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A comparative assessment of the phytochemical and sensory acceptability of Kunun Zaki blends with sweet potato and orange fleshed sweet potatoesBy: muhalhqLevel: BscRating: (5.0) votes: 1Added:Dec. 23, 2024 Hits: 89
Effect of soybean flour ratio on the consistency of Kunun-tsamiya from maize-soybean composite flourBy: muhalhqLevel: BscRating: (3.3) votes: 6Added:Dec. 21, 2024 Hits: 75
Production and evaluation of proximate composition, functional properties and sensory of doughnut made from blends of wheat, walnuts and orange-fleshed sweet potato flourBy: muhalhqLevel: BscRating: (5.0) votes: 1Added:Jan. 20, 2025 Hits: 44
Phytochemical and functional properties of banana (Musa Sapientum), pigeon pea (Cajanus Cajan) and cabbage (Brasica Oleracea) flour blendsBy: Ayodeji1224Level: HNDRating: (3.3) votes: 6Added:Jul. 15, 2024 Hits: 270
Nutritional composition and functional properties of fermented maize and tigernut flour blendsBy: Ayodeji1224Level: HNDRating: (3.3) votes: 6Added:Jun. 27, 2024 Hits: 354
Microbiological load of Kunun Zaki sold in Kano southBy: UsibagarLevel: BscRating: (3.3) votes: 6Added:May. 26, 2024 Hits: 343
Determination of proximate composition and vitamin content of honeyBy: ZiggerzillionLevel: NDRating: (3.3) votes: 6Added:Apr. 19, 2024 Hits: 474
Proximate, functional and sensory evaluation of peanut coated with rice-avocado seed flour compositesBy: GodFirstLevel: HNDRating: (3.3) votes: 6Added:Dec. 21, 2023 Hits: 634
Comparative proximate analysis of selected grain cereal flours - guinea corn, millet and wheatBy: ZiggerzillionLevel: HNDRating: (3.1) votes: 7Added:Sep. 10, 2023 Hits: 866