Michael Okpara University of Agriculture Repository
Effects Of Employee Participation In Organizational Decision Making: A Study Of Selected Petroleum Companies In Abia State (2010-2015):- Okereke, Emmanuel E
ABSTRACT The study examined the effects of employee participation on organizational decision making in selected petroleum
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 products (whole egg, egg white, egg yol
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 and consumer preferences of steamed dough
Evaluation Of Chin-Chin Produced From Wheatcocoyam (Xanthosoma Mafafa) Composite Flour:- Anyaele, Chisom G
ABSTRACT This study investigated the quality characteristics of chin-chin produced form blend of wheat and yellow cocoyam
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 (Jycopersicon esculentum) powder using dif
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 fruit oil, soybean oil and olive oil. The ph
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 minerals which will increase nutrient con
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 and fatsoluble vitamins which is produced
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 produced from acha, broad-leaf pumpkin
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 nutritionally inadequate. Quality assessment of
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 pawpaw seed and the sensory acceptabili
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 physicochemical and sensory properties of pineapp
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 mays) enriched with soybean (Glycine max)
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 blends of wheat, acha and fluted pumpkin se
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 hybridization of natural fiber of aloe-ver
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 of African oil bean seed mesocarp oil wa
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 watermelon were assessed for proximate, phy
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 acid profile of some selected African yam
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 doughnut produced from wheat and African bread
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 parameters of cowpea flour for akara productio
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 nutritional composition and cyanogenic gly
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 on the nutrient qualities of cooking bana
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 potato Hour blends. Hour was produced f
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 blends at different levels; 90:10, 80:20, 7
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 ginger and cloves tea sweetened with honey. T
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 composition of flour blends from cocoyam
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 properties of cookie produced from wheat flour a
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 composition, antioxidant and sensory pro
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 water produced in Uzuakoli, Bendc Local Gov
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 chosen in the three senatorial zones of