• $

Categories

Filter Results By

To
View in list

  • Sort By:

PRODUCTION AND QUALITY EVALUATION OF SEASONING CUBES MADE FROM LOCAL SPICES; UZIZA (PIPER GUINEENSE), UDA (XYLOPIA AETHIOPICA), EHURU (MONODORA MYRISTICA AND GINGER (ZINGIBER OFFICINCALE)

$20

EFFECTS OF BLANCHING AND FERMENTATION TIME ON THE PHYSICOCHEMICAL AND PASTING PROPERTIES OF FLOUR FROM JACKFRUIT SEEDS

$20

PRODUCTION AND QUALITY EVALUATION OF MAIZE MILLET BASED COMPLEMENTARY FOOD FORTIFIED WITH FLUTED PUMPKIN SEEDS

$20

TREATMENT OF USED VEGETABLE OIL USING LOCALLY PRODUCED ABSORBENTS (CARBONIZED, UNCARBONIZED EGGSHELL, KAOLIN CLAY, ULTISOL CLAY)

$20

CHEMICAL COMPOSITION AND THE EFFECT OF EXTRACTION SOLVENTS ON THE ANTIOXIDANT CONTENTS OF VITEX DONIANA (UCHAKURU) LEAVES

$20

EVALUATION OF NUTRIENTS, ANTI NUTRIENTS AND SENSORY PROPERTIES OF COMPLEMENTARY GRUEL PRODUCED FROM BLENDS OF SORGHUM, AFRICAN BREADFRUIT AND PLANTAIN FLOURS

$20

PRODUCTION AND EVALUATION OF DOUGHNUT MADE FROM COMPOSITE FLOOR BLENDS OF WHEAT (TRITICUM AESTIVUM), THREE LEAVED YAM ( DIOSCOREA DUMENTORUM) AND ORANGE FLESHED SWEET POTATO (IPOMOEA BATATAS)

$20

EVALUATION OF TIGEERNUT, DATE FRUIT AND GINGER MILK BLENDS

$20

THE FLAVOURING OF EXTRA VIRGIN OLIVE AND SOYBEAN OILS WITH ROSEMARY AND OREGANO AND THE IMPACT ON THE PHYSIO-CHEMICAL QUALITIES

$20

NUTRITIONAL EVALUATION OF COMPLEMENTARY FOODS MADE FROM BLENDS OF GERMINATED AND UNGERMINATED SORGHUM, MUNG BEANS AND BONGA FISH

$20

ASSESSMENT OF SOYMILK PRODUCED FROM SPROUTED AND UNSPROUTED SOYBEANS USING DIFFERENT PLANT ASH FOR ALKALINE BLANCHING

$20

PRODUCTION AND EVALUATION OF CAKE FROM WHEAT, BAMBARA GROUNDNUT (VIGNA SUBTERRANEAN) AND VELVET TAMARIND (DALIUM GUINEENSE) FLOUR BLEND

$20

PRODUCTION AND EVALUATION OF AFRICAN BREADFRUIT BASED TOASTED SNACK MIX

$20

NUTRIENT COMPOSITION AND NUTRITIONAL QUALITY OF COMPLEMENTARY FOODS FORMULATED WITH FERMENTED AND UNFERMENTED MILLET (PENNISETUM GLAUCUM), AFICAN BREADFRUIT (TRECULIA AFRICANA) AND BONGA FISH (ETHMALOSA FIMBRIATA) BLENDS.

$20

QUALITY EVALUATION OF EXTRUDED STRIPS FROM ORANGE FLESH SWEET POTATO, MUNGBEAN AND CASSAVA FLOUR

$20

QUALITY ASSESSMENT OF YOGHURT PRODUCED WITH INCLUSIONS OF CARROT AND PINEAPPLE

$20

EFFECT OF PROCESSING METHODS ON THE PHYSICO-CHEMIAL AND ANTIOXIDANT PROPERTIES OF TWO PIGEON PEA (CAJANUS CAJAN) VARIETIES

$20

EFFECTS OF MANGO MESOCARP ADDITION ON NUTRIENT COMPOSITION, FIBER PROFILE, PHYSICAL AND SENSORY PROPERTIES OF MAIZE-WHEAT BISCUITS

$20

IMPACTS OF YELLOW MAIZE AND PALM OIL SUBSTITUTIONS ON COMPOSITION, ANTIOXIDANT, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS

$20

QUALITY ASSESSMENT AND SENSORY EVALUATION OF BANANA (MUSA SAPIENTUM) PEELS, AND THEIR EFFECT ON WHEAT CAKES

$20

EFFECT OF DIFFERENT DRYING METHODS ON THE QUALITY CHARACTERISTICS OF AFRICAN PEAR (DACRYODES EDULIS) FLOUR

$20

QUALITY EVALUATION OF BREAKFAST CEREAL (TOMBROWN) PRODUCED FROM BLENDS OF YELLOW MAIZE (ZEA MAYS), ACHA (DIGITERIA EXILIS), SOYBEAN (GLYCINE MAX) AND SCENTLEAF (OCIMUM GRATISSIUM) POWDER

$20

PRESERVATIVE EFFECT ON SHELF STABILITY OF ZOBO WINE USING SODIUM BENZOATE

$20

EFFECT OF ADDITION OF SOY PROTEIN ISOLATES ON RHEOLOGICAL PROPERTIES OF SOY YOGHURT

$20

QUALITY OF WINE PRODUCED FROM ZOBO CALYCES

$20

EVALUATION OF QUALITY OF BISCUIT PRODUCED FROM BLENDS OF COOKING BANANA (MUSA SABA L) AND WHEAT FLOURS

$20

PRODUCTION AND QUALITY EVALUATION OF SOY BEETROOT YOGHURT

$20

CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA

$20

NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM, BEAN AND CRAYFISH

$20

HEALTH IMPLICATION OF STEROID FATTENED LIVESTOCK IN LAGOS MARKET AND THE IMPLICATION OF THEIR LIPID PROFILE FOR HUMAN NUTRITION.

$20