Food science and technology
Studies on Proximate Composition of Garri produced from Different Cassava Varieties and Microorganisms Involved During Fermentation:- Enwelim, Esther F
ABSTRACT This study was aimed at isolating and identifying microorganims involved
“Quality Characteristics of Plant Milk Beverages produced from African Breadfruit, Tiger nut, Coconut and Date fruit:- Ogbuele, Onyemechi C
ABSTRACT Plant milks formulated from breadfruit seeds, tiger nut, coconut a
Effect Of Packaging Materials And Storage Conditions On Stability Of Selected Indigenous Soups Of South-South Nigeria:- Udoakah, Idongesit Ye-Obong
ABSTRACT This study evaluated the effect of packaging materials and storage condi
Production and Evaluation of Custard made from blends of Maize, Millet and Defatted Soybean flour:- Ozioko Ijeoma L
ABSTRACT Malnutrition is a serious problem in society especially among children,
Effect Of Sodium-Substituted Potassium And Okra Seed Flour Addition On Nutrient Composition, Physical And Sensory Properties Of Bread:- Robinson, Iberedem E
ABSTRACT This study evaluated the Effect of Sodium-Substituted Potassium and Okra
Quality Evaluation Of Biscuit Produced From Flour Blends Of Wheat And Avocado Seeds:- Ejike, Chinyere B
ABSTRACT The quality evaluation of biscuit produced from flour blends of av
Evaluation Of African Yam Bean (Sphenostylis Sternocarpa) Seeds And Candy :- Uzochukwu Brenda O
ABSTRACT The African yam bean seeds were sun dried, roasted, some soaked, dehulle
The Physicochemical Properties Of Bread Made From A Composite Flour Of Wheat And African Yam Bean Flour:- Onwubiko, Gladys C
ABSTRACT Wheat flour samples were blended with African yam bean (AYB) flour, as a
A Comparative Study Of The Mineral Profile Of Cow, Pig And Goat Femur Bones:- Omaka, Malachy C
ABSTRACT Raw ash content of the femur bones of three different species of a
The effect of different processing methods on some functional properties of taro (Colocasia esculenta) flour:- Nnabuihe, Chidinma F
ABSTRACT The present study investigated the effect of different processing
"Microbiological And Nutritional Quality Of Complementary Food Produced From Orange Fleshed Sweet Potato, Soybean, Sorghum And Moringa Leaves:- Okolo Sandra S
ABSTRACT Complementary food was produced by different preliminary methods to gene
Quality Evaluation Of Biscuit Produced From Flour Blends Of Wheat (Triticum Aestivum) And Avocado Seed (Perasea Americana) :- Ejike, Chinyere B
ABSTRAСТ The quality evaluation of biscuit produced from flour blends of av
Evaluation Of Breakfast Cereal Produced From Maize, African Yam Bean Composite Flour Enriched With Purple Joy Weed Leaf Powder:- Obi, Ugochukwu A
ABSTRACT Breakfast cereal produced from Maize and African yam bean composit
Evaluation Of African Yam Bean (Sphenostylis Sternocarpa) Seeds And Candyn Evaluation Of African Yam Bean (Sphenostylis Sternocarpa) Seeds And Candy:- Uzochukwu, Brenda O
ABSTRACT The African yam bean seeds were sun dried, roasted, some soaked, dehulle
Evaluation ofPhysicochemical and Functional properties of Composite flour produced from Cassava, Sorghum and Mungbean:- Okorie Lucky O
ABSTRACT This work was carried out to produce high quality composite flours from
Evaluation of breakfast cereal from composite flour of wheat, millet, and pumpkin pulp:-Alum, Amarachi G.
ABSTRACT Breakfast cereal was produced using wheat, millet and pumpkin pulp flour
Microbial And Chemical Safety Assessment of Periwinkle (Tympanotonus fuscatus) :- Udofia, Ifreke A
ABSTRACT Freshly harvested Nigerian periwinkles (Tympanotonusfuscatus) collected
“Extraction and evaluation of oil from African breadfruit seeds (Treculia africana}:- Odi, Chioma E.
ABSTRACT Quality properties of African breadfruit seeds oil were investigated. So
“Effects of depuration on nutrient composition and total heterotrophic bacteria in periwinkles harvested from Elechi creek, Rivers state:- Kanu, Ngozi N
ABSTRACT This studv was carried out to evaluate the effects of depuration on nutr
Haematological Values Of Phenyl Hydrazine-Induced Anemia On Rats Treated With The Aqueous Leaf Extract Of Fluted Pumpkin (Telfairia Occidentalism, Green, (Amaranthus), And Garden Egg( Solanum Melongena):- Nwaorgu, Lilian I
ABSTRACT This study was designed to investigate the effects ofthe aqueous leaf ex
Quality Attributes Of Chin-Chin Produced From Flour Blends Of Wheat (Triticum Aestricum), Beans (Cow Pea) And Soya Bean (Glycine Max):- Uzodinma Ann N
ABSTRACT Wheat, soybean and bean were processed into flour at different rat
“Production and Evaluation of Bread from Cooking Banana, Wheat Flour and Carrot:-
ABSTRACT Composites flours from unblanched/blanched cooking banana and wheat were
Comparative Quality Evaluation Of Moi-Moi Produced From Selected Legumes:- Okechukwu, Onyinye J
ABSTRACT Quality characteristics of flours and moi-moi made from Phaseolus
Drying Kinetics And Sorption Isotherm Of Bracken Fern (Pteridium Aquilinuni):- Gbarasogo, Mbarabari N
ABSTRACT Bracken fern (Pteridium aquilinum) is a very popular species of ve
“Characterization and Evaluation of the Preservative Properties of Essential oils and Oleoresins of African Nutmeg (Monodora myristica) And (Aidan Fruit) Tetrapleura tetrapetra):- Okechukwu, Queency N
ABSTRACT This study characterized essential oils and oleoresins produced fr
“Production And Qualify Evaluation Of Iru” (A Fermented Condiment) Produced From Dehulled And Undehulled Mung Bean:- Agha, Francis E
ABSTRACT Iru is a food flavouring condiment that is derived from fermentation of
“Production and Evaluation of the Shelf Stability of Bottled and Sterilized Tigernut Milk:- Okorie, Chinasa
ABSTRACT This study investigated the production and evaluation ofthe shelfstabili
"Comparative Evaluation of The Functional and Chemical properties of some Ashes and Potash:- Anyatonwu Chizaram F.
ABSTRACT This study investigated the levels ofsome mineral and heavy metals (Ca,
n Microbiological Quality Of Some Ready-To-Eat Foods Sold In Motor Parks In Ohafia Local Government Area Of Abia State:- Agwu Onyekachi N
ABSTRACT This research study was conducted to analyse the microbiological quality
‘Evaluation of physicochemical and functional properties of gluten free composite flours produced from cassava, maize- soybean blends:- Uche, Christiana O
ABSTRACT The study evaluated the physicochemical and functional properties