Author - Subomi Mary
Effect of Various Temperatures on the Nutritional Composition of Fermented African Locust Bean (Parkia Biglobosa) Seeds
Effect of Soybean Supplementation on the Quality of Spiced Ogi Produced From Sorghum and Maize
Effect of Soybean Substitution on the Nutrients and Sensory Qualities of “Soy-ogi Baba”
Effect of Soybean Supplementation on the Quality Attributes of Bean Cake (Akara)
Effect of Soaking Time on the Antinutrients and Sensory Qualities of Sorghum of “Soy-Ogi-Baba”
Effect of Palm Oil Addition at Different Stages of the Manufacturing Process on the Quality Characteristics of Garri
Effect of Fermentation on the Proximate Composition and Functional Properties of Flour Blends From Wheat, Sweet Potato, and Soy Flour
Effect of Fermentation on the Phytochemical and Mineral Composition of Flour Blend From Wheat, Sweet Potato, and Soybean Flour
Effect of Fermentation on the Mineral and Phytochemical Constituent of Biscuits Produced From Wheat, Sweet Potato, and Soybean Flour
Effect of Fermenting Containers on the Physicochemical and Sensory Qualities of Garri
Effect of Fermentation on the Proximate Composition and Organoleptic Properties of Cookies Produced From Wheat, Sweet Potato, and Soy Flour Blend
Effect of Different Storage Methods on the Physicochemical, Sensory, and Microbial Properties of Orange Juice
Effect of Fermentation on Phytochemical and Mineral Composition of Bread Produced From Wheat, Sweet Potato and Soy Flour
Effect of Storage Method on the Physicochemical and Sensory Qualities of Orange Juice
Effect of Cooking Time on the Nutrients and Anti-nutrient Content of Pigeon Pea
Consumer Acceptability and Nutritional Quality of African Yam Bean Cheese Produced With Different Coagulants
Comparative Study on Proximate Composition of Local Cereals (Maize, Wheat and Sorghum)
Comparatives Studies on Two Varieties of Cowpea Flour (Red and White Cowpea)
Comparative Study of the Proximate and Mineral Composition of Two Species of Shokoyokoto (Celosia Argentea)
