Natural & Applied Sciences
Production And Evaluation Of Fibre Biscuit From Flour Blends Of Wheat (Triticum Aestivum), African Breadfruit (Treculia Africana) And Coconut (Cocos Nucifera).
ABSTRACT Composite biscuits were made by supplementing wheat flour with African b
The Production And Evaluation Of Muffins From Wheat (Triticum Aestivum L.)/Soybean (Glycine Max(L) Merr.) Flour Blends With Apple (Malus Domestica)
ABSTRACT Soybean (Glycine max) was processed into flour and used to supplem
Effect Of Drying Temperature And Time On The Quality Characteristics Of Spiced Mackerel Fish.
ABSTRACT The study evaluated the effect of drying temperature and time on quality
Phisico-Chemical And Microbiological Analysis Of Borehole, Stream, Sachet And Well Water Sources In Abayi Isingwa In Isialangwa North, Abia State, Nigeria.
ABSTRACT The physiochemical properties (pH, conductivity, alkanlity, hydrog
Evaluation Of Potassium Bromate And Ascorbic Acid Content Of Breads Sold In Aba, Owerri And Umuahia
ABSTRACT The study evaluated the potassium bromate content of popularly consumed
Evaluation Of Quality Bread Produced From Cassava/ Wheat Composite Flour Blends
ABSTRACT Quality of bread loaves produced from wheat-cassava flour blends were ev
Production And Quality Evaluation Of Fluted Pumpkin(Telfairia Occidentalis) Seed Flour And Wheat(Triticum Spp)/Fluted Pumpkin Seed Flour(Teifairia Occidentalis) Cakes
ABSTRACT Fluted pumpkin seeds(Telfairia occidentalis) were cleaned, sorted, dehul
Production And Evaluation Of Biscuits From Composite Flour Of Walnut (Teiracarpidium Conophorum), African Yam Bean (Sphenostyiis Stenocarpa) And Wheat (Triticum Aestivum)
ABSTRACT This research work was carried out to produce biscuits from composite fl
Effect Of Postharvest Storage On The Cooking Time, Physical And Sensory Parameters Of African Breadfruit (Treculia Africana) Whole Seeds
ABSTRACT Seeds African breadfruit (Treculia africana) were parboiled and manually
Hematological And Histopathological Effect On Rats Fed With Aerial Yam Dioscorea Bulbiferia, Tuber
ABSTRACT The haematological and histopathological effect on rats treated with aer
Physicochemical And Sensory Properties Of Biscuit Produced From Flour Blends Of Cooking Banana (Musa Candaba), Wheat (Triticum Aestivum) And Soybean (Glycine Max).
ABSTRACT Flour blends with different proportions were prepared from cooking
Production And Evaluation Of Fruit Juice From Malay Rose-Apple (Syzygium Matlaccense) And Water Melon (Citrullu Lanatus).
ABSTRACT Fruit juice were produced from malay rosc apple (Syzygluin malacce
Evaluation Of Cassava Bread Quality Produced With Modified Maize Starch And Pre-Gelatinized Cassava Flour
ABSTRACT The cassava tubers of' TMS 419 and NR 8082 were properly processed into
Production And Evaluation Of Biscuit From Wheat (Triticum Aestivum), Cassava (Manihot Esculenta) And Soybean (Glycine Max) Flour Blend
ABSTRACT The use of composite flour from wheat, cassava (TMS 01/1371 variety) hig
Effect Of Bran Addition On The Physicochemical And Sensory Quality Of Cooking Banana (Musa Cardaba) And Wheat (Triticurn Aestivuin) Bread
ABSTRACT Four blends with different proportion were prepared from wheat bra
Production And Evaluation Of Cake From Blends Of African Breadfruit (Treculia Africana)And Wheat (Triticum Aestivum) Composite Flour
ABSTRACT Cake is an important food made from flour, mixed with other dry and liqu
Production And Evaluation Of Mixed Juice From Orange (Citrus Sinensis), Watermelon (Citrullus Lanatus) And Carrot (Daucus Carota)
ABSTRACT Highly acceptable mixed juice samples were produced from watermelon. ora
Production And Evaluation Of Sprouted And Unsprouted Mungbean (Vigna Radiata) Flours And Doughnuts
ABSTRACT The study evaluated dougunuts produced from sprouted and unsprout
Hyperglycemic Effect Of Different Particle Sizes Of Composite Flour From Maize (Zea Mays), Wheat (Triticum Aestivuin) And African Breadfruit (Treculia Africana) On Adult Diabetic Albino Rats (Rattus Norvegicus)
ABSTRACT This study was carried out to determine the hyperglycemic effect of diet
Effect Of Dry Heat Pre-Treatment (Toasting) On The Cooking Time Of Cowpeas (Vigna Unguiculata L. Waip)
ABSTRACT Cowpea, an important protein food, is used for its nutritional and funct
Production And Evaluation Of Biscuits From Composite Flours Of Yellow Flesh Cassava Manihot Esculenta), Pigeon Pea (Cajanus Cajan) And Wheat Flour (Tricum Aestium)
ABSTRACT Biscuits were produced from composite flours of yellow flesh cassava (Ma
Effect Of Processing And Packaging On The Preservation Of Fermented African Oil Bean (Pentaclethra Macrophyllia) Seeds
ABSTRACT This work is aimed at reduction of the spoilage of "ugba" by reducing th
Effect Of Different Processing Methods On The Level Of Polycyclic Aromatic Hydrocarbons In Palm Oil
ABSTRACT Gas chromatograph (GC) with flame ionization detection (FID) was used to
Quality Evaluation And Effect Of Citric Acid Concentration On Fresh And Concentrated Pineapple (Ananas Comosus) And Watermelon (Citrullus Lanatus) Fruit Juices
ABSTRACT Pineapple (Ananas comosus) Fruit Juices (fresh and concentration) and Wa
Effect Of Pepper Fruit (Dennettia Tripetala) Powder On Some Quality Attributes Of Smoked Herring (Clupea Harangus) Fish
ABSTRACT This study assessed the effect of pepper fruit powder on some quality at
Quality Characteristics Of Bread Made From African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivium) Composite Flour.
ABSTRACT The possibility of making bread of good nutritional and quality ch
Production And Quality Evaluation Of Soy-Beetroot Yoghurt
ABSTRACT Milk and yogurt are important elements of the human diet, due to their h
Evaluation Of Quality Of Biscuit Produced From Blends Of Cooking Banana (Musa Saba L) And Wheat Flours
ABSTRACT This study exploited cooking banana as a functional ingredient in high n
Quality Of Wine Produced From Zobo Calyces
ABSTRACT Zobo wine was produced by fermentation of the must using brewer’s yeast,
Effect Of Addition Of Soy Protein Isolates On Rheological Properties Of Soy Yoghurt
ABSTRACT The study investigated the effect of addition of soy protein isolates on