Food Science and Technology

Survey On The Forms Of Preparation And Utilization Of African Breadfruit Seeds In The Consuming Localities

ABSTRACT African breadfruit seed like any other legume is high in protein content

Optimization Of Mixed Spices Produced From Nchanwu (Ocimum Gratissilnum), Curry (Murraya Koenigii), Uziza Piper Guineense) Leaves And Ginger (Zin Giber Officinale Rose).

ABSTRACT Mixed spices were produced with Nchanwu (Ociinum gratissimurn), uziza (P

Chemical And Sensory Evaluation Of Starches Produced From Maize (Zea Mays) Soaked At Different Time Interval

ABSTRACT This study was conducted to produce starches from maize soaked at differ

Effect Of Fertilizer (Organic And Inorganic) On The Nutrient Composition Of Fluted Pumpkin At Different Harvesting Ages

ABSTRACT This research work was undertaken to evaluate the nutrient composition o

Production Of Noodles From The Flour Blends Of Cocoyam (Xanthosoma Sagiftifolium), African Breadfruit (Treculia Africana), And W Ii Eat (Triticum Aestivium)

ABSTRACT Flour blends prepared from two varieties of cocoyam (red cocoyam (Xantho

Pasting 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

Nutrient And Sensory Properties Of Flour Blends Made From Millet, Potatoes, Roasted Groundnut And Crayfish Used In Complementary Feeding

ABSTRACT The study evaluated the nutrient and sensory properties of flour blends

Effect Of Different Salt Concentration On The Yeast Count And Quality Parameter Of Ohmic Heated Palm Wine (Raphia Hookeri)

ABSTRACT To model Ohmic heating in a static medium 500m1 of the wine samples were

Hypoglycaemic Effect Of Incorporation Of Ocimum Gratissimum In Diets Fed Alloxan-Induced Diabetic Rats

ABSTPACT Dried Ocimum gratissimum leaves (5%) were incorporated into diets formul

Effects Of Different Processing Methods On Vitamins A, E & C Content Of Fruits And Vegetables

ABSTRACT Effects of different processing methods (Mechanical extraction and cooki

Production And Evaluation Of Biscuit Produced From Blends Of Egusi (Citrullus Lanatus), Usu (Pleurotus Tuber -Reguim) And Wheat Flour

ABSTRACT Egusi (melon) flour sample was defatted using two different methods; (Ma

Evaluation Of The Dough Raising Potentials Of Some Ascosporogenous Palmwine Yeast Strains

ABSTRACT Saccharomyces cerevisiae, Saccharomyces frigilis and Pichia spp were cho

Chemical And Functional Properties Of Bluggoe Cooking Banana Flour And Sensory Characteristics Of Their Baked Products.

ABSTRACT The proximate composition of unripe and ripe bluggoe cooking banana flou

Quality Assessment Of Plain Cake Baked Using Various Preservative

ABSTRACT Cakes were baked from wheat flour using different preservatives: ginger,

Microbial, Chemical And Sensory Properties Of Melon (Colocyithis Citrullus) Seed Cake Product From Different Melon Varieties

ABSTRACT Melon seed cake containing salt, pepper, Usu (Pleurotus tuber regium) we

Effects Of Selected Drying Methods And Aging Substances On The Functional And Rheological Properties Of Cassava Flour From Two Cassava Varieties (Var. Nr8082 And TMS 30572).

ABSTRACT Cassava flour samples were produced using 2 Cassava Mosaic Disease (CMD)

Effects Of Packaging Materials On Fermented Melon Seeds (Citruilus Vulgaris)

ABSTRACT In this research work, fermented melon product "Ogiri" was produced with

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

ABSTRACT Legumes belong to the family leguminosae. Cowpea, soybean and pigeon pea

Comparative Evaluation Of Instant Fufu Flour Made From Rice, Maize, Samovita, Sorghum And Their Blends With Cassava.

ABSTRACT Nutritional quality of FUFU flour from different cereal crops and their

Effect Of Storage Period On The Chemical And Biochemical Changes Of Raphia Palm Wine (Raphia Hookerl)

ABSTRACT The effect of storage period on the microbial and chemical changes of Ra

Comparative Study Of Ohmic And Conventional Heating Effect On Physicochemical Properties Of Palm Wine (Raphia Hookerl)

ABSTRACT Palm wine (Raphia hooker!) was treated with 0.2g, 0.3q, 0.4g, O.5g salt

Effect Of Processing On Food Toxicants In Mung Bean (Vigna Radiata (L) Wilczek) Flour

ABSTRACT The effect of soaking, cooking and sprouting on tannin, heamagglutinnins

Production And Evaluation Of Biscuit Produced From Composite Flour Of Wheat Flour \Cashew Nut Flour

ABSTRACT Cashewnut flour samples were defatted using two different method viz man

Evaluation Of The Performance Of Different Meat Products In The Production Of Different Pastry Products

ABSTRACT Four meat sources were evaluated in this work; beef, chicken, fish and c

Comparative Study Of The Shelf-Stability Of Kolanut Softdrink Preserved With Citric Acid, Sodium Benzoate, Sodium Metabisulphite And Benzoic Acid

ABSTRACT Fresh kolanut (Cola nitida) was used to produce cola soft drink. Proxima

Chemical And Nutritional Quality Of Egusi (Colocynthis Citrullus L.) Seed Coat.

ABSTRACT The seed coat of egusi was evaluated in this study. The seed coat of egu

Preliminary Investigation Of The Proximate Composition And Anti-Nutritional Factors Of Fluted Pumpkin Pulp (Telfaria Occidentalis)

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

Production And Evaluation Of Complementary Food Using Plantain (Musaparasidiaca) And African Breadfruit (Treculia Africana)

ABSTRACT This research project was carried out to formulate a complementary food

Technological Modifications In The Traditional Kunun Zaki Production Process

  ABSTRACT Some steps in the traditional production of kunun-zaki were modif

Evaluation Of Some Traditional Dehulling Aids Used In African Breadfruit (Treculia Africana) Seed Processing.

ABSTRACT A study to investigate the effects of some traditional dehulling aids du