Michael Okpara University
Works by this Author
Fatty Acid And Flavour Profiles Of Unprocessed And Processed African Pear (Dacroydes Edulis):- Onyekwere, Olive N
ABSTRACT This study investigated the fatty acid and flavoured profiles of unproce
Functional Properties and Chemical Composition of Flours Produced from Improved Wateryam (Dioscorea alaid):- Iheanacho, Angela C
ABSTRACT Improved wateryam varieties were procured from Yam program ofNational Ro
Fatty Acid Profile And Total Phenolic Content Evaluation Of Oil Blends From African Oil Bean (Pentaclethra Macrophylla Benth) Seed Oil And Sesame (Sesame Indicum, L.) Seed Oil :-Chukwuemeka, Adaugo V
ABSTRACT This study aimed to assess the fatty acid profiles and total phenolic co
Effect Of Varied Hour Blends On Functional And Proximate Properties Of Wheat, Akidi And Water-Yam Hour:- Luke, Joshua C
ABSTRACT This study evaluated some quality properties of Hour blends of wheat, wa
Quality Evaluation Of Instant Fufu Made From Blends Of Cassava Root (Manihot Esculenta) And Rice (Oriza Sativd) Crop:- Ihuoma, Chizirim A
ABSTRACT This study investigates the quality of Instant fufu composite flour from
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
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 d
Quality Assessment Of Commercially Available Fresh Tomatoes In Umuahia:- Ezeuko, Chinweotito G
ABSTRACT Tomato (Lycopcrsicon esculentum) is a perishable savoury red edible frui
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 th
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
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
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
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
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
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
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 cas
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 a
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 blend
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
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 f