ABSTRACT
The de-bittering process is traditionally applied to Bitter leaves (Vernonia amygdalina) to enhance palatability. Effects of de-bittering process on the nutrient composition, carotenoid...
ABSTRACT
The present study, process for preparation of high protein extruded snacks from the blends of sorghum, defatted groundnut cake and date palm, using twin screw extruder and Response...
ABSTRACT
This study investigated the effect of different cooking methods on glycemic index (GI) of three yam cultivars commonly eaten in Nigeria namely: Dioscorea rotundata, Dioscorea alata and...
ABSTRACT
This study investigated the changes in nutrients that occurred at room (26+2℃) and refrigeration (4℃) temperatures after fermentation of castor oil bean. A portion of locally made ogiri...
ABSTRACT
This study evaluated the quality of complementary foods produced from flour blends of soybean, malted and unmalted finger millet. Soybean and finger millet were processed into flour and...
ABSTRACT
The effects of inclusion of different proportions of germinated and ungerminated pearl millet flour on the chemical composition, glycemic index and sensory properties of garri samples...
FIRSTSEMESTER 2019/2020 UNDERGRADUATE EXAMINATl0NS
2019/2020 SESSION
Second Semester Examination 2020/2021 Session
2nd Semester 2020/2021 Session Undergraduate Examination
Exam Questions (2020/2021)
1st Seinester 2020/2021 Session Undergraduate Examination
Undergraduate Examinations, 1st Sester Examination 2020/2021 Session
ABSTRACT
This study was carried out to evaluate the effect of different storage methods pit with fresh river sand/soil layer, with soil/sawdust, with moist sawdust, coated sheabutter and coated...
FIRST SEMESTER 2019/2020 UNDERGRADUATE EXAMINATION
2019/2020 FIRST SEMESTER EXAMINATION
lst SEMESTER EXAMINATION, 2019/2020 ACADEMIC SESSION.
ABSTRACT
This study was conducted to analyse the effects of Mung Bean with varying soaking times, and its partial replacement with skimmed milk in yoghurt production as well as the determination of...
ABSTRACT
The Scarcity of milk supply in developing countries perhaps led to the development of alternative milk from vegetable sources in Nigeria. The aim of this study was to produce yoghurt from...
2019/2020 FIRST SEMESTER EXAMINATION
1st SEMESTER EXAMINATION, 2019/2020 ACADEMIC SESSION.
SECOND SEMESTER
2020/2021 ACADEMIC SESSION
SECOND SEMESTER EXAMINATION, 2016/2017 SESSION
COURSE TITLE: FST 225: Introduction to Food Science & Technology
ABSTRACT
The study to evaluate the suitability of cocoyam (Colocasia esculenta) flour composites in cookies production was conducted. The functional and pasting characteristics of the...
ABSTRACT
This study was carried out to evaluate brands of flour, semolina andtable salts for their quality and micronutrient contents. Assuming a 30,000IU level of fortification for vitamin A in...