Food Science and Technology

FST322 Food Machinery

2019/2020 SESSION

FST324 Food Microbiology

Second Semester Examination 2020/2021 Session

FST 326 Physical properties of foods

2nd Semester 2020/2021 Session Undergraduate Examination

FST 327 Sensory Evaluation

Exam Questions (2020/2021) 

FST 512 : Food Additives, Food laws and Standards

1st Seinester 2020/2021 Session Undergraduate Examination 

FST 412 Cereal Technology

Undergraduate Examinations, 1st Sester Examination 2020/2021 Session

The Effects Of Storage Methods On The Quality Attributes And Physicochemical Composition Of The Tubers And Flours Of Two Cassava Cultivars (Tme 419 And Umucass 38)

ABSTRACT This study was carried out to evaluate the effect of different storage m

FST 515 (Processing of Miscellaneous Foods )

FIRST SEMESTER 2019/2020 UNDERGRADUATE EXAMINATION 

FST 313 ( Human Nutrition)

2019/2020 FIRST SEMESTER EXAMINATION 

FST 311 Food Engineering Operations

lst SEMESTER EXAMINATION, 2019/2020 ACADEMIC SESSION.

Effects Of Soaking Time On Mung Bean Milk-Skimmed Milk Yoghurts

ABSTRACT This study was conducted to analyse the effects of Mung Bean with varyin

Physico-chemical and sensory evaluation of Rice-soya yoghurt

ABSTRACT The Scarcity of milk supply in developing countries perhaps led to the d

FST313 (Human Nutrition)

2019/2020 FIRST SEMESTER EXAMINATION 

FST311 (Food Engineering Operations)

1st SEMESTER EXAMINATION, 2019/2020 ACADEMIC SESSION.

FST327

SECOND SEMESTER 2020/2021 ACADEMIC SESSION

FST225 (Introduction to Food Science and Technology)

SECOND SEMESTER EXAMINATION, 2016/2017 SESSION COURSE TITLE: FST 225: Introductio

Functional And Pasting Properties Of Wheat- Cocoyam Composite Flours And Quality Evaluation Of Their Cookies

ABSTRACT The study to evaluate the suitability of cocoyam ( Colocasia esculenta )

Evaluation Of The Micronutrient Content In Flours, Semolinas And Table Salts Sold In Ubani Market Umuahia

ABSTRACT This study was carried out to evaluate brands of flour, semolina andtabl

Effects Of Twin Screw Extrusion Cooking On The Nutrients, Antinutrients And Sensory Attributes Of Broad Bean (Vicia Faba) And Ighu Flour Blends

ABSTRACT  Effects of Twin screw extrusion of the flour blends of Broad beans

Evaluation of the Physico - chemical and Functional Properties of Cocoyam (Xanthosoma sagitti.folium) and African Yam bean (Stenophylis stenocarpa) Flour Blends in Cake Production

ABSTRACT Cake was produced from blends of Cocoyam flour (Xanthosoma sagittifolium

Effects Of Fermentation Time On Hydrogen Cyanide Content Of Mash And Garri From Three Varieties Of Cassava Tubers

ABSTRACT The effect of fermentation time on hydrogen cyanide contents of three va

Comparative Analysis Of Yoghurt Produced From Cow Milk And Goat Milk

ABSTRACT  Yoghurts were produced using milk from goat and cow milk and were

Comparative Evaluation Of Proximate Composition, Starch And Mineral Profiles Of Parboiled And Roasted African Breadfruit (Treculia Africana) Seed Flours

ABSTRACT African breadfruit  seed was subjected to roasting and parboiling t

Effects Of Packaging Materials On The Microbiological And Sensory Characteristics Of Moin-Moin Produced From Blends Of Cowpea ( Vigna Unguiculata) - African Breadfruit (Treculia Africana)

ABSTRACT Using a completely randomized block design, the progression of effects o

Evaluation Of Some Properties Of Spiced Orange (Citrus Sinensis) And Water Melon (Citrullus Lanatus) Juice

ABSTRACT  A study was carried out to develop good quality juice from Orange

Evaluation Of Cookies Production From Composites Of Malted And Unmalted Corn-Wheat Flour

ABSTRACT  In this study, malted and unmalted com flours were used as composi

Evaluation of Fluted Pumpkin (Telfairia occidentalis)

Abstract Fluted pumpkin (Telfairia occidentalis Hook, F., Family Cucurbitaceae) s

Effect Of Fermentation Period On The Cyanide, Mineral And Vitamin Contents Of Cassava (NR8082) Manihot Utilissima During Garri Production

ABSTRACT  In this study, the effect of fermentation time on hydrogen cyanide

Effect Of Selected Coagulants On The Production Of "Wara": A West Africa Soft Cheese.

ABSTRACT The project was carried out to investigate the effect of selected coagul

Formulation Of Complementary Food From Blends Of Sprouted And Unsprouted Maize (Zea Mays L. ) Sorghum (Sorghum Bicolor L.) And Pigeon Pea (Cajanus Cajan)"

ABSTRACT Complementary food was produced using blends of sprouted and unsprouted