Food Science and Technology

Hypoglycaemic Effect Of Incorporation Of Ocimum Gratissimum In Diets Fed Alloxan-Induced Diabetic Rats

ABSTPACT Dried Ocimum gratissimum leaves (5%) were incorporated into diets formul

Effects Of Different Processing Methods On Vitamins A, E & C Content Of Fruits And Vegetables

ABSTRACT Effects of different processing methods (Mechanical extraction and cooki

Production And Evaluation Of Biscuit Produced From Blends Of Egusi (Citrullus Lanatus), Usu (Pleurotus Tuber -Reguim) And Wheat Flour

ABSTRACT Egusi (melon) flour sample was defatted using two different methods; (Ma

Evaluation Of The Dough Raising Potentials Of Some Ascosporogenous Palmwine Yeast Strains

ABSTRACT Saccharomyces cerevisiae, Saccharomyces frigilis and Pichia spp were cho

Chemical And Functional Properties Of Bluggoe Cooking Banana Flour And Sensory Characteristics Of Their Baked Products.

ABSTRACT The proximate composition of unripe and ripe bluggoe cooking banana flou

Quality Assessment Of Plain Cake Baked Using Various Preservative

ABSTRACT Cakes were baked from wheat flour using different preservatives: ginger,

Microbial, Chemical And Sensory Properties Of Melon (Colocyithis Citrullus) Seed Cake Product From Different Melon Varieties

ABSTRACT Melon seed cake containing salt, pepper, Usu (Pleurotus tuber regium) we

Effects Of Selected Drying Methods And Aging Substances On The Functional And Rheological Properties Of Cassava Flour From Two Cassava Varieties (Var. Nr8082 And TMS 30572).

ABSTRACT Cassava flour samples were produced using 2 Cassava Mosaic Disease (CMD)

Effects Of Packaging Materials On Fermented Melon Seeds (Citruilus Vulgaris)

ABSTRACT In this research work, fermented melon product "Ogiri" was produced with

The Effect Of Different Processing Treatments On The Nutrients And Anti-Nutrients Of Pigeon Pea (Cajanus Cajan), Soybean (Glycine Max.) And Cowpea (Vigna Unguiculata).

ABSTRACT Legumes belong to the family leguminosae. Cowpea, soybean and pigeon pea

Comparative Evaluation Of Instant Fufu Flour Made From Rice, Maize, Samovita, Sorghum And Their Blends With Cassava.

ABSTRACT Nutritional quality of FUFU flour from different cereal crops and their

Effect Of Storage Period On The Chemical And Biochemical Changes Of Raphia Palm Wine (Raphia Hookerl)

ABSTRACT The effect of storage period on the microbial and chemical changes of Ra

Comparative Study Of Ohmic And Conventional Heating Effect On Physicochemical Properties Of Palm Wine (Raphia Hookerl)

ABSTRACT Palm wine (Raphia hooker!) was treated with 0.2g, 0.3q, 0.4g, O.5g salt

Effect Of Processing On Food Toxicants In Mung Bean (Vigna Radiata (L) Wilczek) Flour

ABSTRACT The effect of soaking, cooking and sprouting on tannin, heamagglutinnins

Production And Evaluation Of Biscuit Produced From Composite Flour Of Wheat Flour \Cashew Nut Flour

ABSTRACT Cashewnut flour samples were defatted using two different method viz man

Evaluation Of The Performance Of Different Meat Products In The Production Of Different Pastry Products

ABSTRACT Four meat sources were evaluated in this work; beef, chicken, fish and c

Comparative Study Of The Shelf-Stability Of Kolanut Softdrink Preserved With Citric Acid, Sodium Benzoate, Sodium Metabisulphite And Benzoic Acid

ABSTRACT Fresh kolanut (Cola nitida) was used to produce cola soft drink. Proxima

Chemical And Nutritional Quality Of Egusi (Colocynthis Citrullus L.) Seed Coat.

ABSTRACT The seed coat of egusi was evaluated in this study. The seed coat of egu

Preliminary Investigation Of The Proximate Composition And Anti-Nutritional Factors Of Fluted Pumpkin Pulp (Telfaria Occidentalis)

ABSTRACT This work elucidate the proximate composition and anti-nutritional facto

Production And Evaluation Of Complementary Food Using Plantain (Musaparasidiaca) And African Breadfruit (Treculia Africana)

ABSTRACT This research project was carried out to formulate a complementary food

Technological Modifications In The Traditional Kunun Zaki Production Process

  ABSTRACT Some steps in the traditional production of kunun-zaki were modif

Evaluation Of Some Traditional Dehulling Aids Used In African Breadfruit (Treculia Africana) Seed Processing.

ABSTRACT A study to investigate the effects of some traditional dehulling aids du

Production And Evaluation Of Rolls Using Bambara Groundnut Flour As A Filler

ABSTRACT The production  of rolls using bambara groundnut flour as a filler

Production And Evaluation Of Fruit Wines Using Some Ascosporogenous Yeast Strains

ABSTRACT Production and evaluation of various fruit wines using some strains of&n

The Use Of African Breadfruit Flour/Wheat Flour For Bakery Products

ABSTRACT The proximate composition of African breadfruit flour and products was c

Effect Of Fermentation Period On The Composition Of 'Ogiri' An Its Extracted Oil

ABSTRACT This research work investigated the effects of varying fermentation peri

Optimization Of Ethanol Production From Different Cassava A Genotype

ABSTRACT Cassava starch is one of the richest fermentation substrates for ethanol

Effect Of Storage Temperature On The Microbial Quality Of Soymilk And Zobo Drink Treated With Ginger

ABSTRACT  Zoboleaf and soybean purchased from Umuahia market were processed

Production And Evaluation Of Maize-Plantain-Soybean Based Infant Complementary Food

ABSTRACT Complementary food production was carried out by combining maize (Zea ma

Production And Evaluation Of Yoghurt Produced From Coconut Milk, Tiger Nut Milk And Skimmed Cow Milk Using Lactobacillus Acidophilus As Starter Culture

ABSTRACT The possibility of using Lactobacillus acidophilus in the production of