Use Of Cowpea For Shito Production.
Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour.
Study On Consumers Acceptability On Fresh And Smoked Catfish.
Significance Of Innovation And Technology In Transforming Food Security. In East Africa
Promote Composition Of Pleurotus Tuberrcogin. A Case Study Of From Enugu Area
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri (Commercial “Ogiri”).
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange Citrus Silences Tangerine Citrus Reticulate Lemon C Groups Citrus Paradox.
Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit.
Physico Chemical And Organoleptic properties Of Flour And Fufu Processes From Cassava Varieties.
Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw. Case Study Of Bwari Area Council
Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon.
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
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine Elaels Guinneensis At Different Temperature Of Proofing During Bread Making.
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa.
Impact Of NAFDAC On The Consumption Of Consumer Goods Beverage. A Case study of Nigerian Breweries Enugu state
Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel.
Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage.
Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend.
Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum Sorghum Bicolor White Variety And Red Variety.
Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener.
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum.
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.
Production Of Jam Using Banana And Its Nutritive Value.
Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat.
Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties.
Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets.
Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor.
Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium.
Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition.
Evaluation And Optimization Of The Cassava Production Processes.
Uses Of Coconut Palm Production.
Valuation Of The Effect Of Food Poisoning On Customer Patronage In Hospitality Industry (Case Study Of Selected Hotels In Central District Area Abuja).
Toxicity Of Aqueous Environment.
Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour.
Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets.
Bacteria Flora Of Stored Locus Beans. Case Study of Beans Purchase From Sokoto Market
Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara.
Nutritional Disorder Commonly Found In Nigeria.
Economic Analysis Of Turkey Production. A Case Study Of Enugu State
Nutritional Composition And Cyanogenic Content Of Gari Samples. In Osun State
Irradiation As A Means Of Preservation In The Food Industry.
Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickener.
Enriching Nigeria Menu With The Use Of Soya Beans.
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making.
Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger.
Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures.
Causes Of Food Poison Among Catering Establishment Their Effects And Control.
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