Food Science and Technology

Production And Evaluation Of Mayonnaise From Melon, Pumpkin (Cucurbita Pepo), Soybean And Groundnut Seed Oils.

ABSTRACT  Mayonnaise is a stable emulsion of oil egg yolk and vinegar and le

Physico - Chemical And Sensory Properties Of Gari From Dehydrated Cassava Chips

ABSTRACT Cassava variety, TMS 419, was processed into gari using oven dried cassa

Evaluation Of The Cyanide Content And Microbial Load Of Commercial Fufu Processed In Some Parts Of Imo And Aria State

ABSTRACT  The evaluation of the cyanide and microbial content 0 rcady.to-cat

Physico-Chemical Properties Of Cucumber (Cucumis Sativa) Juice

ABSTRACT  Cucumber fruits were obtained, washed and processed into cucumber

Production Of Lager Beer Using Acha (Digituria Exilis)

ABSTRACT  The acha grain was malted, milled and mashed before filtration. Th

The Effects Of Different Filter Aids On The Nutritional Composition Of Cocoa Pulp Juice

ABSTRACT  Cocoa pulp juice was filtered using different filter aids (muslin,

Production And Evaluation Of Puffed Flakes From Cassava Starch And African Breadfruit Flour Blends

ABSTRACT Composite flakes were made from breadfruit flour/cassava starch. Dehulle

Formulation And Quality Assessment Of Fermented Rice - African Yam Bean Composite Snack

ABSTRACT  Nutritional quality of fermented flee based snack (masa) was impro

Effect Of Dennettia Tripelala Oil On Proximate Composition, Antnutritional Factors And Sensory Properties Of A Cowpea After Storage

ABSTRACT   This project work is focused on the application of dennettia tnpe

Effect Of Different Packaging Materials On The Physico Chemical And Microbial Properties Of Moin Moin Prepared From Cowpea (Vigna Unguiculata), Bambara Groundnut (Vigna Subterranea), And African Yam Bean (Sphenostylis Stenocarpa)

ABSTRACT The production of moin moin using various legumes as well as various pac

Effects Of Sprouted Tigernut Incorporation At Different Levels On Wheat Biscuit Quality

ABSTRACT  This work focused on the production of biscuits using different ra

Haematological Profile Of Diabetic Rats Fed With Graded Beetroot And Feed Combination

ABSTRACT  This study was carried out to determine the hematological profile

Effect Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Extruded Noodles And Chinchin Products.

ABSTRACT The feasibility of partial replacing of wheat flour with unripe cooking

Effects Of Drying Methods On The Microbial, Proximate And Mineral Composition Of Three Types Of Tomatoes (Lycopersicon Escullentum)

ABSTRACT  Three species of tomatoes (Lycopersicon esulentum) - pear, cherry

Effect Of Pre-Frying Treatments On The Quality Characteristics Of Banana Chips

ABSTRACT This study investigated the effect of various pre-frying treatments on q

Evaluation Of The Qualities Of Baked Beans Produced From White And Brown Beans

ABSTRACT  The proximate, mineral, anti-nutrient compositions and rnicrobio1o

Production Of Protein Isolate From Defatted Fermented African Oil Bean Seeds Ugba (Pentactethra Macrophyfla)

ABSTRACT Protein isolates were produced from fermented African oil bean seeds. Oi

Production And Evaluation Of Cake Using Composite Flour From Watermelon Seed (Citrullus Lanatus) And Wheat (Triticum Aestivum) Blend

ABSTRACT The discard of watermelon seed has led to the research on the use of the

Quality Evaluation Of Roasted, Boiled And Raw African Breadfruit (Treculia Africana) Seed Flour

ABSTRACT This study investigated the quality of roasted, boiled and raw African b

Production And Evaluation Of Quality Of Cocoyam-Wheat Chinchin

ABSTRACT  Production and evaluation of quality of cocoyam-wheat chin-chin wa

Quality Characteristics Of Wheat - Cocoyam Cookies Enriched With Edible Mushroom

ABSTRACT This study was conducted to evaluate the quality characteristics of whea

Effect Of Boiling, Steaming And Roasting On The Ease Of Dehulling And Tile Phvsicochemical Properties Of Fluted Pumpkin (Telfairia Occidentalis Hooker Fit) Seed.

ABSTRACT  A study was conducted on fluted pumpkin (Telfairia occidental/s ho

Physiochemical, Sensory And Shelf-Life Studies Of Whole Wheat Flour Partially Substituted At Different Levels With Cashew Apple Powder And Biscuit.

ABSTRACT Composite biscuit was made with whole wheat flour substituted with cashe

Evaluation Of Fibre-Rich Biscuit Produced From Blends 1 Of Wheat And Residues Of Soybean, Tigernut And Coconut

ABSTRACT This study was aimed at evaluating fibre-rich biscuits produced from com

Quality Characteristics Of Chin Chin Made From Wheat(Triticum Aestivum), Cassava(Manihot Esculenta) And (Roundnut(Arachis Hypogaea) Flour Blend

ABSTRACT  The quality characteristics of chin chin made from wheat, cassava

Quality Evaluation Of Bread Produced From Composite Flours Of Wheat (Triticurn Aestivum) And Malted Maize.

ABSTRACT Six flour blends of different proportions were prepared from malted maiz

Quality Assessment Of Cake Produced From Composite Flour Of Malted Maize, Un-Malted Maize And Wheat Flour

ABSTRACT Maize grains were sorted, washed, soaked in tap water at room temperatur

Physicochemical Properties Of Flours And Starches Produced From Four Yam Cultivars

ABSTRACT Yarns are species of L)ioscoiea and belong to Dioscoreaceci family. Yarn

Quality Characteristics Of Ogi Produced Using Lactobacillus Plantarum And Lactobacillus Fermentum As Starter Cultures

ABSTRACT  Lactic acid bacteria (LABs) Lactobacillus plantarum and Lactobacil

Evaluation Of Nutrients And Flavour Compounds In The Leaves And Seeds Of Uziza (Piper Guineense)

ABSTRACT  The nutritional and flavor compound analysis of the seeds and leav