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...
PROTOCOL
This is the Day the Lord has made. We shall rejoice and be glad in it! The Lord God has been with us, He has been our bulwark, our buckler, our strength and stay over these years. The...
ABSTRACT
Make a joyful shout to the Lord, all you lands! Serve the Lord with gladness; Come before His presence with singing. Know that the Lord, He is God;...
ABSTRACT
Principal Officers of the University,
Professors, Deans and Directors
Heads of Departments and Units
Members of Senate
Staff and Students
Matriculating Students
Parents & Guardians of...
ABSTRACT
The Deputy Vice-Chancellors;
Principal Officers;
Deans and Directors;
The SIWES Director;
Heads of Departments and Units;
The ITF Area Manager and her Team;
Colleges SIWES Coordinators;
Great...
ABSTRACT
I welcome all our staff and prayer partners to this September edition of our Special Quarterly Prayer program, LIFTING UP MOUAU, on this seventh day of September, 2022. It is a thing of...
ABSTRACT
I bring the staff, students and well-wishers of the Michael Okpara University of Agriculture Umudike, greetings of blessings in the New Year. The Almighty God deserves all our praises...
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 of Aidan...
ABSTRACT
This study investigated the effect of processing techniques on functional, phytochemical and nutrient properties of ukpo, ofor and achi. Ukpo, Ofor and Achi seed flours were analyzed using...
ABSTRACT
There is increase in imitation milk but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification...
ABSTRACT
Due to high cost of margarine which also reflected in the cost of bread, margarine was substituted with bone marrow in the ratios of 80: 20, 50.50 and 20: 80, while 100% margarine...
ABSTRACT
This study was aimed at detennining the shelf stability of zobo wine using sodium benzoate. Zoba wine was produced by fermentation of the must using brewer's yeast, Saccharomyces...
ABSTRACT
Samples of honey obtained from the Michael Okpara University of Agriculture were analysed for their physicochemical parameters (including taste, colour, pH, conductivity, etc),...
ABSTRACT
Iru is a food flavouring condiment that is derived from fermentation of mung bean. These fermented food condiments are known to be a good source of diatery protein and vitamins. Most diets...
ABSTRACT
In Nigeria and other developing countries, egg is produced all year round and it is a highly perishable product that if not given proper care between the time it is laid, time it is...
ABSTRACT
The study evaluated the effects of incorporating flours from a local, and select improved cassava varieties in bread formulation. Tubers of five new, improved cassava varieties, UMUCAS 36,...
ABSTRACT
This study was carried out to determine the effect of variety and particle size on the quality characteristics of water yam flour and bread. Three mature improved varieties of water yam...
ABSTRACT
Fresh soymilk containing 5% added sugar and 1 Og/I gelatin was incubated with L. acdophilis (sample A), equal amounts (1:1) of L. acidophilus and S. thermophilus (sample B) and...
ABSTRACT
Pumpkin (Curcubita pepo') seed was processed into defatted flour (CPF), which was further processed into protein concentrate (CPC), and protein isolate (CPI) using alkaline...
ABSTRACT
A comparative study of soup balls produced from soybean, melon and bambara groundnut and their blends were investigated. The samples were coded A, B, C, D, and E depicting 100% melon...