Food science and technology
Nutrient Evaluation Of Ogiri Seasoning Produced From Blends Of Fermented Soybean And Castor Oil Seed
ABSTRACT Nutrient evaluation of ogiri seasoning produced from blends of fermented
Quality Assessment Of Yoghurt Produced With Inclusions Of Carrot And Pineapple
ABSTRACT Fruit yoghurt samples were produced from reconstituted full cream milk p
Quality Evaluation Of Extruded Strips From Orange Flesh Sweet Potato, Mungbean And Cassava Flour
ABSTRACT Extruded strips were produced from different blends of orange-fle
Nutrient Composition And Nutritional Quality Of Complementary Foods Formulated With Fermented And Unfermented Millet (Pennisetum Glaucum), Afican Breadfruit (Treculia Africana) And Bonga Fish (Ethmalosa Fimbriata) Blends.
ABSTRACT In this study, readily available complementary foods that meets infant n
Production And Evaluation Of African Breadfruit Based Toasted Snack - Mix
&nb
Production And Evaluation Of Cake From Wheat, Bambara Groundnut (Vigna Subterranean) And Velvet Tamarind (Dalium Guineense) Flour Blend
ABSTRACT Production and evaluation of cake from wheat, Bambara groundnut, velvet
Assessment Of Soymilk Produced From Sprouted And Unsprouted Soybeans Using Different Plant Ash For Alkaline Blanching
ABSTRACT The effect of using different plant ash for alkaline blanching on sprout
Nutritional Evaluation Of Complementary Foods Made From Blends Of Germinated And Ungerminated Sorghum, Mung Beans And Bonga Fish.
ABSTRACT The study determined the nutrient composition of complementary food made
The Flavouring Of Extra Virgin Olive And Soybean Oils With Rosemary And Oregano And The Impact On The Physio-Chemical Qualities
ABSTRACT The objective of the study is to produce oregano flavoured extra virgin
Evaluation Of Tigernut, Date Fruit And Ginger Milk Blends
ABSTRACT There is increase in imitation milk but rarely used to promote micronutr
Production And Quality Evaluation Of Breakfast Cereals Blend From Mungbean, Millet, Orange-Fleshed Sweet Potatoes And Wheat
ABSTRACT Quality of breakfast cereals from blends of mungbean, millet, orange-fle
Production And Evaluation Of Doughnut Made From Composite Floor Blends Of Wheat (Triticum Aestivum), Three Leaved Yam ( Dioscorea Dumentorum) And Orange Fleshed Sweet Potato (Ipomoea Batatas).
&nb
Evaluation Of Nutrients, Anti-Nutrients And Sensory Properties Of Complementary Gruel Produced From Blends Of Sorghum, African Breadfruit And Plantain Flours
ABSTRACT The study assessed the nutrient composition of formulated complementary
Chemical Composition And The Effect Of Extraction Solvents On The Antioxidant Contents Of Vitex Doniana (Uchakuru) Leaves
ABSTRACT The chemical composition and the effect of different extraction solvents
Effect Of Different Pre-Treatments On The Quality Of Smoked Dried Fish
ABSTRACT This study is aimed at investigating the effect of different pre-treatme
Treatment Of Used Vegetable Oil Using Locally Produced Absorbents (Carbonized, Uncarbonized Eggshell, Kaolin Clay, Ultisol Clay)
ABSTRACT Treatment of used vegetable oil (kings oil used for frying fish, chin-ch
Production And Quality Evaluation Of Maize-Millet Based Complementary Food Fortified With Fluted Pumpkin Seeds
ABSTRACT The study evaluated the quality properties of added fluted pumpkin seeds
Effects Of Blanching And Fermentation Time On The Physicochemical And Pasting Properties Of Flour From Jackfruit Seeds
ABSTRACT This study based on the effect of blanching and fermentation time
Production And Quality Evaluation Of Seasoning Cubes Made From Local Spices; Uziza (Piper Guineense), Uda (Xylopia Aethiopica), Ehuru (Monodora Myristica And Ginger (Zingiber Officincale)
ABSTRACT This study was on the development of seasoning cubes made fr
Proximate, Nutrient, Antinutrient And Sensory Properties Of Sprouted Tigernut And Soy-Milk Blends
ABSTRACT Sprouted tiger nut and soybean seeds were processed and blended at diffe
Quality Characteristics Of Cake Produced From Composite Flour Of Bambara Groundnut And Wheat
ABSTRACT Quality characteristics of cake produced from composite flour of bambara
Extraction And Quality Assessment Of Mucuna Flagellipes (Ukpo) Gum In Ice Cream And Candy Formulations
ABSTRACT The proximate, vitamin, functional properties and physicochemical proper
Evaluation Of The Physicochemical And Microbial Quality Of Three Bottled Water Samples Sold At Michael Okpara University Of Agriculture Umudike.
ABSTRACT In this study, different bottled water brands in Michael Okpara Un
Effect Of Pretreatments And Drying Methods On The Physicochemical And Antioxidant Properties Of Eggplant (Solanum Aethiopicum) Flour
ABSTRACT Vegetables play vital role in human nutrition. Each vegetable contain a
Physicochemical Composition, Antioxidant And Sensory Properties Of Melon Seed-Coconut Cheese
ABSTRACT The physicochemical composition, antioxidant and sensory properties of m
Effect Of Processing Methods On The Chemical And Antioxidant Properties Of Some Indigenous Vegetables
ABSTRACT This work evaluated the effect of processing methods (boiling and sauter
Assessment Of Antioxidant Activity, Phytonutrients And Nutritive Qualities Of Selected Tomato Paste Sold In Umuahia Metropolis
ABSTRACT This work evaluated the phytonutrient, antioxidants activity and nutriti
Production And Evaluation Of Cassava-Wheat Bread From Five Improved Cassava Varieties From Enugu State
ABSTRACT Cassava ( Manihot esculenta Crantz) varieties: TME 4779, TME 419, NR 808
Functional, Chemical And Consumer Acceptability Of Amala Made From Unripe Plantain (Musa Paradisiaca) And Cocoyam (Colocasia Esculenta)
ABSTRACT Functional, chemical and consumer acceptability of amala made from
Production And Quality Evaluation Of Instant Flour Meal From Acha (Digitaria Exilis), Soybean (Glycine Max) And Spinach (Spinacia Oleracea)
ABSTRACT The study evaluated the functional, physicochemical and sensory properti