Project Request: "PRODUCTION AND EVALUATION OF WEANING FOOD FROM AFRICAN POTATO, YELLOW MAIZE AND SOYA BEANS" AS WELL AS THEIR BOTANICAL NAMES
More Details
Department: FOOD TECHNOLOGY
Level :
Status: APPROVED
Details/Dead Line :
Delivery :Soft Copy
Related Topics
| SENSORY EVALUATION, MICROBIAL ANALYSIS, INVITRO PROTEIN DIGESTIBILITY OF WEANING FOOD BLEND PREPARE FROM MAIZE, CRAY FISH, BAMBARA NUT AND SOYA BEANS |
| Sensory Evaluation, Microbial Analysis, Invitro protein digestibility of weaning food blend prepare from Maize, Cray Fish, Bambara nut and Soya beans |
| PRODUCTION AND EVALUATION OF WEANING FOOD FROM BLEND OF MALTED MAIZE(ZEA MAYS), UNRIPE PLANTAIN (MUSA PARADISACA) AND CRAYFISH (ASTLACIDEN LEPTODACTYLUS) |
| PRODUCTION OF OGIRI FROM SOYA BEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED 'OGIRI' (COMMERCIAL OGIRI) |
| Enriching Nigeria Menu with the Use of Soya Beans |
| EVALUATION OF KOLANUT POD HUSK AS SUBSTITUTE FOR MAIZE IN THE DIET OF AFRICAN CATFISH (Clarias gariepinus) |
| EVALUATION OF KOLANUT POD HUSK AS SUBSTITUTE FOR MAIZE IN THE DIET OF AFRICAN CATFISH (Clarias gariepinus) |
| EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT |
| PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI |
| PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI |
SELECT `ID`,`TOPIC` FROM projectprofile WHERE MAIN = 1 AND STATUS ='active' AND MATCH (TOPIC) AGAINST (' "PRODUCTION AND EVALUATION OF WEANING FOOD FROM AFRICAN POTATO, YELLOW MAIZE AND SOYA BEANS" AS WELL AS THEIR BOTANICAL NAMES') LIMIT 0, 10
