Food Science and Technology

Development Of Household Products From Cotton Yarn, Coconut And Ranie Fibers.

ABSTRACT Vegetable fibres are obtained from various parts of the plants. Fibres a

Production And Quality Evaluation Of Complementary Food From Sprouted Soybean (Glycine Max), Sprouted Sorghum (Sorghum Bicolor) And Unripe Plantain (Musa Paradisiaca) Flour

ABSTRACT The complementary food was formulated from flour blends of sprouted soyb

Comparative Effects Of Different Heat Treatments On The Chemical, Functional, Microbial And Sensory Properties Of Fresh Uda Seeds( Xylopia aethiopica) And Fresh Uziza Seeds (Piper guineense)

ABSTRACT This work was carried out to compare the effects of different heat treat

Comparative Evaluation Of Quality Characteristics of Fermented Melon Seed (Citruiius colocynthis), Castor Oil Bean (Ricinus communis) And Fluted Pumpkin Seeds (Teifairia occidentails) (Ogiri).

ABSTRACT This study compared the quality characteristics of Melon seed (Citrullus

Composition And Antimicrobial Properties Of Selected Local Spices: Monodora myristica (Ehuru), Piper guineense (Uziza), Xylopia aethiopica (Uda) And Tetrapleura tetraptera (Oshosho).

ABSTRACT Proximate composition, vitamins, minerals, antinutrients and antimicrobi

Consumer Acceptability Of Spiced Composite Bread

ABSTRACT The study evaluate the consumer acceptability of spiced composite bread

Comparative Quality Evaluation Of Tigernut-Cow Milk Ice Creams Produced From Synthetic Binders (Gelatin And CMC) And Natural Binder (Taro Starch).

ABSTRACT Ice cream was produced from blends of tigernut milk and cow milk using s

Comparative Study Of The Antimicrobial Effects Of Some Nigerian Spice Extracts And The Organoleptic Quality Of Toffee Prepared From Them.

ABSTRACT Candies (toffee) were produced and spiced with local spices including uz

Detection Of Mycotoxin And Effect Of Mould On Functional Properties Of Cassava Starch (Manihot esculenta)

ABSTRACT Mycotoxin has attracted worldwide attention due to the significance loss

Comparison Of Quality Characteristics Of Selected Bread Samples Consumed In Umuahia Metropolis, Abia State, Nigeria

ABSTRACT This study investigated the proximate composition, minerals and anti-nut

Development And Evaluation Of The Sensory, Chemical And Microbiological Qualities Of Juice Produced From Blends Of Pineapple (Ananas Comosus) And Tumeric (Curcuma Longa)

  ABSTRACT Fruits have been a part of human diet and food supplement over th

Chemical Composition And Functional Properties Of Watermelon Seed Flour

ABSTRACT The watermelon pods were obtained from Cementary Market Aba, Abia state.

Assessment Of Nutritional Status And Dietary Intake Of Children And The Knowledge, Practice And Care Of Caregivers In The Creche At Ministry Of Agriculture, Umudike

ABSTRACT A qualitative study was carried out in crèche at Ministry of Agriculture

Fasting Frofrtis Of Lafun And Starch Obtained From Some Of The Cmd Cassava Varieties

ABSTRACT Cassava (Manihot esculenta crantz) is the 4th most important staple food

Anti-Nutritional And Functional Properties Of Composite Flours Of Pearl Millet (Pennisetum Glaucum) And Gari

ABSTRACT Flours were obtained from pearl millet (Pennisetum glaucum) and gari res

A Comparative Study On Sensory And Storage Stability Of Plantain Chips Fried Separately With Soybean, Groundnut, And Palm Oil

ABSTRACT The sensory properties and shelf stability of unripe plantain chips frie

Quality Assessment Of Packaged Melon Seed Cake Treated With Sugar And Propionic Acid

ABSTRACT Melon seed cakes containing sugar, salt, a combination of propionic acid

Comparative Evolution Of The Proximate Composition, Vitamins And Phytochemical Compositions Of Witer Squash (Cucurbita Maxima Duchesne) And Fluted Pumpkin (Telfeiria Occidentalis) Leaves.

ABSTRACT Proximate composition, phytochemical and vitamin (A, E, C) analysis were

Different Periods Of Fermentation, Defatted Ugba Cake/Flour With Corn Starch, As A Binder, To Formulate Ugba Meat Analogue For Human Consumption And Acceptability.

ABSTRACT  Ugba was fermented following a laid dbwn procedure. Fermentation w

QUALITY ASSESSMENT OF DOUGH (Eba) PRODUCED FROM GARRI AND PEARL MILLET (PennIsetuin Glaucum) FLOURS

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Physiochemical Study On Deep Fried Chin-Chin Made From Wheat Cassava Composite Flour Blends

ABSTRACT  Physicochemical studies were conducted on deep fried chin-chin mad

Nutritional Changes In Deteriorating Tomato Fruits

ABSTRACT This work evaluated the nutritional changes in deteriorating tomatoes' s

Studies On The Physico-Chemical And Sensory Properties Of Juices Produced From Noni (Morinda Citrifolia) And Pineapple (Ananas Comosus) Blends

ABSTRACT  Fresh Noni juice and Pineapple juice were extracted, processed and

Investigation Of The Potential Of Some Moisaic Disease Resistance Cassava Genotype For Ethanol Production

ABSTRACT This project was aimed at investigating the potential of some moisaic di

Production And Evaluation Of Composite Bread Produced From Firm Ripe And Unripe Cooking Banana Flours (Cardaba,Bluggoe And Km5)

ABSTRACT The feasibility of partially replacing wheat flour with cooking banana f

Production And Evaluation Of Cake From Wheat And Melon Seed Flour

ABSTRACT Cake is a baked product or batter made from flour, sugar, eggs, shorteni

Preliminary Investigation Of The Proximate Composition And Antinutritional Factors Of Fluted Pumpkin Pulp (Telfaria Occidentalis)

ABSTRACT This work elucidate the proximate composition and anti-nutritional facto

Production And Evaluation Of Instant Zobo From Hibisicus Sabdariffa (Roselle) Calyx

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

Production And Evaluation Of Fruit Juice Using Different Varieties Of Watermelon (Citrullus Lanatus)

ABSTRACT Production and evaluation of Watermelon juice (Citrullus lanatus) using

Glycemic Index Of Different Cocoyam Cultivars Subjected To Different Processing Methods.

ABSTRACT The glycemic index of the cocoyam cultivars were determined using 100% G