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.
Effect Of Maternal Literacy On Nutritional Status 0-5 Years.
Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat).
Production Of Palm Oil And Effect Of Heat On It.
Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger.
Uses Of Coconut Palm Production.
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”).
Food Poisoning, It’s Causes, Effect And Control.
Quality Assessment Of Soybean “Ogiri” Produced With Melon Seed “Ogiri” Inoculum.
Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium.
Synthesis Of Bioplastic Of Cassava Starch.
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox).
Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange.
Enriching Nigeria Menu With The Use Of Soya Beans.
Preparation Of Poulet DG.
Effects Of Cooking Time On Nutritional And Anti Nutritional Factors Of Pleurotus Tuber Regium.
Production And Determination Of Functional Properties Of Plantain Flour.
Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food.
Role Of Packaging In Food Processing.
Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria.
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.
Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil.
Boom In Fast Food Industry And Its Effect On Health Especially Obesity.
Hygienic Practices Among Food Vendors In Selected Secondary School.
Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour.
Production, Quality Evaluation And Sensory Properties Of Date Syrup.
