Michael Okpara University of Agriculture Repository
Response of Customers to Sales Promotion: A Study of Selected Deposit Money Banks ’in Imo State, Nigeria:- Chukwuemeka Chinaza D
ABSTRACT The study investigated the response ofcustomers to salespromotion ofselected commercial banks in Imo Slate
Development, Evaluation And Nutraceutical Properties Of Tisane Produced From Blends Of Zobo (Hibiscus Sabdariffa) Leaves, Moringa Oleifera Leaves, And Jacobina (Justica Carried) Leaves:- Avunanya, Godsgift C
ABSTRACT The increasing problem of antibiotic resistance has created demand for natural alternatives that are both
Functional Properties And Constituent Composition Of Food Waste (Palm Bunch) Traditionally Used In Food Preparation:- Moses, Divine N
Abstract The primary objective of this study was to investigate the functional properties and constituent composition of
The Effect Of Different Drying Times And Temperatures On The Toxicological Effect Of The Avocado Pear's Seed Powder On Wistar Rat:- Anicho, Ihechiluru M
ABSTRACT This study investigated the effect of different drying times and temperatures on the toxicological effect of the
Emulsion Stability, Rheological Properties And Sensory Evaluation Of Mayonnaise Produced From African Oil Bean (Pentaclethra Macrophylla Benth) And Sesame (Sesame Indicum) Seed Oil Blends:- Okechukwu, Joy C
ABSTRACT This study evaluated the emulsion stability, rheological and sensory properties of mayonnaise produced from Afri
Comparative Study On The Physicochemical Properties Of Flour Obtained From Three Varieties Of Beans (Honey Beans (Lablab Purpureas), Iron Beans (Phaseolus Vulgaris) And Brown Beans):- Maduekwe, Ihuoma F
ABSTRACT The study investigated the comparative study on the physicochemical properties offlour obtained from three
Production, Chemical Evaluation And Sensory Acceptability Of Cookies From A Cassava Variety (Nr-419) Using Date As Sweetener:- Ejimofor, Favour O
ABSTRACT The main objective ofthis study was to produce and evaluate the chemical properties and sensory acceptabil
Evaluation Of The Effect Of Avocado Pear Seed Powder On The Chemical And Biochemical Parameters Of Wistar Rats:- Arisa, Princess C
ABSTRACT This study evaluates the chemical properties of avocado pear seed powder and its toxicological effect on Wistar
Quality Evaluation, Antioxidant And Flavour Properties Of Pepper (Capsicum Spp.) Varieties In Abia State, Nigeria:- Otu, Joseph S
ABSTRACT This study evaluated the quality, antioxidant and flavor properties of pepper varieties in Abia State, Nig
Phytochemical, mineral and vitamin composition of herbal tea and tisane from blends of Soursop (Annona muricatd), Lemon grass (Cymbopogon citratus) and Guava (Psidium guajava L.) leaves.:-Ihekoronye, Odiwomma A
ABSTRACT The phytochemical, mineral and vitamin composition oftisane from blends ofsoursop (Annona muricata'), lemon gras
Comparative Studies On The Chemical Properties Of Akara Samples Made From Brown Beans (Phaseolus Vulgaris), Black Eyed Beans (Vigna Unguiculata) And Honey Beans (Vigna Unguiculata):-Amadi, Merit E
ABSTRACT This study evaluated the comparative study on the chemical properties of akara obtained from three varieties of
Proximate Composition, Antioxidative And Sensory Properties Of Dough Meal Produced From Optimized Flour Blends Of Cassava, Quality Protein Maize And Soybean Curd Residue:- Chukwuemeka Onyinye G
ABSTRACT This study developed and evaluated a nutrient-enhanced dough meal from optimized flour blends of cassava (UMUCAS
Production And Quality Evaluation OfGreen And Black Herbal Tea from Solarium Aethiopicum and Lasianthera Africana:- Mgbeahuruike, Victoria C
ABSTRACT This study was conducted to produce and evaluate the quality of green and black herbal teas developed from Solan
Nutrient Composition, Functional And Pasting Properties Of Unripe Plantain Flour Supplemented With Fluted Pumpkin Seed Flour:- Agbata, Amalachukwu O
ABSTRACT This study investigated the nutrient composition, functional and pasting properties of unripe plantain flour sup
Antioxidant and sensory properties of ginger (Zingiber officinale') - clove (Syzygium aromaticum) tea infusion:- Njoku, Chiamaka L
ABSTRACT This study was carried out to evaluate the antioxidant properties and activities of tea formulated from ginger a
Effect Of Particle Size On The Physicochemical Properties Of Gluten Free Noodles Made From Orange Fleshed Sweet Potato (Ipomea Batatas) Flour:- Nwagbo, Chidubem R
ABSTRACT This study was carried out to evaluate the antioxidant properties and activities of tea formulated from ginger a
Shelf Life Studies On Spiced Meatballs Produced From Beef And Chicken Using Different Cooking Methods:- Ugwuoke, Virginus O
ABSTRACT Studies on the shelf life of spiced meatballs produced from beef and chicken using different cooking metho
Development And Nutritional Evaluation of Okpa Enriched With Breweries Spent Grain:- Okereke Ann C
ABSTRACT (Sample 1), while fat ngcd between 6.66% Sampf 3) to 28.04% conclusion, enrichment of Okpa with up to 30% brewer
Sourdough Bread Producedfrom Flour Blends of Sprouted Millet and Sorghum with Rice Flour:- Ediongsenyene, Blessing E
ABSTRACT The study produced and evaluated sourdough bread produced from Sprouted millet, sorghum and rice composite
Evaluation of the physiociiemical properties of blends of germinated whole wheat (triticiun aestivum l.) Flour and starch from different varieties of yam:- Oguejiofor, Nmesoma R
ABSTRACT The physicochemical properties of blends of germinated whole wheat flour and starch from different varieti
Estimated Glycemic Index And Sensory Assessment Of Dough Meal Produced From Optimized Flour Blends Of Quality Protein Maize, Soybean Curd Residue, And Cassava Flours:- Uche, Nmeri G
ABSTRACT This study evaluated the Estimated glycemic index and sensory attributes of dough meal produced from optimized f
Improving The Nutritional Content Of Asusu, An Indigenous Cornbased Meal, Using Brewer’s Spent Grain (BSG):- Uche, Emmanuel I
ABSTRACT This research investigated the fortification ofAsusu, a traditional Nigerian cornmeal-based dish, with Brewer’s
Effect Of Soaking Time On Chemical And Microbial Load Of Ogi (Pap) Produced From Yellow Maize Using Starter Culture (Lactobacillusplantarium):- Nwoko, Mary E
ABSTRACT This study investigated soaking time (12, 24 and 36 h; 72 h control) and the use of a Lactobacillus plantarum st
Functional Properties And Constituent Composition Of Food Waste (Plantain Peel Ash As Ngti) Traditionally Used In Some Food Preparation:- Okebaram, Precious C
Abstract The primary objective of this study i I The primary objective of this study was to investigate the proximate com
Comparative Evaluation Of Beef And Chicken Meatballs Produced By Frying And Oven Drying Processing Methods:- Okechukwu, Princess C
ABSTRACT The comparative evaluation of beef and chicken meatballs produced by frying and oven drying processing met
Quality Attributes Of Wheat, Orange Fleshed Sweet Potato And Egg Shell Composite Bread Produced With Partially Substituted Margarine With Avocado Pear Pulp :- Efughu, Chinweoke T
ABSTRACT Production, quality and sensory attributes of bread from wheat flour enriched with orange flesh sweet potato and
Evaluation Of The Antioxidant Activity, Mineral And Organoleptic Properties Of Dough Meals From Optimized Flour Blends From Quality Protein Maize, Soybean Curd Residue, And Cassava.:- Ezenwa, Estate C
ABSTRACT This study evaluated the antioxidant activity, mineral composition, and organoleptic properties of dough meal pr
Comparison of physical, antioxidant dietary properties and dietary fiber profiles of two Nigerian grown papaya species (carica papaya l.) During maturation:- Daniel, Sylvia U
ABSTRACT The study compared physical characteristics, antioxidant properties activity and dietary fibre content of
Starch Digestibility, Functional And Pasting Properties Of Composite Flour From Wheat And Black Bean:- Ikwunze, Armstrong C
ABSTRACT This study assessed the functional properties and starch digestibility of wheat-black bean flour blends. F
Evaluation Of Chemical And Shelf Stability Of Flour From Fermented African Oil Bean Seeds (Pentaclethra Macrophylla) Packaged With Different Materials:-Igwe, Oluchi S
ABSTRACT The study evaluated the chemical stability offlour produced from fermented African oil bean seeds obtained