Food Science and Technology

Evaluation Of Functional Juice From Blends Of Watermelon, Sprouted Garlic, Ginger And Turmeric Extract:- Owoh, Abigail N

ABSTRACT  This research was aimed at developing a functional drink made from

Evaluation of Antinutritional and Amino Profile of Selected Accessions of African yam bean (Sphenostylis Stenocarpa) from IITA, Ibadan:- Onyeji, Chinazaekpere D

ABSTRACT This study shows the anti-nutritional factors and amino acid profiles of

Production And Evaluation Of Soybean Flour Enriched With Tiger Nut And Dates:- Anya, Ngozi G

ABSTRACT This study investigated the enrichment ofsoybean powder with tigemut and

Chemical, Microbial And Antioxidant Capacity Of Baked Buns Produced From The Blends Of wheat (Triticum Vulgare), Instant Cassava (Manihot Esculeiita) Flours And Avocado Pear (Persea Ainericana In.) Pulp:- Ogwuegbu, Ihechi L

ABSTRACT This study evaluated the chemical, microbial and antioxidant capacity of

Production and quality evaluation ofimitation milk from five varieties of cowpeas (Vigna unuguiculata):- Okonkwo, Udoka V

ABSTRACT Cowpea, despite its nutritional composition and health benefits remains

Phytochemical Composition And Antioxidant Properties Of Tisane From Blends Of Soursop (Anona Muricata) And Lemongrass (Cymbopogon Citratus) Leaves:-Ezekiel, Chinaemenka G

ASTRACT  The phytochemical composition and antioxidant properties of tisane

Quality evaluation of instant fufu flour produced from cassava root (Manihot esculenta) and cocoyam tuber (Colocasia esculenta}:- Maduka, Blessing O

ABSTRACT  This study assessed the quality of instant flour produced from cas

Effect Of Different Garnishing On Acceptability And Quality Parameter Of Prepared ‘Ighu:- Agbaneje, Viola O

ABSTRACT This work examined the effect of different garnishing in acceptability a

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