Food science and technology
"Production and Quality Evaluation of Seasoning Cubes Made from Local Spices:- Ugwunebo Akunna C
ABSTIRACT This study was on the development of seasr.r,ing cubes made from
Proximate, Nutrient, Antinutrient and Sensory Properties . of Sprouted Soy-Tigemut and Soy-Milk Blends:-Uke, Jennifer G
ABSTRACT Sprouted tiger nut and soybean seeds were processed and blended at diffe
Production and Quality Evaluation of lnstant Flour Meal from Acha (Digitaria exilis), Soybean (Glycine max) and Spinach (Spinacia oleracea):- Arira, Hannah I
ABSTRACT The study evaluated the functional, physicochemical and sensory properti
Protein Efficiency Ratio And Digestibility Coefficient Of Extruded Snacks From A Blend Of Cowpea And Cocoyam:- Edeh, Emmanuel I
ABSTRACT Protein Efficiency Ratio (PER) and Digestibility Coefficient (DC) of ext
Microbial and Chemical Safety of Solid and Liquid Ngu Used in Umuahia General Market:- Arua, Cynthia N
ABSTRACT This work aimed to determine the mineral content of the solid and
Effect Of Different Drying Methods On The Quality Characteristics Of African Pear (Dacryodes Edulis) Flour:- Ezuma, Victoria
ABSTRACT African pear (Dacryodes edulis) fruit was dried through different drying
Production and Evaluation ofTisane made from Aidan Fruits {Tetrapleura tetraptera) and Uziza Seeds {Piper guineese):- Urenwoke, Amarachi M
ABSTRACT The production and evaluation of Tisane from Aidan fruit (Tetraple
Production and Quality Evaluation of Whole Grain Agidi:- Ekeh, Adaora A
ABSTRACT Production and quality evaluation of whole grain agidi was studied
Production And Quality Evaluation Of Bread From Wheat-Almond-Coconut Composite Flour:- Sunday, Eunice N
ABSTRACT This study evaluated the proximate, antinutrient physical properties and
Quality Assessment Of Mayonnaise Produced From Blends Of Coconut Oil And Canola Oil:- Oburota, Miracle O
ABSTRACT This work aimed to extract vegetable oil from coconut, produce may
Effect Of Green Accounting On The Performance Of Manufacturing Firms In Nigeria (A Study Of The Nigeria Breweries):- Okoro Tochukwu G
ABSTRACT This study is to examine the effect of green accounting on the performnc
Evaluation of the effect of orange mesocarp addition on micronutrient composition, fibre profile, physical· and sensory properties of wheat-maize biscuits:- Iwuala, Tophila
ABSTRACT The micronutrient compositions, fibre profile, physical and sensor
Evaluation Of Nutrients, Anti-Nutrients And Sensory Properties Of Complementary Gruel Produced From Blends Of Sorghum, African Breadfruit And Plantain Flours:- Dike, Juliet O
ABSTRACT The study assessed the nutrient composition of formulated compleme
Physicochemical, Ambient Storage Stability and Sensory Properties of Zobo as Affected by Processing Methods:- Ekpo, Mmadu C
ABSTRACT This study evaluated the physico-chemical, ambient storage stability and
Evaluation Of The Processing Methods And The Quality Of Okpeye (Prosopis Africana) Produced In Nsukka L.G.A, Enugu State:- Ugwuja, Justina L..
ABSTRACT This study focused on the evaluation of the processing methods and
Production and Evaluation of Breakfast Cereal (Tom Brown) produced from blends of Yellow maize (Zea mays), Soy Bean (Glycine max), Acha (Digiteria exilis), and Scent Leaf (Ocimum gratissium):- Enumah, Ozioma D
ABSTRACT Production and evaluation of breakfast cereal (tom brown) from blends of
"Proximate, Nutrient, Antinutrient and Sensory Properties ' of Sprouted Soy-Tigernut and Soy-Milk Blends:- Uke, Jennifer G
ABSTRACT Sprouted tiger nut and soybean seeds were processed and blended at diffe
"Effects of different storage conditions on the oxidative stability of African pear (Dacryodes edulis) pulp oil:- Anyanwu, Saddam G
ABSTRACT The effects of different storage conditions on the oxidative stability o
Production of concentrate from cocoa pod exudate:- Ejeagba, Onyinyechi P
ABSTRACT This was based on the production of concentrate from Cocoa Pod Exu
Evaluation of the physicochemical and microbial quality of three bottled water samples sold at Michael Okpara University of Agriculture, Umudike:- Muoghalu Chiamaka
ABSTRACT In this study, different bottled water brands in Michael Okpara Un
Evaluation of the Mineral And Microbial Quality Of Different Forms Of Ngu Made From Different Sources And The Sensory Evaluation Of African Salad Made From Them.;- Eze, Ngozi M
ABSTRACT The mineral and microbial quality of ngu made from different sources wer
Assessment of Antioxidant Activity, Phytonutrients and Nutritive qualities of selected Tomato Paste sold in Umuahia Metropolis:- Obikwelu, Chidinma L
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:- Jimmy Victor U.
ABSTRACT Cassava (Manihot esculenta Crantz) varieties: TME 4779, TME 419, N
Effect of Cold Storage Time and Temperature on the Quality Indices of Cowpea:- Romanus Christabel O.
ABSTRACT The study objectively investigates the effect of cold storage time and t
Evaluation of quality characteristics of biscuit produced from Composite blends of wheat, maize and fermented pigeon pea:- Chilaka Chidiuto J.
ABSTRACT The aim of this study was to evaluate quality characteristics of biscuit
Effect of Added Fermented African Yam Bean Flour on Nutrient Composition. Physical and Sensory Properties of Wheat Bread:- Chidi Faith
ABSTRACT Blends of wheat flour (wf) and African Yam Bean Water- Extractable
Nutritional Evaluation of Complementary Foods made from Blends of germinated and ungerminated Sorghum, Mung Beans and Bonga Fish:- Amadi Ezinne M
ABSTRACT The study determined the nutrient composition of complementary food made
Effect Of Ginger Rhizome And Date Addition On Physicochemical And Sensor Properties Of Pineapple Juice:- Njoku, Ngozi E
ABSTRACT A blend of pineapple (90%) ginger (5%) and date nut (5%) juice was mixed
Quality Evaluation Of Extruded Strips From Orange Flesh Sweet Potato, Mungbean And Cassava Flour:- Onwunali, ijeoma I.
ABSTRACT Extruded strips were produced from different blends of orange-fles
Nutrient Composition And Nutritional Quality Of Complementary Foods Formulated From Fermented Nand Unfermented Millet (Pennisetum glaucum), African Breadfruit (Treculia african) And Bonga Fish (Ethmalosa fimbriata) Blend:- Onyedikachi Lucia C
ABSTRACT In this study, readily available complementary foods that meets infant n