Projects

Comparison of physical, antioxidant dietary properties and dietary fiber profiles of two Nigerian grown papaya species (carica papaya l.) During maturation:- Daniel, Sylvia U

ABSTRACT  The study compared physical characteristics, antioxidant propertie

Evaluation Of The Antioxidant Activity, Mineral And Organoleptic Properties Of Dough Meals From Optimized Flour Blends From Quality Protein Maize, Soybean Curd Residue, And Cassava.:- Ezenwa, Estate C

ABSTRACT This study evaluated the antioxidant activity, mineral composition, and

Quality Attributes Of Wheat, Orange Fleshed Sweet Potato And Egg Shell Composite Bread Produced With Partially Substituted Margarine With Avocado Pear Pulp :- Efughu, Chinweoke T

ABSTRACT Production, quality and sensory attributes of bread from wheat flour enr

Comparative Evaluation Of Beef And Chicken Meatballs Produced By Frying And Oven Drying Processing Methods:- Okechukwu, Princess C

ABSTRACT  The comparative evaluation of beef and chicken meatballs produced

Functional Properties And Constituent Composition Of Food Waste (Plantain Peel Ash As Ngti) Traditionally Used In Some Food Preparation:- Okebaram, Precious C

Abstract The primary objective of this study i I The primary objective of this st

Effect Of Soaking Time On Chemical And Microbial Load Of Ogi (Pap) Produced From Yellow Maize Using Starter Culture (Lactobacillusplantarium):- Nwoko, Mary E

ABSTRACT This study investigated soaking time (12, 24 and 36 h; 72 h control) and

Improving The Nutritional Content Of Asusu, An Indigenous Cornbased Meal, Using Brewer’s Spent Grain (BSG):- Uche, Emmanuel I

ABSTRACT This research investigated the fortification ofAsusu, a traditional Nige

Estimated Glycemic Index And Sensory Assessment Of Dough Meal Produced From Optimized Flour Blends Of Quality Protein Maize, Soybean Curd Residue, And Cassava Flours:- Uche, Nmeri G

ABSTRACT This study evaluated the Estimated glycemic index and sensory attributes

Evaluation of the physiociiemical properties of blends of germinated whole wheat (triticiun aestivum l.) Flour and starch from different varieties of yam:- Oguejiofor, Nmesoma R

ABSTRACT  The physicochemical properties of blends of germinated whole wheat

Sourdough Bread Producedfrom Flour Blends of Sprouted Millet and Sorghum with Rice Flour:- Ediongsenyene, Blessing E

ABSTRACT  The study produced and evaluated sourdough bread produced from Spr

Development And Nutritional Evaluation of Okpa Enriched With Breweries Spent Grain:- Okereke Ann C

ABSTRACT (Sample 1), while fat ngcd between 6.66% Sampf 3) to 28.04% conclusion,

Shelf Life Studies On Spiced Meatballs Produced From Beef And Chicken Using Different Cooking Methods:- Ugwuoke, Virginus O

ABSTRACT  Studies on the shelf life of spiced meatballs produced from beef a

Effect Of Particle Size On The Physicochemical Properties Of Gluten Free Noodles Made From Orange Fleshed Sweet Potato (Ipomea Batatas) Flour:- Nwagbo, Chidubem R

ABSTRACT This study was carried out to evaluate the antioxidant properties and ac

Antioxidant and sensory properties of ginger (Zingiber officinale') - clove (Syzygium aromaticum) tea infusion:- Njoku, Chiamaka L

ABSTRACT This study was carried out to evaluate the antioxidant properties and ac

Nutrient Composition, Functional And Pasting Properties Of Unripe Plantain Flour Supplemented With Fluted Pumpkin Seed Flour:- Agbata, Amalachukwu O

ABSTRACT This study investigated the nutrient composition, functional and pasting

Production And Quality Evaluation OfGreen And Black Herbal Tea from Solarium Aethiopicum and Lasianthera Africana:- Mgbeahuruike, Victoria C

ABSTRACT This study was conducted to produce and evaluate the quality of green an

Proximate Composition, Antioxidative And Sensory Properties Of Dough Meal Produced From Optimized Flour Blends Of Cassava, Quality Protein Maize And Soybean Curd Residue:- Chukwuemeka Onyinye G

ABSTRACT This study developed and evaluated a nutrient-enhanced dough meal from o

Comparative Studies On The Chemical Properties Of Akara Samples Made From Brown Beans (Phaseolus Vulgaris), Black Eyed Beans (Vigna Unguiculata) And Honey Beans (Vigna Unguiculata):-Amadi, Merit E

ABSTRACT This study evaluated the comparative study on the chemical properties of

Phytochemical, mineral and vitamin composition of herbal tea and tisane from blends of Soursop (Annona muricatd), Lemon grass (Cymbopogon citratus) and Guava (Psidium guajava L.) leaves.:-Ihekoronye, Odiwomma A

ABSTRACT The phytochemical, mineral and vitamin composition oftisane from blends

Quality Evaluation, Antioxidant And Flavour Properties Of Pepper (Capsicum Spp.) Varieties In Abia State, Nigeria:- Otu, Joseph S

ABSTRACT  This study evaluated the quality, antioxidant and flavor propertie

Evaluation Of The Effect Of Avocado Pear Seed Powder On The Chemical And Biochemical Parameters Of Wistar Rats:- Arisa, Princess C

ABSTRACT This study evaluates the chemical properties of avocado pear seed powder

Production, Chemical Evaluation And Sensory Acceptability Of Cookies From A Cassava Variety (Nr-419) Using Date As Sweetener:- Ejimofor, Favour O

ABSTRACT  The main objective ofthis study was to produce and evaluate the ch

Comparative Study On The Physicochemical Properties Of Flour Obtained From Three Varieties Of Beans (Honey Beans (Lablab Purpureas), Iron Beans (Phaseolus Vulgaris) And Brown Beans):- Maduekwe, Ihuoma F

ABSTRACT  The study investigated the comparative study on the physicochemica

Emulsion Stability, Rheological Properties And Sensory Evaluation Of Mayonnaise Produced From African Oil Bean (Pentaclethra Macrophylla Benth) And Sesame (Sesame Indicum) Seed Oil Blends:- Okechukwu, Joy C

ABSTRACT This study evaluated the emulsion stability, rheological and sensory pro

The Effect Of Different Drying Times And Temperatures On The Toxicological Effect Of The Avocado Pear's Seed Powder On Wistar Rat:- Anicho, Ihechiluru M

ABSTRACT This study investigated the effect of different drying times and tempera

Functional Properties And Constituent Composition Of Food Waste (Palm Bunch) Traditionally Used In Food Preparation:- Moses, Divine N

Abstract The primary objective of this study was to investigate the functional pr

Development, Evaluation And Nutraceutical Properties Of Tisane Produced From Blends Of Zobo (Hibiscus Sabdariffa) Leaves, Moringa Oleifera Leaves, And Jacobina (Justica Carried) Leaves:- Avunanya, Godsgift C

ABSTRACT  The increasing problem of antibiotic resistance has created demand

Response of Customers to Sales Promotion: A Study of Selected Deposit Money Banks ’in Imo State, Nigeria:- Chukwuemeka Chinaza D

ABSTRACT  The study investigated the response ofcustomers to salespromotion

Corporate Social Responsibility As A Strategic Tool For Organizational Stability (A Study Of Agip Oil Company):- Ashara Ifesinachi A

ABSTRACT  To ensure organizational stability in a high volatile region such

Evaluation Of Advertising As Determinant Of Customer Patronage In Selected Banks In Umuahia, Abia State. :- Okoroafor Victor

ABSTRACT This research was carried out to examine the evaluation of advertising a