Michael Okpara University
Works by this Author
Estimated Glycemic Index And Sensory Assessment Of Dough Meal Produced From Optimized Flour Blends Of Quality Protein Maize, Soybean Curd Residue, And Cassava Flours:- Uche, Nmeri G
ABSTRACT This study evaluated the Estimated glycemic index and sensory attributes
Evaluation of the physiociiemical properties of blends of germinated whole wheat (triticiun aestivum l.) Flour and starch from different varieties of yam:- Oguejiofor, Nmesoma R
ABSTRACT The physicochemical properties of blends of germinated whole wheat
Sourdough Bread Producedfrom Flour Blends of Sprouted Millet and Sorghum with Rice Flour:- Ediongsenyene, Blessing E
ABSTRACT The study produced and evaluated sourdough bread produced from Spr
Development And Nutritional Evaluation of Okpa Enriched With Breweries Spent Grain:- Okereke Ann C
ABSTRACT (Sample 1), while fat ngcd between 6.66% Sampf 3) to 28.04% conclusion,
Shelf Life Studies On Spiced Meatballs Produced From Beef And Chicken Using Different Cooking Methods:- Ugwuoke, Virginus O
ABSTRACT Studies on the shelf life of spiced meatballs produced from beef a
Effect Of Particle Size On The Physicochemical Properties Of Gluten Free Noodles Made From Orange Fleshed Sweet Potato (Ipomea Batatas) Flour:- Nwagbo, Chidubem R
ABSTRACT This study was carried out to evaluate the antioxidant properties and ac
Antioxidant and sensory properties of ginger (Zingiber officinale') - clove (Syzygium aromaticum) tea infusion:- Njoku, Chiamaka L
ABSTRACT This study was carried out to evaluate the antioxidant properties and ac
Nutrient Composition, Functional And Pasting Properties Of Unripe Plantain Flour Supplemented With Fluted Pumpkin Seed Flour:- Agbata, Amalachukwu O
ABSTRACT This study investigated the nutrient composition, functional and pasting
Production And Quality Evaluation OfGreen And Black Herbal Tea from Solarium Aethiopicum and Lasianthera Africana:- Mgbeahuruike, Victoria C
ABSTRACT This study was conducted to produce and evaluate the quality of green an
Proximate Composition, Antioxidative And Sensory Properties Of Dough Meal Produced From Optimized Flour Blends Of Cassava, Quality Protein Maize And Soybean Curd Residue:- Chukwuemeka Onyinye G
ABSTRACT This study developed and evaluated a nutrient-enhanced dough meal from o
Comparative Studies On The Chemical Properties Of Akara Samples Made From Brown Beans (Phaseolus Vulgaris), Black Eyed Beans (Vigna Unguiculata) And Honey Beans (Vigna Unguiculata):-Amadi, Merit E
ABSTRACT This study evaluated the comparative study on the chemical properties of
Phytochemical, mineral and vitamin composition of herbal tea and tisane from blends of Soursop (Annona muricatd), Lemon grass (Cymbopogon citratus) and Guava (Psidium guajava L.) leaves.:-Ihekoronye, Odiwomma A
ABSTRACT The phytochemical, mineral and vitamin composition oftisane from blends
Quality Evaluation, Antioxidant And Flavour Properties Of Pepper (Capsicum Spp.) Varieties In Abia State, Nigeria:- Otu, Joseph S
ABSTRACT This study evaluated the quality, antioxidant and flavor propertie
Evaluation Of The Effect Of Avocado Pear Seed Powder On The Chemical And Biochemical Parameters Of Wistar Rats:- Arisa, Princess C
ABSTRACT This study evaluates the chemical properties of avocado pear seed powder
Production, Chemical Evaluation And Sensory Acceptability Of Cookies From A Cassava Variety (Nr-419) Using Date As Sweetener:- Ejimofor, Favour O
ABSTRACT The main objective ofthis study was to produce and evaluate the ch
Comparative Study On The Physicochemical Properties Of Flour Obtained From Three Varieties Of Beans (Honey Beans (Lablab Purpureas), Iron Beans (Phaseolus Vulgaris) And Brown Beans):- Maduekwe, Ihuoma F
ABSTRACT The study investigated the comparative study on the physicochemica
Emulsion Stability, Rheological Properties And Sensory Evaluation Of Mayonnaise Produced From African Oil Bean (Pentaclethra Macrophylla Benth) And Sesame (Sesame Indicum) Seed Oil Blends:- Okechukwu, Joy C
ABSTRACT This study evaluated the emulsion stability, rheological and sensory pro
The Effect Of Different Drying Times And Temperatures On The Toxicological Effect Of The Avocado Pear's Seed Powder On Wistar Rat:- Anicho, Ihechiluru M
ABSTRACT This study investigated the effect of different drying times and tempera
Functional Properties And Constituent Composition Of Food Waste (Palm Bunch) Traditionally Used In Food Preparation:- Moses, Divine N
Abstract The primary objective of this study was to investigate the functional pr
Development, Evaluation And Nutraceutical Properties Of Tisane Produced From Blends Of Zobo (Hibiscus Sabdariffa) Leaves, Moringa Oleifera Leaves, And Jacobina (Justica Carried) Leaves:- Avunanya, Godsgift C
ABSTRACT The increasing problem of antibiotic resistance has created demand