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.
Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels.
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.
Physico Chemical Assessment Of The Quality Sachet Water Marketed In Minna Metropolis.
Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread.
Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria.
Economic Analysis Of Turkey Production. A Case Study Of Enugu State
Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties.
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa).
Status Of Processing And Preservation Of Cereals In Nigeria.
Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances.
Quality Assessment And Sensory Evaluation Of Jam From Tamarind And Pineapple.
Effect Of Cooking Time On Anti Nutritional Factors And Adequate Cooking Time Of Corchorus Olitorius (Ewedu).
Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles.
Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds.
Quality Assessment Of Palm Oil Available In Major Markets In Nigeria.
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”).
Production, Quality Evaluation And Sensory Properties Of Date Syrup.
Prevalence Of Schistosoma Haematobium Among School Children.
Valuation Of The Effect Of Food Poisoning On Customer Patronage In Hospitality Industry (Case Study Of Selected Hotels In Central District Area Abuja).
Phytochemical Analysis And In-Vitro Antimicrobial Studies Of Leaf Ethanol Extract Of Vernonia Amygdalina.
Perceived Causes And Prevention Of Malnutrition Among Primary School Pupils In Ilorin East Local Government, Kwara State.
Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds.
Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality.
Nutritional Disorder Commonly Found In Nigeria.
Application Of Nanotechnology In Food Science.
Production Of Banana Flavoured Soy Yogurt.
Bacteriological Assessment Of Two Food Service Centers. In Ladoke Akintola University Of Technology, Oyo State
Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour.
Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat.
Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior.
Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife.
Effect Of Avocado Seed Extract O Samolina Species.
Synthesis Of Bioplastic Of Cassava Starch.
Antibacterial Properties Of Moringa Roots And Stem.
Chemical Composition Of Raw And Cooked Walnut.
Food Poisoning, It’s Causes, Effect And Control.
Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets.
Determination Of Heavy Metals In Fermented Cassava.
Isolation And Identification Of Microorganism In Spoilt Meat (Cow).
Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body.
Hygienic Practices Among Food Vendors In Selected Secondary School.
Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition.
Profiling The Microbial Population In Stored Kunu Aya.
