Food science and technology
Evaluation Of The Physico-Chemical, Pasting And Organoleptic Properties Of Fufu Flour Produced From Three Varieties Of Yellow Root Cassava (Manihot Esculenta Crantz).
ABSTRACT The study examined the difference between the physico-chemical, pa
Effects Of Carboxylmethyl Cellulose (Cmc) On The Baking Properties Of Cassava-Wheat Composite Flour Bread
ABSTRACT Qualities of bread produced from cassava wheat flour blends were evaluat
Production And Evaluation Of Short Bread Biscuit From The Flour Blends Of Water Yam (Dioscorea Alata L.) And Wheat (Triticum Aestivum)
ABSTRACT Shortbread biscuits were made by supplementing wheat flour (WF) wi
Mycotoxicity Studies Of Peanut (Arachis Hypogaea) Butters From Markets In Umuahia
ABSTRACT This study assessed the mycological and aflatoxin contamination of peanu
Production and Evaluation of Biscuits from Cocoyam and Soybean Flour blends
ABSTRACT Biscuits were produced from blends of cocoyam flour (Xanthosoma sa
Properties Of Indigenous Spices (Ocimum Gratissimum And Gongroizema Vatfolia) Used In Fish Processing.
ABSTRACT The blends of spices produced from indigenous raw materials (scent
Production And Quality Evaluation Of Biscuit From Composite Flour Of Livingstone Potato (Plenthrantus Esculenta), Soybean (Glycine Max), And Wheat (Triticum Aestivum)
ABSTRACT Flour blends prepared from Livingstone potato (Plenthrantus escule
Production Of Cookies, Juice And Assessment Of Antioxidant Properties Of Underutilized Two Species Of Monkey Kola. (Cola Lepidota K. Schum And Cola Pachycarpa Schum)
ABSTRACT This research work was based on the production of cookie, juice and asse
Evaluation Of Nutrients And Phytochemicals Of Some Indigeneous Soup Thickners (Brachystegia Eurycoma), (Detarium Microcarpium) And (Colocasia Esculenta)
ABSTRACT The nutrient contents of soup thickeners, Brachystegia eurycoma (A
Production And Evaluation Of Breakfast Food Samples Made With Banana-Soybean-Cocoyam-Coconut Flour Blends
ABSTRACT – Flour was produced from soybean, banana, cocoyam and coconut. Blends o
Production And Evaluation Of Short Bread Biscuit Made From Blends Of Three Leave Yam (Dioscorea Dumentorum), Soybean (Glycine Max) And Wheat Flours (Triticum Aestivum)
ABSTRACT Flour bends with different proportions were prepared for three-lead yam
Production And Evaluation Of Cake From Flour Blends Of Wheat, Soybean And Cocoyam.
ABSTRACT Composite flour was prepared from red cocoyam (Xanthosoma sagitIfo1ium s
Production And Evaluation Of Concentrated Mixed Fruit Juice From Pineapple, Orange, And Water Melon
ABSTRACT A Pineapple, orange and watermelon fruit juices were produced and
Production and Evaluation of breakfast cereal-based porridge using blends of millet, Rice and soybean"
ABSTRACT Eight formulations were carried out in producing a breakfast cerea
Production and Evaluation of Juice and Jelly from Starfruit (Averrhoa carambola L.)
ABSTRACT The fruit of Averrhoa carambola L, also known as Starfruit is an attract
Production And Evaluation Of Complementary Food From Banana Puree And Tiger-Nut Milk Blends.
ABSTRACT Complementary food blends were produced from banana puree and tiger-nut
Development Of Fruit Leather From Cooking Banana (Cadaba) And Bush Mango (Irvingia Gabonensis) Blend
ABSTRACT study was carried out to develop good quality fruit leather from l
The Effect Of Processing On The Nutrient And Antinutrient Of Bambara Groundnut And Groundnut
ABSTRACT This research analyzed the effect of processing (boiling and toasting) o
Development And Quality Evaluation Of Strips Produced From Sweet Potato And Cowpea Composite Flour
ABSTRACT Flour blends prepared from sweet potato (Ipomeabatata L) and cowpea (Vig
Quality Evaluation Of Pringles Produced From Composite Flour Of Wheat (Triticum Aestivum) , Cocoyam (Xanthosoma Sagittiflium) And Tigernut (Cyperus Esculentus)
ABSTRACT This study was carried out in order to exploit the nutritional and
Effect Of Processing Methods On The Nutrient Composition Of Vernonia Cultivars (V. Amygdalina, Vcolerata, V. Calvana)
ABSTRACT The effect of processing methods on the nutrient content of three cultiv
Effect Of Drying Methods On The Quality Of Shredded Afang (Gnetum Africanum), Atama (Heinsia Crinita), Editan (Lasienthera Africanum).
ABSTRACT Study on the effect of drying methods on the quality of shredded G
Effect Of Different Drying Methods On The Quality Of Coco Yam (Xanosoma Sagitifolium And Colocasia Esculenta,) Flakes.
ABSTRACT The Effect of different drying methods on quality of cocoyam (Xan
Proximate Composition Of Four Different Varieties Of Dry Heated African Yam Bean (Sphenostylis Stenocarpa) Bought From Four Different Markets In Abia State.
ABSTRACT Four sample seeds of African yam bean were bought from four marke
Evaluation Of The Thickening Properties Of Flours Produced From Two Cocoyam Varieties (Coiocasia Esculenta Crantz. And Xanthzosoma Sagittifolium, Sclzotts.) A Comparative Study
ABSTRACT Preparation and comparison of the thickening properties of two cocoyam v
Production And Evaluation Of Cookies From Processed Almond Nut Flour
ABSTRACT This study utilized composite flour from Almond nut flour and whea
Effect Of Chemical Preservatives And Carbonation On The Quality Of Soft Drink Using Cocoa Pulp Exudate
ABSTRACT Cocoa pulp exudates were considered as an alternative raw materia
Production And Evaluation Of Cookies From Blends Of Three Leaved Yam (Dioscorea Dumentorum) And Wheat (Triticum Aestivum) Composite Flour
ABSTRACT Cookies were produced from three leaved yam (Dioscorea dumentorum
Evaluation Of The Chemical, Functional And Pasting Properties Of Starch Of Trifoliate Yam (Dioscorea Dumetoruin) Landraces
ABSTRACT This work aimed at evaluating the chemical, functional and pasting
Effect On Processing Of Nutritional And Antinutritional Composition Of Bear's Breech Leaves (Acanthus Montanus)
ABSTRACT The proximate, phytochemical and mineral compositions of Bear's breech (