Food Science and Technology

Production And Evaluation Of Noodles And Biscuits From Roasted African Yam Bean — Defatted Coconut And Toasted African Yam Bean (Sphenostylis Stenocarpa) - Defatted Coconut Flours (Cocos Nacifera)

Abstract  Noodles and biscuits were produced from composite flour of defatte

Effects Of Traditional Storage Environments On The Physical And Physicochemical Properties Of African Breadfruit (Trecuila Africana) Whole Seed)

ABSTRACT In this work, the effects of storage environments and storage period on

The Effect Of Different Processing Treatments On The Nutrients And Anti-Nutrients Of Pigeon Pea (Cajanus Cajan), S Soybean (Glycine Max.) And Cowpea (Vigna Unguiculata).

ABSTRACT The effect of three different processing treatments; Boiling, soaking an

The Production And Evaluation Of Hibiscus Sabdariffa (Roselle) Calyx

ABSTRACT  Instant zobo was produced from H. sabdariffa calyces (roselle) whi

Evaluation Of The Dough Raising Potentials For Some Palm Wine Yeast Strains In Bread Making

ABSTRACT  The palm saps were collected from Ohuhu, Nkpa and Umuoriehi all in

Assessment Of Hybrid Water Yam Genotypes For The Preparation Of Amala

ABSTRACT Yam flour (elubo) is an important staple food in the tropics but its uti

Production And Evaluation Of Tiger-Nut Yoghurt (Cyperus Esculentus L)

ABSTRACT Yoghurt produced from the milk of tiger-nut was evaluated for their nutr

The Use Of African Breadfruit (Treculia Africana) And Soyabean (Glycine Max) As Nitrogen Source In Wort For Yeast Metabolism

ABSTRACT  Soyabean (Glycine max) and African breadfruit (Treculia africana)

Evaluation Of Extraction Methods And Storage Temperatures On The Quality Characteristics Of Juices From Different Pineapple Cultivars

ABSTRACT  Production of juices from two cultivars of pineapple (Ananas comos

Effect Of Germination On The I Rheological Properties, Proximate, Functional, And Anti-Nutritional Factor Of Acha (Digitaria Exilis)

ABSTRACT  Germinated and ungerminated Acha were (Digitaria exilis) processed

Optimization Of Process Variable Combinations For The Dehulling Of Roasted African Breadfruit Seeds Using Locally Designed And Fabricated Prototype Dehuller

ABSTRACT This study aimed at optimizing the process variable conditions for dehul

Production And Evaluation Of A Complementary Food Using Acha (Digiteria Exile Stapf), Soybean (Glycine Max) And Coconut (Cocos Nueifera)

  ABSTRACT Different flours of acha soybean and coconut were blended in the

Production And Quality Evaluation Of Yeast Fermented And Natural Fermented Cola Pachycarpa And Cola Lepidota Wines

ABSTRACT Four wine samples were produced from two species of "ochicha" (Cola lepi

Production And Evaluation Of The Physicochemical And Sensory Qualities Of Mixed Fruit Leather Produced From Banana (Musa Sapientum), Pineapple (Ananas Comosus) And Apple (Malus Pumila) Fruits

ABSTRACT Mixed fruit leather which was obtained from mixture of fruit purees and

Production Of Yoghurt From A Mixture Of African Breadfruit And Soybean Milks

ABSTRACT The yoghurt like product with a characteristics good body was carried ou

Fasting Properties Of Lafun And Tarci Obtained From Some Of The CMD Cassava Varieties

ABSTRACT  Lafun and starch derived from twenty eight CMD cassava varieties w

Fasting Properties Of Lafun And Starch Obtained From Some Of The CMD Cassava Varieties

ABSTRACT Lafun and starch derived from twenty eight CMD cassava varieties were ev

Production Of Sausage-Like Products Using Mixtures Of Sweet Potato (Ipomoea Batatas) And Bambara Groundnut (Voandzeia Subterranea) Flours As Fillers

ABSTRACT The use of mixtures of sweet potato (Ipomoea batatas) and Bambara ground

Production And Evaluation Of Fluted Pumpkin Seed Flour (Telfaira Occidentalis) Wheat Blend In Douganut Making

ABSTRACT The use of wheat and fluted pumpkin seed flour blends in the production

Public Awareness and Perception of Museums and Monuments as Tourism Destination in Abia State

                      &nbs

Effect Of Packaging Materials On Fermentation Of Fluted Pumpkin (Telfairia Occidentalis) Seeds

ABSTRACT The effect of packaging materials on the fermentation of fluted pumpkin

Effect Of Different Improvers On The Physical And Sensory Quality Of Bread From Composite Flour

ABSTRACT The effect of bread improvers on bread made from blends of cassava/wheat

The Use Of African Breadfruit (Treculia Africana) And Soyabean (Glycine Max) As Nitrogen Sources In Wort

ABSTRACT Soyabean (Glycine max) and African breadfruit (Treculia africana) are ex

Quality Attributes Of Yogurt Produced From Blends Of Dairy (Skimmed) And Coconut Milk During Refrigerated Storage

ABSTRACT  Five yogurt samples produced from different blends of dairy milk (

Effect Of Production Method On Chemical, Functional And Sensory Properties Of Akara (Fried Cake) From Pigeon Pea And Cowpea

ABSTRACT The potentials of Pigeon pea (Cajanus cajan) flour in the production of

Quality Assessment Of Plain Lake Baked Using Various Preservative

ABSTRACT  Cakes were baked from wheat flour using different preservatives: g

Biopreservative Effect Of Lactic Acid Bacteria On Quality Attributes Of Ugba, A Traditional Nigerian Fermented Food

ABSTRACT  The biopreservative effect of lactic acid bacteria on certain qual

Sensory And Chemical Evaluation Of Processed Fish Treated With Ocimum Gratissimum Extract

ABSTRACT Fresh catfish and mackerel fish were treated with three different concen

Bacteriological And Physicochemical Assessment Of Aquaculture Freshwater Fish (Clarias Gariepinus And Oreochromis Niloticus) In Different Habitat Locations Using Small Scale Depuration System

ABSTRACT Two freshwater fish samples (Claries gariepinus and Oreochromis nilolicu

Studies On The Rheological Properties, Functional Properties, And Proximate Compositions Of Vigna Unguiculata, (L.) Walp. (Cowpea) And Voandzeia Subterranea, (L.) Thou. (Bamrara Groundnut)

ABSTRACT Two flour samples were obtained from Voandzeia subterranea, (L.) Thou. (