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.
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.
Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp.
Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria.
Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta).
Profiling The Microbial Population In Stored Kunu Aya.
Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium.
Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria.
Boom In Fast Food Industry And Its Effect On Health Especially Obesity.
Effect Of Avocado Seed Extract O Samolina Species.
Quality Assessment Of Palm Oil Available In Major Markets In Nigeria.
Quality Assessment And Sensory Evaluation Of Jam From Tamarind And Pineapple.
Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger.
Production And Characterization Of Coconut Oil.
Effect Of Hygienic Environment In Food And Beverages Industry.
Entrepreneurship Skills Development In Preservative Manufacturing To Enhance Food Shelf Life. A Case Study Of Chemistry Students In Bosso Secondary Schools, Niger State
Effect Of Human Activities On Surface Water Quality Of Ekulu River.
Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil.
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa).
Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances.
Promote Composition Of Pleurotus Tuberrcoginin.
Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State.
Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour.
Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets.
Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour.
Production Of Jam Using Banana And Its Nutritive Value.
Physical And Chemical Analysis Of Seven Sample Of Palm Oil.
Status Of Processing And Preservation Of Cereals In Nigeria.
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