Food science and technology

“Effects of Depuration on Nutrient Composition and Hydrocarbon Utilizing Fungi on Periwinkles Harvested from Polluted Creek in Elechi, River State:-Onyejiuwa Nicholas C

ABSTRACT Periwinkles are mass consumer products which constitutes relatively chea

Effect of processing treatments on the chemical composition of purple joyweed (Altemanthera brasiliana):- Eze Nelly U

ABSTRACT The effects of different processing treatments on the chemical compositi

“Comparative study on physico-chemical and sensory evaluation of soymilk produced from sprouted and unsprouted soybeans boil with sodium bicarbonate and plant ash:- Nwagwu Okwudiri F

ABSTRACT Soymilk was prepared from sprouted and unsprouted soybean, boiled in 0.5

Comparative Evaluation Of Anti Anaemic Properties Of Selected Leaf Extracts In Phenyl Hydrazine Induced Anaemic Rats.:- Okeke, Vivian N

ABSTRACT  This study was undertaken to determine the anti-anaemic potential

Effects Of Spice Extracts On The Quality Characteristics And Antioxidant Capacity (Activity) Of Kunu Zaki Produced From Millet:- Kanu, Faith C

ABSTRACT Study on the effect ofspices extract on the quality characteristics and

“Quality Evaluation Of Imitation Yoghurt Produced From Cow Milk, Coconut Milk And Tigemut Milk Blends:-

ABSTRACT Yoghurt samples were produced from blends ofskimmed cow milk, coconut mi

Extraction Process Optimization And Quality Evaluation Of Sandbox (Huracrepitans L.) Seed Oil Using Response Surface Methodology:- Madukairo, Okechi

ABSTRACT The kernel of sandbox tree (Hura crepitans L.') cultivated at Umudike Ab

Evaluation Of Physicochemical And Functional Properties Of Gluten- Free Composite Flours Produced From Cassava, Maize And Soybean Blends:- Uche, Christiana O

ABSTRACT Wheat flour has been used for production of noodle and baked products su

Composition And Sensory Properties Of Breakfast Cereals From Flour Blends Of Acha (Digitaria Exilis) And Soybean And Purple Joy-Weed Powder (Alternantera Brasiliana):- Abatulu Chidinma M

ABSTRACT  Chemical composition and sensory evaluation of breakfast cereals f

Effect Processing And Packaging Of Onugbo Soup Using Glass Bottles And Its Shelf Stability:- Etugo, Agatha N

ABSTRACT Quality of canned onugbo soup using glass bottles and its shelf stabilit

Production and Quality Evaluation of Alkaline and Mineralized Water from Lime Fruit (Citrus aurantifolia), Bicarbonate, Copper Vessel And Vinegar:- Ugwu, Wilfred O

ABSTRACT  The production and quality evaluation of alkaline and mineralized

Quality And Sensory Evaluation Of Cakes Produced From Wheat And African Breadfruit Composite Flour:- Odikanwa, Olivia C

ABSTRACT The study investigated the quality evaluation and sensory acceptability

Functional and Chemical Composition of Improved Varieties of wateryam (Dioscorea alata) flour:- Osondu, Trinitas C

ABSTRACT  This study investigated the functional properties, phytochemical c

Evaluation Of The Tocopherol And Mineral Composition Of African Oil Bean Seed Oil (Pentaclethra Macrophylla) Blended With Sesame Seed Oil (Sesamum Indicum):- Ogbughalu Chidera C

ABSTRACT With the rising demand for vegetable oils, research has focused on alter

Evaluation Of Antinutritional And Amino Acid Profiles Of Selected Accessions Of African Yam Bean (Sphenostylis Stenocarp):-

ABSTRACT The anti nutrient composition and amino acid profiles of selected access

Functional And Invitro Digestibility Of Cookies From Wheat And Germinated Chiaseeds Flour Blends:- Oku, Irene L

ABSTRACT Due to the increasing prevalence of lifestyle-related health issues, suc

Production And Quality Evaluation Of Yoghurt With Banana Inclusion :- Ihuoma, Ifunanyachukwu C

Abstract This study evaluated the quality nr yoghurt produced with banana inclusi

Effects of varied flour compositions on the physicochemical, engineering and sensory properties of extruded snacks from akidi (Phaseolus vu!zaris) and aerial yam (Dioscorea bulbifera) flour blends:- Ezengwa, Jane I

ABSTRACT  This study investigated the effect of varied flour compositions on

Antidiabetic Effect And Sensory Characteritics Of Dough Meal From Flour Blends Of Cocoyam (Xanthosoma Sagittifolium), Millet (Pennisetum Glaucum) And Black Bean (Phaseo/Us Mungo) Enriched With Unripe Plantain (Musa Paradisiaca) Peels :- Anyanwu, Chidinma

ABSTRACT  This study was aimed at developing and evaluating the antidiabetic

Production And Quality Evaluation Of Chin-Chin From Flour Blends Of Wheat, Orange Flesh Potato And Plantain Puree :- Godwins, Wealth C

ABSTRACT  This study evaluated the proximate, vitamin, mineral, antioxidant,

Effects Of Toasting Time On The Quality Characteristics Of African Breadfruit (Treculia Africana) Seeds :- Mbagwu, Joy C

ABSTRACT The effects of toasting time on the quality characteristics of African b

Effect of Maize by-product addition on the quality of Agidi (corn jellos):- Egwu, Chidiebere A

ABSTRACT This work produced agidi (com jellos) from fermented maize grain with th

Nutrient Composition Of Flour Blends From Cocoyam, Millet, Black Bean Enriched With Unripe Plantain Peel Flour :- David, Oluomachi P

ABSTRACT This study evaluated the nutrient composition of flour blends from cocoy

roduction and Quality Evaluation of Fibre-rich Biscuit from Blends of Whole Tigemut and Unripe Banana Flours:- Onuchukwu, Chinazaekpere T

ABSTRACT  This study investigated the production of fibre-rich biscuit from

Production And Evaluation Of Yoghurt Produced From African Breadfruit (Treculia Africana), Milk And Coconut (Cocos Mucifer) Milk Blends:- Anokam Sopuruchi

ABSTRACT  The possibility of using African breadfrit milk from African bread

Proximate Composition, Functional And Pasting Properties Of Wheat And Mungbean Protein Concentrate Flour Blends:- Onwusiribe, Chiamaka C

ABSTRACT  The research investigated the proximate composition, functional pr

Effects Of Varied Flour Compositions On The Physicochemical, Engineering And Sensory Properties Of Extruded Snacks From Akidi (Phaseolus Vulgaris) And Aerial Yam (Dioscorea Bulbifera) Flour Blends:- Ezengwa, Jane I

ABSTRACT This study investigated the effect of varied flour compositions on the p

Production And Evaluation Of An Extruded Snack From Ighu (Abacha) And Toasted African Yam Bean Flour Blends:- Ogbajie, Ifeyinwa S

ABSTRACT This study investigated the production and evaluation of an extruded sna

Amino Acid Profile, Proximate Composition And Sensory Characteristics Of Extruded Snacks From Flour Blend Of Rice And Kidney Beans:- Ogbonna, Oluomachi E

ABSTRACT This study investigated the amino acids, proximate and sensory propertie

Production And Evaluation Of The Physicochemical And Sensory Acceptability Of Complementary Food From Rice (Oryza Sativa) And Soybean (Glycine Max) Sweetened With Dates (Phoenix Dactylifera):- Ogbughalu, Chisom M

ABSTRACT  This study evaluated the physiochemical and sensory acceptability