Food science and technology
Physicochemical And Sensory Properties Of Biscuit Produced From Wheat, Acha And Okra Flour Blends
ABSTRACT The study evaluated the physicochemical and sensory properties of biscui
Production And Quality Evaluation Of Cocoyam-Wheat Flour Noodles Spiced With Uziza Seeds
ABSTRACT Quality properties of cocoyam-wheat flour noodles spiced with uziza seed
Physicochemical, Ambient Storage Stability And Sensory Properties Of Zobo As Affected By Processing Methods
ABSTRACT This study evaluated the physico-chemical, ambient storage stability and
Physicochemical And Sensory Properties Of Breakfast Cereal (Tombrown) Produced From Composite Flours Of Soybean, Local Rice, Millet, And Pumpkin Pulp
ABSTRACT The physicochemical and sensory properties of breakfast cereal (tom brow
Quality Parameters Of Bread As Affected By Partial Substitution Of Fat With Bone Marrow From Cow’s Femur Bone
ABSTRACT Due to high cost of margarine which also reflected in the cost of bread,
Comparative Studies On Quality Characteristics Of Soy Bean (Glycine Max) And Mung Bean (Vigna Radiata)Yoghurt
ABSTRACT The study was undertaken to determine the physicochemical, nutritional,
Nutrient Composition And Sensory Evaluation Of African Yam Bean-Wheat Noodles Spiced With Scent Leaf
ABSTRACT This study based on Nutrient Composition and Sensory evaluation of Afric
Physicochemical, Microbiological And Sensory Properties Of Bread Spreads Produced From Blends Of Peanuts, Cashew Nuts And Avocado Pear
ABSTRACT Physicochemical, microbiological and sensory properties of bread spreads
Production And Quality Evaluation Of Bread From Wheat-Almond-Coconut Composite Flour
ABSTRACT This study evaluated the proximate, antinutrient physical properties and
Production Of Concentrate From Cocoa Pod Exudate
ABSTRACT This was based on the production of concentrate from Cocoa Pod Exudate.
Functional Properties And Chemical Composition Of Flours Produced From Varieties Of Acha And Millet
ABSTRACT The study was carried out to produce flour from different varieties of a
Production Of High-Fibre Bread With No-Added Sugar From Flour Blends Of Orange Fleshed Sweet Potato, Tiger Nut, Wheat And Date Fruit
ABSTRACT This work evaluated the quality properties of high-fibre bread with no-a
Effect Of Processing Techniques On Functional, Phytochemical And Nutrient Properties Of Ukpo (Mucuna Solanine), Ofor (Detarium Microcarpum) And Achi (Brachystegia Eurycoma)
ABSTRACT This study investigated the effect of processing techniques on functiona
Effect Of Ginger Rhizome And Date Addition On Physicochemical And Sensory Properties Of Pineapple Juice
ABSTRACT A blend of pineapple (90%) ginger (5%) and date nut (5%) juice was mixed
Quality Assessment And Sensory Evaluation Of Probiotic Whole Grain Pap
ABSTRACT This study was on pap production from two varieties of maize, white and
Development Of Alkaline Fermented 'Ogiri-Egusi' Using Corn Starch Extract As Binders
ABSTRACT Ogiri condiments constitutes significant portion of the diet of many peo
Production And Evaluation Of Tisane Made From Aidan Fruits (Tetrapleura Tetraptera) And Uziza Seeds (Piper Guineese)
ABSTRACT The production and evaluation of Tisane from Aidan fruit ( Tetrapleura t
Macro And Micro Mineral Compositions Of Plant Ash From Cola Leaves, Okro Leaves, Cola Hispida Leaves And Wireweeds, And Their Emulsion Capacity
ABSTRACT This work was carried out to study raw ash yield, dry ash, mineral
Quality Evaluation Of Baked Products From Flour Blends Of Soybean (Glycine Max) And Wheat (Triticum Aestivum)
ABSTRACT Soybean flour was produced from soybean seeds and blended with wheat flo
Effects Of Pretreatment Methods On Some Quality Indices Of Stored Shell-Eggs
ABSTRACT In Nigeria and other developing countries, egg is produced all year roun
Evaluation Of The Nutritional, Microbial And Sensory Qualities Of Wine Produced From Citrullus Lanatus (Water-Melon) And Citrus Aurantifolia (Lime-Fruit) Juice Blended With Probiotic Yoghurt.
ABSTRACT In this study, yoghurt was produced using a combination of
Evaluation Of The Preservative Properties Of Piper Guineense (Fruit Powder) On Unripe Plantain Flour During Storage
ABSTRACT Freshly harvested unripe plantain (2 heads) were sorted, cleaned and pee
Glycemic Index And Nutrient Composition Of Breakfast Food Produced From Whole Wheat, Cooking Banana And Pumpkin Pulp Flour Blends
ABSTRACT This study investigated the glycemic index (GI) and nutrient composition
Effects Of Re-Use Of African Breadfruit (Treculia Africana) Seed Oil On The Physciochemical Properties Of The Oil And The Quality Of Food Products Fried With It
ABSTRACT The effects of reuse of African breadfruit (Treculia africana) seed oil
Effect Of Supplementation Of Wheat Flour With Orange-Fleshed Sweet Potato Flour On The Quality Of Cookies.
ABSTRACT This research studied the effect of supplementation of wheat flour with
Nutrient Composition, Microbial And Organoleptic Properties Of African Oil Bean Seeds Given Different Processing Treatments And Fermented With Bacillus Subtilis Starter Culture And Lactobacillus Fermentum As Adjunct.
ABSTRACT Nutrient composition, microbial and organoleptic properties of African o
Preservative Effect Of Potassium Sorbate, Ginger And Garlic On The Microbiological And Shelf Stability Of Cold – Smoked Catfish (Claries Gariepinus) Stored At Different Temperature Conditions.
ABSTRACT This study investigated the preservative effect of potassium sorbate, gi
Effects Of Substitution Of Wheat Flour With Legumes On The Pasting And Physicochemical Properties Of The Flour Blends And Biscuit Crackers.
ABSTRACT This study was conducted to investigate the effects of substitution of w
Effect Of Pretreatment And Storage Period On The Physicochemical Properties And Microbial Quality Of Flour From Orange-Fleshed Sweet Potato Variety
ABSTRACT Orange-fleshed sweet potato flour was processed from UMUSPO1, a well-kno
Quality Attributes Of Ugba (Pentaclethra Macrophylla) Produced Using Different Boiling Time And Fermentation Periods
ABSTRACT The study investigated the quality attributes of ugba ( Pentaclethra mac