The effect of modern cooking equipment on the taste and quality of local dishes By: sifypatprojects Level: HND Rating: (5.0) votes 1 Added: Jan. 20, 2026 Hits: 4
Production and evaluation of chin-chin using wheat and sweet detar (Detariummicrocarpum) flour blends By: FavDiamond423 Level: HND Rating: (3.3) votes 6 Added: Jun. 26, 2025 Hits: 402
Assessing the changes accompanying the proximate composition of Dioscorea Dumetorum (bitter yam) during cooking By: Ayodeji1224 Level: HND Rating: (3.6) votes 7 Added: May. 25, 2025 Hits: 590
Microbiological evaluation of meat sold by different meat seller in Oja Oba market in Ado Ekiti By: Ayodeji1224 Level: HND Rating: (3.3) votes 6 Added: Mar. 7, 2025 Hits: 939
Production and quality assessment of soy Kunun Zaki powder using foam mat drying By: muhalhq Level: Bsc Rating: (3.3) votes 6 Added: Jan. 6, 2025 Hits: 950
A comparative assessment of the phytochemical and sensory acceptability of Kunun Zaki blends with sweet potato and orange fleshed sweet potatoes By: muhalhq Level: Bsc Rating: (3.3) votes 6 Added: Dec. 23, 2024 Hits: 1,039
Effect of soybean flour ratio on the consistency of Kunun-tsamiya from maize-soybean composite flour By: muhalhq Level: Bsc Rating: (3.2) votes 11 Added: Dec. 21, 2024 Hits: 975
Production and evaluation of proximate composition, functional properties and sensory of doughnut made from blends of wheat, walnuts and orange-fleshed sweet potato flour By: muhalhq Level: Bsc Rating: (3.3) votes 6 Added: Jan. 20, 2025 Hits: 1,292
Phytochemical and functional properties of banana (Musa Sapientum), pigeon pea (Cajanus Cajan) and cabbage (Brasica Oleracea) flour blends By: Ayodeji1224 Level: HND Rating: (3.2) votes 11 Added: Jul. 15, 2024 Hits: 982
Nutritional composition and functional properties of fermented maize and tigernut flour blends By: Ayodeji1224 Level: HND Rating: (3.2) votes 11 Added: Jun. 27, 2024 Hits: 1,557