Michael Okpara University of Agriculture Repository
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 commercial abattoirs (Orieugba, Ndiroru
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 date palm fruit syrup as swcetner. Four s
Quality Assessment Of Commercially Available Fresh Tomatoes In Umuahia:- Ezeuko, Chinweotito G
ABSTRACT Tomato (Lycopcrsicon esculentum) is a perishable savoury red edible fruit widely cultivated and consumed worldwi
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 the vitamins, minerals, antioxidant activi
Evaluation Of Functional Juice From Blends Of Watermelon, Sprouted Garlic, Ginger And Turmeric Extract:- Owoh, Abigail N
ABSTRACT This research was aimed at developing a functional drink made from blends of sprouted garlic, ginger and t
Evaluation of Antinutritional and Amino Profile of Selected Accessions of African yam bean (Sphenostylis Stenocarpa) from IITA, Ibadan:- Onyeji, Chinazaekpere D
ABSTRACT This study shows the anti-nutritional factors and amino acid profiles of selected accessions of African yam bean
Production And Evaluation Of Soybean Flour Enriched With Tiger Nut And Dates:- Anya, Ngozi G
ABSTRACT This study investigated the enrichment ofsoybean powder with tigemut and date flours at different proportions. C
Chemical, Microbial And Antioxidant Capacity Of Baked Buns Produced From The Blends Of wheat (Triticum Vulgare), Instant Cassava (Manihot Esculeiita) Flours And Avocado Pear (Persea Ainericana In.) Pulp:- Ogwuegbu, Ihechi L
ABSTRACT This study evaluated the chemical, microbial and antioxidant capacity of baked buns produced from the blends ofw
Production and quality evaluation ofimitation milk from five varieties of cowpeas (Vigna unuguiculata):- Okonkwo, Udoka V
ABSTRACT Cowpea, despite its nutritional composition and health benefits remains one of the underutilized milk sources th
Phytochemical Composition And Antioxidant Properties Of Tisane From Blends Of Soursop (Anona Muricata) And Lemongrass (Cymbopogon Citratus) Leaves:-Ezekiel, Chinaemenka G
ASTRACT The phytochemical composition and antioxidant properties of tisane from blends of soursop (Anona muricata)
Quality evaluation of instant fufu flour produced from cassava root (Manihot esculenta) and cocoyam tuber (Colocasia esculenta}:- Maduka, Blessing O
ABSTRACT This study assessed the quality of instant flour produced from cassava root and cocoyam tuber. Wholesome c
Effect Of Different Garnishing On Acceptability And Quality Parameter Of Prepared ‘Ighu:- Agbaneje, Viola O
ABSTRACT This work examined the effect of different garnishing in acceptability and quality parameters of prepared ighu.
Quality Evaluation Of Instant Fufu Flour Made From Composite Blends Of Cassava And Maize Flour”:- Ogbonna, Martha I
ABSTRACT This study evaluated the quality ofinstantfufu flour produced from blends ofcassava and maize flour. Cassava roo
Production, Quality Evaluation And Shelf Stabil1ty Of Zobo Prepared With Ginger, Cloves And Date Fruit As A Sweetener: Uduma, Esther C
ABSTRACT This study investigates the shelfstability of drink prepared with ginger, cloves, and date fruit as a natural sw
Quality Assessment ofFunctional Jams Produced from selected tropical fruits Pawpaw (Caricapapaya) Pineapple (Ananas Comosus), Orange (Citrus - Sinensis) and banana (Musa Acuminata):- Azubuko. Ifeoma F
ABSTRACT This study explored the quality assessment of functional Jams produced from selected tropical fruits pawpaw (Car
Physicochemical Properties, Antioxidant Activity, and Sensory Evaluation of Cookies made from Wheat, Unripe Plantain and Germinated Pigeon Pea Flours:-Nwafor, Favour O
ABSTRACT This study investigated the physicochemical properties, antioxidant activity and sensory properties of cookies m
Quality Evaluation Of Extruded Snacks From Blends Of Trifoliate Yam, Soybean And Yellow-Root Cassava Flour:- Ohia, Chinonso V
ABSTRACT This study evaluated the quality characteristics of extruded snacks produced from blends (%) of Trifoliate yam,
Retention Of Hydrocarbons And Surfactants In Fufu Dough Samples Obtained From Local Markets In Anambra State:- Okeke, Ezinne P
ABSTRACT This work determined the retention of hydrocarbons and surfactants infufu dough samples obtained from local mark
Effect of Different Heat Treatment on the Quality of Peanut (arachis hypogea) Milk:- Eze, Doris N
ABSTRACT This study focused xii' on evaluating the effect of different heat treatments on the quality of peanut mil
Proximate, Physical And Sensory Properties Of Baked Buns Produced From The Blends Of Wheat Flour (Triticum Vulgare), Instant Cassava Flour (Manihot Esculenta) And Avacado Pear Pulp (Persea Americana M.):- Abraham, Vanessa C
ABSTRACT This study investigated the Proximate, physical and sensory properties of baked buns produced from the blends of
Quality Evaluation Of Shell Eggs From Battery Cage Farms Sold In Umuahia Metropolis:- Ifekandu, Princewill U
ABSTRACT The egg shell were assessed for their physical properties, proximate, functional, microbial and sensory qualitie
Production And Quality Evaluation Of Beetroot Powder And Its Ice Cream Blends:- Chinedu, Comfort I
ABSTRACT This study explores the incorporation of beetroot (Beta vulgaris) powder .nto icc cream to assess its nutritiona
Micronutrient composition, Amino acid profile Phytochemical constituent and Antioxidant properties of Oha (Pterocarpus niildbraedii) leaves:-Alex, Peace A
ABSTRACT This study investigated the micronutrient composition, amino acid profile, phytochemical constituent and antioxi
“Evaluation of Chemical and Physical Properties ofMoi-moi Produced from Malted Maize:- Onyenze, Blessing I
ABSTRACT This study investigated the evaluation of chemical and physical properties of moi-moi produced from malted
Comparison Of The Micro Nutrient And Amino Acid Profile Of Flour From Cocoyam (Xanthosoma Sagittifolium), Pearl Millet (Pennisetum Glaucum), Black Beans (Phaseolus Mungo) And Unripe Plantain (Musaparadisiaca) Peel:- Anuakaenyi, Augusta N
ABSTRACT The study evaluated the micro nutrient and amino acid profile of flour produced from cocoyam, pearl millet, blac
Determinants Of Customer’s Satisfaction In The Tourism Industry (A Study Of Awhum Water Fall, Enugu State):- Eze Chinyere
ABSTRACT Tourist satisfaction is assumed as one ofthe crucial elementsfor a superior advantage, distinctive image and mar
Effects of Social Media And Electronic Marketing on the Marketing Performance of MTN Nigeria:- Uche Inya O
ABSTRACT Social media marketing is the use ofsocial media platforms and websites to promote a product or service. Most of
Impact Of Oil Export On Economic Growth In Nigeria:- Ogbonna Ifeanyi E
ABSTRACT The study investigated the relative effect of government spending on human capital development in Nigeria for th
Effects of Variety and Particle Size on the Quality Characteristics of Water Yam (Dioscoreci alata) Flour and Bread:- Nwose, Osmond N
ABSTRACT This study was carried out to determine the effect of variety and particle size on the quality characteris
Workforce Diversity and Teachers’ Job Performance in f Public Secondary Schools in South East, Nigeria:- Ifeanyichukwu, Jovita M
ABSTRACT This study investigated the relationship between Workforce Diversity and Teachers’ Job Performance in Public Sec