Food science and technology

Production and Evaluation of Cake from Wheat, Bambara Groundnut (Vigna subterranean) and Velvet Tamarind (Dalium guineense) Flour Blend:- Nnamani, Maryrose U

ABSTRACT Production and evaluation of cake from wheat, Bambara groundnut, velvet

"Production and quality assessment of mayonnaise from blends of African pear (Dacrydoes edulis) pulp oil and soybean oil:- Eke, Constance I

ABSTRACT  The production and quality assessment of mayonnaise from blends of

Quality assessment of yoghurt produced with inclusions of carrot and pineapple:- Alaoma, Peter O

ABSTRACT Fruit yoghurt samples were produced from reconstituted full cream milk p

Production and quality evaluation of mungbean (vigna radiata (l). Wilczek) starch residue and digestive biscuit produced from mungbean starch residue/wheat blends:- Ntekpere,Helen M

ABSTRACT This study was aimed at evaluating mung bean starch residue and their co

Production And Quality Evaluation Of Breakfast Cereals Blend From Mungbean, Millet, Orange-Fleshed Sweet Potatoes And Wheat:- Emegharaibe, Modesta C

ABSTRACT  Quality of breakfast cereals from blends of mungbean, millet, oran

Production And Evaluation of Doughnut made from Composite Floor Blends of Wheat (Triticum aestivum) , Three Leaved Yam (Dioscorea dumentorum) and Orange Flesh sweet Potato (lpomoea batatas):- Ernest, Constance O

ABSTRACT In this study, the doughnut was produced from whole wheat flour (Triticu

Effect of different pre-treatment methods on the quality of smoked dried fish:- Nwodo, Nmesoma C

ABSTRACT  This study is aimed at investigating the effect of different pre-t

Assessment Of Chemical And Sensory Properties Of Biscuit Enriched With Bambara Nut Using Date Nut As Sugar Substitute:- Emeka, Roseline I

ABSTRACT Chemical and sensory properties of biscuit enriched with bambara nut usi

Properties Of African Breadfruit (Treulia Africana) Oil Extracted Using Petroleum Ether And N-Hexane In Two Extracting Time (4hrs And 6hrs):- Madube, Chisom A

ABSTRACT  There 'is high demand of plant oil because of the unsaturation of

Physico-chemical and sensory properties of acha based bread:- Ibe-Diala, Augusta C

ABSTRACT Physico-chemical and sensory properties of acha' based bread was investi

Physiochemical And Sensory Properties Of Cookies Produced From Composite Flour Of Acha, Wheat And Whole Orange Fleshed Sweet Potato:- Egwu, Stella N

ABSTRACT Physiochemical and sensory properties of cookies produced from composite

Effect of Blanching and Fermentation Time on The Physicochemical and Pasting Properties of flour from Jackfruit Seeds:- Benjamin Chisom G

ABSTRACT  This study based on the effect of blanching and fermentation time

Biological Value And True Digestibility Of Cowpea - Cocoyam Extruded Snacks:- Ahumibe, Chidinma E

ABSTRACT Extruded snacks were produced from blends of cowpea and cocoyam. Proxima

Influence Of Soaking Time And Temperature On The Nutritional And Antioxidant Properties Of Pigeon Pea (Cajanus Cajan):- Nnamani Esther C

ABSTRACT The influence of soaking time ' a ' nd temperature on the nutritional an

Quality Characteristics of Mixed Cubed Spices and Herb Produced from Uhiokirihio (Tetrapleura tetraptera), Ehuru (Monodora myristica), Nchuanwu (Ocimum gratissimum), and Uziza Seeeds (Piper guineense):- Ngozi, Leader C

ABSTRACT This study was on the quality characteristics of mixed cubed spices and

Evaluation of the quality characteristics of fibre rich biscuits produced from the blends of wheat; African breadfruit and tigemut flours:- Akpan, Favour I

ABSTRACT The quality characteristics of fibre rich biscuits produced from the ble

"Functional, chemical and consumer acceptability of amala made from unripe plantain and cocoyam:- Abonyi, Charity O

ABSTRACT Functional, chemical and consumer acceptability of amala made from unrip

Comparative Studies On Quality Characteristics Of Soy Bean (Glycine Max) And Mung Bean (Vigna Radiata) Yoghurt:- Ezeani, Chioma C

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:- Onwumah Rita

ABSTRACT This study based on Nutrient Composition and Sensory evaluation of Afric

The Flavouring Extra Virgin Olive and Soybean Oils with Rosemary and Oregano and the Impact on the Impact on the Physio-Chemical Qualities :- Usuwa Fortune Ada- Ngozi

ABSTRACT The objective of the study is to produce oregano flavoured extra virgin

Quality Assessment and Sensory Evaluation on probiotic Whole Grain Pap from maize and starter culture:- Samuel Ugochi E

ABSTRACT  This study was on pap production from two varieties of maize, whit

Effect of processing methods on the physiochemical and antioxidant properties of two pigeon pea varieties:- Odoabuchi, Emmanuela 0.

ABSTRACT This study evaluated the effect of processing methods (boiling, roasting

Production and quality Evaluation of Bread Produce from Composite Flour of Millet, Wheat and Fluted Pumpkin Seeds:- Ogbonna, Gift N

ABSTRACT This work presents the production and quality evaluation of bread from c

"Impacts of yellow maize and palm oil substitutions on composition, antioxidant, physical and sensory properties of biscuits:-Ehiogu, ljeoma G

ABSTRACT  This study evaluated the impact of palm oil and yellow maize addit

Macro and Micro Mineral Compositions of Plant Ash from Cola Leaves, Okro Leaves, Cola Hispida Leaves and Wireweeds, and their Emulsion Capacity:- Alagbara Ifegazie E

ABSTRACT This work was carried out to study raw ash yield, dry ash, mineral, emul

Quality Evaluation Of Baked Products From Flour Blends Of Soybean (Glycine Max) And Wheat (Triticum Aestivum):- Asiegbu, Chidum T

ABSTRACT Soybean flour was produced from soybean seeds and blended with wheat flo

Physicochemical, microbiological and sensory properties of bread spreads produced from blends of peanuts, cashew nuts and avocado pear:- Uchechukwu, Princess A

ABSTRACT Physicochemical, microbiological and sensory properties of bread spread

Treatment Of Used Vegetable Oil Using Locally Produced Absorbents (Carbonized, Un Carbonized Eggshell, Kaolin Clay, Utisol Clay):- Azi, Louis E

ABSTRACT Treatment of used vegetable oil (kings oil used for frying fish, chin-ch

Quality Characteristics Of Cake Produced From Composite Flour Of Bambara Ground Nut And Wheat:- Orih, Nnedinma I

ABSTRACT  Quality characteristics of cake produced from composite flour of b

Production Of High-Fibre Bread With No-Added Sugar From Flour Blends Of Orange Fleshed Sweet Potato, Tiger Nut, Wheat And Date Fruit:- Alozie Uchechi C

ABSTRACT This work evaluated the quality properties of high-fibre bread with no-a