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.
Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife.
Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish.
Causes And Prevention Of Hazards In The Food Preparation Area.
Quality Assessment Of Soybean “Ogiri” Produced With Melon Seed “Ogiri” Inoculum.
Process For Refining Vegetable Oil And It’s Food Value.
Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds.
Valuation Of The Effect Of Food Poisoning On Customer Patronage In Hospitality Industry (Case Study Of Selected Hotels In Central District Area Abuja).
Antibacterial Properties Of Moringa Roots And Stem.
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).
Quality Assessment Of Palm Oil Available In Major Markets In Nigeria.
Role Of Packaging In Food Processing.
Role Of Food Science In Human Nutrition.
Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State.
Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger.
Assessment Of Heavy Metal In Gari.
Determination The Glycemic Indices Of Yam Flour With Bambara Nut And Sorghum Fibre..
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making.
Prevalence Of Schistosoma Haematobium Among School Children.
Status Of Processing And Preservation Of Cereals In Nigeria.
Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil.
Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets.
Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour.
Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish.
Effects Of Cooking Time On Nutritional And Anti Nutritional Factors Of Pleurotus Tuber Regium.
Examination Of Food Hygiene Practices In Lagos State.
