Natural & Applied Sciences

Quality of wine produced from zobo calyces:- Chukwuka, Onyinye E

ABSTRACT Zobo wine was produced by fermentation of the must using brewer's yeast,

Development Of Alkaline Fermented 'Ogiri- Egusi' Using Corn Starch As Binders:-Victor, Gift O

ABSTRACT  Ogiri condiments constitutes significant portion of the diet of ma

Assessment Of The In-Vitro Anti-Bacterial Activity Of Pterocapus Santalinoides And Ageratum Conyzoides:- Ajah, Stephen O

ABSTRACT  The antibacterial and phytochemical screening of A. conyzoides and

Quality Assessment And Sensory Evaluation Of Banana Peels (Musa Sapientum), And Their Effects On Wheat Cakes:- Anyaeche, Doris C

ABSTRACT Quality and sensory attributes of banana (Musa sapientum) peels, and the

Investigation Of Probiotic Potential Of Lactic Acid Bacteria And Its Response To Cold Stress:- Eke, Mercy U

ABSTRACT  This study was aimed at investigation of probiotic potential of La

Garri And Akamu As Alternative Culture Media For The Isolation Of Fungi:- Olelewe, Marvis C

ABSTRACT  Newly obtained rhizome of Zingiber ofjicinale (Ginger) and cloves

Microorganisms Associated with ATM Machines in Umudike:- Okoro Joy C

ABSTRACT Different people from different socio-economic levels and hygiene status

Effect Of Soil Erosion On Microbial Communities:- Ekele, Goodness O

ABSTRACT This study evaluated microbiologically, the effect of soil erosion on mi

Determination Of Soil Microbial Biomass As Affected By Amendment With Organic And Inorganic Fertilizer:- Ezi, Chika P

ABSTRACT  The present study aim is to determine soil microbial biomass as af

Statistical Quality Control on Emenite Limited Enugu (Concrete Tile, Tlat, Corrugated) Roofing Sheets:- Umeha, Chibuzo P

ABSTRACT  This project is designed to give an insight into the application o

Assessment of Nutritional Status of Rural Primary School Children in Two Local Government Areas of Abia State:- Orji, Chibuzor .V

ABSTRACT study was a post evaluation assessment of the nutritionaJ status of scho

Contributions of Howusu’s Great Metric Tensor To General Relativity:- Ukewulonu, Kelechi U

ABSTRACT Following the birth of general relativity, there have been attempts to s

Production Of High-Fibre Bread With No-Added Sugar From Flour Blends Of Orange Fleshed Sweet Potato, Tiger Nut, Wheat And Date Fruit:- Alozie Uchechi C

ABSTRACT This work evaluated the quality properties of high-fibre bread with no-a

Quality Characteristics Of Cake Produced From Composite Flour Of Bambara Ground Nut And Wheat:- Orih, Nnedinma I

ABSTRACT  Quality characteristics of cake produced from composite flour of b

Treatment Of Used Vegetable Oil Using Locally Produced Absorbents (Carbonized, Un Carbonized Eggshell, Kaolin Clay, Utisol Clay):- Azi, Louis E

ABSTRACT Treatment of used vegetable oil (kings oil used for frying fish, chin-ch

Physicochemical, microbiological and sensory properties of bread spreads produced from blends of peanuts, cashew nuts and avocado pear:- Uchechukwu, Princess A

ABSTRACT Physicochemical, microbiological and sensory properties of bread spread

Time senes analysis of temperature, Rainfall and Relative Humidity of Abia' State. A case study of Umudike, in Umuahia Abia State:- Eneh Paschal .C

ABSTRACT Rainfall temperature and Relative humidity data for 6 years (2004-2009)

Quality Evaluation Of Baked Products From Flour Blends Of Soybean (Glycine Max) And Wheat (Triticum Aestivum):- Asiegbu, Chidum T

ABSTRACT Soybean flour was produced from soybean seeds and blended with wheat flo

Macro and Micro Mineral Compositions of Plant Ash from Cola Leaves, Okro Leaves, Cola Hispida Leaves and Wireweeds, and their Emulsion Capacity:- Alagbara Ifegazie E

ABSTRACT This work was carried out to study raw ash yield, dry ash, mineral, emul

"Impacts of yellow maize and palm oil substitutions on composition, antioxidant, physical and sensory properties of biscuits:-Ehiogu, ljeoma G

ABSTRACT  This study evaluated the impact of palm oil and yellow maize addit

Production and quality Evaluation of Bread Produce from Composite Flour of Millet, Wheat and Fluted Pumpkin Seeds:- Ogbonna, Gift N

ABSTRACT This work presents the production and quality evaluation of bread from c

Effect of processing methods on the physiochemical and antioxidant properties of two pigeon pea varieties:- Odoabuchi, Emmanuela 0.

ABSTRACT This study evaluated the effect of processing methods (boiling, roasting

Quality Assessment and Sensory Evaluation on probiotic Whole Grain Pap from maize and starter culture:- Samuel Ugochi E

ABSTRACT  This study was on pap production from two varieties of maize, whit

The Flavouring Extra Virgin Olive and Soybean Oils with Rosemary and Oregano and the Impact on the Impact on the Physio-Chemical Qualities :- Usuwa Fortune Ada- Ngozi

ABSTRACT The objective of the study is to produce oregano flavoured extra virgin

Nutrient Composition and Sensory evaluation of African yam bean-wheat noodles spiced with scent leaf:- Onwumah Rita

ABSTRACT This study based on Nutrient Composition and Sensory evaluation of Afric

Comparative Studies On Quality Characteristics Of Soy Bean (Glycine Max) And Mung Bean (Vigna Radiata) Yoghurt:- Ezeani, Chioma C

ABSTRACT The study was undertaken to determine the physicochemical, nutritional,

"Functional, chemical and consumer acceptability of amala made from unripe plantain and cocoyam:- Abonyi, Charity O

ABSTRACT Functional, chemical and consumer acceptability of amala made from unrip

Evaluation of the quality characteristics of fibre rich biscuits produced from the blends of wheat; African breadfruit and tigemut flours:- Akpan, Favour I

ABSTRACT The quality characteristics of fibre rich biscuits produced from the ble

Quality Characteristics of Mixed Cubed Spices and Herb Produced from Uhiokirihio (Tetrapleura tetraptera), Ehuru (Monodora myristica), Nchuanwu (Ocimum gratissimum), and Uziza Seeeds (Piper guineense):- Ngozi, Leader C

ABSTRACT This study was on the quality characteristics of mixed cubed spices and

Influence Of Soaking Time And Temperature On The Nutritional And Antioxidant Properties Of Pigeon Pea (Cajanus Cajan):- Nnamani Esther C

ABSTRACT The influence of soaking time ' a ' nd temperature on the nutritional an