Food Science and Technology

Production, Chemical Evaluation And Sensory Acceptability Of Cookies From A Cassava Variety (Nr-419) Using Date As Sweetener:- Ejimofor, Favour O

ABSTRACT  The main objective ofthis study was to produce and evaluate the ch

Comparative Study On The Physicochemical Properties Of Flour Obtained From Three Varieties Of Beans (Honey Beans (Lablab Purpureas), Iron Beans (Phaseolus Vulgaris) And Brown Beans):- Maduekwe, Ihuoma F

ABSTRACT  The study investigated the comparative study on the physicochemica

Emulsion Stability, Rheological Properties And Sensory Evaluation Of Mayonnaise Produced From African Oil Bean (Pentaclethra Macrophylla Benth) And Sesame (Sesame Indicum) Seed Oil Blends:- Okechukwu, Joy C

ABSTRACT This study evaluated the emulsion stability, rheological and sensory pro

The Effect Of Different Drying Times And Temperatures On The Toxicological Effect Of The Avocado Pear's Seed Powder On Wistar Rat:- Anicho, Ihechiluru M

ABSTRACT This study investigated the effect of different drying times and tempera

Functional Properties And Constituent Composition Of Food Waste (Palm Bunch) Traditionally Used In Food Preparation:- Moses, Divine N

Abstract The primary objective of this study was to investigate the functional pr

Development, Evaluation And Nutraceutical Properties Of Tisane Produced From Blends Of Zobo (Hibiscus Sabdariffa) Leaves, Moringa Oleifera Leaves, And Jacobina (Justica Carried) Leaves:- Avunanya, Godsgift C

ABSTRACT  The increasing problem of antibiotic resistance has created demand

The Crimson Comb And The Nigerian University: A Valedictory Lecture By Prof. Chinedum Nwajiuba in Honour of Prof. M.O IWE

ABSTRACT For a lecture of this type, it is proper to start with appreciation. Fir

Quality Characteristics Of Chin-Chin Produced From Wheat And Soybean Flour Blends With Date As Sweetener:- Amadiegwu, Osinachi

  Snacks are small foods eaten between meals. Chin-chin is a snack popular i

Production And Quality Evaluation Of Weaning Food From Of Fermented Maize And Boiled Pigeon Pea Flours:- Nwaukwa, Michael A

ABSTRACT This study evaluated the functional properties and nutritional compositi

Nutritional evaluation of instant fufu flour produced from cassava root (Manihot esculenta) and cocoyam (Xanthoma maffafa):- Uchechi, Elizabeth

ABSTRACT This study assessed the quality of instant flour produced from cassava r

Microbial and Physicochemical Analysis of Raffia Palm (Raphia Hookeri) Wine Sourced from Different Trees and Tappers in Ikwuano Lga, Ahia State:- Ikechukwu, Desire C

ABSTRACT  This study aimed to assess the microbial and physicochemical prope

Chemical Composition of Flours Produced from Improved Varieties of Wateryam (Dioscorea Alata):- Emesibe, Confidence O

ABSTRACT This study focused on the proximate composition and starch quality and m

Effect of different Pre-treatment Methods on the Yield and Chemical Properties of African Oil Bean Seed Oils:- Chidiebere, Gift A.

ABSTRACT  The effect of different pre-treatment methods on the yield and che

Proximate Composition and Amino Acid Profile of Selected Accessions of African Yam Bean (Sphenostylis stenocarpa) from IITA, Ibadan:- Chinweokwu Clementina

ABSTRACT The proximate composition and amino acid profile of some selected Africa

Evaluation Of Proximate Composition And Amino Acid Profile Of Selected Accessions Of African Yam Bean (Sphenostylis Stenocarpa) From IITA, Ibadan:- Onah, Chekwube D

ABSTRACT This study investigated some African yam beans accessions for proximate

The Comparison Of Micronutrient Composition And Amino Acid Profile Of Flour Blends From Cocoyam, Millet, Black Bean Enriched With Unripe Plantain Peels:- Ayogu, Patience O

ABSTRACT This evaluated the comparison of micronutrient composition and amino aci

Retention Of Hydrocarbons And Surfactants In Fermented Wet Fufu Mash From Local Markets In Abia State:- Eze, Patience O

ABSTRACT  Six fermented wet fiufu mash samples were bought from six local ma

Determination of the Physical, Thermal, Particle size and Rheological Properties of Different Strains of Cocoyam (Colocasia esculenta):- Nwafor, Ifedili W

ABSTRACT  The Determination of the physical, thermal, particle size and rheo

Metallic Compositional Investigations Of Cow, Goat And Pig Femur Ash Blends As Potential Mineral Fortificants:-

ABSTRACT This study investigated the compositional, utilization of cow, goat and

Production And Evaluation Of Quality Indices Of African Salad Emulsion Samples: Mbaefo Pamela C

ABSTRACT The study investigated the production and evaluation of quality indices

Assessment of the Effect of Processing Methods on the Nutrient Composition and Anti-Nutritional Properties of Jute Leaves (Corchorus O/itorius) (Ewedu):- Ezeilo, Ukamaka M

ABSTRACT The assessment of the effect of processing methods on the nutrient compo

Comparative quality evaluation of hand-shelled And Mechanical Shelled Melon Seeds:- Oguejiofor, Chukwunyelu A

ABSTRACT  This work examined the impact of two most commonly used methods of

Production And Quality Evaluation Of Moringa (Moringa Oleifera) And Cinnamon (Cinnamomum Verum) Tea Powder Blend:- Chinonye, Oluchukwu D

ABSTRACT This study investigated the production and evaluation ofthe quality ofmo

Frying Stability of Edible Oils from African Oil Bean (Pentaclethra macrophylla Benth) Seed Oil and Sesame {Sesame indicum. L.) Seed Oil Blend:- Egbogu Uchechi P

ABSTRACT The present study evaluated the frying stability of edible oils from Afr

Physicochemical Properties And Nutritional Values Of Oils From Differenet Varieties Of African Oil Bean Ugba Nsukka (Pentaclethra Macrophylla Benth) Ugba Ghana (Pentaclethra Macroloba Kuntze) Ugba Cameroon (Pentaclethra Eetveldeana De Wild):-

ABSTRACT  The present study evaluated the physicochemical and nutritional va

Production And Quality Evaluation Of Flour And Cookies From Wheat, Aerial Yam And Black Beans (Akidi) Composite Flour:- Ibeamalu, Emmanuel C

ABSTRACT This study evaluated some quality properties of Hour blends of wheat, ae

Production and Evaluation of Breakfast Gruel from Flour Blends of Maize {Zea mays), Ighu (shredded cassava), and African yam bean {Sphenostylis sternocarpa)

ABSTRACT  The main objective of the study was to produce and evaluate a brea

Physicochemical And Compositional Analysis Of Bone Marrow Extracted From Pig Femur Bones:- Nnaemeka Samuel E

ABSTRACT Bone marrow is the spongy tissue inside the bones in the body, including

Retention of Hydrocarbons and Surfactants in Fufu Mash Samples Obtained from Local Markets in Rivers State:- Apugo, Chiamaka F

ABSTRACT The chemical composition of wet fufu mash from Ahoada, Obio-Akpor and Oy

Quality Evaluation of Cookies Produced from Wheat (Triticum aestivum), Breadfruit (Treculia africana) and Walnut (Tetracarpidium conophorum) Composite Flours:- Melukwe, Jacinta C.

ABSTRACT  This study aimed to evaluate the quality characteristics of cookie