| 1 |
PRODUCTION, PROPERTIES AND SHELF - LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT [FTE0229] |
₦ 5,000 |
| 2 |
Effect of Drying and Storage on the Physico-Chemical Characteristics and Protein Quality of Smoked Horse Mackerel (Trachurus Trachurus) Fillets [FTE0228] |
₦ 5,000 |
| 3 |
Effect of Fermentation on the Physicochemical and Sensory Properties of Fibre Enriched ‘Ede India’ (Colocasia Esculenta) Instant Poundo [FTE0227] |
₦ 5,000 |
| 4 |
Evaluation of Food safety hazards and control in selected fast foods outlets in Ifo Local Government Area, Ogun State [FTE0226] |
₦ 5,000 |
| 5 |
PHYSICO – CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES. [FTE0225] |
₦ 5,000 |
| 6 |
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0224] |
₦ 5,000 |
| 7 |
Additives and preservatives used in food processing and preservation and their health implication [FTE0223] |
₦ 5,000 |
| 8 |
Physico-Chemical and Organoleptic properties of flour and fufu processed from cassava varities [FTE0222] |
₦ 5,000 |
| 9 |
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING [FTE0221] |
₦ 5,000 |
| 10 |
EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR. [FTE0220] |
₦ 5,000 |
| 11 |
EVALUATION OF THE PRODUCTION OF COMPOSITE FLOUR USING SWEET POTATOES [FTE0219] |
₦ 5,000 |
| 12 |
PRODUCTION OF VITAMIN A FROM CARROT [FTE0218] |
₦ 5,000 |
| 13 |
Quality Evaluation Of Food Drink Produced From Tiger Nuts (Cyperus Esculentus) And Pineapples (Ananas Comosus) [FTE0217] |
₦ 5,000 |
| 14 |
Production And Quality Evaluation Of Cookies From Cocoyam And Plantain [FTE0216] |
₦ 5,000 |
| 15 |
GLUCAN AND GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0215] |
₦ 5,000 |
| 16 |
β-GLUCAN AND β-GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0214] |
₦ 5,000 |
| 17 |
Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product [FTE0213] |
₦ 5,000 |
| 18 |
PROXIMATE AND MINERAL COMPOSITION OF CO-FERMENTED BREADFRUIT AND CASSAVA INTO GARI ANALOGUE.. [FTE0212] |
₦ 5,000 |
| 19 |
EFFECT OF PACKAGING MATERIALS ON THE FUNCTIONAL PROPERITIES OF WHITE GARRI [FTE0211] |
₦ 5,000 |
| 20 |
THE MICROORGANISMS AND COMPOUNDS INFLUENCING THE ORGANOLEPTIC PROPERTIES OF UGBA (FERMENTED Pentaclethra macrophyllea BENTH SEEDS) [FTE0210] |
₦ 5,000 |
| 21 |
FOOD CONSUMPTION PATTERN, LIFESTYLE AND BODY MASS INDEX OF MARKET WOMEN (A CASE STUDY OF IKOSI-ISHERI LOCAL GOVERNMENT AREA OFLAGOS STATE, NIGERIA) [FTE0209] |
₦ 5,000 |
| 22 |
CONSUMER ACCEPTABILITY OF SPICED COMPOSITE BREAD [FTE0208] |
₦ 5,000 |
| 23 |
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) [FTE0207] |
₦ 5,000 |
| 24 |
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0206] |
₦ 5,000 |
| 25 |
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA. [FTE0205] |
₦ 5,000 |
| 26 |
PRODUCTION OF OGIRI FROM SOYA BEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED 'OGIRI' (COMMERCIAL OGIRI) [FTE0204] |
₦ 5,000 |
| 27 |
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0203] |
₦ 5,000 |
| 28 |
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0202] |
₦ 5,000 |
| 29 |
EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) [FTE0201] |
₦ 5,000 |
| 30 |
CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER [FTE0200] |
₦ 5,000 |
| 31 |
BACHERIOLOGICAL EXAMINATION OF IDODO RIVER [FTE0199] |
₦ 5,000 |
| 32 |
PREVALENCE STUDY OF HEPATITIS B (AUSTRALIAN ANTIGEN) AMONG PATIENTS IN NATIONAL ORTHOPAEDIC HOSPITAL ENUGU [FTE0198] |
₦ 5,000 |
| 33 |
MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT [FTE0197] |
₦ 5,000 |
| 34 |
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) [FTE0196] |
₦ 5,000 |
| 35 |
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0195] |
₦ 5,000 |
| 36 |
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) [FTE0194] |
₦ 5,000 |
| 37 |
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ONE PALM WINE [FTE0193] |
₦ 5,000 |
| 38 |
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0192] |
₦ 5,000 |
| 39 |
EFFECT OF PROCESSING ON THE CHEMICAL, FUNCTIONAL AND ANTI NUTRITIONAL PROPERTIES OF AFRICAN YAM BEAN (AZIMA) [FTE0191] |
₦ 5,000 |
| 40 |
Proximate and sensory properties of cookies produced from banana flour and coconut milk blend [FTE0190] |
₦ 5,000 |
| 41 |
PRODUCTION OF PEANUT BUTTER [FTE0189] |
₦ 5,000 |
| 42 |
EFFECT OF PLANT EXTRACT of Anthocliesta djalonensis ON THE ZONE OF INHIBITION OF MICROORGANISMS ISOLATED FROM FRUITS (ORANGE, WATERMELON, APPLE AND PINEAPPLE) JUICE. [FTE0188] |
₦ 5,000 |
| 43 |
Physico-chemical Properties of Cocoyam Flour [FTE0187] |
₦ 5,000 |
| 44 |
EFFECT OF PROCESSING METHOD ON THE FUNCTIONAL PROPERTIES OF CASSAVA FLOURS [FTE0186] |
₦ 5,000 |
| 45 |
Evaluation of four baking temperature regimes and their effects on shelf stability of bread loaves [FTE0185] |
₦ 5,000 |
| 46 |
EFFECT OF ADDITION OF CITRIC ACID AND SODIUMBENZOATE ON THE KEEPING QUALITY OF SOYMILK [FTE0184] |
₦ 5,000 |
| 47 |
PRODUCTION, CHARACTERIZATION AND UTILIZATION OF GUAVA FLAVOR CONCENTRATE [FTE0183] |
₦ 5,000 |
| 48 |
PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS. [FTE0182] |
₦ 5,000 |
| 49 |
Chemical changes in African Star Apple (Chrysophyllum albidium) fruits [FTE0181] |
₦ 5,000 |
| 50 |
PHYSICAL PROPERTIES OF CAKE FROM WHEAT FLOUR USING AVOCADO PASTE AS FAT REPLACER [FTE0180] |
₦ 5,000 |
| 51 |
THE CHEMICAL QUALITY OF WELL WATER IN ABUJA COMMUNITY SUBURB OF IKORODU [FTE0179] |
₦ 5,000 |
| 52 |
EFFECT OF SOAKING PERIOD ON THE FUNCTIONAL PROPERTIES OF OGI PRODUCED FROM SOME SELECTED MAIZE VARIETIES [FTE0178] |
₦ 5,000 |
| 53 |
PROXIMATE AND SENSORY CHARACTERISTICS OF COOKIES FROM WHEAT AND TIGER NUT CHAFF FLOUR BLEND [FTE0177] |
₦ 5,000 |
| 54 |
Thermophysical and Rheological properties of ogi(pap) made from sorghum [FTE0176] |
₦ 5,000 |
| 55 |
Effect of Ocimum gratissimum in fresh tomato preservation [FTE0175] |
₦ 5,000 |
| 56 |
PROPERTIES OF STORED TOMATO (Lycopersicum esculentum) CONCENTRATES [FTE0174] |
₦ 5,000 |
| 57 |
QUALITY EVALUATION OF MARKET SAMPLES OF ZOBO-DRINK IN AWKA, ANAMBRA STATE, NIGERIA [FTE0173] |
₦ 5,000 |
| 58 |
Evaluation of the Emulsification properties of Hydroxypropylated Cassava Starch and its potential use in cocoa beverage [FTE0172] |
₦ 5,000 |
| 59 |
Comparative Of Production And Proximate Analysis Of Cake, Bread And Cookies Using Plantain Flour [FTE0171] |
₦ 5,000 |
| 60 |
Antimicrobial Activities of Oil Extracts of Piper Guineense and Xylopia Aethiopica on Some Microbial Pathogens of Food [FTE0170] |
₦ 5,000 |
| 61 |
CHARACTERISATION OF MICROWAVED AND OVEN DRIED AERIAL YAM (Dioscorea bulbifera) STARCH [FTE0169] |
₦ 5,000 |
| 62 |
QUALITY, SENSORY AND STORAGE ATTRIBUTES OF CHEESE PRODUCED FROM COWMILK SUPPLEMENTED WITH TIGERNUT AND COCONUT MILK [FTE0168] |
₦ 5,000 |
| 63 |
Traditional Fermentation And The Quality Of Balancotta Variety of Black Pepper {PIPER NIGRUM) [FTE0167] |
₦ 5,000 |
| 64 |
Assessment Of Nutritional Quality Of Market Samples Of Fruit Drinks In Owerri [FTE0166] |
₦ 5,000 |
| 65 |
Assessment Of Nutritional Quality Of Market Samples Of Fruit Drinks In Owerri [FTE0165] |
₦ 5,000 |
| 66 |
Effect of Oven Drying Temperatures in Preserving African Breadfruit (Trecuila Africana) [FTE0164] |
₦ 5,000 |
| 67 |
Effect of Chemical Pre- Milling Treatments On the Physico-Chemical Properties of Mucuna Sloanei ‘Ukpo’ [FTE0163] |
₦ 5,000 |
| 68 |
Quality evaluation of zobo concentrate sweetened with inverted sugar syrup and sodium cyclamate. [FTE0162] |
₦ 5,000 |
| 69 |
Production and Quality Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus Lanatus) Juice and Pulp [FTE0161] |
₦ 5,000 |
| 70 |
Process Development and Product Characterization of Cowpea Fortified Extruded Breakfast Cereal from Low Grade Rice [FTE0160] |
₦ 5,000 |
| 71 |
Development of Starter Culture for Fermentation of Millet into Fura and Preservation of Fura by Gamma Radiation [FTE0159] |
₦ 5,000 |
| 72 |
Assessment of the Effect of Addition of Baobab ( Adansonia Digitata L.) Fruit Pulp on Properties of Camel Milk Yoghurt [FTE0158] |
₦ 5,000 |
| 73 |
Impact of Brand Positioning on Brand Equity. A Coca Cola Case Study. Adebola Oluwaseun [FTE0157] |
₦ 5,000 |
| 74 |
Promotion Of Intra-African Trade In Timber And Timber Products [FTE0156] |
₦ 5,000 |
| 75 |
PRODUCTION AND COMPARATIVE EVALUATION OF PHYSICOCHEMICAL, VITAMINS AND SENSORY PROPERTIES OF COCOA BEVERAGE WITH MILO [FTE0155] |
₦ 5,000 |
| 76 |
COMPARATIVE ASSESSMENT OF THE CYANIDE CONTENT OF VARIOUS CASSAVA FOOD PRODUCTS (GARRI, FUFU, WET ABACHA AND DRY ABACHA) SOLD IN IMT CAMPUS 3 [FTE0154] |
₦ 5,000 |
| 77 |
EFFECT OF DIFFERENT PACKAGING MATERIALS ON THE QUALITY OF AFRICAN OIL BEAN SEED (PENTACLETHRA MACROPHYLLA BENTH) [FTE0153] |
₦ 5,000 |
| 78 |
COMPOSITIONAL ANALYSIS OF THE NUTRIENTS OF SOY MILK [FTE0152] |
₦ 5,000 |
| 79 |
EFFECT OF STORAGE PERIOD ON THE NUTRITIONAL AND MINERAL CONTENTS OF PLEUROTUS TUBER REGIUM [FTE0151] |
₦ 5,000 |
| 80 |
EXTRACTION AND DETERMINATION OF SMOKE POINT, FLASH POINT, AND FIRE PINT OF GROUNDNUT OIL (UNREFINED) [FTE0150] |
₦ 5,000 |
| 81 |
PRODUCTION AND EVALUATION OF WEANING FOOD FROM BLEND OF MALTED MAIZE(ZEA MAYS), UNRIPE PLANTAIN (MUSA PARADISACA) AND CRAYFISH (ASTLACIDEN LEPTODACTYLUS) [FTE0149] |
₦ 5,000 |
| 82 |
PROXIMATE AND SENSORY QUALITY OF CAKE PRODUCE FROM BLENDS OF UNRIPE PAW PAW (CARICA-PAPAYA) FLOUR AND WHEAT FLOUR [FTE0148] |
₦ 5,000 |
| 83 |
COMPARATIVE STUDY OF SOME HEAVY METALS ACCUMULATION OF WATERMELON FOUND IN ZARIA AND KANO NIGERIA [FTE0147] |
₦ 5,000 |
| 84 |
PROPERTIES OF STORED TOMATO (Lycopersicum esculentum) CONCENTRATES [FTE0146] |
₦ 5,000 |
| 85 |
QUALITY EVALUATION OF MARKET SAMPLES OF ZOBO-DRINK IN AWKA, ANAMBRA STATE, NIGERIA [FTE0145] |
₦ 5,000 |
| 86 |
Effect of Ocimum gratissimum in fresh tomato preservation [FTE0144] |
₦ 5,000 |
| 87 |
Effect of Ocimum gratissimum in fresh tomato preservation [FTE0143] |
₦ 5,000 |
| 88 |
GLUCAN AND GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0142] |
₦ 5,000 |
| 89 |
β-GLUCAN AND β-GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0141] |
₦ 5,000 |
| 90 |
GLUCAN AND GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0140] |
₦ 5,000 |
| 91 |
β-GLUCAN AND β-GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0139] |
₦ 5,000 |
| 92 |
EFFECT OF PROCESSING ON THE CHEMICAL, FUNCTIONAL AND ANTI NUTRITIONAL PROPERTIES OF AFRICAN YAM BEAN (AZIMA) [FTE0138] |
₦ 5,000 |
| 93 |
PROXIMATE COMPOSITION, MINERAL CONTENT AND THE EFFECT OF ETHYLENE GLYCOL AND ETHANOL (NON-AQUEOUS SOLVENTS) ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATES OF CITRULLUS COLOCYNTHIS L. [FTE0137] |
₦ 5,000 |
| 94 |
EFFECT OF PLANT EXTRACT of Anthocliesta djalonensis ON THE ZONE OF INHIBITION OF MICROORGANISMS ISOLATED FROM FRUITS (ORANGE, WATERMELON, APPLE AND PINEAPPLE) JUICE. [FTE0136] |
₦ 5,000 |
| 95 |
EFFECT OF PLANT EXTRACT of Anthocliesta djalonensis ON THE ZONE OF INHIBITION OF MICROORGANISMS ISOLATED FROM FRUITS (ORANGE, WATERMELON, APPLE AND PINEAPPLE) JUICE. [FTE0135] |
₦ 5,000 |
| 96 |
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING [FTE0134] |
₦ 5,000 |
| 97 |
EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR. [FTE0133] |
₦ 5,000 |
| 98 |
Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product [FTE0132] |
₦ 5,000 |
| 99 |
Additives and preservatives used in food processing and preservation and their health implication [FTE0131] |
₦ 5,000 |
| 100 |
Physico-Chemical and Organoleptic properties of flour and fufu processed from cassava varities [FTE0130] |
₦ 5,000 |
| 101 |
PROXIMATE AND MINERAL COMPOSITION OF CO-FERMENTED BREADFRUIT AND CASSAVA INTO GARI ANALOGUE.. [FTE0129] |
₦ 5,000 |
| 102 |
Evaluation of four baking temperature regimes and their effects on shelf stability of bread loaves [FTE0128] |
₦ 5,000 |
| 103 |
Comparative Of Production And Proximate Analysis Of Cake, Bread And Cookies Using Plantain Flour [FTE0127] |
₦ 5,000 |
| 104 |
Antimicrobial Activities of Oil Extracts of Piper Guineense and Xylopia Aethiopica on Some Microbial Pathogens of Food [FTE0126] |
₦ 5,000 |
| 105 |
CHARACTERISATION OF MICROWAVED AND OVEN DRIED AERIAL YAM (Dioscorea bulbifera) STARCH [FTE0125] |
₦ 5,000 |
| 106 |
QUALITY, SENSORY AND STORAGE ATTRIBUTES OF CHEESE PRODUCED FROM COWMILK SUPPLEMENTED WITH TIGERNUT AND COCONUT MILK [FTE0124] |
₦ 5,000 |
| 107 |
Chemical changes in African Star Apple (Chrysophyllum albidium) fruits [FTE0123] |
₦ 5,000 |
| 108 |
PHYSICAL PROPERTIES OF CAKE FROM WHEAT FLOUR USING AVOCADO PASTE AS FAT REPLACER [FTE0122] |
₦ 5,000 |
| 109 |
THE CHEMICAL QUALITY OF WELL WATER IN ABUJA COMMUNITY SUBURB OF IKORODU [FTE0121] |
₦ 5,000 |
| 110 |
PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS. [FTE0120] |
₦ 5,000 |
| 111 |
PRODUCTION, CHARACTERIZATION AND UTILIZATION OF GUAVA FLAVOR CONCENTRATE [FTE0119] |
₦ 5,000 |
| 112 |
EFFECT OF PROCESSING METHOD ON THE FUNCTIONAL PROPERTIES OF CASSAVA FLOURS [FTE0118] |
₦ 5,000 |
| 113 |
PRODUCTION OF PEANUT BUTTER [FTE0117] |
₦ 5,000 |
| 114 |
EFFECT OF PACKAGING MATERIALS ON THE FUNCTIONAL PROPERITIES OF WHITE GARRI [FTE0116] |
₦ 5,000 |
| 115 |
Proximate and sensory properties of cookies produced from banana flour and coconut milk blend [FTE0115] |
₦ 5,000 |
| 116 |
EFFECT OF SOAKING PERIOD ON THE FUNCTIONAL PROPERTIES OF OGI PRODUCED FROM SOME SELECTED MAIZE VARIETIES [FTE0114] |
₦ 5,000 |
| 117 |
PROXIMATE AND SENSORY CHARACTERISTICS OF COOKIES FROM WHEAT AND TIGER NUT CHAFF FLOUR BLEND [FTE0113] |
₦ 5,000 |
| 118 |
Thermophysical and Rheological properties of ogi(pap) made from sorghum [FTE0112] |
₦ 5,000 |
| 119 |
EVALUATION OF THE PRODUCTION OF COMPOSITE FLOUR USING SWEET POTATOES [FTE0111] |
₦ 5,000 |
| 120 |
PRODUCTION OF VITAMIN A FROM CARROT [FTE0110] |
₦ 5,000 |
| 121 |
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0109] |
₦ 5,000 |
| 122 |
EFFECT OF ADDITION OF CITRIC ACID AND SODIUMBENZOATE ON THE KEEPING QUALITY OF SOYMILK [FTE0108] |
₦ 5,000 |
| 123 |
PHYSICO-CHEMICAL PROPERTIES OF COCOYAM FLOUR [FTE0107] |
₦ 5,000 |
| 124 |
Evaluation of the Emulsification properties of Hydroxypropylated Cassava Starch and its potential use in cocoa beverage [FTE0106] |
₦ 5,000 |
| 125 |
PHYSICO – CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES. [FTE0105] |
₦ 5,000 |
| 126 |
QUALITY EVALUATION OF FOOD DRINK PRODUCED FROM TIGER NUTS (CYPERUS ESCULENTUS) AND PINEAPPLES (ANANAS COMOSUS) [FTE0104] |
₦ 5,000 |
| 127 |
Production And Quality Evaluation Of Cookies From Cocoyam And Plantain [FTE0103] |
₦ 5,000 |
| 128 |
PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI [FTE0102] |
₦ 5,000 |
| 129 |
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0101] |
₦ 5,000 |
| 130 |
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0100] |
₦ 5,000 |
| 131 |
EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) [FTE0099] |
₦ 5,000 |
| 132 |
CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER [FTE0098] |
₦ 5,000 |
| 133 |
BACHERIOLOGICAL EXAMINATION OF IDODO RIVER [FTE0097] |
₦ 5,000 |
| 134 |
PREVALENCE STUDY OF HEPATITIS B (AUSTRALIAN ANTIGEN) AMONG PATIENTS IN NATIONAL ORTHOPAEDIC HOSPITAL ENUGU [FTE0096] |
₦ 5,000 |
| 135 |
MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT [FTE0095] |
₦ 5,000 |
| 136 |
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) [FTE0094] |
₦ 5,000 |
| 137 |
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0093] |
₦ 5,000 |
| 138 |
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) [FTE0092] |
₦ 5,000 |
| 139 |
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ONE PALM WINE [FTE0091] |
₦ 5,000 |
| 140 |
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0090] |
₦ 5,000 |
| 141 |
THE MICROORGANISMS AND COMPOUNDS INFLUENCING THE ORGANOLEPTIC PROPERTIES OF UGBA (FERMENTED Pentaclethra macrophyllea BENTH SEEDS) [FTE0089] |
₦ 5,000 |
| 142 |
FOOD CONSUMPTION PATTERN, LIFESTYLE AND BODY MASS INDEX OF MARKET WOMEN (A CASE STUDY OF IKOSI-ISHERI LOCAL GOVERNMENT AREA OFLAGOS STATE, NIGERIA) [FTE0088] |
₦ 5,000 |
| 143 |
CONSUMER ACCEPTABILITY OF SPICED COMPOSITE BREAD [FTE0087] |
₦ 5,000 |
| 144 |
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) [FTE0086] |
₦ 5,000 |
| 145 |
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0085] |
₦ 5,000 |
| 146 |
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA. [FTE0084] |
₦ 5,000 |
| 147 |
PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI [FTE0083] |
₦ 5,000 |
| 148 |
FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR [FTE0082] |
₦ 5,000 |
| 149 |
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE [FTE0081] |
₦ 5,000 |
| 150 |
THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS [FTE0080] |
₦ 5,000 |
| 151 |
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0079] |
₦ 5,000 |
| 152 |
THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT [FTE0078] |
₦ 5,000 |
| 153 |
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) [FTE0077] |
₦ 5,000 |
| 154 |
FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION [FTE0076] |
₦ 5,000 |
| 155 |
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES [FTE0075] |
₦ 5,000 |
| 156 |
EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR [FTE0074] |
₦ 5,000 |
| 157 |
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND [FTE0073] |
₦ 5,000 |
| 158 |
PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES [FTE0072] |
₦ 5,000 |
| 159 |
PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI [FTE0071] |
₦ 5,000 |
| 160 |
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR [FTE0070] |
₦ 5,000 |
| 161 |
ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA [FTE0069] |
₦ 5,000 |
| 162 |
CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT [FTE0068] |
₦ 5,000 |
| 163 |
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA) [FTE0067] |
₦ 5,000 |
| 164 |
PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR [FTE0066] |
₦ 5,000 |
| 165 |
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM [FTE0065] |
₦ 5,000 |
| 166 |
PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE [FTE0064] |
₦ 5,000 |
| 167 |
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0063] |
₦ 5,000 |
| 168 |
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0062] |
₦ 5,000 |
| 169 |
PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE [FTE0061] |
₦ 5,000 |
| 170 |
PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER [FTE0060] |
₦ 5,000 |
| 171 |
THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS [FTE0059] |
₦ 5,000 |
| 172 |
PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL [FTE0058] |
₦ 5,000 |
| 173 |
ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN [FTE0057] |
₦ 5,000 |
| 174 |
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH [FTE0056] |
₦ 5,000 |
| 175 |
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) [FTE0055] |
₦ 5,000 |
| 176 |
PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT [FTE0054] |
₦ 5,000 |
| 177 |
INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD [FTE0053] |
₦ 5,000 |
| 178 |
IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY [FTE0052] |
₦ 5,000 |
| 179 |
NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA [FTE0051] |
₦ 5,000 |
| 180 |
EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT [FTE0050] |
₦ 5,000 |
| 181 |
PRODUCTION OF BANANA FLAVOURED SOY YOGURT [FTE0049] |
₦ 5,000 |
| 182 |
QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE FLOUR [FTE0048] |
₦ 5,000 |
| 183 |
PRODUCTION AND CHARACTERIZATION OF COCONUT OIL [FTE0047] |
₦ 5,000 |
| 184 |
THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION [FTE0046] |
₦ 5,000 |
| 185 |
PALM OIL PROCESSING [FTE0045] |
₦ 5,000 |
| 186 |
STUDIES ON THE INHIBITORY EFFECT ON TYROSINE ON POLYPHENOL OXIDASE IN WATER YAM ABSTRACT [FTE0044] |
₦ 5,000 |
| 187 |
THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0043] |
₦ 5,000 |
| 188 |
ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION [FTE0042] |
₦ 5,000 |
| 189 |
PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR [FTE0041] |
₦ 5,000 |
| 190 |
STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA [FTE0040] |
₦ 5,000 |
| 191 |
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA [FTE0039] |
₦ 5,000 |
| 192 |
THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE [FTE0038] |
₦ 5,000 |
| 193 |
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0037] |
₦ 5,000 |
| 194 |
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0036] |
₦ 5,000 |
| 195 |
ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION [FTE0035] |
₦ 5,000 |
| 196 |
THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT [FTE0034] |
₦ 5,000 |
| 197 |
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE; [FTE0033] |
₦ 5,000 |
| 198 |
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0032] |
₦ 5,000 |
| 199 |
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN [FTE0031] |
₦ 5,000 |
| 200 |
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0030] |
₦ 5,000 |
