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ASSESSMENT OF FACTORS LEADING TO MALNUTRITION AMONG CHILDREN 0 – 5 YEARS IN DUTSE LOCAL GOVERNMENT AREA. (A CASE STUDY OF DUTSE GENERAL HOSPITAL.)

$20
PRODUCTION AND QUALITY EVALUATION OF WHOLE GRAIN AGIDI

$20
NUTRIENT COMPOSITION AND CHARACTERIZATION OF VOLATILE COMPOUNDS IN PROCESSED AERIAL YAM AND COCOYAM EXTRACTS

$20
MACRO AND MICRO MINERAL COMPOSITIONS OF PLANT ASH FROM COLA LEAVES, OKRO LEAVES, COLA HISPIDA LEAVES AND WIREWEEDS, AND THEIR EMULSION CAPACITY

$20
PRODUCTION AND EVALUATION OF TISANE MADE FROM AIDAN FRUITS (TETRAPLEURA TETRAPTERA) AND UZIZA SEEDS (PIPER GUINEESE)

$20
DEVELOPMENT OF ALKALINE FERMENTED 'OGIRI-EGUSI' USING CORN STARCH EXTRACT AS BINDERS

$20
QUALITY ASSESSMENT AND SENSORY EVALUATION OF PROBIOTIC WHOLE GRAIN PAP

$20
EFFECT OF GINGER RHIZOME AND DATE ADDITION ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PINEAPPLE JUICE

$20
PRODUCTION OF HIGH FIBRE BREAD WITH NO ADDED SUGAR FROM FLOUR BLENDS OF ORANGE FLESHED SWEET POTATO, TIGER NUT, WHEAT AND DATE FRUIT

$20
FUNCTIONAL PROPERTIES AND CHEMICAL COMPOSITION OF FLOURS PRODUCED FROM VARIETIES OF ACHA AND MILLET

$20
PRODUCTION OF CONCENTRATE FROM COCOA POD EXUDATE

$20
PRODUCTION AND QUALITY EVALUATION OF BREAD FROM WHEAT ALMOND COCONUT COMPOSITE FLOUR

$20
PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF BREAD SPREADS PRODUCED FROM BLENDS OF PEANUTS, CASHEW NUTS AND AVOCADO PEAR

$20
NUTRIENT COMPOSITION AND SENSORY EVALUATION OF AFRICAN YAM BEAN-WHEAT NOODLES SPICED WITH SCENT LEAF

$20
COMPARATIVE STUDIES ON QUALITY CHARACTERISTICS OF SOY BEAN (GLYCINE MAX) AND MUNG BEAN (VIGNA RADIATA) YOGHURT

$20
QUALITY PARAMETERS OF BREAD AS AFFECTED BY PARTIAL SUBSTITUTION OF FAT WITH BONE MARROW FROM COW’S FEMUR BONE

$20
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BREAKFAST CEREAL (TOMBROWN) PRODUCED FROM COMPOSITE FLOURS OF SOYBEAN, LOCAL RICE, MILLET, AND PUMPKIN PULP

$20
PHYSICOCHEMICAL, AMBIENT STORAGE STABILITY AND SENSORY PROPERTIES OF ZOBO AS AFFECTED BY PROCESSING METHODS

$20
PRODUCTION AND QUALITY EVALUATION OF COCOYAM WHEAT FLOUR NOODLES SPICED WITH UZIZA SEEDS

$20
PRODUCTION AND QUALITY EVALUATION OF INSTANT FLOUR MEAL FROM ACHA (DIGITARIA EXILIS), SOYBEAN (GLYCINE MAX) AND SPINACH (SPINACIA OLERACEA)

$20
FUNCTIONAL, CHEMICAL AND CONSUMER ACCEPTABILITY OF AMALA MADE FROM UNRIPE PLANTAIN (MUSA PARADISIACA) AND COCOYAM (COLOCASIA ESCULENTA)

$20
PRODUCTION AND EVALUATION OF CASSAVA WHEAT BREAD FROM FIVE IMPROVED CASSAVA VARIETIES

$20
ASSESSMENT OF ANTIOXIDANT ACTIVITY, PHYTONUTRIENTS AND NUTRITIVE QUALITIES OF SELECTED TOMATO PASTE SOLD IN UMUAHIA METROPOLIS

$20
EFFECT OF PROCESSING METHODS ON THE CHEMICAL AND ANTIOXIDANT PROPERTIES OF SOME INDIGENOUS VEGETABLES

$20
PHYSICOCHEMICAL COMPOSITION, ANTIOXIDANT AND SENSORY PROPERTIES OF MELON SEED-COCONUT CHEESE

$20
EFFECT OF PRETREATMENTS AND DRYING METHODS ON THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF EGGPLANT (SOLANUM AETHIOPICUM) FLOUR

$20
EVALUATION OF THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF THREE BOTTLED WATER SAMPLES SOLD AT MICHAEL OKPARA UNIVERSITY OF AGRICULTURE UMUDIKE

$20
EXTRACTION AND QUALITY ASSESSMENT OF MUCUNA FLAGELLIPES (UKPO) GUM IN ICE CREAM AND CANDY FORMULATIONS

$20
QUALITY CHARACTERISTICS OF CAKE PRODUCED FROM COMPOSITE FLOUR OF BAMBARA GROUNDNUT AND WHEAT

$20
PROXIMATE, NUTRIENT, ANTINUTRIENT AND SENSORY PROPERTIES OF SPROUTED TIGERNUT AND SOY MILK BLENDS

$20
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
IMPROVING THE DIETARY INTAKE OF DIABETIC PATIENTS

$20
NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA

$20
IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY

$20
INVESTIGATION ON THE OCCURRENCE OF HEAVY METALS IN YOGHURT SOLD IN LAGOS MARKETS

$20
EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA

$20
CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA

$20
PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR

$20
IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY

$20
AN OVERVIEW OF IMPORTANCE OF ENRICHMENT IN FOOD PROCESSING

$20
THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR

$20
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES

$20
PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT

$20
ISOLATION OF YEAST SACCHAROMYCES CEREVISIAE FROM PALM WINE FOR THE PRODUCTION OF BAKERS YEAST

$20
EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOURS AND FRAGRANCES

$20
EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION

$20

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