And Evaluation Of Fruit Syrup From Pawpaw (Carica Papaya) And Banana (Musa Paradisiacal)
ABSTRACT The production and evaluation of syrup from pawpaw and banana juic
Effects Of Levels Of Panok On The Physical Properties Of Bread Produced From Cassava-Wheat Composite Flour
ABSTRACT Bread samples were produced from flours of cassava and a blend of both f
Production And Quality Evaluation Of Short Bread Biscuit From Flour Blends Of Wheat, Banana And Carrot
ABSTRACT The study evaluated the quality of Short Bread Biscuit from flour
Effect Of Ginger And Pepper Fruit Treatment On The Physical, Microbial And Sensory Properties Of Zobo Drinks Stored At Ambient Temperature
ABSTRACT The effect of ginger and pepper fruit treatment on the physical, microbi
Effect Of Proofing Time On The Hydrogen Cyanide Content Of High Quality Cassava Flour (Hqcf)- Wheat (Triticun, Aestivuin) Flour Composite Dough
ABSTRACT The effect of proofing time (40 to 80 minutes) on the Hydrogen cya
Production And Evaluation Of Cocoyam -Wheat Cake Enriched With Edible Palm Weevil
ABSTRACT The purpose of this research was to develop and evaluate a snack product
Evaluation Of Mixed Fruit Juice Made From Soursop (Anona Muricata) And Pineapple (Ananas Comosus) Juice Blends.
ABSTRACT The production and quality evaluation of juice made from soursop (
Quality Evaluation Of Plant Milk Samples Produced From Blends Of Soymilk And Coconut Milk
ABSTRACT The study was conducted to evaluate the quality properties of plan
Evaluation Of Burger Breads From Blend Of Wheat (Triticum Aestivum), Soybean (Glycine Max) And Watermelon (Citrillus Lanatus) Rind Flour.
ABSTRACT The physicochemical and sensory evaluation of the burger breads p
Effect Of Packaging Materials On The Physico-Chemical And Sensory Properties Of Moi-Moi Produced From Cowpea (Vigna Unguiculata)
ABSTRACT Moi-moi made from cowpea was packaged in four different packaging materi
Evaluation Of Effects Of Modification Methods On Physicochemical Properties Of Starch From Two Cultivars Of Mungbean (Vigna Radiata).
ABSTRACT Three extraction methods (Cold water, Hot water and Alkali extract
Effect Of Steaming On Nutrient And Phytochemical Composition Of Solanum Esculetum (Eggplant)
ABSTRACT Chemical analyses were carried out to determine the proximate compositio
Effect Of Different Preservation Methods And Packaging Materials On The Quality Characteristics Of Kunun-Zaki
ABSTRACT Kunun-zaki was prepared using millet and sorghum. The sample was d
Effects Of Different Binders On Chemical And Sensory Properties Of Baked Beans Produced From Indigenous Specie Of White And Brown Beans (Phaseolus Vulgaris)
ABSTRACT Baked beans were produced from brown and white beans (Phaseolus vuIgarus
Effect Of Sprouting On The Physico-Chemical And Phytochemical Properties Of Kolanut (Cola Nitida)
ABSTRACT This investigated the effect of sprouting on the physicochemical a
Production And Quality Evaluation Of Mungbean (Vigna Radiata (L). Wilczek) Starch Residue And Digestive Biscuit Produced From Mungbean Starch Residue/Wheat Blends
ABSTRACT This study was aimed at evaluating mung bean starch residue and their co
Effect Of Storage Of African Breadfruit Seed On Quality Characteristics Of The Flour
ABSTRACT African breadfruit seeds were collected at an interval of seven days dur
Physicochemical Properties Of Composite Flour From Wheat (Triticum Aestivum) And Two Sorghum (Sorghum Bicolor L.Monech) Seed Varieties
ABSTRACT This study investigated the physicochemical properties of composit
Quality Evaluation Of Food Drink Produced From Tigernus (Cyperus Esculentus) And Pineapples (Ananas Comosus) During Refrigeration Storage
ABSTRACT Pineapple (Ananas comosis) juice (PP) and Tiger' 'nut (Cyperus esc