Natural & Applied Sciences
Production And Evaluation Of Fruit Syrup From Pawpaw (Carica Papaya) And Banana (Musa Paradisiacal)
ABSTRACT The production and evaluation of syrup from pawpaw and banana juic
Effects Of Levels Of Panok On The Physical Properties Of Bread Produced From Cassava-Wheat Composite Flour
ABSTRACT Bread samples were produced from flours of cassava and a blend of both f
Production And Quality Evaluation Of Short Bread Biscuit From Flour Blends Of Wheat, Banana And Carrot
ABSTRACT The study evaluated the quality of Short Bread Biscuit from flour
Effect Of Ginger And Pepper Fruit Treatment On The Physical, Microbial And Sensory Properties Of Zobo Drinks Stored At Ambient Temperature
ABSTRACT The effect of ginger and pepper fruit treatment on the physical, microbi
Effect Of Proofing Time On The Hydrogen Cyanide Content Of High Quality Cassava Flour (Hqcf)- Wheat (Triticun, Aestivuin) Flour Composite Dough
ABSTRACT The effect of proofing time (40 to 80 minutes) on the Hydrogen cya
Production And Evaluation Of Cocoyam -Wheat Cake Enriched With Edible Palm Weevil
ABSTRACT The purpose of this research was to develop and evaluate a snack product
Evaluation Of Mixed Fruit Juice Made From Soursop (Anona Muricata) And Pineapple (Ananas Comosus) Juice Blends.
ABSTRACT The production and quality evaluation of juice made from soursop (
Quality Evaluation Of Plant Milk Samples Produced From Blends Of Soymilk And Coconut Milk
ABSTRACT The study was conducted to evaluate the quality properties of plan
Evaluation Of Burger Breads From Blend Of Wheat (Triticum Aestivum), Soybean (Glycine Max) And Watermelon (Citrillus Lanatus) Rind Flour.
ABSTRACT The physicochemical and sensory evaluation of the burger breads p
Effect Of Packaging Materials On The Physico-Chemical And Sensory Properties Of Moi-Moi Produced From Cowpea (Vigna Unguiculata)
ABSTRACT Moi-moi made from cowpea was packaged in four different packaging materi
Evaluation Of Effects Of Modification Methods On Physicochemical Properties Of Starch From Two Cultivars Of Mungbean (Vigna Radiata).
ABSTRACT Three extraction methods (Cold water, Hot water and Alkali extract
Effect Of Steaming On Nutrient And Phytochemical Composition Of Solanum Esculetum (Eggplant)
ABSTRACT Chemical analyses were carried out to determine the proximate compositio
Effect Of Different Preservation Methods And Packaging Materials On The Quality Characteristics Of Kunun-Zaki
ABSTRACT Kunun-zaki was prepared using millet and sorghum. The sample was d
Effects Of Different Binders On Chemical And Sensory Properties Of Baked Beans Produced From Indigenous Specie Of White And Brown Beans (Phaseolus Vulgaris)
ABSTRACT Baked beans were produced from brown and white beans (Phaseolus vuIgarus
Effect Of Sprouting On The Physico-Chemical And Phytochemical Properties Of Kolanut (Cola Nitida)
ABSTRACT This investigated the effect of sprouting on the physicochemical a
Production And Quality Evaluation Of Mungbean (Vigna Radiata (L). Wilczek) Starch Residue And Digestive Biscuit Produced From Mungbean Starch Residue/Wheat Blends
ABSTRACT This study was aimed at evaluating mung bean starch residue and their co
Effect Of Storage Of African Breadfruit Seed On Quality Characteristics Of The Flour
ABSTRACT African breadfruit seeds were collected at an interval of seven days dur
Physicochemical Properties Of Composite Flour From Wheat (Triticum Aestivum) And Two Sorghum (Sorghum Bicolor L.Monech) Seed Varieties
ABSTRACT This study investigated the physicochemical properties of composit
Quality Evaluation Of Food Drink Produced From Tigernus (Cyperus Esculentus) And Pineapples (Ananas Comosus) During Refrigeration Storage
ABSTRACT Pineapple (Ananas comosis) juice (PP) and Tiger' 'nut (Cyperus esc
Evaluation Of The Physico-Chemical, Pasting And Organoleptic Properties Of Fufu Flour Produced From Three Varieties Of Yellow Root Cassava (Manihot Esculenta Crantz).
ABSTRACT The study examined the difference between the physico-chemical, pa
Effects Of Carboxylmethyl Cellulose (Cmc) On The Baking Properties Of Cassava-Wheat Composite Flour Bread
ABSTRACT Qualities of bread produced from cassava wheat flour blends were evaluat
Production And Evaluation Of Short Bread Biscuit From The Flour Blends Of Water Yam (Dioscorea Alata L.) And Wheat (Triticum Aestivum)
ABSTRACT Shortbread biscuits were made by supplementing wheat flour (WF) wi
Mycotoxicity Studies Of Peanut (Arachis Hypogaea) Butters From Markets In Umuahia
ABSTRACT This study assessed the mycological and aflatoxin contamination of peanu
Production and Evaluation of Biscuits from Cocoyam and Soybean Flour blends
ABSTRACT Biscuits were produced from blends of cocoyam flour (Xanthosoma sa
Properties Of Indigenous Spices (Ocimum Gratissimum And Gongroizema Vatfolia) Used In Fish Processing.
ABSTRACT The blends of spices produced from indigenous raw materials (scent
Production And Quality Evaluation Of Biscuit From Composite Flour Of Livingstone Potato (Plenthrantus Esculenta), Soybean (Glycine Max), And Wheat (Triticum Aestivum)
ABSTRACT Flour blends prepared from Livingstone potato (Plenthrantus escule
Production Of Cookies, Juice And Assessment Of Antioxidant Properties Of Underutilized Two Species Of Monkey Kola. (Cola Lepidota K. Schum And Cola Pachycarpa Schum)
ABSTRACT This research work was based on the production of cookie, juice and asse
Evaluation Of Nutrients And Phytochemicals Of Some Indigeneous Soup Thickners (Brachystegia Eurycoma), (Detarium Microcarpium) And (Colocasia Esculenta)
ABSTRACT The nutrient contents of soup thickeners, Brachystegia eurycoma (A
Production And Evaluation Of Breakfast Food Samples Made With Banana-Soybean-Cocoyam-Coconut Flour Blends
ABSTRACT – Flour was produced from soybean, banana, cocoyam and coconut. Blends o
Production And Evaluation Of Short Bread Biscuit Made From Blends Of Three Leave Yam (Dioscorea Dumentorum), Soybean (Glycine Max) And Wheat Flours (Triticum Aestivum)
ABSTRACT Flour bends with different proportions were prepared for three-lead yam