Natural & Applied Sciences
FST225 (Introduction to Food Science and Technology)
SECOND SEMESTER EXAMINATION, 2016/2017 SESSION COURSE TITLE: FST 225: Introductio
FST327
SECOND SEMESTER 2020/2021 ACADEMIC SESSION
FST311 (Food Engineering Operations)
1st SEMESTER EXAMINATION, 2019/2020 ACADEMIC SESSION.
FST313 (Human Nutrition)
2019/2020 FIRST SEMESTER EXAMINATION
Physico-chemical and sensory evaluation of Rice-soya yoghurt
ABSTRACT The Scarcity of milk supply in developing countries perhaps led to the d
Effects Of Soaking Time On Mung Bean Milk-Skimmed Milk Yoghurts
ABSTRACT This study was conducted to analyse the effects of Mung Bean with varyin
FST 311 Food Engineering Operations
lst SEMESTER EXAMINATION, 2019/2020 ACADEMIC SESSION.
FST 313 ( Human Nutrition)
2019/2020 FIRST SEMESTER EXAMINATION
FST 515 (Processing of Miscellaneous Foods )
FIRST SEMESTER 2019/2020 UNDERGRADUATE EXAMINATION
The Effects Of Storage Methods On The Quality Attributes And Physicochemical Composition Of The Tubers And Flours Of Two Cassava Cultivars (Tme 419 And Umucass 38)
ABSTRACT This study was carried out to evaluate the effect of different storage m
FST 412 Cereal Technology
Undergraduate Examinations, 1st Sester Examination 2020/2021 Session
FST 512 : Food Additives, Food laws and Standards
1st Seinester 2020/2021 Session Undergraduate Examination
FST 327 Sensory Evaluation
Exam Questions (2020/2021)
FST 326 Physical properties of foods
2nd Semester 2020/2021 Session Undergraduate Examination
FST324 Food Microbiology
Second Semester Examination 2020/2021 Session
FST322 Food Machinery
2019/2020 SESSION
FST 312 Food Chemsitry
FIRSTSEMESTER 2019/2020 UNDERGRADUATE EXAMINATl0NS
Effects Of Inclusion Of Germinated Pearl Millet Flour On The Chemical Composition, Glycemic Index And Sensory Properties Of Garri
ABSTRACT The effects of inclusion of different proportions of germinated and unge
Evaluation of the nutritional properties of complementary foods produced from soybean, malted and unmalted Finger millet flour blends
ABSTRACT This study evaluated the quality of complementary foods produced from fl
Effect Of Fermentation On The Quality Parameters And Nutrient Changes Of Condiment (Ogiri) Made From Castor Oil Seeds (Ricinus Communis)
ABSTRACT This study investigated the changes in nutrients that occurred at room (
Comparative Study On The Glycemic Indices Of Three Yam Cultivars (Dioscorea rotundata, Dioscorea alata and Dioscorea dumentorum) As Affected By Three Processing Methods
ABSTRACT This study investigated the effect of different cooking methods on glyce
Quality Evaluation Of Twin Screw Extruded High Protein Snacks From The Blends Of Sorghum, Groundnut Cake And Date Palm: A Response Surface Analysis
ABSTRACT The present study, process for preparation of high protein extrud
Effects Of De-Bittering Treatments On The Nutrient Composition, Carotenoid Content And Profile Of Bitter Leaf (Vernonia amygdalina)
ABSTRACT The de-bittering process is traditionally applied to Bitter leaves ( Ver
Chemical Composition, Antioxidant Properties Of Moringa oleifera Plant Parts And Antihyperglycemic Effects Of The Moringa Leaf
ABSTRACT The unascertained claims of the flower, seed, leaf, stem bark and
Design And Fabrication Of African Breadfruit Seed Prototype Dehuller, Machine Performance And Seed Quality Evaluation Using Response Surface Methodology
ABSTRACT This dissertation showed the actualization of the concept of a multi-spe
Extraction And Performance Evaluation Of Saccharomyces cerevisia From Palm Wine At Different Proofing Time During Bread Production
ABSTRACT Optimization of isolation and performance evaluation of Saccharomyces ce
Physicochemical And Antioxidant Properties Of Instant “Pepper- Soup” Flour Mix Produced From Yam (Dioscorea rotundata), Uziza (Piper guieense), Uda (Xylopia aethiopica) And Uhiokirihio (Tetraplerula tetraptera)
ABSTRACT This research work was aimed at taking care of post parturient women usi
Development And Quality Evaluation Of Local Rice And Water Yam-Based Instant Noodles And Flakes Using A Mixture Experimental Design
ABSTRACT This study was carried out to investigate the effect of incorporating lo
Production And Quality Evaluation Of Canned Ngu -A Response Surface Analysis
ABSTRACT This study was carried out to produce and evaluate the properties of hom
Phenotypic And Molecular Characterization Of Lactic Acid Bacteria Species Associated With Nigerian Traditional Food Product Ugba: Their Fermentation Capabilities And Biopreservative Potentials
ABSTRACT The phenotypic and molecular characterization of lactic acid bacteria (L