Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil.
Comparative Assessment Of Some Physiochemical Properties Of Groundnut Oil And Palmolein Sold In Nigeria.
Effect Of Agricultural Waste And Inorganic Fertilizer On Biodegradation Rate Of Soil Polluted With Engine Oil.
Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea.
Uses Of Coconut Palm Production.
Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel.
Physicochemical Properties And Shelflife Of Yoghurts Produced From Tigernut Milk Using Different Amount Of Starters Cultures.
Examination Of Food Hygiene Practices In Lagos State.
Effect Of Maternal Literacy On Nutritional Status 0-5 Years.
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox).
Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State.
Comparative Study On The Physio-Chemical Properties Of Vegetable Oils.
Bacteria Flora Of Stored Locus Beans. Case Study of Beans Purchase From Sokoto Market
Effect Of Cooking Time On Anti Nutritional Factors And Adequate Cooking Time Of Corchorus Olitorius (Ewedu).
Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener.
Causes Of Food Poison Among Catering Establishment Their Effects And Control.
Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication.
Phytochemical Analysis And In-Vitro Antimicrobial Studies Of Leaf Ethanol Extract Of Vernonia Amygdalina.
Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age.
Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread.
Toxicity Of Aqueous Environment.
Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State.
Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures.
Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria.
Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange.
Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis).
Isolation And Identification Of Microorganism In Spoilt Meat (Cow).
Production, Quality Evaluation And Sensory Properties Of Date Syrup.
Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition.
Production Of Soybean Fortified Powdered Paip From Maize.
Promote Composition Of Pleurotus Tuberrcoginin.
Production And Characterization Of Coconut Oil.
Effect Of Avocado Seed Extract O Samolina Species.
Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original.
Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour.
Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis).
Process For Refining Vegetable Oil And It’s Food Value.
Chemical Composition Of Raw And Cooked Walnut.
Minerals And Fatty Acid Composite Of Finger Millets.
Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips.
Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara.
Quality Assessment Of Various Milk Samples Available In Nigeria.
Production Of Jam Using Banana And Its Nutritive Value.
Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish.
Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium.
Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut.
Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour.
Effect Of Storage Time On The Functional Properties Of Wheat / Bambka Groundnut Blend.
Analysis Of Physical And Chemical Properties Of Soya Bean.
Determination Of Proximate Composition Of Plantain.