Food Science and Technology

Evaluation Of Extraction Methods And Storage Temperatures On The Quality Characteristics Of Juices From Different Pineaple Cultivars.

ABSTRACT Production of juices from two cultivars of pineapple (Ananas comosus Mer

Production And Evaluation Of Fruit Juice Using Different Varieties Of Watermelon (Citrullus Ian Atus).

ABSRTACT A study was conducted to determine the nutrient intake and digestibility

Production And Evaluation Of Breakfast Food From The Flour Blends Of African Breadfruit (Treculia Africana), Maize (Zea Mays) And Wheat (Trilicum Aestivum)

ABSTRAACT Flour blends from maize (Zeamays), African breadfruit (Treculia African

Production And Quality Evaluation Of Pawpaw-Garlic And Pineapple-Garlic Jam

ABSTRACT  Jam was produced using a combination of paw-paw and garlic; pineap

Production And Evaluation Of Instant Kunun-Zaki

ABSTRACT  Instant Kunun-Zaki was produced by the mixture of different sample

Production Of African Yam Bean

ABSTRACT  Five samples of the African yam bean were prepared from the dehull

Consumer Preparation Time And Hedonic Response To African Breadfruit Pre-Cooked Noodles.

ABSTRACT Noodles were produced from African Breadfruit — corn blends using manual

Production Of Biofuel (Bioethanol) From Corn Husk Using Trichoderma Reesel, Aspergillus Niger, And Saccharomyces Cervisiae

ABSTRACT The conversion of cellulosic material to ethanol was first attempted in

Production And Evaluation Of Complementary Food From Millet (Pennisetum Glaucum), Groundnut (Arachis Hypogaea) And Carrot (Daucus Carota) Blends

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Production And Evaluation Of Assorted Biscuits F Rom Cocoyam (Xantlwsoma Sagittifolium Schott), Soybean (Glycine Max) And Wheat (Triticum Aesuivum) Flour Blends.

ABSTRACT Flour blends prepared from red cocoyam (Xanthosoma sagittifolium schott)

Comparative Evaluation Of The Performance Of Five Cultivars Of Sweet Potato In Development Of Some Food Products

ABSTRACT Baking tests were conducted with sweet potato composite flours at 20% le

Studies On The Rheological Properties, Functional Properties, And Proximate Compositions Of Vigna Unguiculata, (L.) WALP. (Cowpea) And Voandzeia Subterranea, (L.)Thou. (Bambara Groundnuts)

ABSTRACT Two flour samples were obtained from Voandzeia suberranea, (L.) Thoa (Ba

The Shelf Life Study Of Tomato Juice Preserved With Citrc Acid, Sodium Metabisulphite And Combination Of The Two.

ABSTRACT In this country most people do not take raw tomato which is actually the

Production And Evaluation Of Extrudate- Like Product From Ighu A ready-To Eat Cassava Product

ABSTRACT  Production and evaluation of cooked cold extrudate- like product f

Production, Fortification And Evaluation Of Instant Maize And Millet Ogi With Okra Seed Meal

ABSTRACT Maize, millet and okra seeds were purchased and processed. The okra seed

Physical And Sensory Properties Of African Breadfruit (Treculia African) Corn Noodle.

ABSTRACT Composite flour of African breadfruit and corn with corn starch as a bin

Chemical, Microbial And Sensory Qualities Of Ighu Dried In Locally Constructed Solar Dryers - A Response Surface Analysis

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Production And Evaluation Of Chips And Fufu Made From Three Varieties Of Cooking Banana (Cardaba, Bluggoe And Km5)

ABSTRACT In this experiment cooking banana flour samples were made from three var

The Evaluation Of Proximate And Functional Properties Of Some Cooking Banana Varieties (Cardaba, Bluggoe And Km5)

ABSTRACT  In the experiment, flour from three varieties of cooking banana fr

Production And Evaluation Of Composite Bread Produced From Firm Ripe And Unripe Cooking Banana Flours (Cardaba, Bluggoe And Km5)

ABSTRACT The feasibility of partially replacing wheat flour with cooking banana f

Stability Studies On Mayonnaise Made With Oils From Some Local Oil Seeds

ABSTRACT  This study was carried out to evaluate some attributes of local se

Formulation Of Complementary Food With Sprouted And Unsprouted Maize (Zea Mays L.) Sorghum (Sorghum Bicolor L.) And Pigeon Pea (Cajanus Cajan)

ABSTRACT Complementary food was produced using blends of sprouted and unsprouted

Evaluation Of The Physicochemical And Pasting Properties Of Yam/Mung Bean Composite Flour And Sensory Attributes Of The Noodles

ABSTRACT Raw and Pre-gelatinized flour samples were produced from mung bean pulse

Investigation For Alternative Raising Agents For Baking Bread

ABSTRACT This study was undertaken to investigate the use of four raising agents

Production And Evaluation Of Complementary Food From Blends Of Acha (Digitaria Exilis), Groundnut (Arachis Hypogea) And Crayfish (Atacus Species)

ABSTRACT Acha, (Digitaria exilis), groundnut (Arachis hypogea) and crayfish (Alac

Effect Of Parboiling And Holding Time On Dehulling Efficiency Of African Breadfruit (Treculia Africana) Seeds

ABSTRACT A study to investigate the effect of parboiling and holding time on dehu

Effect Of Some Selected Improvers On The Physicochemical And Sensory Attributes Of Dougiti And Briad Made From Wheat-African Breadfruit Composite Flour.

ABSTRACT The effect of some selected improvers (Egg white, Panok and Edlen dough

Investigation Of Tile Potential Of Some Moisaic Disease Resistance Cassava Genotype For Ethanol Production.

ABSTRACT  This project was aimed at investigating the potential of some mois

Production And Evaluation Of' Alcohol From Plantain And Banana Peels

ABSTRACT The peels of plantain and banana were used for the production of alcohol

Assessment Of The Availability And Quality Of Soy Products In Abia State (Nigeria) Major Markets

ABSTRACT Soya milk, V-fresh, Vita milk, Soy oil (grand and royal soy Oil) and Soy