Author - Subomi Mary

Influence of Students’ Attitudes to the Learning of Mathematics on Their Academic Achievements in Senior Secondary Schools in Jalingo Metropolis

Justification for and the Abolition of Capital Punishment Under Human Rights Law

Impact of Tourism Management on Sustainable Tourism Development A Study of Olumo Rock

Effectiveness of Newspaper Cartoons in the Promotion of Politics in Nigeria

Causes and Effects of Alcoholism Among Youths

Problem of Mass Illiteracy and Public Health Care Services in Nigeria

Problem of Mass Illiteracy and Public Health Care Services in Nigeria

An Appraisal of the Effective Role of Fringe Benefits on Employee Performance in an Organization

Proximate Composition of Fermented and Unfermented Sweet Potato-pigeon Pea Weaning Food

Proximate Composition of Sundried Cocoa Bean Powder

Effects of Different Processing Methods on the Proximate, Sensory, and Microbial Properties of Three Selected Ice Fish

Proximate, Microbial and Sensory Properties of Spiced Chips Produced From Sweet and Irish Potato

Proximate, Phytochemical and Sensory Properties of Maize Diet (Elekute) Supplemented With Soybean Flour

Proximate Composition of Pre-treated Beniseed

Proximate Composition of Solar Dried Cocoa Bean Powder

Proximate Composition, Microbial and Sensory Properties of Biscuits Produced From the Blends of Tigernut and Soy Flour

Proximate Composition and Sensory Evaluation of Spiced Tigernut Drink Fortified With Date, Coconut and Ginger

Proximate Composition and Sensory Attributes of Bread Produce From Wheat, Sweet Potato and Soybean Flour

Comparative Assessment of the Chemical Composition of Three Varieties of Cowpea Flours

Proximate Composition of Cocoyam Varieties (Red and White Cocoyam) Collected From Owo, Local Government

Proximate and Sensory Evaluation of Ipekere (Maize Cake) Produced From Maize and African Yam Bean