Food Science and Technology

Incorporation Of Papain Into Pawpaw (Carica Papaya) Ice Cream

ABSTRACT Pawpaw ice cream was produced using papain extracted from unripe pawpaw

Microbial Quality Of Ready-To-Eat Meat Products In Umuahia Metropolies

ABSTRACT Adopting the steps of the "first principle" in micro analysis, microbiol

Quality Evaluation Of Selected Brands Of Sachet And Bottled Water Sold In Isuochi Town Of Abia State

ABSTRACT Bottled and sachet water samples were purchased from nine (9) different

Production And Evaluation Of Imitation Yoghurt Using African Breadfruit (Treculia Africana) Milk And Coconut (Cocos Mucifer) Milk

ABSTARCT The possibility of using African breadfruit milk from African breadfruit

Production And Evaluation Of Biscuits Produced From Wheat, Bambara nut, African Yam Bean, Pigeon Pea And Corn

ABSTRACT Flour produced from wheat, Bambara groundnut, African yam bean, pigeon p

Production And Evaluation Of Yoghurt From Almond Nut Milk And Cow Milk

ABSTRACT The quest for healthy diets has provided great opportunity for product i

Production And Evaluation Of Coconut (Cocos Nucifera) And Tiger Nut (Cyperus Esculentus) Milk Candy

ABSTRACT Candies were produced using the two milk samples and analyzed for microb

Microbial And Quality Evaluation Of Fried Fish Sold In Michael Okpara University Of Agriculture, Canteens

ABSTRACT  Fried fish samples were collected from five major patronized cante

Production And Evaluation Of Kunun Zaki From Sorghum Enriched With Tiger Nut Milk Extracts

ABSTRACT  Kunun zaki enriched with tiger nut milk extract was produced with

Production And Evaluation Of Sprouted Soybean (Glycine Max) And Water Yam (Dioscorea Alata) Flour And Biscuit Samples

ABSTRACT The formulation of the blends of soybeans (Glycine max) and water yam (D

Quality Assessment Of Beverage Made From Soyabean (Glycine Max), Tigernut (Cyperus Esuclentus), Banana (Musa Acuminate) And Carrot (Daucus Carota)

ABSTRACT The production and quality assessment of beverage produced from soybean,

Production And Evaluation Of Fibre Biscuit From Composite Flours Of Wheat (Triticum Aestivum), Pumpkin (Cucurbita Maxima) And Coconut Grits.

ABSTRACT Flour blends were produced from Whole wheat, Cucurbita seed, Cucurbita p

Production And Evaluation Of Fruit Juice From Blends Of Local Apple (Malay Rose-Apple) (Syzygium Malaccense) And Pineapple (Ananas Comosus)

ABSTRACT Production and evaluation of fruit juice from the blend of Malay-rose ap

Microbiological Quality And Proximate Composition Of Groundnut Pastes Purchased From Different Markets In Umuahia.

ABSTRACT Groundnut pastes were purchased from Umuahia main market, Ndoro market,

Quality Characteristics Of Instant Foods Produced From Soybean, Cocoyam And Sorghum Flour Blends.

ABSTRACT The production and evaluation of instant products from the composite flo

Production And Evaluation Of Confectionaries From African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivum) Flour

ABSTRACT Wheat (Triticum aeslivum) and African breadfruit (Treculia africana) flo

Quality Characteristic Of Okra (Hibiscus Escuientus) Gum In Ice Cream Formulation

ABSTRACT The study investigates the possibility of using okra gum as stabilizer i

Production And Evaluation Of Cracker Biscuit From Flour Blends Of Wheat (Triticum Aestivum), Sweet Potato (Ipomoea Batatas), And Moringa Leaf Powder.

ABSTRACT This study was conducted to evaluate the quality of biscuit made from fl

Production And Evaluation Of Cracker Biscuit From Flour Blends Of Wheat (Trilicum Aesth'urn), Sweet Potato (Ipomoea Batatas), And Moringa Leaf Powder.

ABSTRACT This study was conducted to evaluate the quality of biscuit made from fl

Nutrient Composition Of Biscuit Produce From Wheat-plantain-Water Yam Flour Blends

ABSTRACT Biscuit was made from wheat-plantain-water yam flour blends. The whole w

Quality And Storage Stability Of Egusi (Colocynthis Citrullus L.) Cake Made Without Oil Extraction

ABSTRACT The microbial, proximate, sensory characteristics and storage stability

Development Of Complementary Food From Flour Blends Of Fermented Maize, Defatted Soybean And Fluted Pumpkin Seed Flour

ABSTRACT The development of complementary food from flour blends of fermented mai

Production And Evaluation Of Sugar-Free Cucumber (Cucumis Sativus) Juice

ABSTRACT With an intense desire to improve the drinking quality of cucumber juice

Quality Characteristics Of Bread Produced From Composite Flour Of Wheat (Triticuin Aestivum) And Sweet Potatoes (Iponzea Batatas)

ABSTRACT Flour blends of different portions were prepared from deep orange fleshe

Quality Characteristics Of Bread Produced From Composite Flour Of Wheat (Triticum Aestivum) And Sweet Potatoes (Ipomea Batatas)

ABSTRACT Flour blends of different portions were prepared from deep orange fleshe

Proximate Composition And Functional Properties Of Raw, Boiled And Fermented Water Yam (Dioscorea Alata)

ABSTRACT Dioscorea alata (water yam) was evaluated in this study for the nutritio

Production And Quality Evaluation Of Pineapple (Ananas Comosus) - Carrot (Daucus Curota) Juice Flavoured With Ginger (Zingiber Officinale).

ABSTRACT Fruit juice is defined as juice obtained from fruit by mechanical proces

Quality Characteristics Of Wheat Chinchin Enriched With Edible Mushroom (Pleurotus Tuber-Regium)

ABSTRACT The study determined the nutrient composition of chinchin produced with

Isolation And Identification Of Microorganisms Associated With The Fermentation Of Cocoa Bean (Theobroma Cacao L)

ABSTRACT The Microorganisms associated with cocoa bean (Theobroma cacao) fermenta

Isolation, Modification And Evaluation Of Icacina Trichantha Starch

ABSTRACT This research aimed at providing a non-food source of starch that can be