Food Science and Technology

Production And Evaluation Of Rolls Using Bambara Groundnut Flour As A Filler

ABSTRACT The production  of rolls using bambara groundnut flour as a filler

Production And Evaluation Of Fruit Wines Using Some Ascosporogenous Yeast Strains

ABSTRACT Production and evaluation of various fruit wines using some strains of&n

The Use Of African Breadfruit Flour/Wheat Flour For Bakery Products

ABSTRACT The proximate composition of African breadfruit flour and products was c

Effect Of Fermentation Period On The Composition Of 'Ogiri' An Its Extracted Oil

ABSTRACT This research work investigated the effects of varying fermentation peri

Optimization Of Ethanol Production From Different Cassava A Genotype

ABSTRACT Cassava starch is one of the richest fermentation substrates for ethanol

Effect Of Storage Temperature On The Microbial Quality Of Soymilk And Zobo Drink Treated With Ginger

ABSTRACT  Zoboleaf and soybean purchased from Umuahia market were processed

Production And Evaluation Of Maize-Plantain-Soybean Based Infant Complementary Food

ABSTRACT Complementary food production was carried out by combining maize (Zea ma

Production And Evaluation Of Yoghurt Produced From Coconut Milk, Tiger Nut Milk And Skimmed Cow Milk Using Lactobacillus Acidophilus As Starter Culture

ABSTRACT The possibility of using Lactobacillus acidophilus in the production of

Proximate Analysis / Sensory Evaluation Of Jam (Food Spread) Made From Apricot (Prunus Armeniaca) And Its Nutritive Value

  ABSTRACT The proximate and sensory evaluation of Apricot food spread (Jam)

Production And Evaluation Of Strips From Flour And Starch Blends Of Potato, Maize, And Soybean

ABSTRACT  Starch and flour blends prepared from yellow flesh sweet potato (I

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

ABSTRACT  Melon seed cake containing salt, pepper, Usu (Pleurotus tuber regi

Growth Performance Of Different Yeast Strains As Affected By PH And Sugar Concentration During Fermentation Of Sugarcane Juice

ABSTRACT Two yeasts (Saccharomyccs cerevisiae and pichia spp) isolates were used

Production And Evaluation Of Tiger-Nut Yogurt (Cyperus Esculentus L)

ABSTRACT Yoghurt produced from the milk of tiger-nut was evaluated for their nutr

Production And Evaluation Of Foam-Mat Dried Ngu Powder- A Response Surface Analysis

                      &nbs

Evaluation Of The Dough Raising Potentials Of Some Palm Wine Yeast Strains In Doughnut Production

ABSTRACT Palm sap (Raphia hookeri) was collected from a local taper in Umuariaga,

Physicochemical And Sensory Properties Of Wheat/Corn Flour-Based Plain Cakes Produced By Various Air Incorporation Methods

ABSTRACT Flours were obtained from wheat (Triticum compacium) and corn (Zea mays)

Production And Evaluation Of Fufu Made From Bambara/Plantain/Cassava Blends

ABSTRACT Bambara groundnut (Voandzeia subterranea Thouars) was blended with plant

The Effect Of Soaking Time On Proximate Composition, Mineral Compositing And Ant nutritional Factors Of Pearl Millet Grains

ABSTRACT  Pearl millet Pennisetum glaucum (L) seeds were soaked in deionised

Effects Of Processing Methods On The Nutritive Value Of Two Cultivars Of Bambara Groundnut Seeds

ABSTRACT Two cultivars of bambara groundnut seeds were processed in this study us

The Effect Of Dough Improvers On Bread Made From Composite Flours Of Different Cassava Varieties And Wheat Flour

ABSTRACT The effect of dough improvers on bread made from bends of  cassava/

Production And Evaluation Of Noodles From Composite Flour Of Wheat/Cassava

ABSTRACT The potentiality of cold extruded noodles of wheat/cassava flour blend w

Functional Properties, Proximate Composition And Baking Potentials Of Breadnut (Artocarpus Camansi) Seed Flour

ABSTRACT The functional properties, proximate composition and sensory quality of

The Shelf Life Study Of Carrot Juice Using Citric Acid And Sodium Metabisulphite As Preservatives

ABSTRACT Carrot root tuber were processed into juice and treated with citric acid

Optimization Of Process Variable Conditions For Cold Extrusion Of Cassava Noodles: Functional Properties And Expansion Ratio Of Extrudates

ABSTRACT The potentiality of cold extruded noodle of cassava flour blend was stud

Effect Of Soaking And Pulverizing On The Quality Parameters Of Locally Processed Groundnut Cake (Kulikuli)

                      &nbs

Functional Properties Of Two Varieties Of Sprouted Bambara Groundnut And The Sensory Characteristics Of Fermented And Unfermented Bambara Milk From Them

ABSTRACT Two varieties of Bambara groundnut were selected on which to study the f

Comparative Evaluation Of Physicochemical Properties Of Fermented Soybean And Fermented Locust Bean

ABSTRACT Daddawa is a flavour enhancing product made from fermented locust bean t

Production Of Soy-Yoghurt Using Mixed Culture Of Lactobacillus Acidophilus And Lactobacillus Fermenterum As A Starter Culture

ABSTRACT The effect of concentration of the starter culture on the quality parame

The Effect Of Traditional Method Of Processing On "Achicha" (Traditional Cocoyam Chips)

ABSTRACT  This work was carried out to check the effect of the traditional m

Production And Evaluation Of Snacks Prepared From Wheat/Acha Flour Blend

ABSTRACT Wheat and acha grains were subjected to preliminary preparatory operatio