Food Science and Technology

Quality Evaluation Of Instant Fufu Flour Made From Composite Blends Of Cassava And Maize Flour”:- Ogbonna, Martha I

ABSTRACT This study evaluated the quality ofinstantfufu flour produced from blend

Production, Quality Evaluation And Shelf Stabil1ty Of Zobo Prepared With Ginger, Cloves And Date Fruit As A Sweetener: Uduma, Esther C

ABSTRACT This study investigates the shelfstability of drink prepared with ginger

Quality Assessment ofFunctional Jams Produced from selected tropical fruits Pawpaw (Caricapapaya) Pineapple (Ananas Comosus), Orange (Citrus - Sinensis) and banana (Musa Acuminata):- Azubuko. Ifeoma F

ABSTRACT This study explored the quality assessment of functional Jams produced f

Physicochemical Properties, Antioxidant Activity, and Sensory Evaluation of Cookies made from Wheat, Unripe Plantain and Germinated Pigeon Pea Flours:-Nwafor, Favour O

ABSTRACT This study investigated the physicochemical properties, antioxidant acti

Quality Evaluation Of Extruded Snacks From Blends Of Trifoliate Yam, Soybean And Yellow-Root Cassava Flour:- Ohia, Chinonso V

ABSTRACT This study evaluated the quality characteristics of extruded snacks prod

Retention Of Hydrocarbons And Surfactants In Fufu Dough Samples Obtained From Local Markets In Anambra State:- Okeke, Ezinne P

ABSTRACT This work determined the retention of hydrocarbons and surfactants infuf

Effect of Different Heat Treatment on the Quality of Peanut (arachis hypogea) Milk:- Eze, Doris N

ABSTRACT  This study focused xii' on evaluating the effect of different heat

Proximate, Physical And Sensory Properties Of Baked Buns Produced From The Blends Of Wheat Flour (Triticum Vulgare), Instant Cassava Flour (Manihot Esculenta) And Avacado Pear Pulp (Persea Americana M.):- Abraham, Vanessa C

ABSTRACT This study investigated the Proximate, physical and sensory properties o

Quality Evaluation Of Shell Eggs From Battery Cage Farms Sold In Umuahia Metropolis:- Ifekandu, Princewill U

ABSTRACT The egg shell were assessed for their physical properties, proximate, fu

Production And Quality Evaluation Of Beetroot Powder And Its Ice Cream Blends:- Chinedu, Comfort I

ABSTRACT This study explores the incorporation of beetroot (Beta vulgaris) powder

Micronutrient composition, Amino acid profile Phytochemical constituent and Antioxidant properties of Oha (Pterocarpus niildbraedii) leaves:-Alex, Peace A

ABSTRACT This study investigated the micronutrient composition, amino acid profil

“Evaluation of Chemical and Physical Properties ofMoi-moi Produced from Malted Maize:- Onyenze, Blessing I

ABSTRACT  This study investigated the evaluation of chemical and physical pr

Comparison Of The Micro Nutrient And Amino Acid Profile Of Flour From Cocoyam (Xanthosoma Sagittifolium), Pearl Millet (Pennisetum Glaucum), Black Beans (Phaseolus Mungo) And Unripe Plantain (Musaparadisiaca) Peel:- Anuakaenyi, Augusta N

ABSTRACT The study evaluated the micro nutrient and amino acid profile of flour p

Effects of Variety and Particle Size on the Quality Characteristics of Water Yam (Dioscoreci alata) Flour and Bread:- Nwose, Osmond N

ABSTRACT  This study was carried out to determine the effect of variety and

Production and Quality Evaluation of Cookies Produced from Flour Blends of Sprouted Mungbean (Vigna radiata) and Malted Sorghum (Sorghum bico/or (L) Moench):- Akubuo, Kenechukwu K

ABSTRACT  Effect of sprouting and malting on the quality characteristics of

Comparative Study On The Chemical Constituents Of Five Frozen Fishes Vended In Borokiri Market, Rivers State:- Ohaeri, Fortune C

ABSTRACT Comparative study on the chemical constituents of five frozen fishes ven

Degeneration In Orange-Fleshed Sweet potato (Ipomoea Batatas (L.) Lam.) Genotypes At Two Locations In Nigeria :- Nwadinobi, Charity A

ABSTRACT Farmers in Nigeria usually use sweetpotato vine cuttings from previous c

Composition Of Corn Cob And Functional Properties Of Corn Cob Ash:- Onyebuchi, Chidimma J

ABSTRACT This study evaluated the valorization of corn cob through its conversion

Physicochemical, Phytonutrient And Sensory Properties Of Jam Produced From Blends Of Pineapple (Ananas Comosus ), Apple( Maius Dotnesticd), And Orange( Citrus Sinensis} Pulps Fortified With Moringa Leaf Powder:- Agu, Kosisochukwu E

ABSTRACT Jams are widely consumed as spreads but often lack essential micronutrie

Extraction Of Citrus (Grape And Orange) Skin Into Essential Oil And Aroma Compounds:- Chinenye, Chekwube B

ABSTRACT The present study evaluated the physicochemical and flavour profile of e

Physicochemical Properties Of Biscuits Produced From Flour Blends Of Wheat, Acha And Ripe Banana Peel Flours:- Edigbo, Chinemerem A

ABSTRACT The aim ofthis research was to assess the physicochemical properties oft

“Effect Of Pretreatments And Drying Methods Of Cocoyam Flour On The Physiochemical And Sensory Properties Of Its Biscuits:- Unamba, Chidiebube E

ABSTRACT This study evaluated the effect of pretreatment (soaking, blanching, dry

Upcycling Of Carrot Pomace Into High Fibre Biscuits:- Ogbechie, Chigozie

ABSTRACT  This study explored the upcycling of carrot pomace into high-fiber

Comparison Of Proximate, Micronutrient Composition And Functional Properties Of Powders Produced From Two Nigerian-Grown Pawpaw Cultivars During Maturation:- Amuh, Ijeoma A

ABSTRACT  The functional and nutrient content of powders from two cultivars

Upcycling of Cassava Press Cake Residue into Swallow Flour Production:- Okon, Winifred E

ABSTRACT This study evaluated the upcycling of cassava press cake residue for the

Physicochemical And Antioxidant Properties Of Cake Produced From Wheat (Tiiticum Vulgare), Carrot Caucus Carota) And African Nutmeg {Monodora Myristica) Flours:- Okon, Juliana U

ABSTRACT This studv evaluated the physicochemical and antioxidant properties of c

Starch Digestibility And Glycemic Index Of Dough Meal From Flour Blends Ofcocoyam, Millet, Black Bean Enriched With Unripe Plantain Peel Flour:- Ekemekwe, Delight O

ABSTRACT The study evaluated the starch digestibility and glycemic index (GI) ofd

Production and Quality Evaluation Chemical Composition of Selected Varieties of Wateryam (Dioscorea alata) Flour:- Onye, Vivian C

ABSTRACT This study investigate the production and quality evaluation chemical co

Comparative Mineral Status Of Cowpea And Soybean Hull Ash And Their Blends For Food Fortification:- Udoh, Godwin I

ABSTRACT This study evaluated and compared the mineral status of cowpea and soybe

Functional and Chemical Composition of Selected Improved Watery am (Dioscorea alata) Flour:- Amugo. Ngozi V

ABSTRACT This study investigated the functional properties, phytochemical and p-c