Abstract
The study determined the effects of peer and self assessment techniques on students' academic achievement in geography. The design o the study was the non-equivalent control group, lhe...
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Since the t-calculated is less than the critical value oft at 0.05 level ofsignificance, it means that there is no significant difference between the mean evaluation scores of the...
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This study investigated research findings on effects ofteaching methods on academic achievement ofAgricultural Science students. Meta-analysis survey design was utilized. Three research...
Abstract
Given the tremendous global development in Information and Communication Technology, the use of computers in education is becoming indispensable. Nigeria cannot afford to be left...
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This study assessed the nutrient composition and acceptability of moi moi oka produced from corn, ripe plantain and sprouted soybean paste. Wholesome corn, ripe plantain and soybean...
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The study investigated the compositional differences and functional properties of flour produced from selected banana cultivar grown in Nigeria. Four cultivars of banana; Cavendish...
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This study investigated the effect of processing methods (raw, roasted, and boiled) on the proximate, mineral, vitamin, and antioxidant composition of African pear (Dacryodes...
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This study evaluated the oxidative stability of African oil bean (AOB) seed oil blended with sesame seed oil (SSO) to enhance its storage potential and nutritional quality. Oils were...
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The study evaluated the chemical stability offlour produced from fermented African oil bean seeds obtained from Ndoro market in Ikwuano Local Government Area Abia State, packaged...
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This study assessed the functional properties and starch digestibility of wheat-black bean flour blends. Flour samples were produced from wheat and black bean seeds. The flours were...
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The study compared physical characteristics, antioxidant properties activity and dietary fibre content of Nigeria-grown papaya (sunrise solo and red royale) during maturation. The...
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This study evaluated the antioxidant activity, mineral composition, and organoleptic properties of dough meal prepared from optimized flour blends ofQuality Protein Maize (QPM), Soybean...
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Production, quality and sensory attributes of bread from wheat flour enriched with orange flesh sweet potato and eggshells, and partial substitution of margarine with avocado pear pulp was...
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The comparative evaluation of beef and chicken meatballs produced by frying and oven drying processing methods was studied. Fresh chicken and beefmeats were processed into meatballs...
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The primary objective of this study i I The primary objective of this study was to investigate the proximate composition and functional properties of plantain peel ash, traditionally used...
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This study investigated soaking time (12, 24 and 36 h; 72 h control) and the use of a Lactobacillus plantarum starter culture influence the chemical composition, microbial quality, and...
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This research investigated the fortification ofAsusu, a traditional Nigerian cornmeal-based dish, with Brewer’s Spent Grain (BSG) to improve its nutritional value. Asusu is widely consumed...
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This study evaluated the Estimated glycemic index and sensory attributes of dough meal produced from optimized flour blends of quality protein maize, soybean curd residue, and cassava. The...
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The physicochemical properties of blends of germinated whole wheat flour and starch from different varieties of yam were studied. Different varieties (D. alata, D. bulbfera, D....
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The study produced and evaluated sourdough bread produced from Sprouted millet, sorghum and rice composite flour. This was guided by six objectives, produce composite flours from...
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(Sample 1), while fat ngcd between 6.66% Sampf 3) to 28.04% conclusion, enrichment of Okpa with up to 30% breweries spent graiij s gnillcantly improved protein, fiber, and mineral...
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Studies on the shelf life of spiced meatballs produced from beef and chicken using different cooking methods was carried out. Fresh beef and chicken meat were spiced with 20 g each...
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This study was carried out to evaluate the antioxidant properties and activities of tea formulated from ginger and clove at different ratios of 100:0, 70:30, 60:40, 50:50, 40:60 and 30:70...
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This study was carried out to evaluate the antioxidant properties and activities of tea formulated from ginger and clove at different ratios of 100:0, 70:30, 60:40, 50:50, 40:60 and 30:70...
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This study investigated the nutrient composition, functional and pasting properties of unripe plantain flour supplemented with fluted pumpkin seed flour. Unripe plantain fingers and fluted...