PROXIMATE AND MICROBIAL QUALITY OF ROASTED MACKEREL FISH SOLD IN CALABAR...
ABSTRACT
The proximate and microbiological quality of roasted mackerel fish sold in Calabar metropolis was investigated. Roasted fish samples,...
PRODUCTION OF SAUERKRAUT USING NORMAL FLORA AND STARTER CULTURE OF LACTOBACILLUS...
ABSTRACT
The main aim of this study was to produce sauerkraut from locally grown cabbage (Brassica oleracea). The cabbage...
PHYTOCHEMICAL SCREENING OF ETHANOLIC EXTRACT OF OCIMUM BASILICUM USING GAS CHROMATOGRAPHY...
ABSTRACT
Ocimum basilicum (sweet basil)is a member of the Lamiaceae family, belonging to the genus Ocimum. It is commonly...
PHYSICOCHEMICAL PROPERTIES OF AFRICAN YAM BEAN (Sphenostylis stenocarpa) AND IRISH POTATO...
ABSTRACT
The physicochemical properties of formulated flakes from African yam bean and Irish potato were evaluated. Protein energy malnutrition...
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MOCKTAIL PRODUCED FROM BLEND OF LOCALLY...
Mocktail production is one of the methods that can improve the nutritional quality of juices. The aim of this study was to...
PHYSICOCHEMICAL PROPERTIES OF NAAN BREAD PRODUCED FROM WHEAT– PLANTAIN PEEL FLOUR
ABSTRACT
The physicochemical properties of Naan bread produced from wheat-plantain peel flour composite was investigated with the aim of...
MICROBIOLOGICAL SAFETY OF BOLE (ROASTED PLANTAIN) SOLD IN CALABAR METROPOLIS, CROSS...
The microbiological safety of roasted plantain sold in different locations in Calabar metropolis was investigated. Roasted plantain samples , hand swab, knife...
MICROBIOLOGICAL ASSESSMENT OF CUT AND VENDED PINEAPPLE SOLD IN CALABAR METROPOLIS
ABSTRACT
Globally, more than 20 kinds of fruits are vended as minimally processed or fresh-cut fruits (FCFs). In Nigeria,...
MICROBIAL PROFILE OF FERMENTING DAWA DAWA (AFRICAN LOCUST BEANS)
Dawa dawa is known as a nutritious rich condiment all over Nigeria. is utilized as delicacy, used as food seasoning, flavour enhancer...
THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
CHAPTER ONE
INTRODUCTION
Food packaging is just one among ways of food preservation for when food...
THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS
ABSTRACT
This the study was designed acceptability of opal basil in Nigerian soups, and possible observation based on...
FOODBORNE ILLNESSES AND ITS GLOBAL IMPACT
ABSTRACTS
Foodborne diseases remain a major cause of morbidity and mortality in the general population, particularly in vulnerable groups....
THE EFFECT OF FERMENTATION ON NUTRITIONAL QUALITIES OF FORMULATED CEREAL/LEGUME FORTIFIED...
CHAPTER ONE
1.0 INTRODUCTION
The first year of life is crucial in laying the foundation of...
SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEACHING...
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF STUDY
Palm kernel oil (PKO) is...
PRODUCTION OF PLANTAIN CHIP USING DIFFERENT TYPES OF VEGETABLE OILS
CHAPTER ONE
1.1 Introduction
Plantain (Musa paradisacal) is among the major tropical staple foods (Dzomeku et al.,...