Natural & Applied Sciences

Phytochemicals And Antimicrobial Activities Of Newbouldia Leavis On E.Coli And Staphylococcus Aureus

ABSTRACT The plant kingdom offers a variety of a wide range of plants with natura

Isolation, Characterization And Susceptibility Pattern Of Bacteria Isolated From Urine In Females Of Reproductive Age In Umuahia Metropolis

ABSTRACT This study was carried out to isolate, characterize and to ascertain the

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

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

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

Development Of Alkaline Fermented 'Ogiri-Egusi' Using Corn Starch Extract As Binders

ABSTRACT Ogiri condiments constitutes significant portion of the diet of many peo

Quality Assessment And Sensory Evaluation Of Probiotic Whole Grain Pap

ABSTRACT This study was on pap production from two varieties of maize, white and

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

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

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

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 Concentrate From Cocoa Pod Exudate

ABSTRACT This was based on the production of concentrate from Cocoa Pod Exudate.

Production And Quality Evaluation Of Bread From Wheat-Almond-Coconut Composite Flour

ABSTRACT This study evaluated the proximate, antinutrient physical properties and

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

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

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,

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,

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

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

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 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 Instant Flour Meal From Acha (Digitaria Exilis), Soybean (Glycine Max) And Spinach (Spinacia Oleracea)

ABSTRACT The study evaluated the functional, physicochemical and sensory properti

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 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

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

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

Physicochemical Composition, Antioxidant And Sensory Properties Of Melon Seed-Coconut Cheese

ABSTRACT The physicochemical composition, antioxidant and sensory properties of m

Effect Of Pretreatments And Drying Methods On The Physicochemical And Antioxidant Properties Of Eggplant (Solanum Aethiopicum) Flour

ABSTRACT Vegetables play vital role in human nutrition. Each vegetable contain a

Evaluation Of The Physicochemical And Microbial Quality Of Three Bottled Water Samples Sold At Michael Okpara University Of Agriculture Umudike.

ABSTRACT  In this study, different bottled water brands in Michael Okpara Un

Extraction And Quality Assessment Of Mucuna Flagellipes (Ukpo) Gum In Ice Cream And Candy Formulations

ABSTRACT The proximate, vitamin, functional properties and physicochemical proper