FSAT0001 |
BIOPHYSICO-CHEMCIAL ASSESSMENT OF THE QUALITY OF BOREHOLE WATER IN UYO URBAN |
FSAT0002 |
ETHANOL PRODUCTION FROM TWO VARIETIES OF CASSAVA STARCH |
FSAT0003 |
EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF AFRICAN BREADFRUIT STARCH CONCENTRATE |
FSAT0004 |
A COMPARATIVE STUDY OF THE PUBLIC RELATIONS STRATEGIES OF KILIMANJARO FAST FOODS AND ANCHOR INSURANCE PLC, UYO IN PRODUCT PATRONAGE |
FSAT0005 |
HEALTH BENEFITS AND INDUSTRIAL USES OF PINEAPPLE |
FSAT0006 |
THE PERFORMANCE EVALUATION OF A BRIQUETTING MACHINE |
FSAT0007 |
PRODUCTION OF PLANTAIN CHIP USING DIFFERENT TYPES OF VEGETABLE OILS |
FSAT0008 |
THE EFFECT OF FERMENTATION ON NUTRITIONAL QUALITIES OF FORMULATED CEREAL/LEGUME FORTIFIED WEANING FOODS |
FSAT0009 |
SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEACHING OF PALM KERNEL OIL |
FSAT0010 |
SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEACHING OF PALM KERNEL OIL |
FSAT0011 |
FOODBORNE ILLNESSES AND ITS GLOBAL IMPACT |
FSAT0012 |
THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS |
FSAT0013 |
EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS |
FSAT0014 |
PROBIOTICS AND ANTIMICROBIAL ACTIVITIES OF LACTIC ACID BACTERIA FROM PALM WINE |
FSAT0015 |
DESIGN AND FABRICATION OF A MECHANICAL DRYER FOR DRYING OF SPENT GRAIN |
FSAT0016 |
NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH |
FSAT0017 |
EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS |
FSAT0018 |
IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY |
FSAT0019 |
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION |
FSAT0020 |
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA) |
FSAT0021 |
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD |
FSAT0022 |
FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION |
FSAT0023 |
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) |
FSAT0024 |
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING |
FSAT0025 |
ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION |
FSAT0026 |
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). |
FSAT0027 |
EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR |
FSAT0028 |
THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE |
FSAT0029 |
IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY |
FSAT0030 |
PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR |
FSAT0031 |
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH |
FSAT0032 |
IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS |
FSAT0033 |
PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL |
FSAT0034 |
THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS |
FSAT0035 |
PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER |
FSAT0036 |
PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE |
FSAT0037 |
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND |
FSAT0038 |
FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR |
FSAT0039 |
PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR |
FSAT0040 |
EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT |
FSAT0041 |
PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA |
FSAT0042 |
THE PHYSICOCHEMICAL PROPERTIES OF HONEY |
FSAT0043 |
EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU) |
FSAT0044 |
PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES |
FSAT0045 |
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE |
FSAT0046 |
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIABIGLOBOSA) |
FSAT0047 |
CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTFOOD SCIENCE |
FSAT0048 |
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI |
FSAT0049 |
PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR FOOD SCIENCE |
FSAT0050 |
AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD |
FSAT0051 |
ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC |
FSAT0052 |
PHYSICO CHEMICAL AND ORGANO LEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES |
FSAT0053 |
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT’S PRODUCTION |
FSAT0054 |
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON |
FSAT0055 |
PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”) |
FSAT0056 |
THE ROLE OF PACKAGING IN FOOD PROCESSING |
FSAT0057 |
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) |
FSAT0058 |
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER |
FSAT0059 |
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS |
FSAT0060 |
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ |
FSAT0061 |
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR |
FSAT0062 |
THE EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANO LEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE |
FSAT0063 |
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE |
FSAT0064 |
THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE |
FSAT0065 |
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA |
FSAT0066 |
STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA |
FSAT0067 |
PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR |
FSAT0068 |
A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF VEGETABLE OILS SOLD IN NEKEDE MARKET |
FSAT0069 |
EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM |
FSAT0070 |
PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA |
FSAT0071 |
EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL |
FSAT0072 |
PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT |
FSAT0073 |
PRODUCTION AND CHARACTERIZATION OF COCONUT OIL |
FSAT0074 |
NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED FROM BEEF, MUTTON AND GOAT MEAT |
FSAT0075 |
EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE) |
FSAT0076 |
PRODUCTION OF TIGER NUT MILK USING TIGER NUTS |
FSAT0077 |
CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES |
FSAT0078 |
EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD |
FSAT0079 |
QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMPOSITE FLOUR. |
FSAT0080 |
EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF CORCHORUS OLITORIUS(EWEDU). |
FSAT0081 |
SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA |
FSAT0082 |
BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE |
FSAT0083 |
PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA |
FSAT0084 |
ASSESSING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA |
FSAT0085 |
ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE |
FSAT0086 |
ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE |
FSAT0087 |
QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT |
FSAT0088 |
PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN |
FSAT0089 |
EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO) |
FSAT0090 |
COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA. |
FSAT0091 |
PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE. |
FSAT0092 |
MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST,NIGERIA |
FSAT0093 |
PYROLYSIS STUDIES OF GROUNDNUT SHELL |
FSAT0094 |
QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA |
FSAT0095 |
QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA |
FSAT0096 |
THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER |
FSAT0097 |
THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES |
FSAT0098 |
THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS |
FSAT0099 |
ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM |
FSAT0100 |
MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS |
FSAT0101 |
MICROBIAL PROFILE OF FERMENTING DAWA DAWA (AFRICAN LOCUST BEANS) |
FSAT0102 |
MICROBIOLOGICAL ASSESSMENT OF CUT AND VENDED PINEAPPLE SOLD IN CALABAR METROPOLIS |
FSAT0103 |
MICROBIOLOGICAL SAFETY OF BOLE (ROASTED PLANTAIN) SOLD IN CALABAR METROPOLIS, CROSS RIVER STATE, NIGERIA. |
FSAT0104 |
PHYSICOCHEMICAL PROPERTIES OF NAAN BREAD PRODUCED FROM WHEAT- PLANTAIN PEEL FLOUR |
FSAT0105 |
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MOCKTAIL PRODUCED FROM BLEND OF LOCALLY SOURCED FRUITS (ORANGE, WATERMELON AND PINEAPPLE) WITH GRENADINE SYRUP. |
FSAT0106 |
PHYSICOCHEMICAL PROPERTIES OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA) AND IRISH POTATO (SOLANUM TUBEROSUM L.) FLOUR BLENDS AND SENSORY EVALUATION OF ITS FLAKES |
FSAT0107 |
PHYTOCHEMICAL SCREENING OF ETHANOLIC EXTRACT OF OCIMUM BASILICUM USING GAS CHROMATOGRAPHY – MASS SPECTROMETRY |
FSAT0108 |
PRODUCTION OF SAUERKRAUT USING NORMAL FLORA AND STARTER CULTURE OF LACTOBACILLUS PLANTARUM |
FSAT0109 |
PROXIMATE AND MICROBIAL QUALITY OF ROASTED MACKEREL FISH SOLD IN CALABAR METROPOLIS OF CROSS RIVER STATE |
FSAT0110 |
SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH |
FSAT0111 |
THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE |
FSAT0112 |
QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE |
FSAT0113 |
SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE |
FSAT0114 |
EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM |
FSAT0115 |
EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH |
FSAT0116 |
QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA |
FSAT0117 |
EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL |
FSAT0118 |
PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS |
FSAT0119 |
QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL |
FSAT0120 |
INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS |
FSAT0121 |
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI |
FSAT0122 |
PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR |
FSAT0123 |
ANALYSIS OF THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND CASSAVE VERIETIES |
FSAT0124 |
EVALUATION OF COMPOSITE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON |
FSAT0125 |
PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA |
FSAT0126 |
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION |
FSAT0127 |
EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT |
FSAT0128 |
THE PHYSICOCHEMICAL PROPERTIES OF HONEY SOYABEAN USING MICRO ORGANISM |
FSAT0129 |
EFFECT OF PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEE |
FSAT0130 |
EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU) |
FSAT0131 |
EFFECT OF ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT |
FSAT0132 |
PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES |
FSAT0133 |
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE |
FSAT0134 |
EFFECT OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN |
FSAT0135 |
THE PROXIMATE AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE AND PROOFING DURING BREAD |
FSAT0136 |
EFFECT OF PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH |
FSAT0137 |
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA) |
FSAT0138 |
FOOD SECURITY AND CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT |
FSAT0139 |
PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT |
FSAT0140 |
PROSPECTS AND PROBLEMS OF E- MARKETING IN HOSPITALITY AND TOURISM INDUSTRY: A STUDY OF CHANNEL VIEW HOTEL CALABAR. |
FSAT0141 |
MARGARINE PR PROSPECTS AND PROBLEMSOF E- MARKETING IN HOSPITALITY AND TOURISM INDUSTRY: A STUDY OF CHANNEL VIEW HOTEL CALABAR.ODUCTION BY THE USE OF OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON |
FSAT0142 |
THE PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE ITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX) |
FSAT0143 |
FOOD SECURITY & NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION |
FSAT0144 |
ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA |
FSAT0145 |
EXTRACTION OF OIL FROM A LOCAL SEED (GROUNDNUT SEED) AND CHARACTERIZATION |
FSAT0146 |
SOCIO-ECONOMIC CHARACTERISTICS OF VEGETABLE PRODUCER IN ONDO STATE |
FSAT0147 |
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR |
FSAT0148 |
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA |
FSAT0149 |
THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY |
FSAT0150 |
EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS |
FSAT0151 |
SODOR OIL TERMINAL PROJECT MANAGEMENT AND CONTROL |
FSAT0152 |
CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT |
FSAT0153 |
ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE |
FSAT0154 |
ASSESSMENT OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA |
FSAT0155 |
EVALUATION OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE |
FSAT0156 |
ASSESSMENT OF PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA |
FSAT0157 |
ASSESSMENT OF ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA |
FSAT0158 |
QUALITY OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING VENDORS IN NIGERIA |
FSAT0159 |
EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO) |
FSAT0160 |
EFFECT OF SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT |
FSAT0161 |
A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQEOUS WISTAR RAT |
FSAT0162 |
EFFECT OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL |
FSAT0163 |
COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA |
FSAT0164 |
EVALUATION OF MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN NIGERIA |
FSAT0165 |
EFFECT OF MICROBIOLOGICAL OF IRU (LOCUST BEAN CONDIMENT) SOLD |
FSAT0166 |
PYROLYSIS STUDIES OF GROUNDNUT SHELL |
FSAT0167 |
EFFECT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA |
FSAT0168 |
EVALUATION OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA |
FSAT0169 |
EVALUATION OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY RIVER |
FSAT0170 |
THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBSCUS SABDARIFFA AND VARIOUS SPICES |
FSAT0171 |
THE QUALITY ASSESSMENT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS |
FSAT0172 |
THE QUALITY EFFECT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM VARIOUS SPICES |
FSAT0173 |
THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS |
FSAT0174 |
RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL |
FSAT0175 |
THE EFFECT OF ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM |
FSAT0176 |
THE EFFECT OF MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS |
FSAT0177 |
THE EFFECT OF SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH |
FSAT0178 |
EVALUATION OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE |
FSAT0179 |
THE EFFECT OF SENSORY EVALUATION OF JAM FROM TAMARIND |
FSAT0180 |
ANALYSIS OF THE COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS |
FSAT0181 |
THE EFFECT OF TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES SOLD IN SOME RESTAURANTS |
FSAT0182 |
DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE |
FSAT0183 |
EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL |
FSAT0184 |
ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC |
FSAT0185 |
AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD |
FSAT0186 |
AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD |
FSAT0187 |
CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET (PENNISETUM TYPHOIDUEM) AND MALTS OF COWPEA (VIGNA UNGUICULATA) AND SOYBEAN (GLYCINE MAX) DURING STORAGE. |
FSAT0188 |
CHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE (CHYROSOPHYLLUM ALBIDUM) PEELS AND COTYLEDONS. |
FSAT0189 |
CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS |
FSAT0190 |
CONTRIBUTIONS OF PACKAGING TO THE EXTENSION OF SHELF LIFE OF PROCESSED GRASSCUTTER MEAT (THYRONOMYS SWINDERIANUS). |
FSAT0191 |
EFFECT OF OKARA AND DETARIUM MICROCARPUM INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS |
FSAT0192 |
EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONAL PROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK |
FSAT0193 |
EFFECT OF PROCESSING ON THE NUTRACEUTICAL POTENTIAL OF NTURUKPA (PTEROCARPUS SANTALINOIDES) LEAF |
FSAT0194 |
EFFECTS OF INCLUSION OF OYSTER MUSHROOM (PLEUROTUS SAJOR-CAJU) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER |
FSAT0195 |
EVALUATION OF GASOLINE GENERATOR MODIFIED FOR BIOGAS UTILIZATION |
FSAT0196 |
EVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (HEINSIA CRINATA) AND “UCHAKORO” (VITEX DONIANA) LEAVES |
FSAT0197 |
INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT |
FSAT0198 |
ANALYSIS OF EFFICIENCY OF AIR PASSENGER SUPPORT SERVICES AT THE AIRPORTS PROVIDED BY FAAN |
FSAT0199 |
ASSESSMENT OF IRON, ZINC AND ANTHROPOMETRIC INDICES OF PRESCHOOL CHILDREN IN OZUBULU, ANAMBRA STATE, NIGERIA |
FSAT0200 |
ASSESSMENT OF KNOWLEDGE AND PRACTICE OF PERICONCEPTIONAL FOLIC ACID SUPPLEMENTATION (PFAS) AMONG CHILDBEARING AGE WOMEN (18-45YEARS) ATTENDING ANTENATAL CLINICS |
FSAT0201 |
ASSESSMENT OF THE NUTRITIONAL STATUS, CARE AND SUPPORT OF PEOPLE LIVING WITH HIV/AIDS IN NSUKKA LOCAL GOVERNMENT AREA, ENUGU STATE |
FSAT0202 |
CHEMICAL COMPOSITION OF SOME LESSER KNOWN WILD FRUITS AND VEGETABLES CONSUMED IN AYAMELUM LOCAL GOVERNMENT AREA OF ANAMBRA STATE |
FSAT0203 |
ASSESSMENT OF ANTHROPOMETRIC STATUS AND FOOD HABIT OF UNIVERSITY STUDENTS |
FSAT0204 |
SELENIUM, ZINC AND IRON STATUS OF PREGNANT WOMEN AND ZINC CONTENT OF SELECTED TRADITIONAL FOODS IN OBIO-AKPOR L.G.A RIVERS STATE, NIGERIA |
FSAT0205 |
SOCIO-ECONOMIC CHARACTERISTICS OF WATERMELON MARKETERS IN IBADAN METROPOLIS, OYO STATE, NIGERIA |
FSAT0206 |
DRYING AND REDUCTION IN SENSITIVITY TO DESICCATION OF CAMPOMANESIAX ANTHOCARPA SEEDS |
FSAT0207 |
DESICCATION TOLERANCE AND ANTIOXIDANTENZYMATIC ACTIVITY IN CITRUS RESHNI SEEDS EXPOSED TO VARIOUS DRYING RATES |
FSAT0208 |
NUTRIENT AND ANTI NUTRIENT CONTENT OF RAW, FERMENTED AND GERMINATED MILLET FLOUR |
FSAT0209 |
DETERMINATION OF SOME PHYSICAL PROPERTIES OF FRESH AND DRIED TIGER NUT (CYPERUS ESCULENTUS) |
FSAT0210 |
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM |
FSAT0211 |
PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE |
FSAT0212 |
FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS |