Natural & Applied Sciences
Physicochemical Composition, Antioxidant And Sensory Properties Of Melon Seed-Coconut Cheese
ABSTRACT The physicochemical composition, antioxidant and sensory properties of m
Effect Of Processing Methods On The Chemical And Antioxidant Properties Of Some Indigenous Vegetables
ABSTRACT This work evaluated the effect of processing methods (boiling and sauter
Assessment Of Antioxidant Activity, Phytonutrients And Nutritive Qualities Of Selected Tomato Paste Sold In Umuahia Metropolis
ABSTRACT This work evaluated the phytonutrient, antioxidants activity and nutriti
Production And Evaluation Of Cassava-Wheat Bread From Five Improved Cassava Varieties From Enugu State
ABSTRACT Cassava ( Manihot esculenta Crantz) varieties: TME 4779, TME 419, NR 808
Functional, Chemical And Consumer Acceptability Of Amala Made From Unripe Plantain (Musa Paradisiaca) And Cocoyam (Colocasia Esculenta)
ABSTRACT Functional, chemical and consumer acceptability of amala made from
Production And Quality Evaluation Of Instant Flour Meal From Acha (Digitaria Exilis), Soybean (Glycine Max) And Spinach (Spinacia Oleracea)
ABSTRACT The study evaluated the functional, physicochemical and sensory properti
Physicochemical And Sensory Properties Of Biscuit Produced From Wheat, Acha And Okra Flour Blends
ABSTRACT The study evaluated the physicochemical and sensory properties of biscui
Production And Quality Evaluation Of Cocoyam-Wheat Flour Noodles Spiced With Uziza Seeds
ABSTRACT Quality properties of cocoyam-wheat flour noodles spiced with uziza seed
Physicochemical, Ambient Storage Stability And Sensory Properties Of Zobo As Affected By Processing Methods
ABSTRACT This study evaluated the physico-chemical, ambient storage stability and
Physicochemical And Sensory Properties Of Breakfast Cereal (Tombrown) Produced From Composite Flours Of Soybean, Local Rice, Millet, And Pumpkin Pulp
ABSTRACT The physicochemical and sensory properties of breakfast cereal (tom brow
Quality Parameters Of Bread As Affected By Partial Substitution Of Fat With Bone Marrow From Cow’s Femur Bone
ABSTRACT Due to high cost of margarine which also reflected in the cost of bread,
Comparative Studies On Quality Characteristics Of Soy Bean (Glycine Max) And Mung Bean (Vigna Radiata)Yoghurt
ABSTRACT The study was undertaken to determine the physicochemical, nutritional,
Nutrient Composition And Sensory Evaluation Of African Yam Bean-Wheat Noodles Spiced With Scent Leaf
ABSTRACT This study based on Nutrient Composition and Sensory evaluation of Afric
Physicochemical, Microbiological And Sensory Properties Of Bread Spreads Produced From Blends Of Peanuts, Cashew Nuts And Avocado Pear
ABSTRACT Physicochemical, microbiological and sensory properties of bread spreads
Production And Quality Evaluation Of Bread From Wheat-Almond-Coconut Composite Flour
ABSTRACT This study evaluated the proximate, antinutrient physical properties and
Production Of Concentrate From Cocoa Pod Exudate
ABSTRACT This was based on the production of concentrate from Cocoa Pod Exudate.
Functional Properties And Chemical Composition Of Flours Produced From Varieties Of Acha And Millet
ABSTRACT The study was carried out to produce flour from different varieties of a
Production Of High-Fibre Bread With No-Added Sugar From Flour Blends Of Orange Fleshed Sweet Potato, Tiger Nut, Wheat And Date Fruit
ABSTRACT This work evaluated the quality properties of high-fibre bread with no-a
Effect Of Processing Techniques On Functional, Phytochemical And Nutrient Properties Of Ukpo (Mucuna Solanine), Ofor (Detarium Microcarpum) And Achi (Brachystegia Eurycoma)
ABSTRACT This study investigated the effect of processing techniques on functiona
Effect Of Ginger Rhizome And Date Addition On Physicochemical And Sensory Properties Of Pineapple Juice
ABSTRACT A blend of pineapple (90%) ginger (5%) and date nut (5%) juice was mixed
Quality Assessment And Sensory Evaluation Of Probiotic Whole Grain Pap
ABSTRACT This study was on pap production from two varieties of maize, white and
Development Of Alkaline Fermented 'Ogiri-Egusi' Using Corn Starch Extract As Binders
ABSTRACT Ogiri condiments constitutes significant portion of the diet of many peo
Production And Evaluation Of Tisane Made From Aidan Fruits (Tetrapleura Tetraptera) And Uziza Seeds (Piper Guineese)
ABSTRACT The production and evaluation of Tisane from Aidan fruit ( Tetrapleura t
Macro And Micro Mineral Compositions Of Plant Ash From Cola Leaves, Okro Leaves, Cola Hispida Leaves And Wireweeds, And Their Emulsion Capacity
ABSTRACT This work was carried out to study raw ash yield, dry ash, mineral
Quality Evaluation Of Baked Products From Flour Blends Of Soybean (Glycine Max) And Wheat (Triticum Aestivum)
ABSTRACT Soybean flour was produced from soybean seeds and blended with wheat flo
Effects Of Pretreatment Methods On Some Quality Indices Of Stored Shell-Eggs
ABSTRACT In Nigeria and other developing countries, egg is produced all year roun
Evaluation Of The Nutritional, Microbial And Sensory Qualities Of Wine Produced From Citrullus Lanatus (Water-Melon) And Citrus Aurantifolia (Lime-Fruit) Juice Blended With Probiotic Yoghurt.
ABSTRACT In this study, yoghurt was produced using a combination of
Evaluation Of The Preservative Properties Of Piper Guineense (Fruit Powder) On Unripe Plantain Flour During Storage
ABSTRACT Freshly harvested unripe plantain (2 heads) were sorted, cleaned and pee
Glycemic Index And Nutrient Composition Of Breakfast Food Produced From Whole Wheat, Cooking Banana And Pumpkin Pulp Flour Blends
ABSTRACT This study investigated the glycemic index (GI) and nutrient composition
Effects Of Re-Use Of African Breadfruit (Treculia Africana) Seed Oil On The Physciochemical Properties Of The Oil And The Quality Of Food Products Fried With It
ABSTRACT The effects of reuse of African breadfruit (Treculia africana) seed oil