Food Science and Technology

Comparative Studies On The Proximate, Microbial, And Sensory Properties Of Candied Pineapple Cake And Cherry Cake

ABSTRACT Proximate, mineral, sensory and microbial attributes of candied pineappl

Comparative Study On The Use Of Gum Extracted From Afzella Africana In Ice Cream And Candy Production

ABSTRACT Food gum was extracted from Afzelia africana seed and the potentials of

The Use Of Charcoal As A Preservative Agent In Some Pre-Processed And Processed Foods

ABSTRACT Two different pre-processed samples (Ground Tomatoes and Wet-Milled l3ca

Shelf Life Prediction Of Crayfish Cubes Produced With Different Binders

ABSTRACT Crayfish cubes were produced using yam and corn starches as sepal te bin

Production And Evaluation Of Biscuit From Composite Wheat (Triticum Aestivum) And African Yam Bean (Sphenosyiis Stenocarpa) Flour.

ABSTRACT Flour blends with different proportions were prepared from African yam b

The Effect Of Processing On [He Glycemic Index Of Flour Blends From Maize (Zea Mays) And Cowpea (Vigna Unguiculata).

Glycemic Index (GIl) according to AlIen (1997) is simply a ranking of foods based

Comparative Studies Of Milk Samples From Mungbean ( Vigna Radiata), Pigeon Pea (Cajanus Cajan) And Soybean (Glycine Max (L.) Merr.)

ABSTRACT This comparative study was carried out to examine the quality of milk sa

The Effect Of Roasting And Method Of Oil Extraction On The Chemical Composition And Functional Properties Of Egusi (Colocyntliis Citrtillus) Seed Flour

ABSTRACT Colocynt his cltrotlus (egusi melon) is the biological ancestor of the w

Chemical Quality Of Selected Bottled Water In Abia State

ABSTRACT The physico — chemical (p11, free dissolved CO2. chloride , total hardne

Studies On Water Sorption Of Ighu, A Cassava Product

ABSTRACT A detailed study on the water sorption of ighu was performed. Ighu produ

Comparative Evaluation Of Tile Proximate Compositions Of Fermented Condiments Produced From The Seeds Of Melon, (Colocynthis Citrullus) Castor (Ricinus Cominunis) Soybean (Glycine Max) And African Locust Bean (Parkia Biglobosa)

ABSTRACT This study was aimed at producing and assessing the proximate compositio

Sorption Isotherm Determination Of Nigerian Indigenous Pepper Soup Cubes

ABSTRACT In different Parts of the world and for several centuries, substances de

Studies On Processed Almond (Terminalia Catappia) Nut Flour Samples

ABSTRACT Nuts play an important role in the diet of many people in the world. The

Production And Evaluation Of African Star Apple (Chrysophyllum Albidum) Juice.

ABSTRACT The study was conducted to prepare juice from African star apple (Chryso

Substitution Of Yoghurt With Fermented Tiger Nut (Cyperus Esculentus Var. Sativus) Milk

ABSTRACT The research project was carried out to investigate the result of substi

Studies On The Storage Stability Of Egusi (Colocynthis Citrullus .L) Cake

ABSTRACT The storage stability of egusi (Colocynthis Citrullus L.) seed cake was

The Effect Of Induced Ripening On The Proximate And Functional Properties Of Flour Produced From Mature And Immature Plantain

ABSTRACT Three samples of mature and immature plantain (Musa paradisiacal) ripen

The Rheological And Nutritional Properties Of Flour Produced From Three Cult! Vars Or Aerial Yam (Dioscorea Bulbifera)

ABSTRACT This study investigated the rheological and nutritional properties of fl

Comparative Study Of The Physico-Chemical Properties Of Yoghurt From Tigernut And Soymilk With Skimmed Milk

ABSTRACT Yoghurt was produced from Tigernut and Soy milk with Skimmed milk in the

Comparative Evaluation Of The Cyanide Content Of Two Sweet And Two Bitter Cassava Varieties (Manihot Esculenta Crantz)

ABSTRACT Four prominent cassava cultivars (TMS 30572 and NR 8082) which are bitte

Studies On Germdated Soybean (Glycinemax)-Unripe Plantain(Musa Parasidiaca) Flour And Biscuits

ABSTRACT Floor blends were prepared from germinated Soyabean (Glycine max) and un

Studies On Wheat (Triticum Spp) /Walnut (Juglans Regia) Flour And The Staling Of Their Cakes

ABSTRACT Walnut (Juglans regia) seeds are edible rich source of several essential

Shelf Life Studies Of Cocoa-Based Ready-To-Use Therapeutic Foods.

ABSTRACT The shelf life of therapeutic foods developed from a mixture of cocoa, b

Microbial Quality Of Sandwich (Shawarma) Sold In Different Fast Food Centers In Umuahia Metropolis.

ABSTRACT Food is a chemically complex matrix, and predicting whether, or how fast

Optimization Of Mixed Spices Produced From Nchanwu - (Ocimum Gratissmum), Curry (Murray Koemigii) And Uziza (Piper Guineense) Leaves

ABSTRACT D-0ptima mixture design and optimization technique were used to develop

Optimization Of Almond (Terminally Catappa L.) Nut Oil Extraction Process Using Response Surface Methodology

ABSTRACT The optimization of the parameters that affect tropical almond (Terninai

Starter Culture Fermentation Of African Oil Bean Seed (Pentaclethra Macrophylla Benth) With Bacillus Subtilis, Using Lactobacillus Fermentum As An Adjunct

ABSTRACT  Utilization of probiotic flora as starter culture for controlled f

Comparative Studies On Ficus Sur (Moracea) And Justicia Carnea (Acanthacea) Leaves

ABSTRACT Ficies soc (n-ioracea) and .Justicia cornea (Acanthecea) leaves contain

Comparative Sensory And Microbial Analyses Of Ogiri Produced From Castor Seedricinus Communis), Soya Bean (Glycine Mar), Egusi (Citrullus Vulgaric) And African Locust Bean (Parku, Biglobosu)

ABSTRACT  The comparative sensory and microbiological analysis of Ogiri prod

Studies On Biological Value And True Digestibility Of Cocoa Based Ready-To-Use Therapeutic Food.

ABSTRACT Studies on biological value and true digestibility of cocoa based ready-