Natural & Applied Sciences

Properties Of Indigenous Spices (Ocimum Gratissimum And Gongroizema Vatfolia) Used In Fish Processing.

ABSTRACT  The blends of spices produced from indigenous raw materials (scent

Production and Evaluation of Biscuits from Cocoyam and Soybean Flour blends

ABSTRACT  Biscuits were produced from blends of cocoyam flour (Xanthosoma sa

Mycotoxicity Studies Of Peanut (Arachis Hypogaea) Butters From Markets In Umuahia

ABSTRACT This study assessed the mycological and aflatoxin contamination of peanu

Betalactamase Production By Staphylococcus Aureus Isolated From Ready To Eat Meat Product In Umuahia, Abia State.

ABSTRACTS  This work was carried out to determine the J3-lactamase productio

Production And Evaluation Of Short Bread Biscuit From The Flour Blends Of Water Yam (Dioscorea Alata L.) And Wheat (Triticum Aestivum)

ABSTRACT  Shortbread biscuits were made by supplementing wheat flour (WF) wi

Effects Of Carboxylmethyl Cellulose (Cmc) On The Baking Properties Of Cassava-Wheat Composite Flour Bread

ABSTRACT Qualities of bread produced from cassava wheat flour blends were evaluat

Evaluation Of The Physico-Chemical, Pasting And Organoleptic Properties Of Fufu Flour Produced From Three Varieties Of Yellow Root Cassava (Manihot Esculenta Crantz).

ABSTRACT  The study examined the difference between the physico-chemical, pa

Quality Evaluation Of Food Drink Produced From Tigernus (Cyperus Esculentus) And Pineapples (Ananas Comosus) During Refrigeration Storage

ABSTRACT  Pineapple (Ananas comosis) juice (PP) and Tiger' 'nut (Cyperus esc

Time Series Analysis Of External Reserves Of Nigeria

ABSTRACT This study examined the Nigerian External Reserves over a period of elev

Physicochemical Properties Of Composite Flour From Wheat (Triticum Aestivum) And Two Sorghum (Sorghum Bicolor L.Monech) Seed Varieties

ABSTRACT  This study investigated the physicochemical properties of composit

Physicochemical And Bacteriological Quality Of Stream Water In Umuezeagwu Amuzukwu

ABSTRACT This study evaluated the physicological and bacteriological quality of w

Effect Of Storage Of African Breadfruit Seed On Quality Characteristics Of The Flour

ABSTRACT African breadfruit seeds were collected at an interval of seven days dur

Production And Quality Evaluation Of Mungbean (Vigna Radiata (L). Wilczek) Starch Residue And Digestive Biscuit Produced From Mungbean Starch Residue/Wheat Blends

ABSTRACT This study was aimed at evaluating mung bean starch residue and their co

Keratinase Microorganisms Isolated From Michael Okpara Unwersity Of Agriculture Poultry Farm Soil

ABSTRACT  Keratinases are well-recognized enzymes with the singular power of

Effect Of Sprouting On The Physico-Chemical And Phytochemical Properties Of Kolanut (Cola Nitida)

ABSTRACT  This investigated the effect of sprouting on the physicochemical a

Effects Of Different Binders On Chemical And Sensory Properties Of Baked Beans Produced From Indigenous Specie Of White And Brown Beans (Phaseolus Vulgaris)

ABSTRACT Baked beans were produced from brown and white beans (Phaseolus vuIgarus

Effect Of Different Preservation Methods And Packaging Materials On The Quality Characteristics Of Kunun-Zaki

ABSTRACT  Kunun-zaki was prepared using millet and sorghum. The sample was d

Effect Of Steaming On Nutrient And Phytochemical Composition Of Solanum Esculetum (Eggplant)

ABSTRACT Chemical analyses were carried out to determine the proximate compositio

Empirical Analysis Of Anthropometric Measurements (A Case Study Of School Of Nursing And Midwifery FMC, Umuahia)

ABSTRACT  This work looked at five (5) anthropometric measurements which are

Evaluation Of Effects Of Modification Methods On Physicochemical Properties Of Starch From Two Cultivars Of Mungbean (Vigna Radiata).

ABSTRACT  Three extraction methods (Cold water, Hot water and Alkali extract

Effect Of Packaging Materials On The Physico-Chemical And Sensory Properties Of Moi-Moi Produced From Cowpea (Vigna Unguiculata)

ABSTRACT Moi-moi made from cowpea was packaged in four different packaging materi

Evaluation Of Burger Breads From Blend Of Wheat (Triticum Aestivum), Soybean (Glycine Max) And Watermelon (Citrillus Lanatus) Rind Flour.

ABSTRACT   The physicochemical and sensory evaluation of the burger breads p

Quality Evaluation Of Plant Milk Samples Produced From Blends Of Soymilk And Coconut Milk

ABSTRACT  The study was conducted to evaluate the quality properties of plan

Evaluation Of Mixed Fruit Juice Made From Soursop (Anona Muricata) And Pineapple (Ananas Comosus) Juice Blends.

ABSTRACT  The production and quality evaluation of juice made from soursop (

Production And Evaluation Of Cocoyam -Wheat Cake Enriched With Edible Palm Weevil

ABSTRACT The purpose of this research was to develop and evaluate a snack product

Effect Of Proofing Time On The Hydrogen Cyanide Content Of High Quality Cassava Flour (Hqcf)- Wheat (Triticun, Aestivuin) Flour Composite Dough

ABSTRACT  The effect of proofing time (40 to 80 minutes) on the Hydrogen cya

Effect Of Ginger And Pepper Fruit Treatment On The Physical, Microbial And Sensory Properties Of Zobo Drinks Stored At Ambient Temperature

ABSTRACT The effect of ginger and pepper fruit treatment on the physical, microbi

Production And Quality Evaluation Of Short Bread Biscuit From Flour Blends Of Wheat, Banana And Carrot

ABSTRACT  The study evaluated the quality of Short Bread Biscuit from flour

Effects Of Levels Of Panok On The Physical Properties Of Bread Produced From Cassava-Wheat Composite Flour

ABSTRACT Bread samples were produced from flours of cassava and a blend of both f

Production And Evaluation Of Fruit Syrup From Pawpaw (Carica Papaya) And Banana (Musa Paradisiacal)

ABSTRACT  The production and evaluation of syrup from pawpaw and banana juic