Food Science and Technology
Functional And Pasting Properties Of Wheat-Cocoyam Composite Flours And Quality Evaluation Of Their Cookies:- Ekanem, Saturday P
ABSTRACT The study to evaluate the suitability of cocoyam (Colocasia escule
Effect of fermentation on the quality parameters and nutrient changes of condiment (ogiri) made from Castor Oil Bean:- Mmadubuike Ikenna L
ABSTRACT This study investigated the changes in nutrients that occurred at room (
Quality Evaluation Of Wheat-Water Yam (Dioscorea Alata) Snacks Produuced With Sweet Potato (Ipomoea Batatas L) And Scent Leaves (Ocimum Gratissmum)L- Ezebuiro, Victoria N
ABSTRACT The Quality Evaluation Wheat and Water Yam (Dioscorea alata) Snacks Prod
Production and Quality Evaluation of Different Egg Powder Products (Egg White, Egg Yolk And Whole Egg) using Different Drying Methods:- Iheanyichukwu Oluoma Q
ABSTRACT The locus of this study was to produce and evaluate different egg powder
Evaluation Of The Proximate Composition, Sensory Properties And Consumer Preferences Of Steamed Dough Prepared From Five Bambara Nut Varieties:- Ewoh, Esther O
ABSTRACT The study evaluated the the proximate composition, sensory properties an
Evaluation Of Chin-Chin Produced From Wheatcocoyam (Xanthosoma Mafafa) Composite Flour:- Anyaele, Chisom G
ABSTRACT This study investigated the quality characteristics of chin-chin produce
Production And Quality Evaluation Of Tomato (Lycopersicon Esculentuni) Powder Using Different Processing Methods :-Onu, Victoria M
ABSTRACT The study focused on production and quality evaluation oftomato (J
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
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
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
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 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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