Original Research Article

Updating the Data Base of Indigenous Raw Food Materials by Analyzing Their Chemical Compositions

Lilian Chinelo Aburime

Page: 1-13
Abstract View: 533 times | Full Article - PDF: 226 times | Review History: 0 times |

Full Article - PDF Review History

Physicochemical, Sensory and Microbial Qualities of Ice Cream Stabilized with Hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum)

K. O. Aremu, T. M. Okonkwo, C. M. Eze, C. H. Agwu, J. I. Agbaka, A. N. Ibrahim

Page: 14-27
Abstract View: 583 times | Full Article - PDF: 225 times | Review History: 0 times |

Full Article - PDF Review History

Influence of Ocimum gratissimum (Scent Leaf) on the Organoleptic Acceptability and Shelf Stability of Yoghurt

A. N. Ibrahim, C. E. Igwe, I. S. Asogwa, J. I. Agbaka, Q. C. Ajibo

Page: 28-44
Abstract View: 533 times | Full Article - PDF: 226 times | Review History: 0 times |

Full Article - PDF Review History

Microbiological Evaluation of Ready-to-Drink Tigernut Drinks Sold within Port Harcourt Metropolis, Rivers State, Nigeria

Francis Sopuruchukwu Ire, Goziem Kim Benneth, Ndukwe Maduka

Page: 45-58
Abstract View: 573 times | Full Article - PDF: 257 times | Review History: 0 times |

Full Article - PDF Review History

Effect of Fermentation Process on the Nutritional Composition of “Etsew”, a Corn-Based Food

Jennifer Eyram Nkrow

Page: 59-66
Abstract View: 471 times | Full Article - PDF: 189 times | Review History: 0 times |

Full Article - PDF Review History