Food Science and Technology

Production And Evaluation Of Bread From Wheat, Sorghum And Bambara Groundnut Composite Flour Blends

ABSTRACT The objectives of this research were to evaluate the chemical compositio

Effect Of Toasting On The Physico- Chemical Compositions Of Two Colour Variations Of African Yam Beans (Sphenostylis Stenocarpa).

   Two colour variation (Grey and Brown) African yam bean seeds were to

Evaluation Of Nutritional And Functional Properties of Aerial Yam (Dioscorea Bulbifera) Flour And Starch Using Two Cultivars

ABSTRACT The nutritional and functional properties of aerial yam (Dioscoreabulbif

Evaluation Of The Proximate, Minerals And Sensory Properties Of Flour Samples From Trifolate Yam (Discorea Dumetorum) Landraces

ABTRACT The evaluation of the proximate, minerals and sensory properties of flour

Effect of Toasting on the PhysicoChemical Compositions of Two Colour Variations of African Yam Beans (Sphenostylis stenocarpa)

ABSTRACT  Two colour variation (Grey and Brown) African yam bean seeds were

Formulation Of Complementry Food With Bambara Groundnut (Vigna Subterranea (L) Verdc) And Millet (Pennisetum Glaucum).

Abstract Complementary food was produced using blends of Bambara groundnut (subte

Production And Quality Evaluation Of Bread From Cocoyam (Xanthosoma maffaScoth) /Soy Bean (Glycine Max) And Wheat (Triticuma Estivum.) Flour Blends

  ABSTRACT The study elucidates the production and quality evaluation of bre

Quality Evaluation Of Margarine And Bio-Margarine Produced From Blends Of Coconut, Melon Seed And Palm Fruit Oils

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Retention/Loss Of Nutrients On Flour From Five Cultivars Of Fresh Sweet Potato Roots (Ipomea batatas L) As Affected By Various Unit Operations

ABSTRACT   This study evaluated the nutritional and phytochemical properties

Influence Of Energy Use In The Sustainability Of Tourism Resources In Uyo, Akwa Ibom State

ABSTRACT The study investigated the Influence of energy use in the sustainability

The Effect Of Different De-Sliming Agents On The Quality Of Snail Meat (Archachatina Marginata)

ABSTRACT  This study was conducted to determine the effect of different de-s

Effect Of Modification On The Functional And Rheological Properties Of Tigernut Starch

ABSTRACT  The effect of modification of tigernut starch using 1% Hcl and 1ml

Evaluation Of The Proximate And Functional Properties Of Ighu And Black Bean Flour Mixtures

ABSTRACT  A study was carried out to evaluate the proximate and functional p

Effect Of Processing On Dietary Fibre, Proximate Composition And Functional Properties Of Soybean (Gyycine Max. Mer.) And African Yam Bean(Sphenostylis Stenocarpa) Flour Samples

ABSTRACT Food legumes are widely consumed all over the world as these are good so

Evaluation Of Cassava Bread Quality Produced With Modified Millet Starch And Pregelatinized Cassava Flour.

ABSTRACT The cassava varieties TMS 419 and NR 8082 were processed into high quali

Extraction, Characterization And Evaluation Of Bioactive Constituents Of Eight Indigenous Legumes Variously Processed

ABSTRACT   Extraction, characterization and evaluation of bioactive constitu

Production And Quality Evaluation Of Biscuits From Composite Flours Of Pearl Millet, Sorghum, And Wheat

ABSTRACT The study was undertaken to assess the production and quality evaluation

Acute Toxicity And Anti-Diabetic Effects Of The Ethanolic Extracts Of Alternanthra brasiliana Stem, Asystesia gangetica And Abutilion mauritianum Leaves

ABSTRACT In this study the micronutrient, phytochemicals composition, acute toxic

Assessment Of The Prevalence Of Food Neophobia Among National Youth Service Corps [NYSC] Members In Abia State, Nigeria

ABSTRACT This research was conducted to assess the prevalence of food neophobia a

Nutrient Composition And Characterization Of Volatile Compounds In Processed Aerial Yam And Cocoyam Extracts

ABSTRACT Aerial yam ( Dioscorea bulbifera ) and cocoyam ( Xanthosoma sagittifoliu

Assessment Of Food Safety Risks Associated With Bivalve Mollusc From The Coastal Waters Of Niger Delta, Nigeria

ABSTRACT This study investigated hazard indices and human health risks associated

Evaluation And Optimization Of Physicochemical Properties Of Wheat Flour And Chemically Modified Starches From African Yam Beans And Cassava

ABSTRACT   Composite breads were made by supplementing wheat flour (WF) with

Quality Evalution And Glycemic Index Of Eba Produced From Yellow And White Cassava Varieties

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Wwuse Of Novel Single Strain Starter Culture For Traditionally Fermented “Nono’’ Based On Lactic Fermentation

ABSTRACT Fresh cow milk was purchased from Fulani hendsmen while strain of Strept

Use Of Novel Single Strain Starter Culture For Traditionally Fermented “Nono’’ Based On Lactic Fermentation

ABSTRACT Fresh cow milk was purchased from Fulani hendsmen while strain of Strept

Modification, Characterization And Utilization Of Starches And Starch Extraction Residues Of Two Nigerian Grown Mungbean (Vigna radiata (L.) Wilzeck) Cultivars

ABSTRACT Starches were isolated from two cultivars of Nigerian grown mungbeans (

Effect Of Storage Period And Varieties On Processed Cocoyam (Colocasia esculenta) Based Foods (Achicha And Mpoto)

ABSTRACT An experimental investigation, using three varieties of Colocasia escule

The Effects Of Milling And Coagulants On The Viscoelastic Properties And Growth Dynamics Of Selected Food Pathogens Of Tofu From Blends Of Soybean (Glycine max) And Sesame (Sesamum indicum)

ABSTRACT The effects of milling (wet and dry) and coagulants (lime, Epsom salt an

Effect Of Packaging Materials And Storage Conditions On Stability Of Selected Indigenous Soups Of South-South Nigeria

ABSTRACT This study evaluated the effect of packaging materials and storage condi

Formulation of complementary foods from sprouted Soybean, breadfruit and plantain flour blends

ABSTRACT Complementary food was formulated from flour blends of sprouted soybean,