Food science and technology
Production And Evaluation Of Strips From Flour And Starch Blends Of Potato, Maize, And Soybean
ABSTRACT Starch and flour blends prepared from yellow flesh sweet potato (I
Proximate Analysis / Sensory Evaluation Of Jam (Food Spread) Made From Apricot (Prunus Armeniaca) And Its Nutritive Value
ABSTRACT The proximate and sensory evaluation of Apricot food spread (Jam)
Production And Evaluation Of Yoghurt Produced From Coconut Milk, Tiger Nut Milk And Skimmed Cow Milk Using Lactobacillus Acidophilus As Starter Culture
ABSTRACT The possibility of using Lactobacillus acidophilus in the production of
Production And Evaluation Of Maize-Plantain-Soybean Based Infant Complementary Food
ABSTRACT Complementary food production was carried out by combining maize (Zea ma
Effect Of Storage Temperature On The Microbial Quality Of Soymilk And Zobo Drink Treated With Ginger
ABSTRACT Zoboleaf and soybean purchased from Umuahia market were processed
Optimization Of Ethanol Production From Different Cassava A Genotype
ABSTRACT Cassava starch is one of the richest fermentation substrates for ethanol
Effect Of Fermentation Period On The Composition Of 'Ogiri' An Its Extracted Oil
ABSTRACT This research work investigated the effects of varying fermentation peri
The Use Of African Breadfruit Flour/Wheat Flour For Bakery Products
ABSTRACT The proximate composition of African breadfruit flour and products was c
Production And Evaluation Of Fruit Wines Using Some Ascosporogenous Yeast Strains
ABSTRACT Production and evaluation of various fruit wines using some strains of&n
Production And Evaluation Of Rolls Using Bambara Groundnut Flour As A Filler
ABSTRACT The production of rolls using bambara groundnut flour as a filler
Evaluation Of Some Traditional Dehulling Aids Used In African Breadfruit (Treculia Africana) Seed Processing.
ABSTRACT A study to investigate the effects of some traditional dehulling aids du
Technological Modifications In The Traditional Kunun Zaki Production Process
ABSTRACT Some steps in the traditional production of kunun-zaki were modif
Production And Evaluation Of Complementary Food Using Plantain (Musaparasidiaca) And African Breadfruit (Treculia Africana)
ABSTRACT This research project was carried out to formulate a complementary food
Preliminary Investigation Of The Proximate Composition And Anti-Nutritional Factors Of Fluted Pumpkin Pulp (Telfaria Occidentalis)
ABSTRACT This work elucidate the proximate composition and anti-nutritional facto
Chemical And Nutritional Quality Of Egusi (Colocynthis Citrullus L.) Seed Coat.
ABSTRACT The seed coat of egusi was evaluated in this study. The seed coat of egu
Comparative Study Of The Shelf-Stability Of Kolanut Softdrink Preserved With Citric Acid, Sodium Benzoate, Sodium Metabisulphite And Benzoic Acid
ABSTRACT Fresh kolanut (Cola nitida) was used to produce cola soft drink. Proxima
Evaluation Of The Performance Of Different Meat Products In The Production Of Different Pastry Products
ABSTRACT Four meat sources were evaluated in this work; beef, chicken, fish and c
Production And Evaluation Of Biscuit Produced From Composite Flour Of Wheat Flour \Cashew Nut Flour
ABSTRACT Cashewnut flour samples were defatted using two different method viz man
Effect Of Processing On Food Toxicants In Mung Bean (Vigna Radiata (L) Wilczek) Flour
ABSTRACT The effect of soaking, cooking and sprouting on tannin, heamagglutinnins
Comparative Study Of Ohmic And Conventional Heating Effect On Physicochemical Properties Of Palm Wine (Raphia Hookerl)
ABSTRACT Palm wine (Raphia hooker!) was treated with 0.2g, 0.3q, 0.4g, O.5g salt
Effect Of Storage Period On The Chemical And Biochemical Changes Of Raphia Palm Wine (Raphia Hookerl)
ABSTRACT The effect of storage period on the microbial and chemical changes of Ra
Comparative Evaluation Of Instant Fufu Flour Made From Rice, Maize, Samovita, Sorghum And Their Blends With Cassava.
ABSTRACT Nutritional quality of FUFU flour from different cereal crops and their
The Effect Of Different Processing Treatments On The Nutrients And Anti-Nutrients Of Pigeon Pea (Cajanus Cajan), Soybean (Glycine Max.) And Cowpea (Vigna Unguiculata).
ABSTRACT Legumes belong to the family leguminosae. Cowpea, soybean and pigeon pea
Effects Of Packaging Materials On Fermented Melon Seeds (Citruilus Vulgaris)
ABSTRACT In this research work, fermented melon product "Ogiri" was produced with
Effects Of Selected Drying Methods And Aging Substances On The Functional And Rheological Properties Of Cassava Flour From Two Cassava Varieties (Var. Nr8082 And TMS 30572).
ABSTRACT Cassava flour samples were produced using 2 Cassava Mosaic Disease (CMD)
Microbial, Chemical And Sensory Properties Of Melon (Colocyithis Citrullus) Seed Cake Product From Different Melon Varieties
ABSTRACT Melon seed cake containing salt, pepper, Usu (Pleurotus tuber regium) we
Quality Assessment Of Plain Cake Baked Using Various Preservative
ABSTRACT Cakes were baked from wheat flour using different preservatives: ginger,
Chemical And Functional Properties Of Bluggoe Cooking Banana Flour And Sensory Characteristics Of Their Baked Products.
ABSTRACT The proximate composition of unripe and ripe bluggoe cooking banana flou
Evaluation Of The Dough Raising Potentials Of Some Ascosporogenous Palmwine Yeast Strains
ABSTRACT Saccharomyces cerevisiae, Saccharomyces frigilis and Pichia spp were cho
Production And Evaluation Of Biscuit Produced From Blends Of Egusi (Citrullus Lanatus), Usu (Pleurotus Tuber -Reguim) And Wheat Flour
ABSTRACT Egusi (melon) flour sample was defatted using two different methods; (Ma