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Effect of cooking time and tenderizers on nutrients and anti-nutrient factors in African breadfruit seeds was investigated. African breadfruit seeds were separately cooked with plantain...
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Production and evaluation of breakfast cereals using maize and cocoa powder were carried out in this study. Flour and grit were produced from healthy maize. Cocoa powder was purchased from...
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The efficiency of depuration on total heterotrophic fungi and nutritional composition in periwinkle {Tympanotonus fuscatus) was evaluated in this study. The total heterotrophic fungi...
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Inadequate dietary intake during pregnancy is a primary proximate determinant of poor maternal and fetus health. Maternal dietary practices related information is useful for designing...
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This study was carried out to determine lecturers’ perception of the adequacy of NUC accreditation guidelines for Nigerian Universities. A survey design was used. One research question was...
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Malnutrition in infants has attributed to inappropriate complementary feeding practices and it underlies more than one-third of child mortality in Nigeria. Addressing the influence...
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This study investigated the physicochemical and functional properties of composite flours from cassava, orange flesh sweet potato and Jackbeans using whole wheat flour as the...
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The study carried out a comparative students'academic analyses of performances chemistry in sciences (physics, examinations and biology) in WASSCE and NECO between 2003-2007 in Umuahia...
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The aim of the study is to find out the sex differences in the performance of students in science and mathematics and its implication for gender re-orientation. The population is...
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This paper tried to investigate the perception of teachers’ and pupils' on the forms and causes of examination malpractices. In order to carry out the study, a total of 457 primary six...
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Quality evaluation of cookies produced from sprouted and unsprouted sorghum and pigeon pea flour blends was investigated. The composite flour samples were evaluated for functional...
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The processing anil packaging of canned cgusi soup using glass bottles and its shelf stability was studied. The canned egusi soup was sterilized at 115°C at an Fo (process time) of 6.47...
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The study evaluated the traditional use of almond leaf (Terminalia catappa) for packaging of ‘agidi" on the microbial properties and volatile compounds. Corn was obtained from Ndoro market...
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A compositional analysis of five (S) palm kernel samples from different locations namely: Ika local government area in Akwa Ibom, Abakiliki in Ebonyi state, Abala in Obingwa, Ude Ofemc in...
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Yoghurt samples were produced from blends ofskimmed cow milk, coconut milk and tigernut milk at different ratios by fermentation using starter cultures ofLactobacillus bulgaricus and...
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The glycemic index of these coke products are not documented, and thereby depriving consumers the information they needed. This study determined blood glucose response in normal...
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This study was carried out to determine the lifestyle and anthropometric status of the elderly in Ayamelum Local Government Area of Anambra State. The study sought to assess the...
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The different methods of African Breadfruit processing and its effects on the quality of composite flour and bread was investigated. The functional properties, proximate analysis, physical...
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In this study, the effect of cooking banana and pumpkin pulp addition on the quality characteristics of wheat bread was estimated following standard procedures. The flour samples were...
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This study was conducted to evaluate the quality characteristics of wheat cookies enriched with plantain and Avocado peels. Cookies were subjected to proximate, functional, minerals,...
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Physico-chemical and sensory properties of jam made from blends of pineapple, plum and avocado pear was investigated. Jam was produced from 70:20:10, 60:25:15,50:30:20, 100:0:0,...
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This study investigated the proximate composition, antinutrient composition, glycemic index and glycemic load of cowpea-maize fufu-like product. Four groups of volunteers were each...
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African yam bean flour (AYBF) was produced from African yam bean seeds (AYBS) through different processing methods which are: Control African yam bean flour (CAYBF), Boiled African yam...
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This study evaluated the quality attributes of bread produced by mixing whole wheat with composite soybean-pumpkin pulp flour in the following ratios: I 00:0:0, 90:5: 5, 85: 5: I 0, 80:5:...
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The quality of produced tisanes (green and black) were analyzed in comparison with the commercial green and black tea. The physicochemical, antioxidant, radical scavenging activities,...