| 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 | SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH |
| FSAT0102 | THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE |
| FSAT0103 | QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE |
| FSAT0104 | SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE |
| FSAT0105 | EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM |
| FSAT0106 | EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH |
| FSAT0107 | QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA |
| FSAT0108 | EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL |
| FSAT0109 | PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS |
| FSAT0110 | QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL |
| FSAT0111 | INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS |
| FSAT0112 | EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI |
| FSAT0113 | PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR |
| FSAT0114 | ANALYSIS OF THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND CASSAVE VERIETIES |
| FSAT0115 | EVALUATION OF COMPOSITE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON |
| FSAT0116 | PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA |
| FSAT0117 | ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION |
| FSAT0118 | EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT |
| FSAT0119 | THE PHYSICOCHEMICAL PROPERTIES OF HONEY SOYABEAN USING MICRO ORGANISM |
| FSAT0120 | EFFECT OF PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEE |
| FSAT0121 | EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU) |
| FSAT0122 | EFFECT OF ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT |
| FSAT0123 | PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES |
| FSAT0124 | NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE |
| FSAT0125 | EFFECT OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN |
| FSAT0126 | THE PROXIMATE AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE AND PROOFING DURING BREAD |
| FSAT0127 | EFFECT OF PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH |
| FSAT0128 | EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA) |
| FSAT0129 | FOOD SECURITY AND CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT |
| FSAT0130 | PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT |
| FSAT0131 | MARGARINE PRODUCTION BY THE USE OF OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON |
| FSAT0132 | THE PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE ITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX) |
| FSAT0133 | FOOD SECURITY & NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION |
| FSAT0134 | ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA |
| FSAT0135 | EXTRACTION OF OIL FROM A LOCAL SEED (GROUNDNUT SEED) AND CHARACTERIZATION |
| FSAT0136 | SOCIO-ECONOMIC CHARACTERISTICS OF VEGETABLE PRODUCER IN ONDO STATE |
| FSAT0137 | PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR |
| FSAT0138 | PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA |
| FSAT0139 | THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY |
| FSAT0140 | EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS |
| FSAT0141 | SODOR OIL TERMINAL PROJECT MANAGEMENT AND CONTROL |
| FSAT0142 | CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT |
| FSAT0143 | ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE |
| FSAT0144 | ASSESSMENT OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA |
| FSAT0145 | EVALUATION OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE |
| FSAT0146 | ASSESSMENT OF PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA |
| FSAT0147 | ASSESSMENT OF ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA |
| FSAT0148 | QUALITY OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING VENDORS IN NIGERIA |
| FSAT0149 | EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO) |
| FSAT0150 | EFFECT OF SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT |
| FSAT0151 | A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQEOUS WISTAR RAT |
| FSAT0152 | EFFECT OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL |
| FSAT0153 | COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA |
| FSAT0154 | EVALUATION OF MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN NIGERIA |
| FSAT0155 | EFFECT OF MICROBIOLOGICAL OF IRU (LOCUST BEAN CONDIMENT) SOLD |
| FSAT0156 | PYROLYSIS STUDIES OF GROUNDNUT SHELL |
| FSAT0157 | EFFECT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA |
| FSAT0158 | EVALUATION OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA |
| FSAT0159 | EVALUATION OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY RIVER |
| FSAT0160 | THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBSCUS SABDARIFFA AND VARIOUS SPICES |
| FSAT0161 | THE QUALITY ASSESSMENT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS |
| FSAT0162 | THE QUALITY EFFECT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM VARIOUS SPICES |
| FSAT0163 | THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS |
| FSAT0164 | RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL |
| FSAT0165 | THE EFFECT OF ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM |
| FSAT0166 | THE EFFECT OF MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS |
| FSAT0167 | THE EFFECT OF SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH |
| FSAT0168 | EVALUATION OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE |
| FSAT0169 | THE EFFECT OF SENSORY EVALUATION OF JAM FROM TAMARIND |
| FSAT0170 | ANALYSIS OF THE COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS |
| FSAT0171 | THE EFFECT OF TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES SOLD IN SOME RESTAURANTS |
| FSAT0172 | DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE |
| FSAT0173 | EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL |
| FSAT0174 | ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC |
| FSAT0175 | AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD |
| FSAT0176 | AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD |
| FSAT0177 | 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. |
| FSAT0178 | CHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE (CHYROSOPHYLLUM ALBIDUM) PEELS AND COTYLEDONS. |
| FSAT0179 | CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS |
| FSAT0180 | CONTRIBUTIONS OF PACKAGING TO THE EXTENSION OF SHELF LIFE OF PROCESSED GRASSCUTTER MEAT (THYRONOMYS SWINDERIANUS). |
| FSAT0181 | EFFECT OF OKARA AND DETARIUM MICROCARPUM INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS |
| FSAT0182 | EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONAL PROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK |
| FSAT0183 | EFFECT OF PROCESSING ON THE NUTRACEUTICAL POTENTIAL OF NTURUKPA (PTEROCARPUS SANTALINOIDES) LEAF |
| FSAT0184 | EFFECTS OF INCLUSION OF OYSTER MUSHROOM (PLEUROTUS SAJOR-CAJU) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER |
| FSAT0185 | EVALUATION OF GASOLINE GENERATOR MODIFIED FOR BIOGAS UTILIZATION |
| FSAT0186 | EVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (HEINSIA CRINATA) AND “UCHAKORO” (VITEX DONIANA) LEAVES |
| FSAT0187 | INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT |
| FSAT0188 | ANALYSIS OF EFFICIENCY OF AIR PASSENGER SUPPORT SERVICES AT THE AIRPORTS PROVIDED BY FAAN |
| FSAT0189 | ASSESSMENT OF IRON, ZINC AND ANTHROPOMETRIC INDICES OF PRESCHOOL CHILDREN IN OZUBULU, ANAMBRA STATE, NIGERIA |
| FSAT0190 | ASSESSMENT OF KNOWLEDGE AND PRACTICE OF PERICONCEPTIONAL FOLIC ACID SUPPLEMENTATION (PFAS) AMONG CHILDBEARING AGE WOMEN (18-45YEARS) ATTENDING ANTENATAL CLINICS |
| FSAT0191 | ASSESSMENT OF THE NUTRITIONAL STATUS, CARE AND SUPPORT OF PEOPLE LIVING WITH HIV/AIDS IN NSUKKA LOCAL GOVERNMENT AREA, ENUGU STATE |
| FSAT0192 | CHEMICAL COMPOSITION OF SOME LESSER KNOWN WILD FRUITS AND VEGETABLES CONSUMED IN AYAMELUM LOCAL GOVERNMENT AREA OF ANAMBRA STATE |
| FSAT0193 | ASSESSMENT OF ANTHROPOMETRIC STATUS AND FOOD HABIT OF UNIVERSITY STUDENTS |
| FSAT0194 | SELENIUM, ZINC AND IRON STATUS OF PREGNANT WOMEN AND ZINC CONTENT OF SELECTED TRADITIONAL FOODS IN OBIO-AKPOR L.G.A RIVERS STATE, NIGERIA |
| FSAT0195 | SOCIO-ECONOMIC CHARACTERISTICS OF WATERMELON MARKETERS IN IBADAN METROPOLIS, OYO STATE, NIGERIA |
| FSAT0196 | DRYING AND REDUCTION IN SENSITIVITY TO DESICCATION OF CAMPOMANESIAX ANTHOCARPA SEEDS |
| FSAT0197 | DESICCATION TOLERANCE AND ANTIOXIDANTENZYMATIC ACTIVITY IN CITRUS RESHNI SEEDS EXPOSED TO VARIOUS DRYING RATES |
| FSAT0198 | NUTRIENT AND ANTI NUTRIENT CONTENT OF RAW, FERMENTED AND GERMINATED MILLET FLOUR |
| FSAT0199 | DETERMINATION OF SOME PHYSICAL PROPERTIES OF FRESH AND DRIED TIGER NUT (CYPERUS ESCULENTUS) |
| FSAT0200 | NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM |
| FSAT0201 | PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE |
| FSAT0202 | FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS |
