Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum Sorghum Bicolor White Variety And Red Variety.
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum.
Use Of Cowpea For Shito Production.
Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend.
Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour.
Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage.
Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication.
Promote Composition Of Pleurotus Tuberrcogin. A Case Study Of From Enugu Area
Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon.
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange Citrus Silences Tangerine Citrus Reticulate Lemon C Groups Citrus Paradox.
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine Elaels Guinneensis At Different Temperature Of Proofing During Bread Making.
Chemical And Sensory Evaluation Of Peanut Butter.
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri (Commercial “Ogiri”).
Impact Of NAFDAC On The Consumption Of Consumer Goods Beverage. A Case study of Nigerian Breweries Enugu state
Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener.
Production And Acceptability Studies Of Malted Sorghum Sorghum Bicolor Biscuit.
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
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa.
Physico Chemical And Organoleptic properties Of Flour And Fufu Processe From Cassave Verieties.
