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.
Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips.
Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger.
Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets.
Effects Of Cooking Time On Nutritional And Anti Nutritional Factors Of Pleurotus Tuber Regium.
Minerals And Fatty Acid Composite Of Finger Millets.
Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students.
Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickener.
Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish.
Economic Analysis Of Turkey Production. A Case Study Of Enugu State
Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body.
Prevalence Of Schistosoma Haematobium Among School Children.
Quality Assessment Of Soybean “Ogiri” Produced With Melon Seed “Ogiri” Inoculum.
Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea.
Effect Of Maternal Literacy On Nutritional Status 0-5 Years.
Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour.
Application Of Nanotechnology In Food Science.
Physico Chemical Assessment Of The Quality Sachet Water Marketed In Minna Metropolis.
Quality Assessment And Sensory Evaluation Of Jam From Tamarind And Pineapple.
Production Of Soybean Fortified Powdered Paip From Maize.
Assessing Attitudes And Practices Of Street Food Vendors In Nigeria.
Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour.
Hygienic Practices Among Food Vendors In Selected Secondary School.
Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange.
Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies.
Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures.
Effect Of Avocado Seed Extract O Samolina Species.
