Food Science and Technology

The Effect Of Simple Processing Methods On The Quality Characteristics Of Flours And Traditional Food Forms From Aerial Yam (Dioscorea Bulbifera)

ABSTRACT Yam is a staple carbohydrate food for a large section of the population

Rice And Soybean Based Formulation Of Weaning Food

ABSTRACT A rice-soy based weaning food was produced as a unit of cereal-legume mi

The Effect Of Processing Treatments On The Anti Nutritional Factors In Soyabean Flour

ABSTRACT One hundred and twenty five (125) different soyabean flour samples were

Evaluation Of Deep Fried Snail (Archachaline Marginata) Meat Pre-Dusted With Flour And Breading

ABSTRACT Snail meat were dusted using the following methods breading, Batter — br

Effect Of Flavouring Leaves: Nchuanwu (Ocimum Gratissimum Onigbu Vernonia Amydalina, Uziza Piper Guineensis And Utazi (Gongrinema Vatifolia On Protein Content And Microbial Load Of Dried And Smoked Catfish Clarias And Tilapia Cichilids During Storage

ABSTRACT Four flavouring leaves: Utazi (Gongronema vatitolia), Uziza (piper uiiie

Development And Evaluation Of Cassava- Groundnut Bars Using Corn Starch As Binder A Response Surface Analysis

ABSTRACT Cookie bars were produced from mixtures of cassava and groundnut flours

Effect Of Fortification With Vitamin A On The Shelf Life Of Flour, Sugar And Groundnut Oil

ABSTRACT Flour, Sugar and Groundnut oil were fortified with a natural source of V

The Effect Of Modified Starches On The Rheological And Baking Properties Of Wheat/Maize, Wheat/Millet Composite Flours For Biscuit Production

ABSTRACT The effect of modified starches on the baking properties of composite (w

Effects Of Chemical Preservatives On Storage Of Corn Flour

ABSTRACT Corn flour samples were treated with sodium benzoate (0.1% and 0.05%), s

Controlled Sun-Drying Of Some Selected Fruits And Vegetables

ABSTRACT This work compared the drying efficacy and product quality of fruits (Ba

Production And Evaluation Of Egusi (Colocynthis Citrullus L.) Cheese.

ABSTRACT Egusi (Colocynthis citrullus L.) cheese was produced and evaluated. Ched

Effect of Different Treatments On The Shelf Life Of Tropical Fruit Juices

ABSTRACT Different preservation treatments were employed to observe the storage e

Effect Of Preparation On The Physical Structure, Water Uptake, Starch And Cyanide Content Of "IGHU"

ABSTRACT Ighu samples were collected from three locations (Isochi and Lokpa, Ahia

Effect Of Sprouting On The Chemical And Functional Properties Of Flour From Yam Tuber Varieties

ABSTRACT Four-yam species namely D. alata, D. rotundata, D. dumentorum and D. cay

Studies On The Potentials Of Different Combinations Of Lactic Acid Bacteria As Yoghurt Starters

ABSTRACT The possibility of producing yoghurt from different combinations of lact

The Effect Of Fungal Fermentation On Protein Level Of Cassava (Manihot Esculenta Crantz)

ABSTRACT Fermentation of cassava (Manihot esculenta Crantz) mash with some microb

Physicochemical And Sensory Evaluation Of Mixture Of Ighu And Soy Flours

ABSTRACT Mixtures of full-fat soy flour and ighu and soy okara flour and ighu wer

Bacteriological Examination Of Water Sources In And Around

ABSTRACT A total of 6 water samples namely male hostel tank borehole, female host

Nutrient Composition And Types Of Sugars In Cocoyamsu

ABSTRACT Corms and cormels of cocoyams (Colocasia esculenta cv. Cocomdia and Xant

Effect Of Palm Oil Addition On The Cyanide Content Of Gari

ABSTRACT Gari, a product from cassava is widely consumed in many West African cou

Effect Of Domestic Processino On The Levels Of Certain Anti-Nutritive Factors And Nutritive Value Of Picieon Yea (Cafajius Cafan) Products

ABSTRACT' The cithers of soik in and cool iin on levels of certain ant iniitricnt

Effect Of Particle Size On The Functional And Sensory Properties Of Sorghum (Sorghum Bicolour (L) Moench) And Millet (Pennisetum Amercanum (L) Leeke) Flours

ABSTRACT Sorghum and millet were processed into flours of different particle size

Effect Of Selected Salts On Cooking Time Of Some Legumes (African Yam Bean & Cowpea)

ABSTRACT The effect of selected salt on the cooking time and protein content of A

Functional Properties Of Modified Cocoyam Starches And Their Influence On The Sensory Properties Of Cocoyam-Wheat Based Cookies

ABSTRACT Starch from cormels of cocoyam Xanthosoma sagutzfoliuin), cullivar Ede o

The Banking Potentials Of Dioscorea Esculenta (Chinese Yam) Flour

ABSTRACT Analysis carried out on Chinese yam flour showed that it contained glute

Effect Of Baker's Yeast (Saccharomvces Cerevis1) In The Production Of Wine From Plantain, Cooking Banana

ABSTRACT This project covers the studies in the production of wine from the Musa

Functional Properties Of Breadfruit (Treculia Africana) Flour And Effects Of Common Food Additives On Some Of The Properties

ABSTRACT The functional properties: bulk density, wettability, swelling index, fo

Functional Properties Of Protein Isolates From Soyabean (Glycine Max) African Yaevi Bean (Sphenostylis Stenocarpa) And Pigeon Pea (Cajanus Cajan)

ABSTRACT Protein isolates (P.1) were prepared from three legumes — soyabean (Glyc

Cell Yield Of Saccharomyces Cerevisiae Cultured In Breadfruit (Treculla Africana) Hull Hydrolysate

ABSTRACT The approach to the production of single cell protein (SCP) from synthet

Studies On The Effects Of Storage Period On The Microbial And Chemical Changes Of Raphia Palm Wine

ABSTRACT An undiluted  palm wine wanionitore(I kr a period of fur months in