Projects

Effect Of Steaming And Frying On The Nutritional Composition, Hydrogen Cyanide And Physical Properties Of Jute Leaves (Corchorus Olitorius):- Alozie, Vivian C

ABSTRACT The study aimed at the effect of steaming and frying processes on the nu

Effects Of Drying On The Nutrient Composition, Antioxidant Capacity And Bioactive Compounds Of Pineapple Peel Powder For Nutritional Enrichment:- Odunukwe, Chinecherem E

ABSTRACT This study aimed to determine the effect ofthe microwave drying method o

Quality Characteristics Of Chin Chin Produced With Wheat (Triticum Aestivum) - Sweet Potatoes (Iponioea Batatas) Composite Flours:- Nwanze, Mmesoma R

ABSTRACT This study investigated the production of chin-chin from wheat and sweet

Production And Evaluation Of Gluten-Free Biscuit From Blend Of Unripe Plantain (Musa Paradiasca) And Tigernut (Cyperus Esculentus) Flours:- Ilechukwu, Stephen U

ABSTRACT  Biscuits were produced using unripe plantain and tigemut flour ble

Production And Nutritional Evaluation Of Ginger And Cloves Tea Sweetened With Honey:- Michael, Faith C

ABSTRACT This study focused on the production and nutritional evaluation of ginge

Antinutrient Composition, Functional And Pasting Properties Of Flour Blends From Cocoyam, Pearl Millet And Black Bean Enriched With Unripe Plantain Peel Flour:- Ohia, Promise C

ABSTRACT The study evaluated the functional, pasting properties and antinutrient

Physicochemical And Sensory Properties Of Cookies Produced From Blends Of Water Yam And Wheat Flour Enriched With Clove Powder:-Chukwu, Maryjane U

ABSTRACT This study aimed to investigate the physicochemical and sensory properti

Amino Acid Profile, Proximate, Antioxidant Aid Sensory Properties Of Yoghurt Analogues From Blends Of Pigeon Pea Milk And Soybean Milk:- Iche, Favour K

ABSTRACT The study was carried out to evaluate the amino acid profile, proximate

Quality Evaluation Of Two Different Brands Of Bottled Water Produced In Uzuakoli, Bende Local Government Area, Abia State :- Uwakeme, Ekeoma

ABSTRACT This study evaluated tire quality of two different brands of bottled wat

Retention Of Hydrocarbons And Surfactants In Fufu Dough Samples Obtained From Local Markets In Abia State:- Chukwu, Mary O

ABSTRACT Sixfufu dough samples were purchased from six different markets randomly

Quality Assessment Of Fufu Produced From Different Varieties Of Cassava (Manihol Esculenta):- Udoama, Christiana E

ABSTRACT This work evaluated the quality offufu produced from different varieties

Effect Of Substitution Of Wheat With Pigeon Pea Sourdough On The Nutritional, Physical And Sensory Properties Of Bread:-Kanu, Jessica U

ABSTRACT Bread is a type offood made from flour, water, and yeast. It is typicall

Physicochemical Properties And Microbial Qualities Of Yoghurt Analogues From Blends Of Pigeon Pea {Cajanus Cajan) And Soy Bean {Glycine Max) Milk:- Onuoha, Vivian C

ABSTRACT The study evaluated the physicochemical properties and microbial qualiti

Phytochemical And Blood Sugar Lowering Properties Of Uziza (Piper Gunieese') And Utazi (Gongronema Latilodium) Leaves Extracts Using Diabetic Rats:- nyanso Anita

ABSTRACT  Phytochemical and blood sugar lowering properties of uziza {Piper

Production And Evaluation Of Crackers From Blends Of Wheat (Triticum Aestivum), Ugba (Pentaclethra Macrophylla), And Cassava (Manihot Esculenta Crantz):- Diala, Doreen C

ABSTRACT This work investigated the production ofCrackers from blends ofWheat, Ug

Evaluation Of Proximate Composition And Amino Acid Profile Of Selected Accessions Of African Yam Bean (Sphenostylis Stenocarpa) From IITA.:- Ikegbusi Ifunanya C

ABSTRACT  The proximate composition and amino acid profiles of selected acce

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

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 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

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

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

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

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 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

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

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

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

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 Assessment Of Commercially Available Fresh Tomatoes In Umuahia:- Ezeuko, Chinweotito G

ABSTRACT Tomato (Lycopcrsicon esculentum) is a perishable savoury red edible frui

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