COMPARATIVE STUDIES OF GARI ENRICHED SOYA BEAN AND MORINGA FLOUR BLEND.
– Okereke F. Y.

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A COMPARATIVE STUDIES OF THE IMPROVED TRADITIONAL TOASTED IJIRIJI (AFRICAN YAM BEAN SEED) SNACKS
-Mary Okpala

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EFFECT OF STORAGE ON WEIGHT OF SHELL (TABLE) QUAIL EGGS
-Nwadi, O. M. M., Maduekwe, T. F. and Okonkwo, T. M.

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COOKING CHARACTERISTICS OF INSTANT NOODLES PREPARED FROM WHEAT AND PIGEON PEA FLOUR BLENDS
– Uzodinma, E.O., Odoh, J., Onwurafor, E.U. and Uchegbu, N.N.

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EFFECT OF ROASTING AND MALTING ON CHEMICAL AND FUNCTIONAL PROPERTIES OF BLENDS OF MAIZE AND AFRICAN YAMBEAN
-Onwurafor, E. U., Uzodinma, E.O., Nkama, I.1 and Obiora, C.D

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OIL CHARACTERISTICS AND PROXIMATE COMPOSITION OF WATER MELON (CITRULLUS LANATUS) SEED MEAL AS AFFECTED BY VARIETY
-Agbara, G.I., Lawan, H. K., Abba, Z. R., Zongoma, F. A.

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PHYSICOCHEMICAL CHARACTERISTICS OF SESAME PASTES PRODUCED USING DIFFERENT TRADITIONAL PROCESSING METHODS
-Mbakpenev, M. M., Asoo, H. R., Weor, S. and Kundam, D. N.

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QUALITY EVALUATION OF AMINO ACID PROFILE OF READY –TO- USE THERAPEUTIC FOOD (RUTF) FROM FERMENTED SOY CONCENTRATE AND COW MILK”
-Promise Ogbonna, PhD FOOD CHEMISTRY

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EFFECT OF SOAKING AND DEPURATION ON HETROTROPHIC BACTERIA ON OYSTER HARVESTED FROM OIL POLLUTED CREEK OF RIVERS STATE
-Okereke, A.N.(PhD)

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PRODUCTION AND QUALITY EVALUATION OF BISCUIT SNACK USING AFRICAN OIL BEAN FLOUR “UGBA” AND WHEAT FLOUR
-Ochulor, D.O1, Duru, F.C2, Emurigho, T.A3, and Ezeonyebuchi, J.O4.

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