Minerals And Fatty Acid Composite Of Finger Millets.
Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara.
Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo).
Perceived Causes And Prevention Of Malnutrition Among Primary School Pupils In Ilorin East Local Government, Kwara State.
Physical And Chemical Analysis Of Seven Sample Of Palm Oil.
Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour.
Assessment Of Agricultural Information On Citrus Improved Technologies Production And Marketing. In Benue State
Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener.
Determination Of Heavy Metals In Fermented Cassava.
Isolation And Identification Of Microorganism In Spoilt Meat (Cow).
Valuation Of The Effect Of Food Poisoning On Customer Patronage In Hospitality Industry (Case Study Of Selected Hotels In Central District Area Abuja).
Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body.
Effect Of Human Activities On Surface Water Quality Of Ekulu River.
Production Of Banana Flavoured Soy Yogurt.
Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp.
Application Of Nanotechnology In Food Science.
Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour.
Analysis Of Physical And Chemical Properties Of Soya Bean.
Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil.
Improvements On Indigenous Fermented Foods, Prospects And Constraints.
Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour.
Effect Of Cooking Time On Anti Nutritional Factors And Adequate Cooking Time Of Corchorus Olitorius (Ewedu).
Irradiation As A Means Of Preservation In The Food Industry.
Assessment Of Nutritional Composition And Cyanogenic Content Of Gari Sold. In Ibadan, Oyo State
Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat).
Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds.
Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger.
Status Of Processing And Preservation Of Cereals In Nigeria.
Antibacterial Properties Of Moringa Roots And Stem.
Causes And Prevention Of Hazards In The Food Preparation Area.
Assessment Of Nutritional Knowledge And Practices Among Expectant Mothers. In Oviri-Okpe Delta State
Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original.
Enriching Nigeria Menu With The Use Of Soya Beans.
Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour.
Composition Analysis Of Yam Flour With Bambara Nut And Sorghum Fibre.
Economic Analysis Of Turkey Production. A Case Study Of Enugu State
Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication.
Production And Characterization Of Coconut Oil.
Nutritional Composition And Cyanogenic Content Of Gari Samples. In Osun State
Effect Of Agricultural Waste And Inorganic Fertilizer On Biodegradation Rate Of Soil Polluted With Engine Oil.
Food Security And National Development Implication For Home Economics Education.
Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles.
Toxicity Of Aqueous Environment.
Role Of Food Science In Human Nutrition.
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
Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour.
Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium.
Mycological Assessment Of Dry Tomatoes Sold In Keffi Market.
Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger.
Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances.