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food science
  1. EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
  2. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
  3. SOCIO-ECONOMIC CHARACTERISTICS OF WATERMELON MARKETERS IN IBADAN METROPOLIS, OYO STATE, NIGERIA
  4. ECONOMIC ANALYSIS OF CABBAGE PRODUCTION IN PLATEAU STATE,NIGERIA
  5. ECONOMIC ANALYSIS OF VEGETABLE PRODUCTION BY RURAL WOMEN IN IWO ZONE OF OSUN STATE, NIGERIA
  6. ANALYSIS OF PROFITABILITY AND OPERATIONAL EFFICIENCY OF SHEA BUTTER MARKETING: EMPIRICAL EVIDENCE FROM IBADAN, OYO STATE
  7. SOCIO-ECONOMIC CHARACTERISTICS OF CHARCOAL MARKETERS IN BODIJA MARKET, IBADAN, OYO STATE, NIGERIA
  8. MARKETING STRUCTURE AND PERFORMANCE OF OCIMUM GRATISSIMUM IN SELECTED MARKETS IN IBADAN METROPOLIS
  9. STRUCTURE AND PERFORMANCE OF FRESH FISH MARKETING IN YENAGOA LOCAL GOVERNMENT AREA OF BAYELSA STATE, NIGERIA
  10. ECONOMIC ANALYSIS OF SWEET POTATO MARKETING IN BENUE STATE, NIGERIA
  11. EFFECTS OF CREDIT ACCESSIBILITY ON PERFORMANCE OF TOMATO MARKET IN OSUN STATE, NIGERIA
  12. MARKETING ANALYSIS AND CONSUMPTION PATTERN OF TOMATO IN OYO STATE,NIGERIA
  13. PROFITABILITY AND EFFICIENCY ANALYSIS OF OKRA MARKETING IN IWO AGRICULTURAL ZONE OF OSUN STATE, NIGERIA
  14. MARKET STRUCTURE, CONDUCT AND PERFORMANCE OF GARI PROCESSING INDUSTRY IN SOUTH WESTERN NIGERIA
  15. ECONOMIC ANALYSIS OF MARKET PERFORMANCE OF FRESH FISH IN LAGOS STATE, NIGERIA
  16. ANALYSIS OF MARKETING CHANNEL AND MARKET STRUCTURE OF DRIED FISH IN MAIDUGURI METROPOLIS OF BORNO STATE, NIGERIA
  17. ECONOMICS OF SMALL-SCALE SHEEP MARKETING IN GOMBE METROPOLITAN LIVESTOCK MARKETS GOMBE STATE, NIGERIA
  18. VEGETABLE PRODUCTION, LIVELIHOOD DIVERSIFICATION AND EMPLOYMENT GENERATION IN OYO STATE, NIGERIA
  19. ECONOMIC ANALYSIS OF RISKS IN FRUIT AND VEGETABLE FARMING IN OSUN STATE, NIGERIA
  20. SOCIO- ECONOMIC ANALYSIS OF FADAMA FARMERS IN AKURE SOUTH LOCAL GOVERNMENT AREA OF ONDO STATE, NIGERIA
  21. EFFICIENCY MEASUREMENT OF MODERN GROUNDNUT OIL PROCESSING OF RMP-12 AND EX-DAKAR VARIETIES IN GOMBE METROPOLIS GOMBE STATE, NIGERIA
  22. VALUE CHAIN IN ARTISANAL FISH PRODUCTION AND MARKETING IN NIGERIA . ONDO STATE COASTAL AREAS AS CASE STUDY
  23. THE PHYSICOCHEMICAL PROPERTIES OF HONEY
  24. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)   
  25. PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
  26. NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
  27. EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkiabiglobosa)
  28. CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTfood science
  29. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI 
  30. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR food science
  31. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
  32. ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
  33. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT
  34. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL
  35. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
  36. THE IMPACT OF INVENTORY CONTROL AND PLANNING IN STORES ADMINISTRATION. (A CASE STUDY OF FAN MILK INDUSTRY IN OWERRI)
  37. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
  38. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA
  39. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
  40. CHEMICAL AND MICROBIAL ANALYSIS OF RANDOMLY SELECTED WATER SAMPLES COLLECTED FROM VARIOUS SOURCES IN UMUDIBIA NEKEDE
  41. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA
  42. EVALUATION OF THE PHYSICO CHEMICAL AND SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT.
  43. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL
  44. PROXIMATE AND SENSORY CHARACTERISTICS OF AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
  45. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT
  46. EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR
  47. EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
  48. THE IMPACT OF AN EFFICIENT INVENTORY CONTROL ON THE PRODUCTIVITY OF AN ORGANISATION (A CASE STUDY OF ROKANA INDUSTRY, OWERRI)
  49. PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
  50. THE EFFECT OF CRYOGENIC GROUNDING ON LIQUID MILK PRODUCED FROM TIGERNUT AT DIFFERENT TEMPERATURES
  51. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL
  52. TOXICITY OF THIS AQEOUS ENVIRONMENT
  53. PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
  54. PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
  55. EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE SOLVENTS, ACETONE, METHANOL AND N-HE XANE
  56. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT
  57. PRODUCTION OF BANANA FLAVOURED SOY YOGURT
  58. EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS- ACETONE, METHANOL AND N- HEXANE
  59. PRODUCTION SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE
  60. QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMPOSITE FLOUR.
  61. PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
  62. EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD
  63. CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES
  64. PRODUCTION AND CHARACTERISATION OF COCONUT OIL
  65. EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
  66. PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
  67. PRODUCTION AND CHARACTERITZATION OF COCONUT OIL
  68. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
  69. NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED FROM BEEF, MUTTON AND GOAT MEAT
  70. PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
  71. PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
  72. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
  73. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
  74. EFFECT OF DIFFERENTS OIL IN HIGH PROTEIN SALAD CREAM
  75. A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF VEGETABLE OILS SOLD IN NEKEDE MARKET
  76. PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
  77. STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA
  78. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
  79. THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE
  80. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
  81. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
  82. ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
  83. THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT
  84. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
  85. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
  86. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN
  87. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIAPROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
  88. THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
  89. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
  90. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
  91. ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION.
  92. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
  93. “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
  94. THE ROLE OF PACKAGING IN FOOD PROCESSING
  95. AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
  96. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
  97. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE
  98. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
  99. FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE
  100. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
  101. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
  102. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR
  103. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
  104. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)
  105. ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)
  106. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
  107. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
  108. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS)
  109. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
  110. MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
  111. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
  112. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
  113. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
  114.  EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
  115. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE
  116. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
  117. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
  118. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
  119. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
  120. PHYSICO – CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSES FROM CASSAVA VARIETIES
  121. PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
  122. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
  123.  THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
  124. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER
  125. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
  126. “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
  127. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN
  128. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
  129. CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM (SORGHUM VULGARC VAR K.S.V.S) “ACHA” “(DIGITARIA EXILIB) AND CASSAVA (MANIHOT ESCULANTE) STARCH
  130. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)
  131. food science

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