Physicochemical and Sensory Properties of Fermented and Unfermented Sweet Potato-pigeon Pea Weaning Food
Physicochemical, Mineral and Sensory Properties of Cookies Produced From Wheat, Unripe Plantain and Soy Flour Blends
Nutritional Quality and Consumer Acceptability of Soy (Glycine Max) Cheese (Tofu) Compared With Beef (Bos Taurus)
Nutritional Composition and Antimicrobial Activities of Peels of Some Selected Fruits and Vegetables (Plantain (Musa Spp) and Pawpaw (Carica Papaya))
Nutritional and Sensory Properties of High Fiber Biscuits Produced From the Blends of Cocoyam and Wheat Flour
Nutritional and Sensory Composition of Pudding Produced From Aerial Yam (Dioscorea Bulbifera) and Unripe Plantain
Nutritional and Functional Properties of Bread Produced From Wheat, Sorghum and Plantain Composite Flour Blends
Nutritional Qualities, Microbial and Organoleptic Properties of Pudding From the Blends of Cassava and Soybeans Flour