Natural & Applied Sciences
Proximate, Physical And Sensory Properties Of Baked Buns Produced From The Blends Of Wheat Flour (Triticum Vulgare), Instant Cassava Flour (Manihot Esculenta) And Avacado Pear Pulp (Persea Americana M.):- Abraham, Vanessa C
ABSTRACT This study investigated the Proximate, physical and sensory properties o
Effect of Different Heat Treatment on the Quality of Peanut (arachis hypogea) Milk:- Eze, Doris N
ABSTRACT This study focused xii' on evaluating the effect of different heat
Retention Of Hydrocarbons And Surfactants In Fufu Dough Samples Obtained From Local Markets In Anambra State:- Okeke, Ezinne P
ABSTRACT This work determined the retention of hydrocarbons and surfactants infuf
Quality Evaluation Of Extruded Snacks From Blends Of Trifoliate Yam, Soybean And Yellow-Root Cassava Flour:- Ohia, Chinonso V
ABSTRACT This study evaluated the quality characteristics of extruded snacks prod
Physicochemical Properties, Antioxidant Activity, and Sensory Evaluation of Cookies made from Wheat, Unripe Plantain and Germinated Pigeon Pea Flours:-Nwafor, Favour O
ABSTRACT This study investigated the physicochemical properties, antioxidant acti
Quality Assessment ofFunctional Jams Produced from selected tropical fruits Pawpaw (Caricapapaya) Pineapple (Ananas Comosus), Orange (Citrus - Sinensis) and banana (Musa Acuminata):- Azubuko. Ifeoma F
ABSTRACT This study explored the quality assessment of functional Jams produced f
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