Food Science and Technology

The Effect Of Various Food Packaging Materials On The Quality And Nutritional Attributes Of Suya

ABSTRACT  Suya products made from beef and chicken were evaluated based on t

Effect Of Fermentation Days And Palm Oil Addition On The Cyanide Content Of Garri

ABSTRACT Garri is described as a granulated and dehydrated cassava product (Jekay

Effectof Processing On Hemagglutinin Activity Of Lectin Extract From Selected Green Vegetables (Vernonia Amygdalina, Gnetum Africanum, Petrocarpus Soyauxil And Telifera Occidentalis)

ABSTRACT Lectins are carbohydrate binding proteins present in most plants. They a

Evaluation Of The Glycemic Index Of Two Potato Species

Abstract  This study was carried out to evaluate the glycemic index of two p

Effect Of Fermentation On The Nutritional Quality Of Biscuit From Water Melon (Citrulluslanatus) Seed And Wheat Flour Blends

ABSTRACT Watermelon (Citrullus lanatus) was subjected to 3days fermentation and t

Effect Of Processing Methods On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Maffa (Scoth) Flour

ABSTRACT  The proximate composition, functional properties and anti-nutritio

Effects Of Different Drying Methods On Proximate Composition And Cyanidecontents Of Flours From Some Varieties Of Cassava

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Evaluation Of Imitation Yoghurt Made From Sprouted And Unsprouted Soybean Milk

ABSTRACT Imitation yoghurt was produced from soybean milk extract and was evaluat

Effect Of Processing On Nutritional And Antinutritional Composition Of Bear's Breech Leaves (Acanthus Montanus)

ABSTRACT The proximate, phytochemical and mineral compositions of Bear's breech (

Effect Of Different Singeing Methods On The Nutrient, Microbial And Heavy Met Al Concentration In Processed Cow Hide (Ponmo)

Abstract This work was aimed at determining the effect of different singeing meth

Quality Evaluation Of Chin-chin Produced From Flour Blends of Wheat (Triticum aestivum), Millet (Pennisetum glaucum) And Soybean (Glycine max)

ABSTRACT  This study was conducted to evaluate the quality of chin-chin made

Effect Of Processing Methods On The Physicochemical Properties Of Soy-Ogi

ABSTRACT  This study investigated the effect of different processing methods

Effect Of Different Extraction Methods On The Fer Physicochemical Properties Of Starch From Green (Improved) And Brown (Local) Mungbean (Vigna-Radiata(T.) Witczek) Cultivars

ABSTRACT  Starch from Mungbean (Vigna-radiata (L.)Wilczek), Green (Improved)

Effects Of Processing Methods And Packaging Materials On The Shelf-Life Of Yellow Root Cassava Flour

ABSTRACT  The effect of processing methods and packaging materials>on the

The Effect Of Fermentation Periods On Proximate Composition And Sensory Properties

Abstract The effect of fermentation periods on proximate composition and sensory

Effect Of Storage On Nutrient Composition Of Heinsia Crinita (Atama).

ABSTRACT Fresh leaves of Heinsia crinita were bought from Akwa Ibom State and dri

Evaluation Of Functional And Anti Nutritional Properties Of Five Sprouted Cocoy Am Varieties

ABSTRACT  The effects of sprouting on functional and antinutritional propert

Comparative Effects Of Different Heat Treatments On The Microbial, Functional, Chemical And Sensory Properties Of Fresh Red Pepper (Capsicum Annuum L) And Fresh Chili Pepper (Capsicum Annuum L)

ABSTRACT The aim of this study was to compare the effect of different treatments

Retention Of Vitamin C In Citrus Juices (Orange, Lemon, Lime And Grape) At Various Degrees Of Pasteurization

ABSTRACT Retention of vitamin C before and after pasteurization in some fruit jui

Evaluation Of The Proximate And Functional Properties Of Fullfat Soy Flour And Igiiu Mixtures

ABSTRACT Full-fat soy flour was produced and added to lghu (a cassava based produ

Evaluation of the proximate and functional properties of Ighu and African breadfruit flour mixtures.

  ABSTRACT  A study was carried out in order to evaluate the proximate

Health And Psychological Challenges Of Sexually Abused Female Students In Michael Okpara University Of Agriculture, Umudike (Mouau)

ABSTRACT This study identifies the sexually abused female students in Michael Okp

Effect Of Processing Methods On The Microbiological, Physico-Chemical And Sensory Properties Of Edible Palm Weevil Larva (Rhynchophorus Phoenicis) During Storage

ABSTRACT Results of the proximate composition showed significant differences (p&l

Effect of cooking method and peeling onthe chemical and sensory properties of orange fleshed sweet potato puree.

ABSTRACT Orange fleshed sweet potato (OFSP) is a good source of carotenoid which

Studies On Fermentation Of Cassava Varieties By Different Species Of Lactic Acid Bacteria And Effect On Chemical, Functional And Sensory Properties Of Fufu Flours Produced

ABSTRACT Cassava fufu flours were produced following 72 h fermentation, of two ca

The Effects Of Processing Methods On The Glycemic Index, Chemical And Functional Properties Of Some Selected Tuber Flours

ABSTRACT Four species of yam; white yam ( Dioscorea rotundata ), aerial yam ( Dio

Inoculation Of Lactic Acid Bacteria And Influence On The Quality Attributes Of Ogiri, A Traditional Food Condiment

ABSTRACT This study investigated the quality attributes of ogiri produced from fl

Flour Production From Aerial Yam (Dioscorea Bulbifera) And Determination Of The Drying Characteristics Of The Flour

ABSTRACT The drying characteristics of Dioscorea bulbifera flour at different dry

Evaluation Of Quality Characteristics Of High Fibre And Nutrient Snack Bars Produced From African Breadfruit (Treculia Africana), Maize (Zea Mays) And Coconut (Cocos Nucifera) Blends

ABSTRACT African breadfruit ( Treculia africana ) seeds were processed into whole

Evaluation Of Fluted Pumpkin ( Telfairia Occidentalis) Seed Flour.

ABSTRACT Fluted pumpkin plant is one of the oil seed crops grown in many tropical