Food science and technology
Effects Of Storage On Proximate, Vitamins, And Mineral Compositions Of Editan (Lasianthera Africana) Vegetable.
ABSTRACT The study examined the effects of storage on proximate, vitamin an
Effect Of Different Traditional Processing Methods N Tue Yield Aid Quality Of Palm Oil
ABSTRACT Four palm oil samples were processed traditionally from palm fruits harv
Effect Of Processing MethodS On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Mafflu) (Scoth) Flour
ABSTRACT The proximate composition, functional properties and anti-nutritio
Physicochemical Attributes And Sensory Acceptability Of Bitter Kola (Carcinia Kola) Drink Sweetened With Honey And Sugar.
ABSTRACT Fresh bitter kola (Garcinia kloa) was used to produce drink sweetened wi
Potentials Of Selected Nigerian Green Leafy Vegetables For Combating Hidden Hunger
ABSTRACT The nutrient composition of Pterocarpus santalinoid, moringa olefera, As
Production of bread from composite flour of wheat (Triticum aestivum) and melon seed (Colocynthis citrullus L.)
ABSTRACT Flour blend with different proportions were prepared from melon se
The Effect Of Drying On The Proximate Compositon, Microbial Quality And Sensory Properties Of "Ugba" (Penlaclethra Macrophylla) Seeds
ABSTRACT Ugba samples were sourced locally to evaluate the effects of dryi
Anti Nutritional Factors In Five Varieties Of African Yam Bean (Sphenostylis Stenocarpa) Flours And Their Performance In The Production Of Cookies
ABSTRACT Anti nutritional factors in flours of five cultivars of African yarn bea
Quality Evaluation Of Jam Produced From Selected Fruits Using Honey As Substitute For Sugar
ABSTRACT An attempt was made to investigate the possibility of producing jam from
A Comparative Study On The Proximate Composition, Anti-Nutritional Factors And Dietary Fibre Profile Of Parboiled And Roasted African Breadfruit (Treculia Africana) Seed Flours
ABSTRACT Parboiled and roasted Africana breadfruit seed flours were analyzed to d
Production And Quality Evaluation Of Noodles From The Flour Blends Of Cocoyam (Xanthosoma Sagittifolium (L) Schott And Wheat (Triticum Aestivium)
ABSTRACT Flour blends prepared from cocoyam (Xanthosoma sagittifolium (L) Schott)
Production And Quality Evaluation Of Short Bread Biscuits From Sprouted And Unsprouted Pigeon Pea (Cajanus Cajan), Sorghum (Sorghum Bicolor) And Wheat (Triticum Aestivum) Flour Blends
ABSTRACT Flour blends were prepared from sprouted and unsprouted pigeon pea (Caju
Evaluation Of Quality Characteristics Of Gari Sold In Umuahia.
ABSTRACT In this study, the quality characteristics of 20 gari samples coll
Production And Evaluation Of Noodles From Composite Flour Of Cassava, Yam, Cocoyam And Wheat
ABSTRACT Noodles were produced through manual extrusion technology from the
Production And Quality Evaluation Of Sprouted Soybean (Glycine Max) - Cooking Banana (Musa Cardaba) Noodle
ABSTRACT This study was carried out with the aim to produce and evaluate the qual
Toasting Of Different Varieties Of African Yam Bean (Sphenostylis Stenocarpa): Effect On Functional Properties Of The Flours And Sensory Quality Of Their Moi-Moi
ABSTRACT In this work, African yam bean (Sphenosiylis slenocarpa) from diff
Effect Of Processing On Nutritional Compostion Of Bear’s Breeches (Acanthus Montanus/Mollis
ABSTRACT The effect of processing on the nutritional composition of bear br
Production And Quality Evaluation Of Shortbread Biscuits From Flour Blends Of Wheat (Triticum Aestiivum). African Yam Bean (Sphenostylis Stenocarpa) And Water Yam (Dioscorea Alata, L.).
ABSTRACT This study was conducted to evaluate the quality of shortbread bis
Extraction Of Pectin From African Star Apple (Chrysophyllum Albidum) And Purple Star Apple (Chrysophyllum Cainito) And Use Of The Extracted Pectin For Jam Production
ABSTRACT The pectin of African star apple (Chrysophyllum albidum) and Purpl
Quality Characteristics Of Candy Produced From Tiger Nuts Tubers (Cyperus Esculentus) And Melon Seeds (Colocynthis Citrulius. L) Milk Blend
ABSTRACT A candy is composed mainly of sucrose, fructose, glucose, glucose
Evaluation Of The Quality Of Kunun-Zaki Produced Using Achi (Brachestegia Eurycoma) And Ofo (Detarium Microcarpum) Flours As Stabilizers
ABSTRACT The proximate composition and functional properties of achi flour and of
Evaluation Of The Proximate And Functional Properties Of African Yam Bean Flour And Ighu Mixtures
ABSTRACT African yarn bean flour was produced and mixed with Ighu in differ
Quality Evaluation Of Complementary Food Produced From Flour Blends Of Orange Fleshed Sweet Potato (Solarum Tuberosum), Pigeon Pea (Cajanus Cajan) And Coco Yam (Xanthosoma Sagitlifolium) Blends.
ABSTRACT Flour blends of orange flesh sweet potatoes (Solarum tuberosum), pigeon
Effect Of Soaking And Parboiling On The Infunctional Properties Of African Yam Bean (Sphenostylis Slenocarpa)
ABSTRACT The functional properties of raw. soaked and parboiled African yam
Production And Evaluation Of Fibre Biscuit From Flour Blends Of Wheat (Triticum Aestivum), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera).
ABSTRACT Composite biscuits were made by supplementing wheat flour with African b
The Production And Evaluation Of Muffins From Wheat (Triticum Aestivum L.)/Soybean (Glycine Max(L) Merr.) Flour Blends With Apple (Malus Domestica)
ABSTRACT Soybean (Glycine max) was processed into flour and used to supplem
Effect Of Drying Temperature And Time On The Quality Characteristics Of Spiced Mackerel Fish.
ABSTRACT The study evaluated the effect of drying temperature and time on quality
Phisico-Chemical And Microbiological Analysis Of Borehole, Stream, Sachet And Well Water Sources In Abayi Isingwa In Isialangwa North, Abia State, Nigeria.
ABSTRACT The physiochemical properties (pH, conductivity, alkanlity, hydrog
Evaluation Of Potassium Bromate And Ascorbic Acid Content Of Breads Sold In Aba, Owerri And Umuahia
ABSTRACT The study evaluated the potassium bromate content of popularly consumed
Evaluation Of Quality Bread Produced From Cassava/ Wheat Composite Flour Blends
ABSTRACT Quality of bread loaves produced from wheat-cassava flour blends were ev