Food science and technology
Production, Quality Evaluation And Shelf Stabil1ty Of Zobo Prepared With Ginger, Cloves And Date Fruit As A Sweetener: Uduma, Esther C
ABSTRACT This study investigates the shelfstability of drink prepared with ginger
Quality Evaluation Of Instant Fufu Flour Made From Composite Blends Of Cassava And Maize Flour”:- Ogbonna, Martha I
ABSTRACT This study evaluated the quality ofinstantfufu flour produced from blend
Effect Of Different Garnishing On Acceptability And Quality Parameter Of Prepared ‘Ighu:- Agbaneje, Viola O
ABSTRACT This work examined the effect of different garnishing in acceptability a
Quality evaluation of instant fufu flour produced from cassava root (Manihot esculenta) and cocoyam tuber (Colocasia esculenta}:- Maduka, Blessing O
ABSTRACT This study assessed the quality of instant flour produced from cas
Phytochemical Composition And Antioxidant Properties Of Tisane From Blends Of Soursop (Anona Muricata) And Lemongrass (Cymbopogon Citratus) Leaves:-Ezekiel, Chinaemenka G
ASTRACT The phytochemical composition and antioxidant properties of tisane
Production and quality evaluation ofimitation milk from five varieties of cowpeas (Vigna unuguiculata):- Okonkwo, Udoka V
ABSTRACT Cowpea, despite its nutritional composition and health benefits remains
Chemical, Microbial And Antioxidant Capacity Of Baked Buns Produced From The Blends Of wheat (Triticum Vulgare), Instant Cassava (Manihot Esculeiita) Flours And Avocado Pear (Persea Ainericana In.) Pulp:- Ogwuegbu, Ihechi L
ABSTRACT This study evaluated the chemical, microbial and antioxidant capacity of
Production And Evaluation Of Soybean Flour Enriched With Tiger Nut And Dates:- Anya, Ngozi G
ABSTRACT This study investigated the enrichment ofsoybean powder with tigemut and
Evaluation of Antinutritional and Amino Profile of Selected Accessions of African yam bean (Sphenostylis Stenocarpa) from IITA, Ibadan:- Onyeji, Chinazaekpere D
ABSTRACT This study shows the anti-nutritional factors and amino acid profiles of
Evaluation Of Functional Juice From Blends Of Watermelon, Sprouted Garlic, Ginger And Turmeric Extract:- Owoh, Abigail N
ABSTRACT This research was aimed at developing a functional drink made from
Comparative Evaluation Of Vitamins, Minerals, Antioxidant Activity And Sensory Properties Of Selected Pepper Varieties:- Ofoegbu, Chidera M
ABSTRACT This study aimed to conduct a comprehensive comparative evaluation of th
Quality Assessment Of Commercially Available Fresh Tomatoes In Umuahia:- Ezeuko, Chinweotito G
ABSTRACT Tomato (Lycopcrsicon esculentum) is a perishable savoury red edible frui
Production And Evaluation Of Functional Drink From Zobo Leaves, Clove, Ginger, And Date Palm As Sweetener:- Azuama, Nmesomachukwu G
ABSTRACT This research investigated the production and evaluation of zobo using d
Quality Of Meat From Three Commercial Abattoirs In Umuahia, Abia State:- Mba Miracle N
ABSTRACT This study was aimed at determining the quality of meat from three
Quality Evaluation Of Instant Fufu Made From Blends Of Cassava Root (Manihot Esculenta) And Rice (Oriza Sativd) Crop:- Ihuoma, Chizirim A
ABSTRACT This study investigates the quality of Instant fufu composite flour from
Effect Of Varied Hour Blends On Functional And Proximate Properties Of Wheat, Akidi And Water-Yam Hour:- Luke, Joshua C
ABSTRACT This study evaluated some quality properties of Hour blends of wheat, wa
Fatty Acid Profile And Total Phenolic Content Evaluation Of Oil Blends From African Oil Bean (Pentaclethra Macrophylla Benth) Seed Oil And Sesame (Sesame Indicum, L.) Seed Oil :-Chukwuemeka, Adaugo V
ABSTRACT This study aimed to assess the fatty acid profiles and total phenolic co
Functional Properties and Chemical Composition of Flours Produced from Improved Wateryam (Dioscorea alaid):- Iheanacho, Angela C
ABSTRACT Improved wateryam varieties were procured from Yam program ofNational Ro
Fatty Acid And Flavour Profiles Of Unprocessed And Processed African Pear (Dacroydes Edulis):- Onyekwere, Olive N
ABSTRACT This study investigated the fatty acid and flavoured profiles of unproce
Production And Evaluation Of Breakfast Cereal (Flakes) From Sorghum, Soybean, Tigernut Using Date As Sweetener:- Onuoha, Florence U
ABSTRACT The aimed ofthis study is to produce and evaluate the functional, proxim
Nutritional Evaluation Of Instant Breakfast From Nutritional Evaluation Of Instant Breakfast From Palmyra Palm Shoot (Borassusflabellifer}, Acha (Digiteria Macroblephard) And, Akidi (Phaseolus Vulgaris L): -Amadike Emmanuel
ABSTRACT This study investigate the nutritional potential of an instant breakfast
Nutritional Composition Of Cookies Made From Wheat Flour And Fermented Honey Beans:- Ani, Odinakachukwu P
ABSTRACT The study ofnutritional composition of cookies made from wheat flour and
Effects Of Boiling And Frying Durations On The Mineral, Proximate, Vitamin, And Phytochemical And Antioxidant Properties Of Okra (Abelnwschus Esculentus) Vegetable:-Anaele, Blessing O
ABSTRACT The study was carried out to investigate the effects of boiling and fryi
Nutritional Evaluation Ofinstantfifi Hour Produced From Cassava Root (Manihot Esculenta) And Cocoyam (Xanthoma Maffafa) Blend:- Udch, Chizoba M
ABSTRACT The nutritional properties ofinstantfufu flour made from cassava r
Evaluation Of Proximate Composition And Amino Acid Profile Of Selected Accessions Of African Yam Bean (Sphenostylis Stenocarpa) From IITA.:- Ikegbusi Ifunanya C
ABSTRACT The proximate composition and amino acid profiles of selected acce
Production And Evaluation Of Crackers From Blends Of Wheat (Triticum Aestivum), Ugba (Pentaclethra Macrophylla), And Cassava (Manihot Esculenta Crantz):- Diala, Doreen C
ABSTRACT This work investigated the production ofCrackers from blends ofWheat, Ug
Phytochemical And Blood Sugar Lowering Properties Of Uziza (Piper Gunieese') And Utazi (Gongronema Latilodium) Leaves Extracts Using Diabetic Rats:- nyanso Anita
ABSTRACT Phytochemical and blood sugar lowering properties of uziza {Piper
Physicochemical Properties And Microbial Qualities Of Yoghurt Analogues From Blends Of Pigeon Pea {Cajanus Cajan) And Soy Bean {Glycine Max) Milk:- Onuoha, Vivian C
ABSTRACT The study evaluated the physicochemical properties and microbial qualiti
Effect Of Substitution Of Wheat With Pigeon Pea Sourdough On The Nutritional, Physical And Sensory Properties Of Bread:-Kanu, Jessica U
ABSTRACT Bread is a type offood made from flour, water, and yeast. It is typicall
Quality Assessment Of Fufu Produced From Different Varieties Of Cassava (Manihol Esculenta):- Udoama, Christiana E
ABSTRACT This work evaluated the quality offufu produced from different varieties