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.
Phytochemical Analysis And In-Vitro Antimicrobial Studies Of Leaf Ethanol Extract Of Vernonia Amygdalina.
Physico Chemical Assessment Of The Quality Sachet Water Marketed In Minna Metropolis.
Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener.
Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis).
Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange.
Bacteriological Assessment Of Two Food Service Centers. In Ladoke Akintola University Of Technology, Oyo State
Production And Characterization Of Coconut Oil.
Effect Of Human Activities On Surface Water Quality Of Ekulu River.
Causes And Prevention Of Hazards In The Food Preparation Area.
Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara.
Entrepreneurship Skills Development In Preservative Manufacturing To Enhance Food Shelf Life. A Case Study Of Chemistry Students In Bosso Secondary Schools, Niger State
Determination Of Proximate Composition Of Plantain.
Mycological Assessment Of Dry Tomatoes Sold In Keffi Market.
Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread.
Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife.
Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis).
Economic Analysis Of Turkey Production. A Case Study Of Enugu State
Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour.
Application Of Nanotechnology In Food Science.
Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger.
Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger.
Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish.
Production Of Jam Using Banana And Its Nutritive Value.
Enriching Nigeria Menu With The Use Of Soya Beans.
Isolation And Identification Of Microorganism In Spoilt Meat (Cow).
