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VACUUM FRYING OF YAM CRISPS Abstract
OLADEJO, OLAITAN OMOTOLA
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
THE STORAGE STABILITY OF SOME COMMERCIAL PALMWINE Abstract
ODESHI, OLUWATOBI OPEYINKA
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
EFFECT 0F PLANT GROWTH HORMONES ON RAPID MULTIPLICATION OF Gmelina arborea SEEDLINGS USING SEEDS AND STEM CUTTINGS Abstract
ADEKUNLE, ABASS JOHN
Plant Breeding and Seed Technology, Federal University of Agriculture Abeokuta
 
THE EFFECT OF VARIETY ON THE QUALITY ATTRIBUTES OF TRADITIONAL PLANTAIN FLOUR (ELUBO) AND COOKED PASTE (AMALA) Abstract
AYOADE,, ELIZABETH ABOSEDE
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
STORAGE STABILITY OF ORANGE-FLESH SWEET POTATO – CASSAVA COMPOSITE FLOUR COOKIES Abstract
AKINTEYE,, PETER ADEWUNMI
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
SOME QUALITY ATTRIBUTES OF FRIED SNACK FROM WHEAT AND YELLOW FLESHED SWEET POTATO COMPOSITE FLOUR Abstract
AKINPELU, SEUN OPEOLUWA
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
SAFETY AND QUALITY ASSESSMENT OF VENDED FOODS ON FUNAAB CAMPUS Abstract
ODEYINKA,, OMOWALE GANIU
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
RELATIONSHIP BETWEEN ROOT COMPOSITION AND PROPERTIES OF COMPOSITE BREAD MADE FROM SWEET POTATO PUREE AND WHEAT FLOUR Abstract
MEDEMAKU,, SEMAKO GABRIEL
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
EFFECT OF POD SIZE ON SEED METRIC AND PHYSIOLOGICAL QUALITY PARAMETERS OF FLUTED PUMPKINS (TELFAIRIA OCCIDENTALIS) MORPHOTYPES Abstract
OGUNMEFUN, ABIODUN AFOLAKE
Plant Breeding and Seed Technology, Federal University of Agriculture Abeokuta
 
RELATIONSHIP BETWEEN PHYSICAL PROPERTIES, SENSORY ATTRIBUTES AND CONSUMER ACCCEPTABILITY OF COMPOSITE BREAD MADE FROM SWEET POTATO PUREE AND WHEAT FLOUR Abstract
OLADEJO, OLAITAN OLAMIDE
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
SOCIOCULTURAL FACTORS ASSOCIATED WITH INFANT AND YOUNG CHILD FEEDING PRACTICES IN OBAFEMI OWODE LOCAL GOVERNMENT AREA, ABEOKUTA, OGUN STATE Abstract
SOWUNMI, Aderonke Oludaunsi
Nutrition and Dietetics, Federal University of Agriculture, Abeokuta
 
SOME QUALITY ATTRIBUTES OF FRIED SNACK FROM WHEAT AND YELLOW FLESHED SWEET POTATO COMPOSITE FLOUR Abstract
AKINPELU, SEUN OPEOLUWA
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
COMBINING ABILITIES AND HETEROTIC EFFECT ON YIELD AND YIELD RELATED COMPONENTS IN THREE COWPEA CROSSES Abstract
OKUNLOLA, OLUWADAMISI FESTUS
Plant Breeding and Seed Technology, Federal University of Agriculture Abeokuta
 
CONTROLLED DETERIORATION OF AFRICAN YAM BEAN (Sphenostylis stenocarpa) SEEDS AND ESTIMATION OF COMPARATIVE SEED LONGEVITY Abstract
ONI, ADEDAPO HAMMED
Plant Breeding and Seed Technology, Federal University of Agriculture Abeokuta
 
CONTROLLED DETERIORATION OF AFRICAN YAM BEAN (Sphenostylis stenocarpa) SEEDS AND ESTIMATION OF COMPARATIVE SEED LONGEVITY Abstract
ONI, ADEDAPO HAMMED
Plant Breeding and Seed Technology, Federal University of Agriculture Abeokuta
 
PROXIMATE COMPOSITION OF SELECTED FOODS SOLD IN RESTAURANT IN FEDERAL UNIVERSITY OF AGRICULTURE, ABEOKUTA Abstract
OLADEPO, NOIMOT YETUNDE
Nutrition and Dietetics, Federal University of Agriculture, Abeokuta
 
PHYSICAL AND SENSORY PROPERTIES OF BISCUIT MADE FROM MALTED SORGHUM - WHEAT FLOUR Abstract
ABIOLA, SUSAN TEMITOPE
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
PRODUCTION AND EVALUATION OF IMPROVED YAM FLOUR (ELUBO) BY INCORPORATING VANILLA AND STRAWBERRY FLAVOR Abstract
ODOGWU, ELIZABETH NKECHI
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
PRODUCTION AND QUALITY EVALUATION OF EXTRUDED SNACKS FROM BREADFRUIT-SWEET POTATO FLOUR Abstract
LAWAL, RUKAYAT OLAJUMOKE
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
PROXIMATE AND SENSORY PROPERTIES OF CRACKER MADE FROM YELLOW FLESHED SWEET POTATO AND WHEAT FLOUR Abstract
AYEBAMERU,, ELIZABETH TOYIN
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
PROXIMATE COMPOSITION AND MICROBIOLOGICAL CHANGES DURING FERMENTATION OF SWEET POTATOES FOR TRADITIONAL FLOUR ‘ELUBO’ AND SENSORY PROPERTIES OF THE COOKED PASTE Abstract
ADEKANYE, VICTORIA TOLULOPE
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
PROXIMATE COMPOSITION, SENSORY EVALUATION AND PASTING PROPERTIES OF COCOYAM, PIGEON PEA AND “OGI” BRAN FLOURBLENDS Abstract
EGEGE, JULIETH OGECHI
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
PREVALENCE RATE OF NON COMMUNICABLE DISEASES AND FOOD CONSUMPTION PATTERN OF ELDERLY PATIENTS ATTENDING FEDERAL MEDICAL CENTRE, ABEOKUTA Abstract
YUSSUF, AGNES ADEBIMPE
Nutrition and Dietetics, Federal University of Agriculture, Abeokuta
 
PROXIMATE, PASTING AND SENSORY PROPERTIES OF SNACK FROM HIGH QUALITY CASSAVA FLOUR-CASSAVA STARCH WASTE Abstract
ADEOSUN,, ABOSEDE MARY
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
PREVALENCE RATE OF NON COMMUNICABLE DISEASES AND FOOD CONSUMPTION PATTERN OF ELDERLY ATTENDING STATE HOSPITAL IJAYE, ABEOKUTA Abstract
OMIYALE, FOLASADE A.
Nutrition and Dietetics, Federal University of Agriculture, Abeokuta
 
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