Food science and technology
Production, Sensory And Nutritional Evaluation Of Fruit-Based Food Spread.
ABSTRACT The food spread prepared from avocado pear ( Persea american miller) and
Functional Properties Of Plantain And Cooking Banana Flours
ABSTRACT The pulp of unripe plantain and cooking bananas (from blanched and unbla
Bacteriological Examination Of Water Sources In And Around Michael Okpara University Of Agriculture Umudike
ABSTRACT Five different drinking water sources were analysed bacteriological. The
Evaluation Of Physicohemical And Sensory Properties Of Complementary Food From Maize African Yam Bean Blends A Response Surface Analysis
ABSTRACT Complementary food was developed by combining fermented maize and Africa
Production Of Wafers From Blends Of Ighu And African Yam Bean Flour
ABSTRACT Ighu and African yam bean mixture .vere produced in the range of 0:100,
Effect Of Sacoglottis Gabonensis And Alstonia Boonei On The Fermentation Of Raphia Palm Sap By Saccharomyces Cerevisiae
ABSTRACT Effect of Sacoglottis gabonensis and Aistonia boonei on the fermentation
Effect Of Traditional Processing Methods On Tile Physico-Chemical And Nutritional Quality Of Maize And Soyabean Based Complimentary Food
ABSTRACT An attempt was made to formulate low-cost, nutritive but bulk-reduced co
Evaluation Of The Use Of Plant Products (Piper Guineense, Azadrachta Indicia And Capiscum Annum) Fro Protection Of Cowpea Against Infestation By Callosobruchus Maculatus
ABSTRACT Insecticidal potency of Piper guineense, AzadirachIa indica Capiscum ann
Insecticidal Properties Of Four(4) Plant Products On Tribolium Castaneum And Effects Of Infestation On Groundnut Oil Quality.
ABSTRACT The insecticidal properties of garlic (0.5g, lOg, 1.5g, 2.Og) ginger (O.
Studies On The Production Of Bread From Blends Of Wheat Flour With Ripped And Unripe Cooking Banana
ABSTRACTS This research work was carried out to study the production of bread on
Studies On The Effects Of Storage Period On The Microbial And Chemical Changes Of Raphia Palm Wine
ABSTRACT An undiluted palm wine wanionitore(I kr a period of fur months in
Cell Yield Of Saccharomyces Cerevisiae Cultured In Breadfruit (Treculla Africana) Hull Hydrolysate
ABSTRACT The approach to the production of single cell protein (SCP) from synthet
Functional Properties Of Protein Isolates From Soyabean (Glycine Max) African Yaevi Bean (Sphenostylis Stenocarpa) And Pigeon Pea (Cajanus Cajan)
ABSTRACT Protein isolates (P.1) were prepared from three legumes — soyabean (Glyc
Functional Properties Of Breadfruit (Treculia Africana) Flour And Effects Of Common Food Additives On Some Of The Properties
ABSTRACT The functional properties: bulk density, wettability, swelling index, fo
Effect Of Baker's Yeast (Saccharomvces Cerevis1) In The Production Of Wine From Plantain, Cooking Banana
ABSTRACT This project covers the studies in the production of wine from the Musa
The Banking Potentials Of Dioscorea Esculenta (Chinese Yam) Flour
ABSTRACT Analysis carried out on Chinese yam flour showed that it contained glute
Functional Properties Of Modified Cocoyam Starches And Their Influence On The Sensory Properties Of Cocoyam-Wheat Based Cookies
ABSTRACT Starch from cormels of cocoyam Xanthosoma sagutzfoliuin), cullivar Ede o
Effect Of Selected Salts On Cooking Time Of Some Legumes (African Yam Bean & Cowpea)
ABSTRACT The effect of selected salt on the cooking time and protein content of A
Effect Of Particle Size On The Functional And Sensory Properties Of Sorghum (Sorghum Bicolour (L) Moench) And Millet (Pennisetum Amercanum (L) Leeke) Flours
ABSTRACT Sorghum and millet were processed into flours of different particle size
Effect Of Domestic Processino On The Levels Of Certain Anti-Nutritive Factors And Nutritive Value Of Picieon Yea (Cafajius Cafan) Products
ABSTRACT' The cithers of soik in and cool iin on levels of certain ant iniitricnt
Effect Of Palm Oil Addition On The Cyanide Content Of Gari
ABSTRACT Gari, a product from cassava is widely consumed in many West African cou
Nutrient Composition And Types Of Sugars In Cocoyamsu
ABSTRACT Corms and cormels of cocoyams (Colocasia esculenta cv. Cocomdia and Xant
Bacteriological Examination Of Water Sources In And Around
ABSTRACT A total of 6 water samples namely male hostel tank borehole, female host
Physicochemical And Sensory Evaluation Of Mixture Of Ighu And Soy Flours
ABSTRACT Mixtures of full-fat soy flour and ighu and soy okara flour and ighu wer
The Effect Of Fungal Fermentation On Protein Level Of Cassava (Manihot Esculenta Crantz)
ABSTRACT Fermentation of cassava (Manihot esculenta Crantz) mash with some microb
Studies On The Potentials Of Different Combinations Of Lactic Acid Bacteria As Yoghurt Starters
ABSTRACT The possibility of producing yoghurt from different combinations of lact
Effect Of Sprouting On The Chemical And Functional Properties Of Flour From Yam Tuber Varieties
ABSTRACT Four-yam species namely D. alata, D. rotundata, D. dumentorum and D. cay
Effect Of Preparation On The Physical Structure, Water Uptake, Starch And Cyanide Content Of "IGHU"
ABSTRACT Ighu samples were collected from three locations (Isochi and Lokpa, Ahia
Effect of Different Treatments On The Shelf Life Of Tropical Fruit Juices
ABSTRACT Different preservation treatments were employed to observe the storage e
Production And Evaluation Of Egusi (Colocynthis Citrullus L.) Cheese.
ABSTRACT Egusi (Colocynthis citrullus L.) cheese was produced and evaluated. Ched