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.
Exploration Of Antioxidant Properties Of Common Nigerian Fruits:. A Case Study Of Banana And Orange Procured From A Local Market
Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour.
Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger.
Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp.
Valuation Of The Effect Of Food Poisoning On Customer Patronage In Hospitality Industry (Case Study Of Selected Hotels In Central District Area Abuja).
Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger.
Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut.
Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk.
Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour.
Prevalence Of Schistosoma Haematobium Among School Children.
Effects Of Cooking Time On Nutritional And Anti Nutritional Factors Of Pleurotus Tuber Regium.
Effect Of Cooking Time On Anti Nutritional Factors And Adequate Cooking Time Of Corchorus Olitorius (Ewedu).
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).
Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour.
Production And Determination Of Functional Properties Of Plantain Flour.
Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour.
Production Of Tiger Nut Milk Using Tiger Nuts.
Process For Refining Vegetable Oil And It’s Food Value.
Irradiation As A Means Of Preservation In The Food Industry.
Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria.
Physicochemical Properties And Shelflife Of Yoghurts Produced From Tigernut Milk Using Different Amount Of Starters Cultures.
Role Of Food Science In Human Nutrition.
Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour.
Effects Of Nutrition Education On The Performance Of Athletes.
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa).
Promote Composition Of Pleurotus Tuberrcoginin.
