Food Science and Technology

Evaluation Of Physico-Chemical And Sensory Properties Of Jam Made From Blends Of Pineapple, Plum And Avocado Pear:- Ohajoka, Vivian A

ABSTRACT  Physico-chemical and sensory properties of jam made from blends of

Nutrient Composition, Glycemic Index And Glycemic Load Of Cowpea-Maize Fufu-Like Product:- Ifenkwe, Gloria N

ABSTRACT  This study investigated the proximate composition, antinutrient co

Effect Of Boiling, Soaking And Fermentation On Nutrient Quality And Functional Properties Of African Yam Bean (Sphenostilis Stenocarpa) Flour:- Njoku, Onyema L

ABSTRACT African yam bean flour (AYBF) was produced from African yam bean seeds (

Evaluation of Quality Attributes of Bread Developed with Flour Blends of Wheat, Soybean, Pumpkin (Cucurbitn maxima) Pulp:- Maduneme, Chisom N

ABSTRACT This study evaluated the quality attributes of bread produced by mixing

Production And Evaluation Of Green And Black Tisane Using Independent Leave (Chromolaena Odorata):- Uka, Nkechinyere C.

ABSTRACT The quality of produced tisanes (green and black) were analyzed in compa

Determination Of Nutrient Composition, Glycemic Index And Glycemic Load Of Aerial Yam -Cowpea Fufu -Like Product In Healthy Subjects:- Chukwujama, Shalom .M

ABSTRACT In this study, the work was carried out to determine the nutrient compos

Physico-Chemical And Sensory Evaluation Of Rice-Soya Yoghurt:- Ezieke, Jennifer K

ABSTRACT The Scarcity ofmilk supply in developing countries perhaps led to the de

The Effect Of Different Degumming Methods On The Quality Of Palm Oil:- Jombo Joy O

ABSTRACT This research work investigated the effect ofdifferent degumming methods

“Quality Evaluation of Margarine and Bio-margarine Produced from Blends of Coconut, Melon Seed and Palm Fruit Oils:- Peter, Nwanna E

ABSTRACT This work investigated the production and quality evaluation of bio-marg

Food Processing As A Hub of National Food Security: An R and D Track in Extrusion Cooking and Other Techniques for Handling Tropical Crops for Food Use:- Madueblblsi Ofo lwe

ABSTRACT Nigeria ranks fifty fifth worldwide and first in Africa in farm output.

Beyond the Harvest:- Enoch Thompson Akobundu

ABSTRACT The Longmans Dictionary of Contemporary English (1995) defines food as “

Food Wastes In The Harness -The Cyclic Journey Of Food Security, Better Nutrition And Good Health:- Gregory Ikechukwu O

ABSTRACT Four Inaugural Lectures have been delivered at various times from the De

Bread On The Tree: Process Optimization In Food Extrusion Technology:- Titus Ugochukwu N

ABSTRACT My admission was originally to study Chemistry Education in University o

A Comparative Study On Sensory And Storage Stability Of Plantain Chips Fried Seperately With Soybean, Groundnut, And Palm Oil:- Stephen, Success C

ABSTRACT The sensory properties and- shelf stability of unripe plantain chips fri

The Effects Of Selected Processing Treatments On The Physicochemical Properties Of Pentaclethra Maccrophylla (Benth) Oil:- Chinaka, Blessing .C

ABSTRACT  This research work was undertaken to asses the impact of methods o

Production and Evaluation of Bread from Cooking Banana, Wheat Flour and Carrot:- Okonkwo, Linda C

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

Prouction And Evaluation Of Digestive Biscuit From Composite Flour Of Sorghum (Sorghum Bi-Colour), Potato (Solatium Tuherosuni),Soya bean (Glycinemaxi.) And Wheat (Triticum Aestium):- Udenkwo, Nkechi F

ABSTRACT Biscuit were developed from flours of wheat, potatoes, sorghum and soybe

Nutritional Evaluation Of Pawpaw (Caricapapaya)Morphotypes And Papain Activity Using Casein As Substrate:- Eji Chinyere

ABSTRACT The nutritional evaluation of five pawpaw morphotypes was carried out in

Evaluation Of The Cyanide Content And Microbial Load Of Commercial Fufu Processed In Some Parts Of Imo And Abia State:- Enekwa Abraham O

ABSTRACT  The evaluation ofthe cyanide and microbial content of ready-to-eat

Production Of Lager Beer Using Acha {Digitaria Exilis}:- Mezie, Amarachukwu C

ABSTRACT The acha grain was malted, milled and mashed before filtration. The filt

“Production and Evaluation of Cassava-African Breadfruit flakes:- Nwaeze Ijeoma A

ABSTRACT Composite flakes were made from breadfruit flour/cassava starch. Dehulle

The Antimicrobial Effect Of Extracts Of Denneuia Tripetala, Monodora Myristiea, Aframotnum Melegueta And Tetrepleura Tetrapiera On Some Food Spoilage Organism:- Mba Ezinne U

ABSTRACT The antimicrobial activity of ethanol and hot water extracts of Dennetti

Effects Of Sprouted Tigernut Incorporation At Different Levels On Wheat Biscuit Quality:- Egbe, Veronica O

ABSTRACT  This work focused on the production of biscuits using different ra

Physicochemical Properties Of African Breadfruit (Treculia Africana) Seed Oil Extracted With Azeotropic Mixtures:- Nedolisa Chizoba V

ABSTRACT The chemical and physical indices ofAfrican breadfruit seed oil extracte

Physiochemical, Sensory And Shelf-Life Studies Of Whole Wheat Flour Partially Substituted At Different Levels With Cashew Apple Powder And Biscuit:- Onwubiko Glory .C

ABSTRACT  Composite biscuit was made with whole wheat flour substituted with

Determination Of Levels Of Polycyclic Aromatic Hydrocarbons On Singed Cowhide (Ponmo) And Charcoal Grilled Meat (Suya):- Nwaoha, kelechi .B

ABSTRACT Smoking and grilling when carried out with traditional methods involving

Evaluation Of Cyanide Content In Gari From Different Locations In Abia And Imo States:- Anuforo Chioma

ABSTRACT In this study, the cyanide and microbial contents of gari samples were d

Effect Of Varied Period Of Germination During Malting Of Sorghum Grain On The Physicochemical Characteristics Of Its Mash.:- Okon, Emmanuel E

ABSTRACT  The effect of different period of germination of sorghum grain dur

Quality Assessment Of Fufu Produced With Different Fermentation Aids:- Ogbete Chukwudi E

ABSTRACT   Fufu , a fermented wet-paste from cassava is being prepared by di

Production And Evaluation Of Pawpaw Flavoured Cake Made From African Breadfruit-Wheat Composite Flour:- Onumah Chizoba L

ABSTRACT African breadfruit was processed into flour and used to.supplement wheat