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Incubation studies were carried out to investigate the effectiveness of ground eggshell as a liming material in an Ultisol in Umudike, Southeastern Nigeria. The ground eggshell was...
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Three soil profile pits which represent three soil units ONM-0 1, ONM-02 and ONM-03 developed on sand stones and coastal plain sands transition of Michael Okpara University of Agriculture,...
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An experiment was conducted at the Michael Okpara University of Agriculture green house to assess the effect of different rates of application of spent grain (SP) and cow dung manure...
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The study investigate the coping strategies adopted by working mothers in dealing with their home management activities in Michael Okpara University of Agriculture, Umudike in Abia State....
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Quality of bread loaves produced from wheat-cassava flour blends were evaluated. Cassava flour was mixed with wheat flour as blends of wheat to cassava: 100:0, 10:15, 20:15, 40:30 and...
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The study evaluated the potassium bromate content of popularly consumed breads by the populace of Aba, Owerri and Umuahia with the aim of assessing their safety levels as well as determine...
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The physiochemical properties (pH, conductivity, alkanlity, hydrogen carbonate, total dissolved solids, dissolved oxygen, total hardness) of twelve (12) samples of water from four...
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The study evaluated the effect of drying temperature and time on quality characteristics of mackerel fish with the aim of establishing the best temperature and time for this fish...
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The aim of studying mortality is to enable inferences to be drawn about the likelihood of death occurring within a specific population during a specific period of time. When one talks...
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The origin of clothing dates back to the history of the early men who then made clothes from leaves, strings (all from plants) and hides and skin from animals they killed. Further...
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The study was carried out to know the security practices of some tourism destinations in Owem metropolis in the face of recent challenges in Nigeria. The objective of the research...
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Soybean (Glycine max) was processed into flour and used to supplement wheat (Triticum aestivum) flour, in the percentages of 10, 20, 30, 40, 50, and 100 for muffin production. The...
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An incubation study was carried out at the laboratory of the Department of Soil Science and Meteorology, Michael Okpara University of Agriculture Umudike to determine the effect of...
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Composite biscuits were made by supplementing wheat flour with African breadfruit (ABF) and coconut flours after the African breadfruit was dehulled, cleaned and sorted, washed, ovendried,...
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The functional properties of raw. soaked and parboiled African yam bean (Sphenosiylis slenocalpa) flours were investigated. The flours were subjected to different soaking times (2,...
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Flour blends of orange flesh sweet potatoes (Solarum tuberosum), pigeon pea (Cajanus cajan,) and cocoyam Xanthosoma sagittifoliurn) were used to formulate complementary food. The...
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African yarn bean flour was produced and mixed with Ighu in different proportions ranging from 0-100%. Proximate, functional and sensory properties of the mixtures were analysed....
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The proximate composition and functional properties of achi flour and ofo flour were evaluated. The results obtained for these analysis showed significant differences (P<0.05) in the...
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A candy is composed mainly of sucrose, fructose, glucose, glucose (corn) or maltose syrups. The candies developed with these ingredients are energy dense and poor source for nutrient...
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The pectin of African star apple (Chrysophyllum albidum) and Purple star apple (Chrysophllum cainito) were extracted using alkaline hydrolysis method to produce jam. The produced jam...
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This study was conducted to evaluate the quality of shortbread biscuit made from Flour Blends of Wheat, African yarn bean and Water yarn. Wheat, African yarn bean and Water yam were...
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The effect of processing on the nutritional composition of bear breeches leaves was investigated. Drying and cooking significantly (P reduced the moisture (57.136%-39.10%), dry...
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In this work, African yam bean (Sphenosiylis slenocarpa) from different markets (Ubani. Akara. Ndoro and Ohafia) in Abia state were evaluated for the functional properties and...
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This study was carried out with the aim to produce and evaluate the quality of sprouted soybean-cooking banana noodles. The sprouted soybean flour samples were blended at different...
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Noodles were produced through manual extrusion technology from the composite flours of cassava, yam, cocoyam with wheat flour in different proportions: wheat/cassava (90: 10, 80:20,...