Mineral and sensory properties of “Ekuru” produced from cowpea and watermelon seed flour blendsBy: bapatigi7954Level: HNDRating: (5.0) votes: 1Added:Jan. 2, 2023 Hits: 853
The interaction of heat and mass transfer during frying of beef burgersBy: Israelim31Level: NDRating: (5.0) votes: 1Added:Jul. 12, 2022 Hits: 647
Physiochemical characteristics of palm oil product from different oil millsBy: Israelim31Level: NDRating: (5.0) votes: 1Added:Jul. 12, 2022 Hits: 688
Evaluation of the proximate composition mineral and antinutritional properties of Tamarind (Tamarindus Indica) seednutBy: Israelim31Level: BscRating: (5.0) votes: 1Added:Jul. 24, 2022 Hits: 701
The physicochemical and sensory properties of bread fortified with banana pulpBy: Israelim31Level: NDRating: (3.5) votes: 2Added:Jul. 13, 2022 Hits: 786
Effect of fermentation time on the quality characteristic of cassava flourBy: GodFirstLevel: NDRating: (5.0) votes: 1Added:Jul. 2, 2022 Hits: 1,485
Physiochemical and sensory characteristic of juice produce from beetrootBy: mrdelightLevel: NDRating: (5.0) votes: 1Added:Jun. 21, 2022 Hits: 679
The effect of zobo pasteurization time on quality characteristicsBy: GodFirstLevel: NDRating: (5.0) votes: 1Added:Jun. 18, 2022 Hits: 631
Evaluation of the microbial loads and anti-nutrient composition of raw and cooked Akidi (Vigna unguiculata) sold in Nekede metropolisBy: samadchuksLevel: HNDRating: (3.3) votes: 6Added:Mar. 26, 2022 Hits: 542
The vitamin A, B2, C, and iron (Fe) content of two leafy vegetable commonly consumed in the eastern part of Nigeria - Bitter Leaf (Vernoma Amygdalina) and Pumpkin (Jelfairia Occidentialis)By: Arinze1Level: HNDRating: (5.0) votes: 1Added:Feb. 13, 2022 Hits: 595