Food science and technology
Influence Of Energy Use In The Sustainability Of Tourism Resources In Uyo, Akwa Ibom State
ABSTRACT The study investigated the Influence of energy use in the sustainability
Retention/Loss Of Nutrients On Flour From Five Cultivars Of Fresh Sweet Potato Roots (Ipomea batatas L) As Affected By Various Unit Operations
ABSTRACT This study evaluated the nutritional and phytochemical properties
Quality Evaluation Of Margarine And Bio-Margarine Produced From Blends Of Coconut, Melon Seed And Palm Fruit Oils
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Production And Quality Evaluation Of Bread From Cocoyam (Xanthosoma maffaScoth) /Soy Bean (Glycine Max) And Wheat (Triticuma Estivum.) Flour Blends
ABSTRACT The study elucidates the production and quality evaluation of bre
Formulation Of Complementry Food With Bambara Groundnut (Vigna Subterranea (L) Verdc) And Millet (Pennisetum Glaucum).
Abstract Complementary food was produced using blends of Bambara groundnut (subte
Effect of Toasting on the PhysicoChemical Compositions of Two Colour Variations of African Yam Beans (Sphenostylis stenocarpa)
ABSTRACT Two colour variation (Grey and Brown) African yam bean seeds were
Evaluation Of The Proximate, Minerals And Sensory Properties Of Flour Samples From Trifolate Yam (Discorea Dumetorum) Landraces
ABTRACT The evaluation of the proximate, minerals and sensory properties of flour
Evaluation Of Nutritional And Functional Properties of Aerial Yam (Dioscorea Bulbifera) Flour And Starch Using Two Cultivars
ABSTRACT The nutritional and functional properties of aerial yam (Dioscoreabulbif
Effect Of Toasting On The Physico- Chemical Compositions Of Two Colour Variations Of African Yam Beans (Sphenostylis Stenocarpa).
Two colour variation (Grey and Brown) African yam bean seeds were to
Production And Evaluation Of Bread From Wheat, Sorghum And Bambara Groundnut Composite Flour Blends
ABSTRACT The objectives of this research were to evaluate the chemical compositio
Evaluation Of Fluted Pumpkin ( Telfairia Occidentalis) Seed Flour.
ABSTRACT Fluted pumpkin plant is one of the oil seed crops grown in many tropical
Evaluation Of Quality Characteristics Of High Fibre And Nutrient Snack Bars Produced From African Breadfruit (Treculia Africana), Maize (Zea Mays) And Coconut (Cocos Nucifera) Blends
ABSTRACT African breadfruit ( Treculia africana ) seeds were processed into whole
Flour Production From Aerial Yam (Dioscorea Bulbifera) And Determination Of The Drying Characteristics Of The Flour
ABSTRACT The drying characteristics of Dioscorea bulbifera flour at different dry
Inoculation Of Lactic Acid Bacteria And Influence On The Quality Attributes Of Ogiri, A Traditional Food Condiment
ABSTRACT This study investigated the quality attributes of ogiri produced from fl
The Effects Of Processing Methods On The Glycemic Index, Chemical And Functional Properties Of Some Selected Tuber Flours
ABSTRACT Four species of yam; white yam ( Dioscorea rotundata ), aerial yam ( Dio
Studies On Fermentation Of Cassava Varieties By Different Species Of Lactic Acid Bacteria And Effect On Chemical, Functional And Sensory Properties Of Fufu Flours Produced
ABSTRACT Cassava fufu flours were produced following 72 h fermentation, of two ca
Effect of cooking method and peeling onthe chemical and sensory properties of orange fleshed sweet potato puree.
ABSTRACT Orange fleshed sweet potato (OFSP) is a good source of carotenoid which
Effect Of Processing Methods On The Microbiological, Physico-Chemical And Sensory Properties Of Edible Palm Weevil Larva (Rhynchophorus Phoenicis) During Storage
ABSTRACT Results of the proximate composition showed significant differences (p&l
Health And Psychological Challenges Of Sexually Abused Female Students In Michael Okpara University Of Agriculture, Umudike (Mouau)
ABSTRACT This study identifies the sexually abused female students in Michael Okp
Evaluation of the proximate and functional properties of Ighu and African breadfruit flour mixtures.
ABSTRACT A study was carried out in order to evaluate the proximate
Evaluation Of The Proximate And Functional Properties Of Fullfat Soy Flour And Igiiu Mixtures
ABSTRACT Full-fat soy flour was produced and added to lghu (a cassava based produ
Retention Of Vitamin C In Citrus Juices (Orange, Lemon, Lime And Grape) At Various Degrees Of Pasteurization
ABSTRACT Retention of vitamin C before and after pasteurization in some fruit jui
Comparative Effects Of Different Heat Treatments On The Microbial, Functional, Chemical And Sensory Properties Of Fresh Red Pepper (Capsicum Annuum L) And Fresh Chili Pepper (Capsicum Annuum L)
ABSTRACT The aim of this study was to compare the effect of different treatments
Evaluation Of Functional And Anti Nutritional Properties Of Five Sprouted Cocoy Am Varieties
ABSTRACT The effects of sprouting on functional and antinutritional propert
Effect Of Storage On Nutrient Composition Of Heinsia Crinita (Atama).
ABSTRACT Fresh leaves of Heinsia crinita were bought from Akwa Ibom State and dri
The Effect Of Fermentation Periods On Proximate Composition And Sensory Properties
Abstract The effect of fermentation periods on proximate composition and sensory
Effects Of Processing Methods And Packaging Materials On The Shelf-Life Of Yellow Root Cassava Flour
ABSTRACT The effect of processing methods and packaging materials>on the
Effect Of Different Extraction Methods On The Fer Physicochemical Properties Of Starch From Green (Improved) And Brown (Local) Mungbean (Vigna-Radiata(T.) Witczek) Cultivars
ABSTRACT Starch from Mungbean (Vigna-radiata (L.)Wilczek), Green (Improved)
Effect Of Processing Methods On The Physicochemical Properties Of Soy-Ogi
ABSTRACT This study investigated the effect of different processing methods
Quality Evaluation Of Chin-chin Produced From Flour Blends of Wheat (Triticum aestivum), Millet (Pennisetum glaucum) And Soybean (Glycine max)
ABSTRACT This study was conducted to evaluate the quality of chin-chin made