Food Science and Technology

"Production and Evaluation of Cake from Flour blends of wheat, soybean and cocoyam:- Ndor Ifeyinwa E

ABSTRACT  Composite flour was prepared from red cocoyam (Xanthosoma sagittif

Production and Evaluation of Digestive Biscuit From Composite Flour of Sorghum, Potato, Soybean and Wheat:- Udenkwo, Nkechi F

ABSTRACT Digestive biscuit were developed from flours of wheat, potatoes, sorghum

Nutritional evaluation of pawpaw (Carica papaya) morphotypes and papain activity using casein as substrate:- Eji Chinyere

ABSTRACT The nutritional evaluation of five pawpaw morphotypes was carried out in

Formulation And Quality Assessment Of Fermented Rice- African Yam Bean Composite Snack:- Nnochiri, Chinyere S

A food is considered fermented when one or more of its constituent is acted upon

The Antimicrobial Effect Of Extracts Of Dennettia Tripetala, Monodora Myristica, Afranoun Melegueta And Tetrepleura Tetraptera On Some Food Spoilage Organism:- Mba Ezinne U

ABSTRACT The antimicrobial activity of ethanol and hot water extracts of Dennetti

"Effects Of Sprouted Tigernut Incorporation At Different Levels On Wheat Biscuit Quality:- Egbe, Veronica 0.

ABSTRACT This work focused on the production of biscuits using different ratios o

Physicochemical Properties Of African Breadfriut (Treculia Africana) Seed Oil Extracted With Azeotropic Mixtures:- Nedolisa chizoba V

ABSTRACT  The chemical and physical indices of African breadfruit seed oil e

Effect Of Varied: Period Of Germination During Malting Of Sorghum Grain On The Physicochemical Characteristics Its Mash:- Okon, Emmanuel E

ABSTRACT  The effect of different period of germination of sorghum grain dur

Production Of Lager Beer Using Acha (Digitaria Exelis):- Mezie Amarachukwu C

ABSTRACT The acha grain was malted, milled and mashed before filtration. The filt

'Production Of Yoghurt From A Mixture Of African Breadfruit And Soybean Milk:- Nwachukwu Grace C

ABSTRACT The production yoghuurt-like product with a characteristics good body wa

Determination Of Levels Of Polycyclic Aroma Tic Hydrocarbons On Singed Cowhide (Ponmo) And Charcoal Grilled Meat (Suya):- Nwaoha, Kelechi .B

ABSTRACT  Smoking and grilling when carried out with traditional methods inv

Physico-chemical properties of Cucumber (Cucumis sativus) juice:- Njiogu, Ogechi S

ABSTRACT  Cucumber fruits were obtained, washed and processed into cucumber

Production and Evaluation of Bread from Cooking I Banana, Wheal Flour and Carrol:- Okonkwo, Linda C.

ABSTRACT  Composites flours from unblanched/blanched cooking banana and whea

Evaluation Of Microbial And Sensory Quality Of Meat Samples Sold In Aba And Umuahia:- Mark Cornelius I

ABSTRACT A study on the evaluation of microbial and sensory quality of meat sampl

Production And Evaluation Of Mayonnaise From Melon, Pumpkin (Cucurbita Pepo), Soybean And Groundnut Seed Oils:- Odimegwu Chika C

ABSTRACT Mayonnaise is a stable emulsion of oil egg yolk and vinegar and lemon ju

Microbiological and sensory evaluation of tiger nut milk fortified with vitamin A and calcium:- Nze, Georgenia O

ABSTRACT Tiger nut seeds were obtained, washed and processed into tiger nut milk

Production and Evaluation of African Breadfruit based Toasted Snack-Mix:- Ngwakwe Chinonyerem R

ABSTRACT  This study was aimed at producing and Evaluating the Proximate, mi

Physicochemical Properties And Sensory Characteristics Of Cookies Made With Composite Flour Of Wheat And Oat Flour Sweetened With Date Syrup:- lfokwe, Grace A

ABSTRACT  The physicochemical and sensory characteristics of cookies with co

Physicochemical And Sensory Properties Of Breakfast Cereal (Tombrown) Produced From Composite Flours Of Soybean, Local Rice, Millet, And Pumpkin Pulp:- Jonah Queen-felicia N

ABSTRACT physicochemical and sensory properties of breakfast cereal (tom brown) p

Production And Quality Evaluation Of Cocoyam-Wheat Flour Noodles Spiced With Uziza Seeds:- Nwosu, Maureen C

ABSTRACT  Quality properties of cocoyam-wheat flour noodles spiced with uziz

"Effect of Plantain Peel and Carrot Powder Addition on the Quality Attributes of Wheat Biscuit:- Ebeh, Chinaza C

ABSTRACT This work was carried out to produce high quality wheat biscuits fortifi

Effect Of Processing Methods On The Chemical And Antioxidant Properties Of Some Indigenous Vegetables:- Albert, Miracle C

ABSTRACT This work evaluated the effect of processing methods (boiling and sauter

Effects of Processing Methods on the Nutrient Composition and Sensory Profile of African Yam Bean-Wheat Cake:- Ezekiel Blossom C

ABSTRACT African yam bean flour was produced from African yam bean seeds through

Extraction and Quality Assessment of Mucuna flagellipes (Ukpo) Gum in Ice Cream and Candy Formulations:- Alozie, Ogechi A

ABSTRACT The proximate, vitamin, functional properties and physicochemical proper

Use of African yam bean and bambara groundnut flours as a composite of wheat in bread production:- Nweke, Victoria C

ABSTRACT Use of African yam bean and bambara groundnut flours as a composite of w

Chemical composition and the effect of extraction solvents on the antioxidant contents of Uchakuru (Vitex doniana) leaves gotten from Owelli-court in Awgu local government area of Enugu State:- Okolie, Martins C

ABSTRACT  The chemical composition and the effect of different extraction so

Effect Of Mango Mesocarp Addition On Nutrient Composition, Fiber Profile, Physical And Sensory Properties Of Maize-Wheat Biscuit:- Azuka, Hopelyn O

ABSTRACT  This study was based on production of biscuit from composite flour

Flavor Compound Profiling and Physicochemical Properties of Local Spices:- Oti, Hope C

ABSTRACT Omilo ( Parinari excelsa ), Njangsa ( Ricinodendron heudelotti ), Countr

Quality of wine produced from zobo calyces:- Chukwuka, Onyinye E

ABSTRACT Zobo wine was produced by fermentation of the must using brewer's yeast,

Development Of Alkaline Fermented 'Ogiri- Egusi' Using Corn Starch As Binders:-Victor, Gift O

ABSTRACT  Ogiri condiments constitutes significant portion of the diet of ma