Food Science and Technology

PRODUCTION, PROPERTIES AND SHELF - LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT

ABSTRACT This research was carried out to study the influence of three cooking me

Production and Quality Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus Lanatus) Juice and Pulp

ABSTRACT Yoghurt was produced and flavoured with graded levels of watermelon pulp

Production and Evaluation of Extruded Snacks from Composite Flour of Bambara Groundnut (Voandzeia Subterranea (L) Thoaur ), Hungry Rice (Digitaria Exilis Staph.) and Carrot (Daucus Carota L.)

ABSTRACT Cleaned Bambara groundnut seeds were divided into four lots. Each lot wa

Effect of Co-Extruded Film on the Shelf Stability of Sliced Salted Pork Meat Product

ABSTRACT The study evaluated the efficiency of co-extruded polypropylene (PP) and

Quality evaluation of zobo concentrate sweetened with inverted sugar syrup and sodium cyclamate.

Abstract In this study, triple strength Zobo concentrate (ZC) was prepared using

FMB 207- Fundamentals of Food Microbiology

Microbiology is the branch of the biological sciences that deals with microorgani

AFS 202- PRINCIPLES OF FOOD SCIENCE AND TECHNOLOGY

A normal healthy diet should not just consist of the three major nutrients, namel

FST 400- Food Analysis

Moisture assays can be one of the most important analyses performed on a food pro

FST 412- Food Toxicity and Safety

Until recently, eating food in modern industrialised countries has usually been r

FST 108- Types of Therapeutic Diets

A therapeutic diet is a meal plan that controls the intake of certain foods or nu

FST 523

Abstract In a time where the public is more aware and interested with what they e

HCM 134 - MODES & NUTRITION

Food has many meanings. For different people, food has different implications. It

MAC 307- Microbiological Spoilage of Fruits and Vegetables

Consumption of fruit and vegetable products has dramatically increased in the Uni

FS5 505- Food Science

Food chemistry is a fascinating branch of applied science that combines most of t

FST 400- Properties of foods and processing theory

Liquids, gases and some solids (for example powders and particulate materials) ar

Effect of Chemical Pre- Milling Treatments On the Physico-Chemical Properties of Mucuna Sloanei ‘Ukpo’

ABSTRACT This study examined the effects of chemical pre-milling treatment on the

Developments on the Bioactive Compounds and Food Uses of the Tubers: Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia)

Two varieties of Cocoyam Colocasia esculenta (L) Schott (Taro) and Xanthosoma sag

Effect of Oven Drying Temperatures in Preserving African Breadfruit (Trecuila Africana)

ABSTRACT The study was designed to evaluate the effect of oven drying temperature

Nutritional Quality And Physico-Chemical Properties Of The Seed And Oil Of Chinese Fan Palm (#44790)

ABSTRACT The oil of the raw seeds of Livistona chinensis (Chinese fan palm) was e

Effect Of Exogeneous Enzyme Hydrolysis Of Soybean (Glycine Max) Cell-Wall Materials On The Chemical Properties Of Soymilk (#44029)

ABSTRACT The effect of cell wall enzymes on the sugar composition of soymilk was

Assessment Of Nutritional Quality Of Market Samples Of Fruit Drinks In Owerri (#43871)

ABSTRACT Nutritional quality of market samples of some fruit drinks were assessed

Antinutritional And Physicochemical Properties Of Flours Blended From Selected Tropical Tubers And Processed Bambara Groundnut (Vigna Subterranean). (#43854)

ABSTRACT Some selected tropical root and stem tubers (cassava, cocoyam, sweet pot

Antimicrobial Activities And Preservative Potentials Of Some Plant Extracts In Minced Meat. (#43852)

ABSTRACT The antimicrobial activities and preservative potentials of crude plant

Effect Of Okara And Detarium Microcarpum Incorporation On The Quality Of ‘Talia’ Produced From Wheat And Sorghum Flour Blends

ABSTRACT The effect of Okara and Detarium microcarpum seed flours on the quality

Physicochemical and Sensory Qualities of Complemenatry meal made from Sprouted and Unsprouted Sorghum Irish potato and groundnut

Weaning food was produced from the blends of sprouted and unsprouted sorghum–Iris

Current Trends in Food Nano- Technological Applications

The scope of nanotechnology is increasingly covering every facets of life, with a

Quality Of Bread Fortified With Different Levels Of Groundnut And Sesame Flour

Abstract This study was conducted to determine the effect of the addition of 5 an

Nutrient Composition, Quality Evaluation And Acceptability Of “Gari” Fortified With Toasted African Yam Bean Seed Flour (#42547)

Fresh peeled and grated cassava mash was blended with toasted African yam bean se

Chemical and Microbiological Properties of Different Sudanese Porridges Madida

The aim of this study was to determine the nutritive value and safety of media (S

Microbiological and physiochemical Study on Bifidobacterium infantis 20088 Fermented Peanut Milk and Rice Milk and their Blends

This study was carried out to develop probiotic fermented beverages. The commerci