Food Science and Technology

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

Baking and Sensory properties of Fish flavored Wheat Bread using Partial replacement of Margarine with Fish Oil:- Michael Ihechi J

ABSTRACT  This study examined the proximate, vitamin, mineral, phytoehemical

Production And Evaluation Of Instant Fufu Flour Made From Blends Of Cassava And Plantain:- Okorie, Mepihia C

ABSTRACT  This study investigated the proximate composition, anti-nutritiona

Production And Evaluation Of The Physicochemical And Sensory Acceptability Of Complementary Food From Rice (Oryza Sativa) And Soybean (Glycine Max) Sweetened With Dates (Phoenix Dactylifera):- Ogbughalu, Chisom M

ABSTRACT  This study evaluated the physiochemical and sensory acceptability

Amino Acid Profile, Proximate Composition And Sensory Characteristics Of Extruded Snacks From Flour Blend Of Rice And Kidney Beans:- Ogbonna, Oluomachi E

ABSTRACT This study investigated the amino acids, proximate and sensory propertie

Production And Evaluation Of An Extruded Snack From Ighu (Abacha) And Toasted African Yam Bean Flour Blends:- Ogbajie, Ifeyinwa S

ABSTRACT This study investigated the production and evaluation of an extruded sna

Effects Of Varied Flour Compositions On The Physicochemical, Engineering And Sensory Properties Of Extruded Snacks From Akidi (Phaseolus Vulgaris) And Aerial Yam (Dioscorea Bulbifera) Flour Blends:- Ezengwa, Jane I

ABSTRACT This study investigated the effect of varied flour compositions on the p

Proximate Composition, Functional And Pasting Properties Of Wheat And Mungbean Protein Concentrate Flour Blends:- Onwusiribe, Chiamaka C

ABSTRACT  The research investigated the proximate composition, functional pr

Production And Evaluation Of Yoghurt Produced From African Breadfruit (Treculia Africana), Milk And Coconut (Cocos Mucifer) Milk Blends:- Anokam Sopuruchi

ABSTRACT  The possibility of using African breadfrit milk from African bread

roduction and Quality Evaluation of Fibre-rich Biscuit from Blends of Whole Tigemut and Unripe Banana Flours:- Onuchukwu, Chinazaekpere T

ABSTRACT  This study investigated the production of fibre-rich biscuit from

Nutrient Composition Of Flour Blends From Cocoyam, Millet, Black Bean Enriched With Unripe Plantain Peel Flour :- David, Oluomachi P

ABSTRACT This study evaluated the nutrient composition of flour blends from cocoy

Effect of Maize by-product addition on the quality of Agidi (corn jellos):- Egwu, Chidiebere A

ABSTRACT This work produced agidi (com jellos) from fermented maize grain with th

Effects Of Toasting Time On The Quality Characteristics Of African Breadfruit (Treculia Africana) Seeds :- Mbagwu, Joy C

ABSTRACT The effects of toasting time on the quality characteristics of African b

Production And Quality Evaluation Of Chin-Chin From Flour Blends Of Wheat, Orange Flesh Potato And Plantain Puree :- Godwins, Wealth C

ABSTRACT  This study evaluated the proximate, vitamin, mineral, antioxidant,

Antidiabetic Effect And Sensory Characteritics Of Dough Meal From Flour Blends Of Cocoyam (Xanthosoma Sagittifolium), Millet (Pennisetum Glaucum) And Black Bean (Phaseo/Us Mungo) Enriched With Unripe Plantain (Musa Paradisiaca) Peels :- Anyanwu, Chidinma

ABSTRACT  This study was aimed at developing and evaluating the antidiabetic

Effects of varied flour compositions on the physicochemical, engineering and sensory properties of extruded snacks from akidi (Phaseolus vu!zaris) and aerial yam (Dioscorea bulbifera) flour blends:- Ezengwa, Jane I

ABSTRACT  This study investigated the effect of varied flour compositions on

Production And Quality Evaluation Of Yoghurt With Banana Inclusion :- Ihuoma, Ifunanyachukwu C

Abstract This study evaluated the quality nr yoghurt produced with banana inclusi

Functional And Invitro Digestibility Of Cookies From Wheat And Germinated Chiaseeds Flour Blends:- Oku, Irene L

ABSTRACT Due to the increasing prevalence of lifestyle-related health issues, suc

Evaluation Of Antinutritional And Amino Acid Profiles Of Selected Accessions Of African Yam Bean (Sphenostylis Stenocarp):-

ABSTRACT The anti nutrient composition and amino acid profiles of selected access

Evaluation Of The Tocopherol And Mineral Composition Of African Oil Bean Seed Oil (Pentaclethra Macrophylla) Blended With Sesame Seed Oil (Sesamum Indicum):- Ogbughalu Chidera C

ABSTRACT With the rising demand for vegetable oils, research has focused on alter

Functional and Chemical Composition of Improved Varieties of wateryam (Dioscorea alata) flour:- Osondu, Trinitas C

ABSTRACT  This study investigated the functional properties, phytochemical c

Quality And Sensory Evaluation Of Cakes Produced From Wheat And African Breadfruit Composite Flour:- Odikanwa, Olivia C

ABSTRACT The study investigated the quality evaluation and sensory acceptability

Production and Quality Evaluation of Alkaline and Mineralized Water from Lime Fruit (Citrus aurantifolia), Bicarbonate, Copper Vessel And Vinegar:- Ugwu, Wilfred O

ABSTRACT  The production and quality evaluation of alkaline and mineralized