Food Science and Technology

Studies On The Extraction Of Fruit Juice By Ohmic Heating

ABSTRACT Three Fruits, orange (Citrus sinensisa), pawpaw (Carica papaya) and toma

Production And Evaluation of Breakfast Food From Trifoliate Yam (Dioscorea Dumetorun)

ABSTRACT Rasping, dewatering, fermentation, pulverization, sifting and thermal de

Production And Evaluation Of Cooked Blends Of African Breadfruit ( Treculia Africana), Corn (Zea Mays) And Soybean (Glycine Max) Flours Using A Single Screw Extruder: A Response Surface Analysis

ABSTRACT Flour blends of African breadfruit (Treculla africana), corn (Zea mays)

Production Of Meat Analogues From Local Seeds.

ABSTRACT. The utilization of local seeds in the production of meat analogues was

Optimization Of Divalent Cation Concentrations On Ethanol Production From Cassava Starch Hydrolyzafe, Using Immobilized Saccharomyces Pastorianus

ABSTRACT Divalent cations (Mg2 , Zn2Ca2 ) are known to directly influence ferment

Potentials Of Some Local Food Gums As Stablizers In Ice Cream Production.

ABSTRACT  Local food gums have been known and used by man. They are used in

Effect Of Acetic Acid Bacteria (Acetobacter Aceti) On Yeasts Growth And Metabolism During The Fermentation Of Soursop (Annona Muricata L.) Juice

ABSTRACT Effect of acetic acid bacteria (Acetobacter aceti) on yeast growth and m

Effect Of Different Moisture Levels, Packaging Materials, And Plant Products On The Shelf-Life Of Stored Cowpea.

ABSTRACT Cowpea (Kano white variety) seeds were stored at different moisture leve

Effect Of Malting On The Qualities Of Biscuit Made From African Breadfruit (Treculia Africana) Composite Flour.

ABSTRACT The qualities of biscuit made from breadfruit composite flour from unmal

Preservation Of Kunuzaki Using Pasteurization Method And Sodium Metabi-Sulphite

ABSTRACT Different temperatures and time were studied to determine the best tempe

Influence Of Ohmic Heating On The Mineral Content And Microbial Load Of Fruit Juices

ABSTRACT Three fruits: Orange, tomatoes and pawpaw were obtained, cleaned, 

Production Of Sauce From Coconut, Sorghum And Bambara Groundnut

ABSTRACT. The sauce from soybean fermented with Aspergillus .spp. and Rhizopus sp

Production Of Probiotic Soy Yoghurt Using Lactic Acid Bacteria As Starter Culture

ABSTRACT The effect of period of germination on the crude protein content of&nbsp

Production And Evaluation Of Breadfruit Beverage

ABSTRACT The development and evaluation of breadfruit beverage was studied. 

Nutritional And Physico-Chemical Properties Of Maize Bambaranut Based Complementary Foods

ABSTRACT    prox mate composition. functional and physical propert

Effects Of Cowpea (Vigna Unguiculata) Germination On Akara Quality Germination On Akara Quality

ABSTRACT. The effect of germination on the quality of akara was investigated usin

Potential Of Lactic Starters In Ripening Milk For Butter Production

ABSTRACT This work was aimed at ripening milk with lactic organisms, producing bu

Proximate Composition Functional Properties And Sensory Properties Of Processed Pigeonpea Cajanus Cajan Flour

ABSTRACT Pigeonpea seed (Cajanus cajan)were carefully selected, cleaned and divid

Effect Of Level Of Boiling And Variety Of Cassava On Cyanogenic Glucoside And Starch Content'of Cassava. Intend Ed For Ighu Production

ABSTRACT The effect of levels of boiling and variety of' cassava on the cyanogeni

Proximate Composition And Functional Properties Of Flours From Sprouted African Yam Bean (Sphenostylis Stenocarpa), Bambara Groundnut (Voandze Subterranea) And Cowpea (Vigna Unguiculata)

ABSTRACT Flour samples were prepared from unsprouted 'nd sprouted legume seeds of

Formulation Of Complementary Food Using Bamjietra Groijndnut And Sorghum Flour.

ABSTRACT Weaning diets were formulated using bambara groundnut and sorghum 

Preliminary Investigation Into The Chemical Compositions Of The Miracle Fruit (Synsepalum Dulcificum)

ABSTRACT The chemical composition of miracle fruit (synsepalum dulcificum) was&nb

Effect Of Alum, Enzyme And Electric Current On The Extraction Rate Of Fruit Juices (Orange, Tomatoe And Paw Paw)

ABSTRACT Three fruits: Orange, pawpaw and tomatoes were obtained, cleaned, washed

Shelf Life Studies Of Cashew Apple Juice Using Sodium Benzoate And Sodium Metabisulphite

ABSTRACT Shelf life of cashew apple juice preserved with Na-bezoate  and Na-

Effect Of Processing On Chemical, Functional And Sensory Properties Of Soybean Flour

ABSTRACT The proximate composition, functional properties, and sensory attributes

Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea (Vigna Ungliicuiata Walp) Flour In The Production Of Moin-Moin And Akara

ABSTRACT Flours prepared from a cowpea (vigna unguiculata) variety IT82D — 716 wh

Quality Assessment Of Sauces Produced From Snail, Achatina Marginata (Fermented And Unfermented) With African Oil Bean, Pentaclethra Macrophylla.

ABSTRACT Snail meat and oil bean were naturally fermented or unfermented,  d

Evaluation Of The Chemical Compositions And Antimicrobial Properties Of Buchhol:Ia Coreceae Engl. Family Moringaceae (Wonderful Cola).

ABSTRACT The chemical composition and antimicrobial potentials of Buc/thol::a cor

Studies On The Potentials Of Aerial Yam (Dioscorea Bulbifera) Flour In A Baked Product

ABSTRACT The proximate composition, functional properties and sensory quality of

Effect Of Incorporation Of Modified Starches On The Quality Of Bread From Composite Flours

ABSTRACT Starches were extracted from maize, millet and cassava and modified usin