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ABSTRACT This study was carried out to determine the proximate composition, mineral composition, functional properties and anti-nutritional content of ‘unripe plantain flour produced using different drying...
ABSTRACT The study exermined “Food consumption pattern and calcium status of adolescent students age (10-19yrs) in Onuimo Local Government Area”. The study has four objectives. A...
ABSTRACT The study is on “The nutrient contents, flavonoid and tannin composition of raw and cooked onion (allium cepa)”. The study has four objectives which are...
ABSTRACT The study is on “Nutritional composition and sensory evaluation of cocoyam-based recipes enriched with cowpea flour”. The objective of this study is to evaluate the...
ABSTRACT The study is on “Evaluate the nutrients and chemical composition along with sensory qualities of cocoyam –based recipes enriched with cowpea flour”. The study has...
ABSTRACT The study is on “Evaluate the cyanide content of cassava products such as Garri and Fufu”. The study has three aims objectives. A particular variety...
ABSTRACT Moin-moin was produced from the blends of cowpea flour and rice flour in varying ratios. The proximate composition, mineral composition and acceptability of moin-moin prepared...
ABSTRACT Quality evaluation of mixed Fruit juice from blend of citrus fruits (orange, lemon ad grape fruit) was carried out. Fresh health orange, lemon and grape...
ABSTRACT This project is aimed at producing an oven a purposeful baking oven with temperature regulator, which is economical and very convenient to use. The equipment...
