Food Science and Technology

Vice-Chancellor’s Address On The Occasion Of The Workshop On University Culture Held On March 12, 2010 At The Chinua Achebe Lecture Theatre:- Ikenna Onyido


Principal Officers


Deans and Directors

Heads of Departments/Units

Staff and Student Union Leaders

Gentlemen of the Press   

Ladies and Gentlemen:

It is with a high sense...

3 pages (1347 words) · Speeches / Addresses · yesterday

A Press Briefing By The Vice-Chancellor, , on the occasion of the 30th year anniversary, Founders' day and maiden Dr. Michael Iheonukara Okpara Lecture series of Michael Okpara University of Agriculture, Umudike, holding on Tuesday 29th august 2023 :


Esteemed members of the Press, distinguished guests, ladies, and gentlemen, I am truly honored to have you today on this auspicious occasion of the commencement of the activities leading to...

8 pages (2881 words) · Speeches / Addresses · yesterday

Vice Chancellor's Address at the 25th Orientation Programme held on Monday, 3rd January, 2020:- Francis Ogbonnaya Otunta


It is with great delight that I welcome you all to the 25th orientation programme for fresh students of this University. On behalf of the Management, Senate, Staff and the older Students of...

3 pages (1100 words) · Speeches / Addresses · yesterday

An Address Presented At The Interdenominational Service Organised By The University On The 30th Year And Founders’ Day Anniversary Held On 30th August 2023:- Maduebibisi O. Iwe


This is the Day the Lord has made. We shall rejoice and be glad in it! The Lord God has been with us, He has been our bulwark, our buckler, our strength and stay over these years. The...

3 pages (1184 words) · Speeches / Addresses · yesterday

A press briefing by the vice-chancellor, Professor ,maduebibisi ofo iwe cfs Held on the first of march, 2022, on the occasion of his one year in office:- Maduebibisi Ofo Iwe


Make a joyful shout to the Lord, all you lands!  Serve the Lord with gladness; Come before His presence with singing. Know that the Lord, He is God;...

9 pages (3049 words) · Speeches / Addresses · yesterday

Vice-chancellor’s address at the 29th matriculation ceremony Of Michael Okpara University of Agriculture, Umudike on Saturday,29th April, 2023:- Maduebibisi Ofo Iwe



Principal Officers of the University,

Professors, Deans and Directors

Heads of Departments and Units

Members of Senate

Staff and Students

Matriculating Students

Parents & Guardians of...

4 pages (1390 words) · Speeches / Addresses · yesterday

A Keynote Address Delivered By The Vice-Chancellor, Michael Okpara University Of Agriculture, Umudike (MOUAU), At The 2021 Siwes Orientation Programme Held At The Anyim Pius Anyim Auditorium On Thursday, 27th January, 2022:- Maduebibisi Ofo Iwe


The Deputy Vice-Chancellors;

Principal Officers;

Deans and Directors;

The SIWES Director;

Heads of Departments and Units;

The ITF Area Manager and her Team;

Colleges SIWES Coordinators;


2 pages (793 words) · Speeches / Addresses · yesterday

An Address Presented At The September 2022 “Lifting Up Mouau Program, Held On 7TH September, 2022, by the vice-chancellor, Prof. Maduebibisi O. Iwe,


I welcome all our staff and prayer partners to this September edition of our Special Quarterly Prayer program, LIFTING UP MOUAU, on this seventh day of September, 2022. It is a thing of...

2 pages (617 words) · Speeches / Addresses · 2 days ago

A new year (ad 2022) address to the university community By the vice-chancellor:- IWE, O.M


I bring the staff, students and well-wishers of the Michael Okpara University of Agriculture Umudike, greetings of blessings in the New Year.  The Almighty God deserves all our praises...

3 pages (1066 words) · Speeches / Addresses · 2 days ago

Production and Evaluation of Tisane made from Aidan Fruits (Tetrapleura tetraptera) and Uziza Seeds (Piper guineese):- Urenwoke, Amarachi M.


The production and evaluation of Tisane from Aidan fruit (Tetrapleura tetraptera) and Uziza seeds (Piper guineense) were carried out. The tisane produced were obtained from blends of Aidan...

93 pages (20654 words) · Projects · 9 days ago

Effect of Processing Techniques on Functional, Phytochemical and Nutrient Properties of Ukpo (mucuna solanine), Ofor (detarium microcarpum) and Achi (brachystegia eurycoma);- Ijioma Promise


This study investigated the effect of processing techniques on functional, phytochemical and nutrient properties of ukpo, ofor and achi. Ukpo, Ofor and Achi seed flours were analyzed using...

109 pages (24126 words) · Projects · 9 days ago

Evaluation Of Tigeernut, Date Fruit And Gingermilk Blends:- Olinya, Chima C.


There is increase in imitation milk but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification...

85 pages (19382 words) · Projects · 9 days ago

Quality Parameters of Bread as affected by partial substitution of Fat with Bone Marrow from Cow's Femur Bone:- Chukwu Chidinma R


 Due to high cost of margarine which also reflected in the cost of bread, margarine was substituted with bone marrow in the ratios of 80: 20, 50.50 and 20: 80, while 100% margarine...

90 pages (20769 words) · Projects · 1 month ago

"Preservative effect on shelf stability of wine produced from zobo calyces (Hibiscus Sabdarifa) using sodium benzoate:- Ukagha Lilian C


This study was aimed at detennining the shelf stability of zobo wine using sodium benzoate. Zoba wine was produced by fermentation of the must using brewer's yeast, Saccharomyces...

74 pages (17389 words) · Projects · 1 month ago

Quality assessment of extruded snacks produced from blends of sweet potato starch, acha and cowpea flour:- Nwibo, Obianujunwa G


 Samples of honey obtained from the Michael Okpara University of Agriculture were analysed for their physicochemical parameters (including taste, colour, pH, conductivity, etc),...

94 pages (24556 words) · Projects · 1 month ago

Production and Quality evaluation of iru” (a fermented condiment) produced from Dehulled and undehulled mung bean:- Agha, Francis E


Iru is a food flavouring condiment that is derived from fermentation of mung bean. These fermented food condiments are known to be a good source of diatery protein and vitamins. Most diets...

72 pages (25186 words) · Theses · 1 month ago

Effects of Pretreatment Methods on Some Quality Indices of Stored Shell-Eggs:- Idam, Christiana Chinomso



In Nigeria and other developing countries, egg is produced all year round and it is a highly perishable product that if not given proper care between the time it is laid, time it is...

119 pages (25467 words) · Theses · 1 month ago

Chemical and Functional Properties of Flour from Improved Cassava (Manihot esculentum crantz) Varieties, and Quality Evaluation of Their Bread Composites:- Ezindu-Odoemelam, Mercy N.


The study evaluated the effects of incorporating flours from a local, and select improved cassava varieties in bread formulation. Tubers of five new, improved cassava varieties, UMUCAS 36,...

148 pages (33565 words) · Theses · 2 months ago

Effects Of Variety And Particle Size On The Quality Characteristics Of Water Yam (Dioscorea Alata) Flour And Bread:- Nwose, Osmond N.


This study was carried out to determine the effect of variety and particle size on the quality characteristics of water yam flour and bread. Three mature improved varieties of water yam...

116 pages (26405 words) · Theses · 2 months ago

Development of Innoculum for Soy Yoghurt:- Okpanku, U.U


Fresh soymilk containing 5% added sugar and 1 Og/I gelatin was incubated with L. acdophilis (sample A), equal amounts (1:1) of L. acidophilus and S. thermophilus (sample B) and...

85 pages (17199 words) · Theses · 5 months ago

Nutritional Potential and Functional Properties of Defatted Pumpkin (Cucurbita Pepo) Seed Flour, Protein Concentrate and Isolate : Atuonwu, Adanma C.


 Pumpkin (Curcubita pepo') seed was processed into defatted flour (CPF), which was further processed into protein concentrate (CPC), and protein isolate (CPI) using alkaline...

157 pages (31077 words) · Theses · 6 months ago

Comparative Studies on Soup Balls Produced from Soybean (Glycine max),Melon (Citrullus lanatus) and Bambara Groundnut (Voandzeia subterranea):- Nwiyi Agatha C.


 A comparative study of soup balls produced from soybean, melon and bambara groundnut and their blends were investigated. The samples were coded A, B, C, D, and E depicting 100% melon...

69 pages (15794 words) · Projects · 6 months ago

Evaluation Of The Iodine Content Of Salt Samples Purchased From Umuahia Main Market In Abia State:- Tasie, Uchechukwu O.


Four brands of salts from different producers packaged in multi packs, low density i polyethylene (LDI’E) packs and those exposed lor 30 days were analysed for iodine carried out to...

47 pages (9352 words) · Projects · 6 months ago

Determination Of The Thermophysical Properties Of Three Species Of Yam (Dioscorea Cayenensis,, Dioscorea Rotundata And Dioscorea Alata) Grown In Umudike.


Thermo physical properties of yam species Dioscorea cayenensis, D. rotundata and D. alata were studied using the line heat source method at one moisture level. The temperature profile was...

50 pages (8628 words) · Projects · 8 months ago

Effects Of Days Of Fermentation Of Fruit Pulp On The Physiochemical Properties Of Parboiled And Unparboiled Dried African Breadfruit Seed (Triculia Africana)


 African breadfruit (Treculia Africana) fruits were allowed to fennentation naturally for 6- l 4days. The seeds were extracted and washed at every 2 days intervals as from 6 days of...

63 pages (10942 words) · Projects · 8 months ago
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