Food science and technology
Production And Evaluation Of Assorted Biscuits F Rom Cocoyam (Xantlwsoma Sagittifolium Schott), Soybean (Glycine Max) And Wheat (Triticum Aesuivum) Flour Blends.
ABSTRACT Flour blends prepared from red cocoyam (Xanthosoma sagittifolium schott)
Production And Evaluation Of Complementary Food From Millet (Pennisetum Glaucum), Groundnut (Arachis Hypogaea) And Carrot (Daucus Carota) Blends
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Production Of Biofuel (Bioethanol) From Corn Husk Using Trichoderma Reesel, Aspergillus Niger, And Saccharomyces Cervisiae
ABSTRACT The conversion of cellulosic material to ethanol was first attempted in
Consumer Preparation Time And Hedonic Response To African Breadfruit Pre-Cooked Noodles.
ABSTRACT Noodles were produced from African Breadfruit — corn blends using manual
Production Of African Yam Bean
ABSTRACT Five samples of the African yam bean were prepared from the dehull
Production And Evaluation Of Instant Kunun-Zaki
ABSTRACT Instant Kunun-Zaki was produced by the mixture of different sample
Production And Quality Evaluation Of Pawpaw-Garlic And Pineapple-Garlic Jam
ABSTRACT Jam was produced using a combination of paw-paw and garlic; pineap
Production And Evaluation Of Breakfast Food From The Flour Blends Of African Breadfruit (Treculia Africana), Maize (Zea Mays) And Wheat (Trilicum Aestivum)
ABSTRAACT Flour blends from maize (Zeamays), African breadfruit (Treculia African
Production And Evaluation Of Fruit Juice Using Different Varieties Of Watermelon (Citrullus Ian Atus).
ABSRTACT A study was conducted to determine the nutrient intake and digestibility
Evaluation Of Extraction Methods And Storage Temperatures On The Quality Characteristics Of Juices From Different Pineaple Cultivars.
ABSTRACT Production of juices from two cultivars of pineapple (Ananas comosus Mer
Production And Evaluation Of Snacks Prepared From Wheat/Acha Flour Blend
ABSTRACT Wheat and acha grains were subjected to preliminary preparatory operatio
The Effect Of Traditional Method Of Processing On "Achicha" (Traditional Cocoyam Chips)
ABSTRACT This work was carried out to check the effect of the traditional m
Production Of Soy-Yoghurt Using Mixed Culture Of Lactobacillus Acidophilus And Lactobacillus Fermenterum As A Starter Culture
ABSTRACT The effect of concentration of the starter culture on the quality parame
Comparative Evaluation Of Physicochemical Properties Of Fermented Soybean And Fermented Locust Bean
ABSTRACT Daddawa is a flavour enhancing product made from fermented locust bean t
Functional Properties Of Two Varieties Of Sprouted Bambara Groundnut And The Sensory Characteristics Of Fermented And Unfermented Bambara Milk From Them
ABSTRACT Two varieties of Bambara groundnut were selected on which to study the f
Effect Of Soaking And Pulverizing On The Quality Parameters Of Locally Processed Groundnut Cake (Kulikuli)
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Optimization Of Process Variable Conditions For Cold Extrusion Of Cassava Noodles: Functional Properties And Expansion Ratio Of Extrudates
ABSTRACT The potentiality of cold extruded noodle of cassava flour blend was stud
The Shelf Life Study Of Carrot Juice Using Citric Acid And Sodium Metabisulphite As Preservatives
ABSTRACT Carrot root tuber were processed into juice and treated with citric acid
Functional Properties, Proximate Composition And Baking Potentials Of Breadnut (Artocarpus Camansi) Seed Flour
ABSTRACT The functional properties, proximate composition and sensory quality of
Production And Evaluation Of Noodles From Composite Flour Of Wheat/Cassava
ABSTRACT The potentiality of cold extruded noodles of wheat/cassava flour blend w
The Effect Of Dough Improvers On Bread Made From Composite Flours Of Different Cassava Varieties And Wheat Flour
ABSTRACT The effect of dough improvers on bread made from bends of cassava/
Effects Of Processing Methods On The Nutritive Value Of Two Cultivars Of Bambara Groundnut Seeds
ABSTRACT Two cultivars of bambara groundnut seeds were processed in this study us
The Effect Of Soaking Time On Proximate Composition, Mineral Compositing And Ant nutritional Factors Of Pearl Millet Grains
ABSTRACT Pearl millet Pennisetum glaucum (L) seeds were soaked in deionised
Production And Evaluation Of Fufu Made From Bambara/Plantain/Cassava Blends
ABSTRACT Bambara groundnut (Voandzeia subterranea Thouars) was blended with plant
Physicochemical And Sensory Properties Of Wheat/Corn Flour-Based Plain Cakes Produced By Various Air Incorporation Methods
ABSTRACT Flours were obtained from wheat (Triticum compacium) and corn (Zea mays)
Evaluation Of The Dough Raising Potentials Of Some Palm Wine Yeast Strains In Doughnut Production
ABSTRACT Palm sap (Raphia hookeri) was collected from a local taper in Umuariaga,
Production And Evaluation Of Foam-Mat Dried Ngu Powder- A Response Surface Analysis
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Production And Evaluation Of Tiger-Nut Yogurt (Cyperus Esculentus L)
ABSTRACT Yoghurt produced from the milk of tiger-nut was evaluated for their nutr
Growth Performance Of Different Yeast Strains As Affected By PH And Sugar Concentration During Fermentation Of Sugarcane Juice
ABSTRACT Two yeasts (Saccharomyccs cerevisiae and pichia spp) isolates were used
Microbial, Chemical And Sensory Properties Of Melon (Colocynthis Citrullus) Seed Cake Product From Different Melon Varieties
ABSTRACT Melon seed cake containing salt, pepper, Usu (Pleurotus tuber regi