Food Science and Technology

A Comparative Study On The Proximate Composition, Anti-Nutritional Factors And Dietary Fibre Profile Of Parboiled And Roasted African Breadfruit (Treculia Africana) Seed Flours

ABSTRACT Parboiled and roasted Africana breadfruit seed flours were analyzed to d

Quality Evaluation Of Jam Produced From Selected Fruits Using Honey As Substitute For Sugar

ABSTRACT An attempt was made to investigate the possibility of producing jam from

Anti Nutritional Factors In Five Varieties Of African Yam Bean (Sphenostylis Stenocarpa) Flours And Their Performance In The Production Of Cookies

ABSTRACT Anti nutritional factors in flours of five cultivars of African yarn bea

The Effect Of Drying On The Proximate Compositon, Microbial Quality And Sensory Properties Of "Ugba" (Penlaclethra Macrophylla) Seeds

ABSTRACT   Ugba samples were sourced locally to evaluate the effects of dryi

Production of bread from composite flour of wheat (Triticum aestivum) and melon seed (Colocynthis citrullus L.)

ABSTRACT  Flour blend with different proportions were prepared from melon se

Potentials Of Selected Nigerian Green Leafy Vegetables For Combating Hidden Hunger

ABSTRACT The nutrient composition of Pterocarpus santalinoid, moringa olefera, As

Physicochemical Attributes And Sensory Acceptability Of Bitter Kola (Carcinia Kola) Drink Sweetened With Honey And Sugar.

ABSTRACT Fresh bitter kola (Garcinia kloa) was used to produce drink sweetened wi

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

ABSTRACT  The proximate composition, functional properties and anti-nutritio

Effect Of Different Traditional Processing Methods N Tue Yield Aid Quality Of Palm Oil

ABSTRACT Four palm oil samples were processed traditionally from palm fruits harv

Effects Of Storage On Proximate, Vitamins, And Mineral Compositions Of Editan (Lasianthera Africana) Vegetable.

ABSTRACT  The study examined the effects of storage on proximate, vitamin an

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

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

Evaluation Of The Chemical, Functional And Pasting Properties Of Starch Of Trifoliate Yam (Dioscorea Dumetoruin) Landraces

ABSTRACT  This work aimed at evaluating the chemical, functional and pasting

Production And Evaluation Of Cookies From Blends Of Three Leaved Yam (Dioscorea Dumentorum) And Wheat (Triticum Aestivum) Composite Flour

ABSTRACT   Cookies were produced from three leaved yam (Dioscorea dumentorum

Effect Of Chemical Preservatives And Carbonation On The Quality Of Soft Drink Using Cocoa Pulp Exudate

ABSTRACT   Cocoa pulp exudates were considered as an alternative raw materia

Production And Evaluation Of Cookies From Processed Almond Nut Flour

ABSTRACT  This study utilized composite flour from Almond nut flour and whea

Evaluation Of The Thickening Properties Of Flours Produced From Two Cocoyam Varieties (Coiocasia Esculenta Crantz. And Xanthzosoma Sagittifolium, Sclzotts.) A Comparative Study

ABSTRACT Preparation and comparison of the thickening properties of two cocoyam v

Proximate Composition Of Four Different Varieties Of Dry Heated African Yam Bean (Sphenostylis Stenocarpa) Bought From Four Different Markets In Abia State.

ABSTRACT   Four sample seeds of African yam bean were bought from four marke

Effect Of Different Drying Methods On The Quality Of Coco Yam (Xanosoma Sagitifolium And Colocasia Esculenta,) Flakes.

ABSTRACT   The Effect of different drying methods on quality of cocoyam (Xan

Effect Of Drying Methods On The Quality Of Shredded Afang (Gnetum Africanum), Atama (Heinsia Crinita), Editan (Lasienthera Africanum).

ABSTRACT  Study on the effect of drying methods on the quality of shredded G

Effect Of Processing Methods On The Nutrient Composition Of Vernonia Cultivars (V. Amygdalina, Vcolerata, V. Calvana)

ABSTRACT The effect of processing methods on the nutrient content of three cultiv

Quality Evaluation Of Pringles Produced From Composite Flour Of Wheat (Triticum Aestivum) , Cocoyam (Xanthosoma Sagittiflium) And Tigernut (Cyperus Esculentus)

ABSTRACT  This study was carried out in order to exploit the nutritional and

Development And Quality Evaluation Of Strips Produced From Sweet Potato And Cowpea Composite Flour

ABSTRACT Flour blends prepared from sweet potato (Ipomeabatata L) and cowpea (Vig

The Effect Of Processing On The Nutrient And Antinutrient Of Bambara Groundnut And Groundnut

ABSTRACT This research analyzed the effect of processing (boiling and toasting) o

Development Of Fruit Leather From Cooking Banana (Cadaba) And Bush Mango (Irvingia Gabonensis) Blend

ABSTRACT  study was carried out to develop good quality fruit leather from l

Production And Evaluation Of Complementary Food From Banana Puree And Tiger-Nut Milk Blends.

ABSTRACT Complementary food blends were produced from banana puree and tiger-nut

Production and Evaluation of Juice and Jelly from Starfruit (Averrhoa carambola L.)

ABSTRACT The fruit of Averrhoa carambola L, also known as Starfruit is an attract

Production and Evaluation of breakfast cereal-based porridge using blends of millet, Rice and soybean"

ABSTRACT  Eight formulations were carried out in producing a breakfast cerea

Production And Evaluation Of Concentrated Mixed Fruit Juice From Pineapple, Orange, And Water Melon

ABSTRACT  A Pineapple, orange and watermelon fruit juices were produced and

Production And Evaluation Of Cake From Flour Blends Of Wheat, Soybean And Cocoyam.

ABSTRACT Composite flour was prepared from red cocoyam (Xanthosoma sagitIfo1ium s

Production And Evaluation Of Short Bread Biscuit Made From Blends Of Three Leave Yam (Dioscorea Dumentorum), Soybean (Glycine Max) And Wheat Flours (Triticum Aestivum)

ABSTRACT Flour bends with different proportions were prepared for three-lead yam