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ASSESSMENT OF FACTORS LEADING TO MALNUTRITION AMONG CHILDREN 0 – 5 YEARS IN DUTSE LOCAL GOVERNMENT AREA. (A CASE STUDY OF DUTSE GENERAL HOSPITAL.)

$20

PRODUCTION AND QUALITY EVALUATION OF WHOLE GRAIN AGIDI

$20

NUTRIENT COMPOSITION AND CHARACTERIZATION OF VOLATILE COMPOUNDS IN PROCESSED AERIAL YAM AND COCOYAM EXTRACTS

$20

MACRO AND MICRO MINERAL COMPOSITIONS OF PLANT ASH FROM COLA LEAVES, OKRO LEAVES, COLA HISPIDA LEAVES AND WIREWEEDS, AND THEIR EMULSION CAPACITY

$20

PRODUCTION AND EVALUATION OF TISANE MADE FROM AIDAN FRUITS (TETRAPLEURA TETRAPTERA) AND UZIZA SEEDS (PIPER GUINEESE)

$20

DEVELOPMENT OF ALKALINE FERMENTED 'OGIRI-EGUSI' USING CORN STARCH EXTRACT AS BINDERS

$20

QUALITY ASSESSMENT AND SENSORY EVALUATION OF PROBIOTIC WHOLE GRAIN PAP

$20

EFFECT OF GINGER RHIZOME AND DATE ADDITION ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PINEAPPLE JUICE

$20

PRODUCTION OF HIGH FIBRE BREAD WITH NO ADDED SUGAR FROM FLOUR BLENDS OF ORANGE FLESHED SWEET POTATO, TIGER NUT, WHEAT AND DATE FRUIT

$20

FUNCTIONAL PROPERTIES AND CHEMICAL COMPOSITION OF FLOURS PRODUCED FROM VARIETIES OF ACHA AND MILLET

$20

PRODUCTION OF CONCENTRATE FROM COCOA POD EXUDATE

$20

PRODUCTION AND QUALITY EVALUATION OF BREAD FROM WHEAT ALMOND COCONUT COMPOSITE FLOUR

$20

PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF BREAD SPREADS PRODUCED FROM BLENDS OF PEANUTS, CASHEW NUTS AND AVOCADO PEAR

$20

NUTRIENT COMPOSITION AND SENSORY EVALUATION OF AFRICAN YAM BEAN-WHEAT NOODLES SPICED WITH SCENT LEAF

$20

COMPARATIVE STUDIES ON QUALITY CHARACTERISTICS OF SOY BEAN (GLYCINE MAX) AND MUNG BEAN (VIGNA RADIATA) YOGHURT

$20

QUALITY PARAMETERS OF BREAD AS AFFECTED BY PARTIAL SUBSTITUTION OF FAT WITH BONE MARROW FROM COW’S FEMUR BONE

$20

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BREAKFAST CEREAL (TOMBROWN) PRODUCED FROM COMPOSITE FLOURS OF SOYBEAN, LOCAL RICE, MILLET, AND PUMPKIN PULP

$20

PHYSICOCHEMICAL, AMBIENT STORAGE STABILITY AND SENSORY PROPERTIES OF ZOBO AS AFFECTED BY PROCESSING METHODS

$20

PRODUCTION AND QUALITY EVALUATION OF COCOYAM WHEAT FLOUR NOODLES SPICED WITH UZIZA SEEDS

$20

PRODUCTION AND QUALITY EVALUATION OF INSTANT FLOUR MEAL FROM ACHA (DIGITARIA EXILIS), SOYBEAN (GLYCINE MAX) AND SPINACH (SPINACIA OLERACEA)

$20

FUNCTIONAL, CHEMICAL AND CONSUMER ACCEPTABILITY OF AMALA MADE FROM UNRIPE PLANTAIN (MUSA PARADISIACA) AND COCOYAM (COLOCASIA ESCULENTA)

$20

PRODUCTION AND EVALUATION OF CASSAVA WHEAT BREAD FROM FIVE IMPROVED CASSAVA VARIETIES

$20

ASSESSMENT OF ANTIOXIDANT ACTIVITY, PHYTONUTRIENTS AND NUTRITIVE QUALITIES OF SELECTED TOMATO PASTE SOLD IN UMUAHIA METROPOLIS

$20

EFFECT OF PROCESSING METHODS ON THE CHEMICAL AND ANTIOXIDANT PROPERTIES OF SOME INDIGENOUS VEGETABLES

$20

PHYSICOCHEMICAL COMPOSITION, ANTIOXIDANT AND SENSORY PROPERTIES OF MELON SEED-COCONUT CHEESE

$20

EFFECT OF PRETREATMENTS AND DRYING METHODS ON THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF EGGPLANT (SOLANUM AETHIOPICUM) FLOUR

$20

EVALUATION OF THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF THREE BOTTLED WATER SAMPLES SOLD AT MICHAEL OKPARA UNIVERSITY OF AGRICULTURE UMUDIKE

$20

EXTRACTION AND QUALITY ASSESSMENT OF MUCUNA FLAGELLIPES (UKPO) GUM IN ICE CREAM AND CANDY FORMULATIONS

$20

QUALITY CHARACTERISTICS OF CAKE PRODUCED FROM COMPOSITE FLOUR OF BAMBARA GROUNDNUT AND WHEAT

$20

PROXIMATE, NUTRIENT, ANTINUTRIENT AND SENSORY PROPERTIES OF SPROUTED TIGERNUT AND SOY MILK BLENDS

$20