Projects

Production And Evaluation Of Crackers From Blends Of Wheat (Triticum Aestivum), Ugba (Pentaclethra Macrophylla), And Cassava (Manihot Esculenta Crantz):- Diala, Doreen C

ABSTRACT This work investigated the production ofCrackers from blends ofWheat, Ug

Phytochemical And Blood Sugar Lowering Properties Of Uziza (Piper Gunieese') And Utazi (Gongronema Latilodium) Leaves Extracts Using Diabetic Rats:- nyanso Anita

ABSTRACT  Phytochemical and blood sugar lowering properties of uziza {Piper

Physicochemical Properties And Microbial Qualities Of Yoghurt Analogues From Blends Of Pigeon Pea {Cajanus Cajan) And Soy Bean {Glycine Max) Milk:- Onuoha, Vivian C

ABSTRACT The study evaluated the physicochemical properties and microbial qualiti

Effect Of Substitution Of Wheat With Pigeon Pea Sourdough On The Nutritional, Physical And Sensory Properties Of Bread:-Kanu, Jessica U

ABSTRACT Bread is a type offood made from flour, water, and yeast. It is typicall

Quality Assessment Of Fufu Produced From Different Varieties Of Cassava (Manihol Esculenta):- Udoama, Christiana E

ABSTRACT This work evaluated the quality offufu produced from different varieties

Retention Of Hydrocarbons And Surfactants In Fufu Dough Samples Obtained From Local Markets In Abia State:- Chukwu, Mary O

ABSTRACT Sixfufu dough samples were purchased from six different markets randomly

Quality Evaluation Of Two Different Brands Of Bottled Water Produced In Uzuakoli, Bende Local Government Area, Abia State :- Uwakeme, Ekeoma

ABSTRACT This study evaluated tire quality of two different brands of bottled wat

Amino Acid Profile, Proximate, Antioxidant Aid Sensory Properties Of Yoghurt Analogues From Blends Of Pigeon Pea Milk And Soybean Milk:- Iche, Favour K

ABSTRACT The study was carried out to evaluate the amino acid profile, proximate

Physicochemical And Sensory Properties Of Cookies Produced From Blends Of Water Yam And Wheat Flour Enriched With Clove Powder:-Chukwu, Maryjane U

ABSTRACT This study aimed to investigate the physicochemical and sensory properti

Antinutrient Composition, Functional And Pasting Properties Of Flour Blends From Cocoyam, Pearl Millet And Black Bean Enriched With Unripe Plantain Peel Flour:- Ohia, Promise C

ABSTRACT The study evaluated the functional, pasting properties and antinutrient

Production And Nutritional Evaluation Of Ginger And Cloves Tea Sweetened With Honey:- Michael, Faith C

ABSTRACT This study focused on the production and nutritional evaluation of ginge

Production And Evaluation Of Gluten-Free Biscuit From Blend Of Unripe Plantain (Musa Paradiasca) And Tigernut (Cyperus Esculentus) Flours:- Ilechukwu, Stephen U

ABSTRACT  Biscuits were produced using unripe plantain and tigemut flour ble

Quality Characteristics Of Chin Chin Produced With Wheat (Triticum Aestivum) - Sweet Potatoes (Iponioea Batatas) Composite Flours:- Nwanze, Mmesoma R

ABSTRACT This study investigated the production of chin-chin from wheat and sweet

Effects Of Drying On The Nutrient Composition, Antioxidant Capacity And Bioactive Compounds Of Pineapple Peel Powder For Nutritional Enrichment:- Odunukwe, Chinecherem E

ABSTRACT This study aimed to determine the effect ofthe microwave drying method o

Effect Of Steaming And Frying On The Nutritional Composition, Hydrogen Cyanide And Physical Properties Of Jute Leaves (Corchorus Olitorius):- Alozie, Vivian C

ABSTRACT The study aimed at the effect of steaming and frying processes on the nu

Effect Of Steeping Time On Quality Parameters Of Cowpea Flour For Akara Production :Urom, Deborafi N

ABSTRACT This study investigates the effect ofsteeping time on the quality parame

Nutrient Composition Of Chin-Chin And Doughnut Produced From Wheat-African Breadfruit Flour Blends:- Kalu, Chinasa I

ABSTRACT This study investigated the nutrient composition of chin-chin and doughn

Evaluation Of Antinutritional And Amino Acid Profile Of Selected Accessions Of Africa Yam Bean (sphenostylisstenocarpa) from IITA, Ibadan :- Akatobi, Rowland C

ABSTRACT This study aimed at evaluating anti-nutritional composition and amino ac

Quality assessment of functional jam produced from selected tropical fruit (mango (mangifera indica), soursop (annona muricata),pear (pyrus communis l.) And watermelon (citrullus vulgaris):- Onyekwere, Favour E

ABSTRACT In the present study, jam was produced from mango, soursop, pear and wat

Effects Of Variety And Packaging Materials On The Storage Stability Of African Oil Bean Seed Mesocarp Oil:- Obi, Perpetua I

ABSTRACT The effects of variety and packaging materials on the storage stability

Investigating The Mechanical Properties Of The Hybridization Of Natural Fiber (Aloe-Vera And Banana Fibers) Reinforcement With Epoxy Resin Matrix:- Ibeleme Martins N

ABSTRACT This study examines the investigation of mechanical properties on the hy

Production And Quality Evaluation Of Cake From Composite Flour Of Wheat, Acha And Fluted Pumpkin Seed:- Uzowuru, Gracious C

ABSTRACT This study investigated the quality attributes of cake produced from ble

Production And Quality Assessment Of Whole Meal Pap From Maize (Zea Mays) And Enriched With Soybean (Glycine Max):- Agoha, Peace U

ABSTRACT  This study assesses the quality ofwhole meal pap from maize (Zea m

Effect Of Ginger Addition On Physicochemical And Sensory Properties Of Pineapple Juice:- Mamah, Ogomegbunam J

ABSTRACT  The study evaluated effect of ginger rhizome addition on physicoch

Physicochemical And Functional Properties Of Yellow Maize Fortified With Pawpaw Seed And The Sensoryacceptability Of The Porridge:- Okolie, Maryann E

ABSTRACT Physicochemical and functional properties of yellow maize fortified with

Quality Assessment Of Coated Soybeans Snacks Using Selected Tropical Flours, Rice (Oriza Sativa), Maize (Zea Mays), Millet (Penniestuum Glaucum), And Wheat (Triticumaestivum):- Agbo, Joy C

ABSTRACT Most snacks are prepared from basically cereal flours which are nutritio

Evaluation Of Chemical And Organoleptic Properties Of Biscuit Produced From Acha, Broad-Leaf Pumpkin Flour And Moringa Leaf:- Kalu, Chidi E

ABSTRACT This study evaluated the chemical and organoleptic properties of biscuit

Quality Assessment of Mayonnaise from Peanut (Arachis hypogea), Soybean {Glycine max') and Cowpea {Vigna unguiculata) oil:- Anusionwu, Faith C

ABSTRACT Mayonnaise is an oil-in-water emulsion rich in calorie, micronutrients a

Production And Evaluation Of Sesame Enriched Cookies Using Composite Flours From Wheat (Triticum Aestivum) And Rice (Oryza Sativa).:- Mbanefo, Anigbogu K

ABSTRACT Sesame seeds are known to be an excellent source of protein, fibre and m

Comparative Studies On Mayonnaise Produced From African Elemi Oil, Soybean Oil And Olive Oil:- Ukpong, Peace A

ABSTRACT  This study evaluated the quality ofmayonnaise made from atili frui