Food Science and Technology

Post-Harvest Storage and Processing Changes in Carotenoids, Chlorophylls, and Micronutrients in Pterocarpus Mildbraedii

The aim of this study was to investigate the effects of ambient temperature stora

Production of Pasta from Two Varieties of Cassava Flour Enriched with African Yam Bean

Abstract The functional, chemical and sensory properties of pasta produced from t

Proximate Composition and Antihtperglycaemic Effects of Selected Plant Products

Abstract The proximate, dietary fibre, mineral and antinutrient compositions of G

A Preliminary Study on the Effect of Storage Period on Flavour Profile and Consumers’ Acceptability of Tsire, a Nigerian Stick Meat

Tsire is a popular Nigerian stick meat commonly produced by grilling of sliced an

Physico-Chemical and Antimicrobial Study of Hydro-Distilated Essential Oil Obtained from Nigerian Pepper (Capsicum frutescens)

Globally the industrial utilization of pepper is moving from the use of conventio

Physico-chemical Properties of Cocoyam Flour

ABSTRACT This work examined the physicochemical properties of cocoyam flour. Coco

EFFECT OF PLANT EXTRACT of Anthocliesta djalonensis ON THE ZONE OF INHIBITION OF MICROORGANISMS ISOLATED FROM FRUITS (ORANGE, WATERMELON, APPLE AND PINEAPPLE) JUICE.

The effect of Anthocleista djalonensis leaves on the zone of inhibition of microo

EFFECT OF γ-IRRADIATION ON PHYSICAL, FUNCTIONAL AND PASTING PROPERTIES OF FIVE RICE CULTIVARS

ABSTRACT Irradiation is a processing technology for improving the safety and qual

PRODUCTION OF PEANUT BUTTER

ABSTRACT             Production of Peanut Butter was done using roasted groundnut

Proximate and sensory properties of cookies produced from banana flour and coconut milk blend

ABSTRACT  Cookies were produced from the blends of banana flour and coconut milk.

PROXIMATE COMPOSITION, MINERAL CONTENT AND THE EFFECT OF ETHYLENE GLYCOL AND ETHANOL (NON-AQUEOUS SOLVENTS) ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATES OF CITRULLUS COLOCYNTHIS L.

Abstract - Determination of proximate composition, mineral content, and the effec

EFFECT OF PROCESSING ON THE CHEMICAL, FUNCTIONAL AND ANTI NUTRITIONAL PROPERTIES OF AFRICAN YAM BEAN (AZIMA)

African yam bean (Sphenostylisstenocarpa) is an underutilized food legume crop in

FOOD POISONING: CAUSES, RISK FACTORS AND CONTROL

ABSTRACT  Food poisoning is one of the common health problems globally especially

THE MICROORGANISMS AND COMPOUNDS INFLUENCING THE ORGANOLEPTIC PROPERTIES OF UGBA (FERMENTED Pentaclethra macrophyllea BENTH SEEDS)

ABSTRACT Ugba is a delicacy popular among the Ibo ethnic group of Nigeria, made b

FOOD CONSUMPTION PATTERN, LIFESTYLE AND BODY MASS INDEX OF MARKET WOMEN (A CASE STUDY OF IKOSI-ISHERI LOCAL GOVERNMENT AREA OFLAGOS STATE, NIGERIA)

ABSTRACT The study was carried out to assess the food consumption pattern, lifest

CONSUMER ACCEPTABILITY OF SPICED COMPOSITE BREAD

ABSTRACT This study was conducted primarily to evaluate the consumer acceptabilit

THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)

ABSTRACT  Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various

THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

ABSTRACT The effect of different processing methods on the functional properties

PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA.

ABSTRACT Proximate analysis of Pleurotus tuberregium was determined to ascertain

PRODUCTION OF OGIRI FROM SOYA BEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED 'OGIRI' (COMMERCIAL OGIRI)

ABSTRACT Micro organisms associated in fermentation of castor bean seeds ogiri (C

PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

ABSTRACT Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flo

MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their ph

EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)

ABSTRACT Starch was extracted from two varieties of sorghum bicolor grains (white

CONSUMERS ACCEPTABILITY AND PHYSICO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM (Sorghum vulgarc var K.S.V.S) “ACHA”(Digitaria exilib) AND CASSAVA (Manihot esculante) Starch

ABSTRACT Breakfast cereal was formulated using malted sorghum sorghum Vulgare  ks

CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER

ABSTRACT Chemical and sensory evaluation of peanut butter using two varieties of

BACHERIOLOGICAL EXAMINATION OF IDODO RIVER

ABSTRACT This work was aimed at assessing microbial coal of Idodo river in Enugu

PREVALENCE STUDY OF HEPATITIS B (AUSTRALIAN ANTIGEN) AMONG PATIENTS IN NATIONAL ORTHOPAEDIC HOSPITAL ENUGU

ABSTRACT The prevalence of viral hepatitis B among patients in National Orthopedi

MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT (#8713)

ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtain

THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) (#8610)

ABSTRACT   A comparative study was done on the physico-chemical and antioxidant p

PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). (#8608)

ABSTRACT  Fix locally sourced citrus fruit (orange citrus sinners) tangerine (cit