Natural & Applied Sciences
Production And Evaluation Of Two Varieties Of Canned Sweet Corn From Indigenous Species
ABSTRACT Two varieties of sweet corn (DRM leser yellow and Oba super 4 yellow) we
Production And Quality Evaluation Of Yoghurt From Blends Of Soymilk, Coconut Milk And Cow Milk.
ABSTRACT Yoghurt was produced from blends of milk obtained from coconut milk, soy
Comparative Study On The Proximate And Chemical Composition Of Various Indigenous Soup Thickeners (Irvingia Gabonesis, Colocasia Esculenta, Muclina Sloanel)
ABSTRACT These indigenous soup thickeners have not fully been utilized. Little or
Shelf Life And Sensory Properties Of Meat And Fish Pie Preserved With Ginger, Sorbitol And Sodium Nitrate.
ABSTRACT Meat and Fish pies were processed from wheat flour, margarine, Irish pot
Influence Of Utilization Of Instructional Materials On The Academic Performance Of Students In Basic Science In Umuahia North Local Government Area Of Abia State
ABSTRACT The purpose of this study was to determine the influence of utilization
The Chemical Composition And Properties Of Ripe And Unripe Bluggoe And Cooking Banana Flour And Sensory Characteristics Of Their Baked Products
ABSTRACT The proximate composition of unripe and ripe bluggoe cooking banana flou
Production, Microbial And Sensory Evaluation Of Indigenous Pepper - Soup Cubes.
ABSTRACT Pepper-soup cubes were produced from a blend of six indigenous species n
Quality Evaluation Of Fruit Juice Made From Ginger (Zingiber Officinale) And Pineapple (Ananas Comosus) Blends.
ABSTRACT Fruit juices are beverages which are commonly consumed for their refresh
A Comparative Evaluation Of Physicochemical And Sensory Properties Of Pap Made From Sprouted Soybean (Glycine Max)-Sorghum (Sorghum Bicolor) And Sprouted Soybean-Maize (Zeamays).
ABSTRACT Sprouted soybeans was produced by 12hours soaking ,72hours sprouting and
Production And Evaluation Of The Quality Of Biscuit Produced From Potato (Ipomoea Batatas L), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera,), Flour Blends.
ABSTRACT The production and quality evaluation of biscuits from processed potato
Quality Evaluation Of African Yam Bean (Sphenostylis Stenocarpa)/ Wheat Cake Enriched With Edible Palm Weevil (Rhychophorus Phoencis)
ABSTRACT The continuous increase in population and concomitant decrease in agricu
Physicochemical And Sensory Properties Of Fruit Juice Made From Soursop Anona Muricata) And Mango (Magnifera Indica) Juice Blends
ABSTRACT This study was conducted to evaluate the physicochemical and sensory pro
Development And Stabilization Of Soymilk From Sprouted Soybean With Modified Starh From Yellow Cassava (Manihot Esculenta) Irish Potatoe (Solanum Tubrosum) And Yam (Dioscorea Cayenesis).
ABSTRACT Soymilk prepared from 12 hours steeped and 72 hours sprouted soybeans wa
Quality Assessment Of Fillers Used In The Production Of Different Sausage Roll In Umuahia Market
ABSTRACT Sausage rolls is a popular value-added, meat based, ready-to-eat food sn
Development And Stabilization Of Soymilk From Sprouted Soybean With Modified Starch From Yellow Cassava (Manihot Esculenta) Irish Potatoe (Solanum Tubrosum) And Yam (Dioscorea Cayenesis).
ABSTRACT Soymilk prepared from 12 hours steeped and 72 hours sprouted soybeans wa
Production And Quality Evaluation Of Yellow Mombin (Spondius Mombin) Wine
ABSTRACT The ripen fruits of yellow mombin (Spondias mombin) were collected and t
Quality Characteristics Of Doughnut Prepared From Blends Of Wheat And Bambara Groundnut.
ABSTRACT Wheat flour and Bambara flour were combined in nine (9) rationalized por
Physicochemical And Functional Properties Of Fluted Pumpkin (Telfairia Occidentalis) Seed Flours From Different Locations Of Eastern Nigeria.
ABSTRACT This study evaluated the physicochemical and functional properties of wh
Production And Evaluation Of Tempeh Using Soybean And Wheat Grains Blend
ABSTRACT Tempeh was produced from soybean and wheat grain and subjected to sensor
Production And Evaluation Of African Bush Mango Wine (Irvingia gabonensis)
ABSTRACT The bush mango "must" Were made from the peeled and unpeeled fruit which
Quality Evaluation Of Bread Produced From Composite Flours Of Sprouted And Unsprouted Cocoyam Xanthosorna Sagittifoium (Schott) ) And Wheat (Triticiirn Aestivum).
ABSTRACT Composite flour was prepared from white cocoyam (Xanthosoma sagittfolium
Isolation, Modification And Evaluation Of Icacina Trichantha Starch
ABSTRACT This research aimed at providing a non-food source of starch that can be
Isolation And Identification Of Microorganisms Associated With The Fermentation Of Cocoa Bean (Theobroma Cacao L)
ABSTRACT The Microorganisms associated with cocoa bean (Theobroma cacao) fermenta
Quality Characteristics Of Wheat Chinchin Enriched With Edible Mushroom (Pleurotus Tuber-Regium)
ABSTRACT The study determined the nutrient composition of chinchin produced with
Production And Quality Evaluation Of Pineapple (Ananas Comosus) - Carrot (Daucus Curota) Juice Flavoured With Ginger (Zingiber Officinale).
ABSTRACT Fruit juice is defined as juice obtained from fruit by mechanical proces
Proximate Composition And Functional Properties Of Raw, Boiled And Fermented Water Yam (Dioscorea Alata)
ABSTRACT Dioscorea alata (water yam) was evaluated in this study for the nutritio
Quality Characteristics Of Bread Produced From Composite Flour Of Wheat (Triticum Aestivum) And Sweet Potatoes (Ipomea Batatas)
ABSTRACT Flour blends of different portions were prepared from deep orange fleshe
Quality Characteristics Of Bread Produced From Composite Flour Of Wheat (Triticuin Aestivum) And Sweet Potatoes (Iponzea Batatas)
ABSTRACT Flour blends of different portions were prepared from deep orange fleshe
Production And Evaluation Of Sugar-Free Cucumber (Cucumis Sativus) Juice
ABSTRACT With an intense desire to improve the drinking quality of cucumber juice
Development Of Complementary Food From Flour Blends Of Fermented Maize, Defatted Soybean And Fluted Pumpkin Seed Flour
ABSTRACT The development of complementary food from flour blends of fermented mai