Michael Okpara University of Agriculture Repository
Evaluation of Antinutritional and Amino Profile of Selected Accessions of African yam bean (Sphenostylis Stenocarpa) from IITA, Ibadan:- Onyeji, Chinazaekpere D
ABSTRACT This study shows the anti-nutritional factors and amino acid profiles of selected accessions of African yam bean
Evaluation Of Functional Juice From Blends Of Watermelon, Sprouted Garlic, Ginger And Turmeric Extract:- Owoh, Abigail N
ABSTRACT This research was aimed at developing a functional drink made from blends of sprouted garlic, ginger and t
Comparative Evaluation Of Vitamins, Minerals, Antioxidant Activity And Sensory Properties Of Selected Pepper Varieties:- Ofoegbu, Chidera M
ABSTRACT This study aimed to conduct a comprehensive comparative evaluation of the vitamins, minerals, antioxidant activi
Quality Assessment Of Commercially Available Fresh Tomatoes In Umuahia:- Ezeuko, Chinweotito G
ABSTRACT Tomato (Lycopcrsicon esculentum) is a perishable savoury red edible fruit widely cultivated and consumed worldwi
Production And Evaluation Of Functional Drink From Zobo Leaves, Clove, Ginger, And Date Palm As Sweetener:- Azuama, Nmesomachukwu G
ABSTRACT This research investigated the production and evaluation of zobo using date palm fruit syrup as swcetner. Four s
Quality Of Meat From Three Commercial Abattoirs In Umuahia, Abia State:- Mba Miracle N
ABSTRACT This study was aimed at determining the quality of meat from three commercial abattoirs (Orieugba, Ndiroru
Quality Evaluation Of Instant Fufu Made From Blends Of Cassava Root (Manihot Esculenta) And Rice (Oriza Sativd) Crop:- Ihuoma, Chizirim A
ABSTRACT This study investigates the quality of Instant fufu composite flour from cassava and Rice flour blends. The raw
Effect Of Varied Hour Blends On Functional And Proximate Properties Of Wheat, Akidi And Water-Yam Hour:- Luke, Joshua C
ABSTRACT This study evaluated some quality properties of Hour blends of wheat, water yam and black beans (Akidi). The fun
Fatty Acid Profile And Total Phenolic Content Evaluation Of Oil Blends From African Oil Bean (Pentaclethra Macrophylla Benth) Seed Oil And Sesame (Sesame Indicum, L.) Seed Oil :-Chukwuemeka, Adaugo V
ABSTRACT This study aimed to assess the fatty acid profiles and total phenolic contents of blends composed of African oil
Functional Properties and Chemical Composition of Flours Produced from Improved Wateryam (Dioscorea alaid):- Iheanacho, Angela C
ABSTRACT Improved wateryam varieties were procured from Yam program ofNational Rot Crops Research Institute, Umudike. The
Fatty Acid And Flavour Profiles Of Unprocessed And Processed African Pear (Dacroydes Edulis):- Onyekwere, Olive N
ABSTRACT This study investigated the fatty acid and flavoured profiles of unprocessed and processed African pear (Dacroyd
Production And Evaluation Of Breakfast Cereal (Flakes) From Sorghum, Soybean, Tigernut Using Date As Sweetener:- Onuoha, Florence U
ABSTRACT The aimed ofthis study is to produce and evaluate the functional, proximate composition and sensory properties o
Nutritional Evaluation Of Instant Breakfast From Nutritional Evaluation Of Instant Breakfast From Palmyra Palm Shoot (Borassusflabellifer}, Acha (Digiteria Macroblephard) And, Akidi (Phaseolus Vulgaris L): -Amadike Emmanuel
ABSTRACT This study investigate the nutritional potential of an instant breakfast formulation derived from palmyra palm s
Nutritional Composition Of Cookies Made From Wheat Flour And Fermented Honey Beans:- Ani, Odinakachukwu P
ABSTRACT The study ofnutritional composition of cookies made from wheat flour and fermented honey beans investigates the
Effects Of Boiling And Frying Durations On The Mineral, Proximate, Vitamin, And Phytochemical And Antioxidant Properties Of Okra (Abelnwschus Esculentus) Vegetable:-Anaele, Blessing O
ABSTRACT The study was carried out to investigate the effects of boiling and frying durations on the mineral, proximate,
Nutritional Evaluation Ofinstantfifi Hour Produced From Cassava Root (Manihot Esculenta) And Cocoyam (Xanthoma Maffafa) Blend:- Udch, Chizoba M
ABSTRACT The nutritional properties ofinstantfufu flour made from cassava root and cocoyam tuber Hour blends were e
Evaluation Of Proximate Composition And Amino Acid Profile Of Selected Accessions Of African Yam Bean (Sphenostylis Stenocarpa) From IITA.:- Ikegbusi Ifunanya C
ABSTRACT The proximate composition and amino acid profiles of selected accessions of African Yam Bean (AYB) were in
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, Ugba, and Cassava flour, determined the fu
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 gunieese) and utazi (Gongronema latilodi
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 qualities of yoghurt analogue from blends of pi
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 typically baked, and it can be either leavened o
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 of cassava. Five varieties of cassava o
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
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
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
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
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
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
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
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