Food Science and Technology

Proximate Analysis / Sensory Evaluation Of Jam (Food Spread) Made From Apricot (Prunus Armeniaca) And Its Nutritive Value

  ABSTRACT The proximate and sensory evaluation of Apricot food spread (Jam)

Production And Evaluation Of Strips From Flour And Starch Blends Of Potato, Maize, And Soybean

ABSTRACT  Starch and flour blends prepared from yellow flesh sweet potato (I

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

ABSTRACT  Melon seed cake containing salt, pepper, Usu (Pleurotus tuber regi

Growth Performance Of Different Yeast Strains As Affected By PH And Sugar Concentration During Fermentation Of Sugarcane Juice

ABSTRACT Two yeasts (Saccharomyccs cerevisiae and pichia spp) isolates were used

Production And Evaluation Of Tiger-Nut Yogurt (Cyperus Esculentus L)

ABSTRACT Yoghurt produced from the milk of tiger-nut was evaluated for their nutr

Production And Evaluation Of Foam-Mat Dried Ngu Powder- A Response Surface Analysis

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Evaluation Of The Dough Raising Potentials Of Some Palm Wine Yeast Strains In Doughnut Production

ABSTRACT Palm sap (Raphia hookeri) was collected from a local taper in Umuariaga,

Physicochemical And Sensory Properties Of Wheat/Corn Flour-Based Plain Cakes Produced By Various Air Incorporation Methods

ABSTRACT Flours were obtained from wheat (Triticum compacium) and corn (Zea mays)

Production And Evaluation Of Fufu Made From Bambara/Plantain/Cassava Blends

ABSTRACT Bambara groundnut (Voandzeia subterranea Thouars) was blended with plant

The Effect Of Soaking Time On Proximate Composition, Mineral Compositing And Ant nutritional Factors Of Pearl Millet Grains

ABSTRACT  Pearl millet Pennisetum glaucum (L) seeds were soaked in deionised

Effects Of Processing Methods On The Nutritive Value Of Two Cultivars Of Bambara Groundnut Seeds

ABSTRACT Two cultivars of bambara groundnut seeds were processed in this study us

The Effect Of Dough Improvers On Bread Made From Composite Flours Of Different Cassava Varieties And Wheat Flour

ABSTRACT The effect of dough improvers on bread made from bends of  cassava/

Production And Evaluation Of Noodles From Composite Flour Of Wheat/Cassava

ABSTRACT The potentiality of cold extruded noodles of wheat/cassava flour blend w

Functional Properties, Proximate Composition And Baking Potentials Of Breadnut (Artocarpus Camansi) Seed Flour

ABSTRACT The functional properties, proximate composition and sensory quality of

The Shelf Life Study Of Carrot Juice Using Citric Acid And Sodium Metabisulphite As Preservatives

ABSTRACT Carrot root tuber were processed into juice and treated with citric acid

Optimization Of Process Variable Conditions For Cold Extrusion Of Cassava Noodles: Functional Properties And Expansion Ratio Of Extrudates

ABSTRACT The potentiality of cold extruded noodle of cassava flour blend was stud

Effect Of Soaking And Pulverizing On The Quality Parameters Of Locally Processed Groundnut Cake (Kulikuli)

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Functional Properties Of Two Varieties Of Sprouted Bambara Groundnut And The Sensory Characteristics Of Fermented And Unfermented Bambara Milk From Them

ABSTRACT Two varieties of Bambara groundnut were selected on which to study the f

Comparative Evaluation Of Physicochemical Properties Of Fermented Soybean And Fermented Locust Bean

ABSTRACT Daddawa is a flavour enhancing product made from fermented locust bean t

Production Of Soy-Yoghurt Using Mixed Culture Of Lactobacillus Acidophilus And Lactobacillus Fermenterum As A Starter Culture

ABSTRACT The effect of concentration of the starter culture on the quality parame

The Effect Of Traditional Method Of Processing On "Achicha" (Traditional Cocoyam Chips)

ABSTRACT  This work was carried out to check the effect of the traditional m

Production And Evaluation Of Snacks Prepared From Wheat/Acha Flour Blend

ABSTRACT Wheat and acha grains were subjected to preliminary preparatory operatio

Evaluation Of Extraction Methods And Storage Temperatures On The Quality Characteristics Of Juices From Different Pineaple Cultivars.

ABSTRACT Production of juices from two cultivars of pineapple (Ananas comosus Mer

Production And Evaluation Of Fruit Juice Using Different Varieties Of Watermelon (Citrullus Ian Atus).

ABSRTACT A study was conducted to determine the nutrient intake and digestibility

Production And Evaluation Of Breakfast Food From The Flour Blends Of African Breadfruit (Treculia Africana), Maize (Zea Mays) And Wheat (Trilicum Aestivum)

ABSTRAACT Flour blends from maize (Zeamays), African breadfruit (Treculia African

Production And Quality Evaluation Of Pawpaw-Garlic And Pineapple-Garlic Jam

ABSTRACT  Jam was produced using a combination of paw-paw and garlic; pineap

Production And Evaluation Of Instant Kunun-Zaki

ABSTRACT  Instant Kunun-Zaki was produced by the mixture of different sample

Production Of African Yam Bean

ABSTRACT  Five samples of the African yam bean were prepared from the dehull

Consumer Preparation Time And Hedonic Response To African Breadfruit Pre-Cooked Noodles.

ABSTRACT Noodles were produced from African Breadfruit — corn blends using manual

Production Of Biofuel (Bioethanol) From Corn Husk Using Trichoderma Reesel, Aspergillus Niger, And Saccharomyces Cervisiae

ABSTRACT The conversion of cellulosic material to ethanol was first attempted in