Projects
Nutrient Composition, Functional And Pasting Properties Of Unripe Plantain Flour Supplemented With Fluted Pumpkin Seed Flour:- Agbata, Amalachukwu O
ABSTRACT This study investigated the nutrient composition, functional and pasting
Antioxidant and sensory properties of ginger (Zingiber officinale') - clove (Syzygium aromaticum) tea infusion:- Njoku, Chiamaka L
ABSTRACT This study was carried out to evaluate the antioxidant properties and ac
Effect Of Particle Size On The Physicochemical Properties Of Gluten Free Noodles Made From Orange Fleshed Sweet Potato (Ipomea Batatas) Flour:- Nwagbo, Chidubem R
ABSTRACT This study was carried out to evaluate the antioxidant properties and ac
Shelf Life Studies On Spiced Meatballs Produced From Beef And Chicken Using Different Cooking Methods:- Ugwuoke, Virginus O
ABSTRACT Studies on the shelf life of spiced meatballs produced from beef a
Development And Nutritional Evaluation of Okpa Enriched With Breweries Spent Grain:- Okereke Ann C
ABSTRACT (Sample 1), while fat ngcd between 6.66% Sampf 3) to 28.04% conclusion,
Sourdough Bread Producedfrom Flour Blends of Sprouted Millet and Sorghum with Rice Flour:- Ediongsenyene, Blessing E
ABSTRACT The study produced and evaluated sourdough bread produced from Spr
Evaluation of the physiociiemical properties of blends of germinated whole wheat (triticiun aestivum l.) Flour and starch from different varieties of yam:- Oguejiofor, Nmesoma R
ABSTRACT The physicochemical properties of blends of germinated whole wheat
Estimated Glycemic Index And Sensory Assessment Of Dough Meal Produced From Optimized Flour Blends Of Quality Protein Maize, Soybean Curd Residue, And Cassava Flours:- Uche, Nmeri G
ABSTRACT This study evaluated the Estimated glycemic index and sensory attributes
Improving The Nutritional Content Of Asusu, An Indigenous Cornbased Meal, Using Brewer’s Spent Grain (BSG):- Uche, Emmanuel I
ABSTRACT This research investigated the fortification ofAsusu, a traditional Nige
Effect Of Soaking Time On Chemical And Microbial Load Of Ogi (Pap) Produced From Yellow Maize Using Starter Culture (Lactobacillusplantarium):- Nwoko, Mary E
ABSTRACT This study investigated soaking time (12, 24 and 36 h; 72 h control) and
Functional Properties And Constituent Composition Of Food Waste (Plantain Peel Ash As Ngti) Traditionally Used In Some Food Preparation:- Okebaram, Precious C
Abstract The primary objective of this study i I The primary objective of this st
Comparative Evaluation Of Beef And Chicken Meatballs Produced By Frying And Oven Drying Processing Methods:- Okechukwu, Princess C
ABSTRACT The comparative evaluation of beef and chicken meatballs produced
Quality Attributes Of Wheat, Orange Fleshed Sweet Potato And Egg Shell Composite Bread Produced With Partially Substituted Margarine With Avocado Pear Pulp :- Efughu, Chinweoke T
ABSTRACT Production, quality and sensory attributes of bread from wheat flour enr
Evaluation Of The Antioxidant Activity, Mineral And Organoleptic Properties Of Dough Meals From Optimized Flour Blends From Quality Protein Maize, Soybean Curd Residue, And Cassava.:- Ezenwa, Estate C
ABSTRACT This study evaluated the antioxidant activity, mineral composition, and
Comparison of physical, antioxidant dietary properties and dietary fiber profiles of two Nigerian grown papaya species (carica papaya l.) During maturation:- Daniel, Sylvia U
ABSTRACT The study compared physical characteristics, antioxidant propertie
Starch Digestibility, Functional And Pasting Properties Of Composite Flour From Wheat And Black Bean:- Ikwunze, Armstrong C
ABSTRACT This study assessed the functional properties and starch digestibi
Evaluation Of Chemical And Shelf Stability Of Flour From Fermented African Oil Bean Seeds (Pentaclethra Macrophylla) Packaged With Different Materials:-Igwe, Oluchi S
ABSTRACT The study evaluated the chemical stability offlour produced from f
Evaluation Of The Oxidative Stability Of African Oil Bean Seed Oil Blended With Sesame Seed Oil:- Ezenwa, Victory A
ABSTRACT This study evaluated the oxidative stability of African oil bean (
Effect Of Processing Methods On The Biochemical Properties And Antioxidant Activities Of African Pear (Dacryodes Edulis):- Douglas, Ifeoma R
ABSTRACT This study investigated the effect of processing methods (raw, roa
Evaluation Of Compositional Differences And Functional Properties Of Flour Produced From Selected Banana Cultivar Grown In Nigeria:- Ejike, Chioma J
ABSTRACT The study investigated the compositional differences and functiona
Improving The Nutrient Composition And Acceptability Of Moi- Moi Oka, A Traditional Snack Of South Eastern Nigeria, With Firm Ripe Plantain And Sprouted Soybean Pastes:- Ebere, Modesta U
ABSTRACT This study assessed the nutrient composition and acceptability of
Quality Evaluation Of Jam Produced From Blends Of Pawpaw And Jackfruit :- Etudor, Nyeneime F
ABSTRACT The quality evaluation of Jam produced from blends of Pawpaw and Jackfru
Dietary Practice, Food Security And Anthropometric Status Of In-School Adolescence Of Mouau Staff School:- Denis, Joy C
ABSTRACT An adolescents’ nutritional status has important implications for his he
Quality Characteristics Of Chin-Chin Produced From Wheat (Triticum Spp.) And Soybean (Glycine Max) Flour Blends Witii Date (Phoenix Dactlylifer) As Sweetener :- Amadiegwu, Osinachi P
ABSTRACT Snacks are small foods eaten between meals. Chin-chin is a snack popular
Mineral Composition and Starch Profile of Improved Varieties of Wateryam (Dioscorea alata) Flour:- Nwafor. Rita C
ABSTRACT This work determined the mineral composition and starch of improve
Dietery Pattern And Antropometic Indices Of Sports Men In Umuahia, Abia State:- Uwa, Chinaza U
ABSTRACT This cross-sectional study investigates the dietary patterns and a
Functional and Chemical Composition of Selected Improved Watery am (Dioscorea alata) Flour:- Amugo. Ngozi V
ABSTRACT This study investigated the functional properties, phytochemical and p-c
Comparative Mineral Status Of Cowpea And Soybean Hull Ash And Their Blends For Food Fortification:- Udoh, Godwin I
ABSTRACT This study evaluated and compared the mineral status of cowpea and soybe
Production and Quality Evaluation Chemical Composition of Selected Varieties of Wateryam (Dioscorea alata) Flour:- Onye, Vivian C
ABSTRACT This study investigate the production and quality evaluation chemical co
Starch Digestibility And Glycemic Index Of Dough Meal From Flour Blends Ofcocoyam, Millet, Black Bean Enriched With Unripe Plantain Peel Flour:- Ekemekwe, Delight O
ABSTRACT The study evaluated the starch digestibility and glycemic index (GI) ofd