OA Profie Id : OA-0000-02336
1 - Evaluation of the effects of boiling on the nutrient and phytonutrient composition of (aduh) aerial yam tubers
2 - Nutrient quality evaluation of cookies produced from blends of wheat, soybean and unripe plantain flours
3 - Assessment of the nutritional composition, microbiological and sensory attributes of maize-based fortified food with peanut and carrot blends
4 - Curbing food insecurity through composite blend in the production of bread from wheat, acha, uzaaku and unere flours
5 - Evaluation of quality attributes of noodles produced from blends of acha, adu, mungbean and moringa oleifera composite flours
6 - Quality assessment and sensory acceptability of bread produced from wheat, ground bean and sweet potato flour blends
7 - Evaluation of the effects of thermal processing treatments on the nutrient and anti-nutrient composition of afzelia africana (akparata) flour
8 - Evaluation of the effects of thermal processing treatments on the nutrient and anti-nutrient composition of pigeon pea (cajanus cajan) seed flours
9 - Effects of thermal processing on the nutritional and antinutritional properties of african yam bean (sphenostylis stenocarpa) seed flours
10 - Effect of ethanol extract of amaranthus viridis (inine) on potassium bromide-induced haematoxicity in wistar rats
11 - An assessment of the underground water collected from ogbete area enugu state, nigeria
12 - An assessment of the quality of some portable water obtained within enugu metropolis
13 - Effect of germination and fermentation on the nutrient contents, functional and antioxidant activities of pigeon pea (cajanus cajan) flour
