Food Science and Technology

Production And Evaluation Of Bread From Composite Flour Of Wheat (Triticum Aestivum), Cooking Banana (Musa Cardaba) And Soybean (Gycine Max)

ABSTRACT Bread were produced from blends of wheat (Triticum aestivum), cooking ba

The Effect Of Processing Methods On The Gelatinization And Quality Of Cooking Banana Flour (Musa Cardaba)

ABSTRACT This research work evaluated the effect of different processing methods

Quality Evaluation Of Vegetable Cheese Produced From Soybean (Glycine Max),Tiger Nut (Cyperusesculentus L.)And Coco N Ut (Cocosnucifera)

ABSTRACT Cheese was produced from soybean milk, tiger nut milk and coconut milk.

Quality Evaluation Of Composite Flour And Breakfast Food Produced From Blends Of Wfieat (Triticuin (aestivum), Pumpkin (Cucurbita maxima) , Cooking Banana (Musa Cardaba) And Pigeon Pea (Cajanus Cajana An) Flours.

ABSTRACT Flour was produced from whole wheat, cooking banana pumpkin pulp and pig

The Perception And Attitude Of Foreign Customers Toward Nigerian Cuisines In Port Harcourt, Rivers State

ABSTRACT The study investigated the Perception and Attitude of Foreign customers

The Effect Of Cooking On The Chemical And Nutritional Composition Of African Wa Lnut (Tetracapidum Conophorom)

ABSTRACT The effects of heat processing on the proximate composition and energy v

Production And Evaluation Of Sausage Rolls From Bleids Of Wheat (Triticum Aestivum) Sweet Potato (Ipomea Bataas) And Bambara Groundnut ( Voandzeia Sub Terranean (L) Thouars)

ABSTRACT The study was conducted to produce sausage rolls from whole wheat, sweet

Production And Evaluation Of Complementary Food From Yellow Corn, Millet Enriched With Tigernut Flour

ABSTRACT Studies on the proximate analysis, functional properties and microbial a

Production Of A Novel Drink From Soymilk And Orange Juice

ABSTRACT  Soymilk and orange juice was produced from soybean and orange 'res

Proximate, Functional And Sensory Properties Of Cookies Produced From The Blends Of Plantain (Musa Paradisiaca) And Soybean (Glycine Max) Flours.

ABSTRACT  This study was designed to investigate the effect of soy flour for

Knowledge, Attitude And Practices Of Family Planning Among Married Couple In Aboh-Mbaise Local Government Area Of Imo State

ABSTRACT This study was designed to find out the knowledge, attitude and practice

Haematologial & Histopathological Effect Of Cocoyam (Colocasia Esculenta) On Albino Rats

ABSTRACT The haematological and histopathological effect on rats treated with coc

Prelimin4ry Investigation Of Croquettes Produced From Yellow Cassava Roots Varieties (Umucass 36, 37, 38)

ABSTRACT Croquettes were made from the yellow root cassava varieties, Umucass 36

Production And Evaluation Of Spring Rolls (Snack) Form Cassava (Manihot Esculenta), Wheat (Triticum Aestivum), Pigeon Pea ( Cajanus Cajan) And Cocoyam (Xanthosoma Sagittifolium)

ABSTRACT The production of Spring rolls from flour blends were prepared from cass

Nutrient Composition Of Soybean-Cassava Composite Flour Noodles Samples (Varieties Tms419 Tropical Manihot Species And Nr 8082 National Research)

ABSTRACT Some flour blends were prepared from two verities of cassava [TMS 419 an

Production And Evaluation Of Jackfruit And Pineapple Wines Using Saccharomyces Cereviseae From Palm Wine And Industrial Baker's Yeast

ABSTRACT Table wines were produced from jackfruit and pineapple through the proce

Evaluation Of Cyanide Content In Gari From Different Locations In Abia And Imo States.

ABSTRACT  In this study, the cyanide and microbial contents of gari samples

Production And Evaluation Of Complementary Food From Blends Of Acha (Digitaria Exilis), Groundnut(Arachis Hypogaea L), And Cray Fish Astacus Specie)

ABSTRACT Complementary foods samples were produced from blends of Acha, groundnut

Evaluation Of The Physiochemical Properties And Heavy Metal Contents Of Spicing Sauces For Kilishi Production

ABSTRACT The physicochcmical properties and heavy metal contents of spice sauces

Effect Of Some Selected Improvers On The Physicochemical And Sensory Attributes Of Dough And Bread Made From Wheat-African Breadfruit Composite Flour.

ABSTRACT The effect of some selected improvers (Eggwhite, Panok and Edlen dough c

Effect Of Various Processing Methods On The Pasting And Functional Properties Of Aerial Yam (Dioscorea Bulbfera) Flour

ABSTRACT  Dioscorea bulbifera (aerial Yam) popularly called Adu by Igbo spea

Evaluation Of The Physico-Chiemical And Pasting Properties Of Yam/Mungbean Composite Flour And Sensory Attributes Of The Noodles

ABSTRACT Raw and Pre-gelatinized flour samples were produced from mungbean pulses

The Effect Of Cooking And Particle Sizes On The Functional Properties Of African Yam Bean (Ay13) Flour Samples From Different Cultivars

ABSTRACTS  The functional properties of three cultivars of African yam beans

Production Of Ethanol Using Cocoa Pulp Juice

ABSTRACT  Cocoa pulp were used to produce ethanol using saccrornyces cerevis

Evaluation Of Microbial And• Sensory Quality Of Meat Samples Sold In Aba And Umuahia

ABSTRACT  A study on the evaluation of microbial and sensory quality of meat

The Study Of Water Absorption And Sorption 1sotierm (Desorption) Patterns Of Two Cultivars Of Pigeon Pea (Cajanus Cajan)

A BST R A CT Ihe research work was undertaken 10 study the moisture absorption an

Effects Of Different Processing Methods On The Nutritional Anni) Anti-Nutritional Composition Of Three Different Cultivars Of Dioscorea Bulbifera.

ABSTRACT Dioscorea bulbfera (aerial yam) popularly called 'edu' by igbo speaking

The Effect Of Pre-Conditioning Operatons On The Dehulling Efficiency And Physicochemical Properties Of Mungbean ( Vigna Radiata (L), Wilczek) Seeds

ABSTRACT  Weighed rnungbean seed samples were each subjected to different pr

Production And Evaluation Of Instan Kunun-Zaki

ABSTRACT  Instant Kunun-Zaki was produced by the mixture of different sample

Production And Evaluation Of Deflated Ugba Meat Analogue (Pentaclethra Macrophylla Benth) Using Corn Starch

ABSTRACT Ugba was fermented following a laid down procedure. Fermentation was for