ABSTRACT
The mineral and microbial quality of ngu made from different sources were evaluated and sensory test was carried out on the abacha prepared from the different ngu. From the study ngu was...
ABSTRACT
In this study, different bottled water brands in Michael Okpara University of Agriculture were compared and analysed. The standard water testing methods were used to access the...
ABSTRACT
This was based on the production of concentrate from Cocoa Pod Exudate. The proximate, minerals, vitamins, chemical, microbial and sensory properties of the concentrate were...
ABSTRACT
The effects of different storage conditions on the oxidative stability of African pear (Dacryodes edulis) pulp oil was evaluated. African pear pulp oil (36.01%) was obtained through...
ABSTRACT
Sprouted tiger nut and soybean seeds were processed and blended at different proportions to formulate 3 new products of natural sprouted soy-tiger nut milk extract. Sample 100% soymilk as...
ABSTRACT
Production and evaluation of breakfast cereal (tom brown) from blends of Acha, Yellow Maize, Soybean and Scent Leaf Powder was investigated. The proximate composition, mineral content,...
ABSTRACT
This study focused on the evaluation of the processing methods and the quality of okpeye (Prosopis africana) produced by different women in Nsukka L.G.A, Enugu State. The okpeye...
ABSTRACT
This study evaluated the physico-chemical, ambient storage stability and sensory properties of zobo as affected by processing methods. Fresh Hibiscus sabdariffa was washed properly and...
ABSTRACT
The study assessed the nutrient composition of formulated complementary gruel based on sorghum, African breadfruit seeds and plantain flours. Two complementary test gruels were...
ABSTRACT
The micronutrient compositions, fibre profile, physical and sensory properties of wheat-maize fortified orange pulp composite biscuits were investigated. The wheat flour (WF) was...
ABSTRACT
This study is to examine the effect of green accounting on the performnce of manufacturingfirms in Nigeria. The specific objectives are; to determine the effect ofdisclosure on waste...
ABSTRACT
This work aimed to extract vegetable oil from coconut, produce mayonnaise from the coconut oil and canola oil blends, evaluate the quality of the mayonnaise, determine the mineral...
ABSTRACT
This study evaluated the proximate, antinutrient physical properties and sensory analysis of bread made from wheat and coconut flour blend. Five blends were prepared by homogenously mixing...
ABSTRACT
Production and quality evaluation of whole grain agidi was studied. The maize slurry was subjected to functional and physiochemical analyses while the agidi samples were analyzed for...
ABSTRACT
The production and evaluation of Tisane from Aidan fruit (Tetrapleura tetraptera') and Uziza seeds (Piper guineense') were carried out. The tisane produced were obtained from blends...
ABSTRACT
African pear (Dacryodes edulis) fruit was dried through different drying methods (sun drying, oven drying, microwave drying and toasting) and was assessed for functional, proximate,...
ABSTRACT
This work aimed to determine the mineral content of the solid and liquid ngu, evaluate the heavy metals in the solid and liquid ngu and to evaluate the microbial (total bacterial...
ABSTRACT
Protein Efficiency Ratio (PER) and Digestibility Coefficient (DC) of extruded snack from blends of cowpea and cocoyam were evaluated. Snack were produced from different blends of cowpea:...
ABSTRACT
The study evaluated the functional, physicochemical and sensory properties of instant flour meal produced from acha flour, soybean flour and spinach powder using standard analytical...
ABSTRACT
Sprouted tiger nut and soybean seeds were processed and blended at different proportions to formulate 3 new products of natural sprouted soy-tiger nut milk extract. Sample 100% soymilk as...
ABSTIRACT
This study was on the development of seasr.r,ing cubes made from local spices; uziza (Piper guineense), uda (Xylopiaaethiopica),ehuru(Moodoramyristica),and ginger...
ABSTRACT
Akara was prepared with 100'% cowpea paste as control, while another batch of the paste was substituted with Bambara nut flour in the ratios of 95:5, 90:10 and 50:50, seasoned, whipped for...
PROTOCOL
Principal Officers
Professors
Deans and Directors
Heads of Departments/Units
Staff and Student Union Leaders
Gentlemen of the Press
Ladies and Gentlemen:
It is with a high sense...
PREAMBLE
Esteemed members of the Press, distinguished guests, ladies, and gentlemen, I am truly honored to have you today on this auspicious occasion of the commencement of the activities leading to...
ABSTRACT
It is with great delight that I welcome you all to the 25th orientation programme for fresh students of this University. On behalf of the Management, Senate, Staff and the older Students of...