Natural & Applied Sciences

Quality Characteristics Of Cake Produced From Composite Flour Of Bambara Groundnut And Wheat

ABSTRACT Quality characteristics of cake produced from composite flour of bambara

Proximate, Nutrient, Antinutrient And Sensory Properties Of Sprouted Tigernut And Soy-Milk Blends

ABSTRACT Sprouted tiger nut and soybean seeds were processed and blended at diffe

Production And Quality Evaluation Of Seasoning Cubes Made From Local Spices; Uziza (Piper Guineense), Uda (Xylopia Aethiopica), Ehuru (Monodora Myristica And Ginger (Zingiber Officincale)

ABSTRACT This study was on the development of seasoning  cubes made  fr

Effects Of Blanching And Fermentation Time On The Physicochemical And Pasting Properties Of Flour From Jackfruit Seeds

ABSTRACT  This study based on the effect of blanching and fermentation time

Production And Quality Evaluation Of Maize-Millet Based Complementary Food Fortified With Fluted Pumpkin Seeds

ABSTRACT The study evaluated the quality properties of added fluted pumpkin seeds

Treatment Of Used Vegetable Oil Using Locally Produced Absorbents (Carbonized, Uncarbonized Eggshell, Kaolin Clay, Ultisol Clay)

ABSTRACT Treatment of used vegetable oil (kings oil used for frying fish, chin-ch

Effect Of Different Pre-Treatments On The Quality Of Smoked Dried Fish

ABSTRACT This study is aimed at investigating the effect of different pre-treatme

Chemical Composition And The Effect Of Extraction Solvents On The Antioxidant Contents Of Vitex Doniana (Uchakuru) Leaves

ABSTRACT The chemical composition and the effect of different extraction solvents

Evaluation Of Nutrients, Anti-Nutrients And Sensory Properties Of Complementary Gruel Produced From Blends Of Sorghum, African Breadfruit And Plantain Flours

ABSTRACT The study assessed the nutrient composition of formulated complementary

Production And Evaluation Of Doughnut Made From Composite Floor Blends Of Wheat (Triticum Aestivum), Three Leaved Yam ( Dioscorea Dumentorum) And Orange Fleshed Sweet Potato (Ipomoea Batatas).

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Production And Quality Evaluation Of Breakfast Cereals Blend From Mungbean, Millet, Orange-Fleshed Sweet Potatoes And Wheat

ABSTRACT Quality of breakfast cereals from blends of mungbean, millet, orange-fle

Evaluation Of Tigernut, Date Fruit And Ginger Milk Blends

ABSTRACT There is increase in imitation milk but rarely used to promote micronutr

The Flavouring Of Extra Virgin Olive And Soybean Oils With Rosemary And Oregano And The Impact On The Physio-Chemical Qualities

ABSTRACT The objective of the study is to produce oregano flavoured extra virgin

Nutritional Evaluation Of Complementary Foods Made From Blends Of Germinated And Ungerminated Sorghum, Mung Beans And Bonga Fish.

ABSTRACT The study determined the nutrient composition of complementary food made

Assessment Of Soymilk Produced From Sprouted And Unsprouted Soybeans Using Different Plant Ash For Alkaline Blanching

ABSTRACT The effect of using different plant ash for alkaline blanching on sprout

Production And Evaluation Of Cake From Wheat, Bambara Groundnut (Vigna Subterranean) And Velvet Tamarind (Dalium Guineense) Flour Blend

ABSTRACT Production and evaluation of cake from wheat, Bambara groundnut, velvet

Production And Evaluation Of African Breadfruit Based Toasted Snack - Mix

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Nutrient Composition And Nutritional Quality Of Complementary Foods Formulated With Fermented And Unfermented Millet (Pennisetum Glaucum), Afican Breadfruit (Treculia Africana) And Bonga Fish (Ethmalosa Fimbriata) Blends.

ABSTRACT In this study, readily available complementary foods that meets infant n

Quality Evaluation Of Extruded Strips From Orange Flesh Sweet Potato, Mungbean And Cassava Flour

  ABSTRACT Extruded strips were produced from different blends of orange-fle

Quality Assessment Of Yoghurt Produced With Inclusions Of Carrot And Pineapple

ABSTRACT Fruit yoghurt samples were produced from reconstituted full cream milk p

Nutrient Evaluation Of Ogiri Seasoning Produced From Blends Of Fermented Soybean And Castor Oil Seed

ABSTRACT Nutrient evaluation of ogiri seasoning produced from blends of fermented

Effects Of Mango Mesocarp Addition On Nutrient Composition, Fiber Profile, Physical And Sensory Properties Of Maize-Wheat Biscuits.

ABSTRACT This study was based on production of biscuit from composite flour of ma

Impacts Of Yellow Maize And Palm Oil Substitutions On Composition, Antioxidant, Physical And Sensory Properties Of Biscuits

ABSTRACT This study evaluated the impact of palm oil and yellow maize addition on

Quality Assessment And Sensory Evaluation Of Banana (Musa Sapientum) Peels, And Their Effect On Wheat Cakes.

ABSTRACT Quality and sensory attributes of banana ( Musa sapientum ) peels, and t

Effect Of Different Drying Methods On The Quality Characteristics Of African Pear (Dacryodes Edulis) Flour

ABSTRACT African pear (Dacryodes edulis) fruit was dried through different drying

Quality Evaluation Of Breakfast Cereal (Tombrown) Produced From Blends Of Yellow Maize(Zea Mays), Acha(Digiteria Exilis), Soybean(Glycine Max) And Scentleaf(Ocimum Gratissium) Powder.

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Preservative Effect On Shelf Stability Of Zobo Wine Using Sodium Benzoate

ABSTRACT   This study was aimed at determining the shelf stability of zobo w

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

Quality Of Wine Produced From Zobo Calyces

ABSTRACT Zobo wine was produced by fermentation of the must using brewer’s yeast,

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