Food Science and Technology

Effect Processing And Packaging Of Onugbo Soup Using Glass Bottles And Its Shelf Stability:- Etugo, Agatha N

ABSTRACT Quality of canned onugbo soup using glass bottles and its shelf stabilit

Composition And Sensory Properties Of Breakfast Cereals From Flour Blends Of Acha (Digitaria Exilis) And Soybean And Purple Joy-Weed Powder (Alternantera Brasiliana):- Abatulu Chidinma M

ABSTRACT  Chemical composition and sensory evaluation of breakfast cereals f

Evaluation Of Physicochemical And Functional Properties Of Gluten- Free Composite Flours Produced From Cassava, Maize And Soybean Blends:- Uche, Christiana O

ABSTRACT Wheat flour has been used for production of noodle and baked products su

Extraction Process Optimization And Quality Evaluation Of Sandbox (Huracrepitans L.) Seed Oil Using Response Surface Methodology:- Madukairo, Okechi

ABSTRACT The kernel of sandbox tree (Hura crepitans L.') cultivated at Umudike Ab

“Quality Evaluation Of Imitation Yoghurt Produced From Cow Milk, Coconut Milk And Tigemut Milk Blends:-

ABSTRACT Yoghurt samples were produced from blends ofskimmed cow milk, coconut mi

Effects Of Spice Extracts On The Quality Characteristics And Antioxidant Capacity (Activity) Of Kunu Zaki Produced From Millet:- Kanu, Faith C

ABSTRACT Study on the effect ofspices extract on the quality characteristics and

Comparative Evaluation Of Anti Anaemic Properties Of Selected Leaf Extracts In Phenyl Hydrazine Induced Anaemic Rats.:- Okeke, Vivian N

ABSTRACT  This study was undertaken to determine the anti-anaemic potential

“Comparative study on physico-chemical and sensory evaluation of soymilk produced from sprouted and unsprouted soybeans boil with sodium bicarbonate and plant ash:- Nwagwu Okwudiri F

ABSTRACT Soymilk was prepared from sprouted and unsprouted soybean, boiled in 0.5

Effect of processing treatments on the chemical composition of purple joyweed (Altemanthera brasiliana):- Eze Nelly U

ABSTRACT The effects of different processing treatments on the chemical compositi

“Effects of Depuration on Nutrient Composition and Hydrocarbon Utilizing Fungi on Periwinkles Harvested from Polluted Creek in Elechi, River State:-Onyejiuwa Nicholas C

ABSTRACT Periwinkles are mass consumer products which constitutes relatively chea

‘Evaluation of physicochemical and functional properties of gluten free composite flours produced from cassava, maize- soybean blends:- Uche, Christiana O

ABSTRACT  The study evaluated the physicochemical and functional properties

n Microbiological Quality Of Some Ready-To-Eat Foods Sold In Motor Parks In Ohafia Local Government Area Of Abia State:- Agwu Onyekachi N

ABSTRACT This research study was conducted to analyse the microbiological quality

"Comparative Evaluation of The Functional and Chemical properties of some Ashes and Potash:- Anyatonwu Chizaram F.

ABSTRACT This study investigated the levels ofsome mineral and heavy metals (Ca,

“Production and Evaluation of the Shelf Stability of Bottled and Sterilized Tigernut Milk:- Okorie, Chinasa

ABSTRACT This study investigated the production and evaluation ofthe shelfstabili

“Production And Qualify Evaluation Of Iru” (A Fermented Condiment) Produced From Dehulled And Undehulled Mung Bean:- Agha, Francis E

ABSTRACT Iru is a food flavouring condiment that is derived from fermentation of

“Characterization and Evaluation of the Preservative Properties of Essential oils and Oleoresins of African Nutmeg (Monodora myristica) And (Aidan Fruit) Tetrapleura tetrapetra):- Okechukwu, Queency N

ABSTRACT  This study characterized essential oils and oleoresins produced fr

Drying Kinetics And Sorption Isotherm Of Bracken Fern (Pteridium Aquilinuni):- Gbarasogo, Mbarabari N

ABSTRACT  Bracken fern (Pteridium aquilinum) is a very popular species of ve

Comparative Quality Evaluation Of Moi-Moi Produced From Selected Legumes:- Okechukwu, Onyinye J

ABSTRACT  Quality characteristics of flours and moi-moi made from Phaseolus

“Production and Evaluation of Bread from Cooking Banana, Wheat Flour and Carrot:-

ABSTRACT Composites flours from unblanched/blanched cooking banana and wheat were

Quality Attributes Of Chin-Chin Produced From Flour Blends Of Wheat (Triticum Aestricum), Beans (Cow Pea) And Soya Bean (Glycine Max):- Uzodinma Ann N

ABSTRACT  Wheat, soybean and bean were processed into flour at different rat

Haematological Values Of Phenyl Hydrazine-Induced Anemia On Rats Treated With The Aqueous Leaf Extract Of Fluted Pumpkin (Telfairia Occidentalism, Green, (Amaranthus), And Garden Egg( Solanum Melongena):- Nwaorgu, Lilian I

ABSTRACT This study was designed to investigate the effects ofthe aqueous leaf ex

“Effects of depuration on nutrient composition and total heterotrophic bacteria in periwinkles harvested from Elechi creek, Rivers state:- Kanu, Ngozi N

ABSTRACT This studv was carried out to evaluate the effects of depuration on nutr

“Extraction and evaluation of oil from African breadfruit seeds (Treculia africana}:- Odi, Chioma E.

ABSTRACT Quality properties of African breadfruit seeds oil were investigated. So

Microbial And Chemical Safety Assessment of Periwinkle (Tympanotonus fuscatus) :- Udofia, Ifreke A

ABSTRACT Freshly harvested Nigerian periwinkles (Tympanotonusfuscatus) collected

Evaluation of breakfast cereal from composite flour of wheat, millet, and pumpkin pulp:-Alum, Amarachi G.

ABSTRACT Breakfast cereal was produced using wheat, millet and pumpkin pulp flour

Evaluation ofPhysicochemical and Functional properties of Composite flour produced from Cassava, Sorghum and Mungbean:- Okorie Lucky O

ABSTRACT This work was carried out to produce high quality composite flours from

Evaluation Of African Yam Bean (Sphenostylis Sternocarpa) Seeds And Candyn Evaluation Of African Yam Bean (Sphenostylis Sternocarpa) Seeds And Candy:- Uzochukwu, Brenda O

ABSTRACT The African yam bean seeds were sun dried, roasted, some soaked, dehulle

Evaluation Of Breakfast Cereal Produced From Maize, African Yam Bean Composite Flour Enriched With Purple Joy Weed Leaf Powder:- Obi, Ugochukwu A

ABSTRACT  Breakfast cereal produced from Maize and African yam bean composit

Quality Evaluation Of Biscuit Produced From Flour Blends Of Wheat (Triticum Aestivum) And Avocado Seed (Perasea Americana) :- Ejike, Chinyere B

ABSTRAСТ  The quality evaluation of biscuit produced from flour blends of av

"Microbiological And Nutritional Quality Of Complementary Food Produced From Orange Fleshed Sweet Potato, Soybean, Sorghum And Moringa Leaves:- Okolo Sandra S

ABSTRACT Complementary food was produced by different preliminary methods to gene