Study On Consumers Acceptability On Fresh And Smoked Catfish.
Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw. Case Study Of Bwari Area Council
Knowledge And Practice Of Food Hygiene Among Food Vendors. A Case Study Of Food Vendors In Ihima Community, Okehi Local Government Area Of Kogi State
Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel.
Chemical And Sensory Evaluation Of Peanut Butter.
Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age.
Assessment Of Nutritional Knowledge And Practices Among Expectant Mothers. In Oviri-Okpe Delta State
Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication.
Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish.
Physical And Chemical Analysis Of Seven Sample Of Palm Oil.
Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour.
Bacteria Flora Of Stored Locus Beans. Case Study of Beans Purchase From Sokoto Market
Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour.
Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish.
Production, Quality Evaluation And Sensory Properties Of Date Syrup.
Preparation Of Poulet DG.
Exploration Of Antioxidant Properties Of Common Nigerian Fruits:. A Case Study Of Banana And Orange Procured From A Local Market
Effects Of Cooking Time On Nutritional And Anti Nutritional Factors Of Pleurotus Tuber Regium.
Nutritional Disorder Commonly Found In Nigeria.
Toxicity Of Aqueous Environment.
Assessment Of Nutritional Composition And Cyanogenic Content Of Gari Sold. In Ibadan, Oyo State
Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles.
Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo).
Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body.
Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State.
Status Of Processing And Preservation Of Cereals In Nigeria.
Effect Of Avocado Seed Extract O Samolina Species.
Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original.
Quality Assessment Of Palm Oil Available In Major Markets In Nigeria.
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa).
Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor.
Extraction And Production Of Essential Oil From Cashew Nuts.
Process For Refining Vegetable Oil And It’s Food Value.
Physico Chemical Assessment Of The Quality Sachet Water Marketed In Minna Metropolis.
Causes Of Food Poison Among Catering Establishment Their Effects And Control.
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch.
Physicochemical Properties And Shelflife Of Yoghurts Produced From Tigernut Milk Using Different Amount Of Starters Cultures.
Determination Of Proximate Composition Of Plantain.
Quality Assessment Of Various Milk Samples Available In Nigeria.
Food Poisoning, It’s Causes, Effect And Control.
Pyrolysis Studies Of Groundnut Shell.
Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality.
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making.
Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds.
Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil.
Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener.
Bacteriological Assessment Of Two Food Service Centers. In Ladoke Akintola University Of Technology, Oyo State
Nutritional Status And Dietary Pattern Of Athletes.
Isolation And Identification Of Microorganism In Spoilt Meat (Cow).
Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies.
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