Food Science and Technology

Assessment Of Incidence Of Enteric Pathogenic Bacteria In Eggs Of Intensive System And Free Range Birds In Some Poultry Farms In Abia State.

ABSTRACT Assessement of incidence of enteric pathogenic bacteria present on the s

Construction And Performance Evaluation Of A Solar Fish Dryer

ABSTRACT   This study designed, fabricated and evaluated drying performance

Modification And Optimization Of The Physicochemical Properties Of Allanblackia (Allanblackia floribunda), African Walnut (Tetracarpidium conophorum) And Fluted Pumpkin (Telfairia occidentalis) Seed Oil Blend In Bakery Shortening Production

ABSTRACT The objective of this work was to modify the physicochemical properties

Effect Of Extrusion Process Variables On Quality Attributes Of Extrudates From Blends Of Aerial Yam And Soybean Flours - A Response Surface Analysis

ABSTRACT This study investigated the effect of extrusion process variables on qua

Evaluation Of Physicochemical, Antioxidant Activity, Glycemic Indices And Sensory Properties Of Mixed Fruit Juices Produced From Monkey Kola (Cola lepidota) And Golden Apple (Spondias dulcis)

ABSTRACT This study evaluated the physicochemical, antioxidant activity, glycemic

Effect Of Post Harvest Storage On Nutrient Content And Carotenoid Profile Of Two Orange-Fleshed Sweet Potato (Ipomea batatas (l) Lam) Varieties As Influenced By Integrated Soil Nutrient Management

ABSTRACT   This research work was designed to investigate the effect of diff

Studies On The Chemical Composition Of Some Local Spices And Their Antimicrobial Activities In Yam Pepper Soup

ABSTRACT Chemical composition of some local spices and their antimicrobial activi

Comparative Assessment Of Chemical Properties Of Cocoplum (Chysobalanus icaco), African Black Pepper (Piper guineense) And Aidan Fruit (Tetrapleura tetraptera) Blends

ABSTRACT The bioactive ingredients of three Nigerian spices: Cocoplum ( Chysobala

Phenotypic And Molecular Characterization Of Lactic Acid Bacteria Species Associated With Nigerian Traditional Food Product Ugba: Their Fermentation Capabilities And Biopreservative Potentials

ABSTRACT The phenotypic and molecular characterization of lactic acid bacteria (L

Production And Quality Evaluation Of Canned Ngu -A Response Surface Analysis

ABSTRACT This study was carried out to produce and evaluate the properties of hom

Development And Quality Evaluation Of Local Rice And Water Yam-Based Instant Noodles And Flakes Using A Mixture Experimental Design

ABSTRACT This study was carried out to investigate the effect of incorporating lo

Physicochemical And Antioxidant Properties Of Instant “Pepper- Soup” Flour Mix Produced From Yam (Dioscorea rotundata), Uziza (Piper guieense), Uda (Xylopia aethiopica) And Uhiokirihio (Tetraplerula tetraptera)

ABSTRACT This research work was aimed at taking care of post parturient women usi

Extraction And Performance Evaluation Of Saccharomyces cerevisia From Palm Wine At Different Proofing Time During Bread Production

ABSTRACT Optimization of isolation and performance evaluation of Saccharomyces ce

Design And Fabrication Of African Breadfruit Seed Prototype Dehuller, Machine Performance And Seed Quality Evaluation Using Response Surface Methodology

ABSTRACT This dissertation showed the actualization of the concept of a multi-spe

Chemical Composition, Antioxidant Properties Of Moringa oleifera Plant Parts And Antihyperglycemic Effects Of The Moringa Leaf

ABSTRACT   The unascertained claims of the flower, seed, leaf, stem bark and

Effects Of De-Bittering Treatments On The Nutrient Composition, Carotenoid Content And Profile Of Bitter Leaf (Vernonia amygdalina)

ABSTRACT The de-bittering process is traditionally applied to Bitter leaves ( Ver

Quality Evaluation Of Twin Screw Extruded High Protein Snacks From The Blends Of Sorghum, Groundnut Cake And Date Palm: A Response Surface Analysis

ABSTRACT   The present study, process for preparation of high protein extrud

Comparative Study On The Glycemic Indices Of Three Yam Cultivars (Dioscorea rotundata, Dioscorea alata and Dioscorea dumentorum) As Affected By Three Processing Methods

ABSTRACT This study investigated the effect of different cooking methods on glyce

Effect Of Fermentation On The Quality Parameters And Nutrient Changes Of Condiment (Ogiri) Made From Castor Oil Seeds (Ricinus Communis)

ABSTRACT This study investigated the changes in nutrients that occurred at room (

Evaluation of the nutritional properties of complementary foods produced from soybean, malted and unmalted Finger millet flour blends

ABSTRACT This study evaluated the quality of complementary foods produced from fl

Effects Of Inclusion Of Germinated Pearl Millet Flour On The Chemical Composition, Glycemic Index And Sensory Properties Of Garri

ABSTRACT The effects of inclusion of different proportions of germinated and unge

FST 312 Food Chemsitry

FIRSTSEMESTER 2019/2020 UNDERGRADUATE EXAMINATl0NS 

FST322 Food Machinery

2019/2020 SESSION

FST324 Food Microbiology

Second Semester Examination 2020/2021 Session

FST 326 Physical properties of foods

2nd Semester 2020/2021 Session Undergraduate Examination

FST 327 Sensory Evaluation

Exam Questions (2020/2021) 

FST 512 : Food Additives, Food laws and Standards

1st Seinester 2020/2021 Session Undergraduate Examination 

FST 412 Cereal Technology

Undergraduate Examinations, 1st Sester Examination 2020/2021 Session

The Effects Of Storage Methods On The Quality Attributes And Physicochemical Composition Of The Tubers And Flours Of Two Cassava Cultivars (Tme 419 And Umucass 38)

ABSTRACT This study was carried out to evaluate the effect of different storage m

FST 515 (Processing of Miscellaneous Foods )

FIRST SEMESTER 2019/2020 UNDERGRADUATE EXAMINATION