Michael Okpara University of Agriculture Repository
Impact Of State Internally Generated Revenue On Economic Growth In Nigeria:- Agbai Chidiebere J
ABSTRACT The study investigated the effect of internally generated revenue on economic growth in Nigeria spanning from 19
Impact Of Inflation On The Manufacturing Sector Of The Nigerian Economy (A Study Of Selected Manufacturing Sector, Nsukka):- Ezema Prosper
Abstract This paper examines the impact of inflation on the manufacturing sector of the Nigerian economy (A Sthdy of Soli
Assessment of the Effect of Processing Methods on the Nutrient Composition and Anti-Nutritional Properties of Jute Leaves (Corchorus O/itorius) (Ewedu):- Ezeilo, Ukamaka M
ABSTRACT The assessment of the effect of processing methods on the nutrient composition and anti-nutritional properties o
Contribution Of Solid Mineral Sector To Economic Growth In Nigeria :- Dike Chinwe
ABSTRACT This study investigates the contributions of solid minerals to economic growth of Nigeria (198 l - 2018) using t
Comparative quality evaluation of hand-shelled And Mechanical Shelled Melon Seeds:- Oguejiofor, Chukwunyelu A
ABSTRACT This work examined the impact of two most commonly used methods of shelling melon seed (hand and machine s
Production And Quality Evaluation Of Moringa (Moringa Oleifera) And Cinnamon (Cinnamomum Verum) Tea Powder Blend:- Chinonye, Oluchukwu D
ABSTRACT This study investigated the production and evaluation ofthe quality ofmoringa and cinnamon ‘ropical brew tea pow
Production And Sensory Evaluation Of Bread Produced From Wheat, Orange Flesh Sweet Potato Composite Flour:- Orji, Chidimma B
ABSTRACT This study, investigated the production and sensory evaluation of bread produced from wheat and orange-fle
Frying Stability of Edible Oils from African Oil Bean (Pentaclethra macrophylla Benth) Seed Oil and Sesame {Sesame indicum. L.) Seed Oil Blend:- Egbogu Uchechi P
ABSTRACT The present study evaluated the frying stability of edible oils from African oil bean seed oil and sesame seed o
Physicochemical Properties And Nutritional Values Of Oils From Differenet Varieties Of African Oil Bean Ugba Nsukka (Pentaclethra Macrophylla Benth) Ugba Ghana (Pentaclethra Macroloba Kuntze) Ugba Cameroon (Pentaclethra Eetveldeana De Wild):-
ABSTRACT The present study evaluated the physicochemical and nutritional value ofoils obtained from ’iiiee differen
Production And Quality Evaluation Of Flour And Cookies From Wheat, Aerial Yam And Black Beans (Akidi) Composite Flour:- Ibeamalu, Emmanuel C
ABSTRACT This study evaluated some quality properties of Hour blends of wheat, aerial yam and black beans (Akicli) and co
Production and Evaluation of Breakfast Gruel from Flour Blends of Maize {Zea mays), Ighu (shredded cassava), and African yam bean {Sphenostylis sternocarpa)
ABSTRACT The main objective of the study was to produce and evaluate a breakfast gruel from blends of maize, ighu.
Physicochemical And Compositional Analysis Of Bone Marrow Extracted From Pig Femur Bones:- Nnaemeka Samuel E
ABSTRACT Bone marrow is the spongy tissue inside the bones in the body, including the hip and thigh bones. Bone marrow co
Retention of Hydrocarbons and Surfactants in Fufu Mash Samples Obtained from Local Markets in Rivers State:- Apugo, Chiamaka F
ABSTRACT The chemical composition of wet fufu mash from Ahoada, Obio-Akpor and Oyigbo local government areas in Rivers st
Quality Evaluation of Cookies Produced from Wheat (Triticum aestivum), Breadfruit (Treculia africana) and Walnut (Tetracarpidium conophorum) Composite Flours:- Melukwe, Jacinta C.
ABSTRACT This study aimed to evaluate the quality characteristics of cookies produced from composite flours made wi
Baking and Sensory properties of Fish flavored Wheat Bread using Partial replacement of Margarine with Fish Oil:- Michael Ihechi J
ABSTRACT This study examined the proximate, vitamin, mineral, phytoehemical, antioxidant, and sensory properties of
Production And Evaluation Of Instant Fufu Flour Made From Blends Of Cassava And Plantain:- Okorie, Mepihia C
ABSTRACT This study investigated the proximate composition, anti-nutritional factors and functional properties of i
Production And Evaluation Of The Physicochemical And Sensory Acceptability Of Complementary Food From Rice (Oryza Sativa) And Soybean (Glycine Max) Sweetened With Dates (Phoenix Dactylifera):- Ogbughalu, Chisom M
ABSTRACT This study evaluated the physiochemical and sensory acceptability of complementary food from rice (Oryza s
Amino Acid Profile, Proximate Composition And Sensory Characteristics Of Extruded Snacks From Flour Blend Of Rice And Kidney Beans:- Ogbonna, Oluomachi E
ABSTRACT This study investigated the amino acids, proximate and sensory properties of extruded snacks from blends of rice
Production And Evaluation Of An Extruded Snack From Ighu (Abacha) And Toasted African Yam Bean Flour Blends:- Ogbajie, Ifeyinwa S
ABSTRACT This study investigated the production and evaluation of an extruded snack from ighu (abacha) and toasted Africa
Effects Of Varied Flour Compositions On The Physicochemical, Engineering And Sensory Properties Of Extruded Snacks From Akidi (Phaseolus Vulgaris) And Aerial Yam (Dioscorea Bulbifera) Flour Blends:- Ezengwa, Jane I
ABSTRACT This study investigated the effect of varied flour compositions on the physicochemical, engineering and sensory
Proximate Composition, Functional And Pasting Properties Of Wheat And Mungbean Protein Concentrate Flour Blends:- Onwusiribe, Chiamaka C
ABSTRACT The research investigated the proximate composition, functional properties, and pasting characteristics of
Production And Evaluation Of Yoghurt Produced From African Breadfruit (Treculia Africana), Milk And Coconut (Cocos Mucifer) Milk Blends:- Anokam Sopuruchi
ABSTRACT The possibility of using African breadfrit milk from African breadfruit (Treculia Africana), Coconut milk
roduction and Quality Evaluation of Fibre-rich Biscuit from Blends of Whole Tigemut and Unripe Banana Flours:- Onuchukwu, Chinazaekpere T
ABSTRACT This study investigated the production of fibre-rich biscuit from whole tigernut and unripe banana flour b
Nutrient Composition Of Flour Blends From Cocoyam, Millet, Black Bean Enriched With Unripe Plantain Peel Flour :- David, Oluomachi P
ABSTRACT This study evaluated the nutrient composition of flour blends from cocoyam, millet, black bean enriched with unr
Effect of Maize by-product addition on the quality of Agidi (corn jellos):- Egwu, Chidiebere A
ABSTRACT This work produced agidi (com jellos) from fermented maize grain with the addition of its byproduct (overtail),
Effects Of Toasting Time On The Quality Characteristics Of African Breadfruit (Treculia Africana) Seeds :- Mbagwu, Joy C
ABSTRACT The effects of toasting time on the quality characteristics of African breadfruit (Treculia Africana) Seeds was
Production And Quality Evaluation Of Chin-Chin From Flour Blends Of Wheat, Orange Flesh Potato And Plantain Puree :- Godwins, Wealth C
ABSTRACT This study evaluated the proximate, vitamin, mineral, antioxidant, and sensory properties of chin chin sna
Antidiabetic Effect And Sensory Characteritics Of Dough Meal From Flour Blends Of Cocoyam (Xanthosoma Sagittifolium), Millet (Pennisetum Glaucum) And Black Bean (Phaseo/Us Mungo) Enriched With Unripe Plantain (Musa Paradisiaca) Peels :- Anyanwu, Chidinma
ABSTRACT This study was aimed at developing and evaluating the antidiabetic and sensory properties of dough meal fr
Effects of varied flour compositions on the physicochemical, engineering and sensory properties of extruded snacks from akidi (Phaseolus vu!zaris) and aerial yam (Dioscorea bulbifera) flour blends:- Ezengwa, Jane I
ABSTRACT This study investigated the effect of varied flour compositions on the physicochemical, engineering and se
Exchange Rate Fluctuations And Trade In Nigeria :- Analaba Joy I
ABSTRACT The study investigated how exchange rate fluctuations affect Nigerian economy in the growth of its cross-border