Study On Consumers Acceptability On Fresh And Smoked Catfish.
Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw. Case Study Of Bwari Area Council
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
Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel.
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.
Toxicity Of Aqueous Environment.
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).
Effect Of Human Activities On Surface Water Quality Of Ekulu River.
Nutritional Status And Dietary Pattern Of Athletes.
Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour.
Causes Of Food Poison Among Catering Establishment Their Effects And Control.
Entrepreneurship Skills Development In Preservative Manufacturing To Enhance Food Shelf Life. A Case Study Of Chemistry Students In Bosso Secondary Schools, Niger State
Enriching Nigeria Menu With The Use Of Soya Beans.
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa).
Evaluation And Optimization Of The Cassava Production Processes.
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox).
Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara.
Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp.
Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour.
Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food.
Physico Chemical Assessment Of The Quality Sachet Water Marketed In Minna Metropolis.
Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality.
Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour.
Assessing Attitudes And Practices Of Street Food Vendors In Nigeria.
Physical And Chemical Analysis Of Seven Sample Of Palm Oil.
Determination Of Proximate Composition Of Plantain.
Production, Quality Evaluation And Sensory Properties Of Date Syrup.
Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds.
Production Of Soybean Fortified Powdered Paip From Maize.
Determination The Glycemic Indices Of Yam Flour With Bambara Nut And Sorghum Fibre..
Production And Determination Of Functional Properties Of Plantain Flour.
Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original.
Assessment Of Agricultural Information On Citrus Improved Technologies Production And Marketing. In Benue State
Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickener.
Effects Of Nutrition Education On The Performance Of Athletes.
Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body.
Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish.
Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo).
Composition Analysis Of Yam Flour With Bambara Nut And Sorghum Fibre.
Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures.
Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition.
Quality Assessment And Sensory Evaluation Of Jam From Tamarind And Pineapple.
Promote Composition Of Pleurotus Tuberrcoginin.
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”).
Phytochemical Analysis And In-Vitro Antimicrobial Studies Of Leaf Ethanol Extract Of Vernonia Amygdalina.
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.
