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QUALITY ASSESSMENT OF 'AADUN' (A MAIZE-BASED INDIGENOUS SNACK) FROM SELECTED STATES IN NIGERIA Abstract
Mubo, ATOLAGBE, Yemisi
Food Science and Technology,, Federal University of Agriculture, Abeokuta, Ogun State
 
IMPROVEMENT OF PUPURU (A CASSAVA PRODUCT) THROUGH FERMENTATION WITH SELECTED RHIZOPUS SPECIES AND BACKSTOPPING Abstract
OYEDEPO,, RUTH DAMILOLA
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
EFFECTS OF PLANT GROWTH HORMONESON RAPID MULTIPLICATIONOF TEAK (Tectona grandis) STEM CUTTINGS Abstract
AFOLABI, ADEKUNLE YUSUF
Plant Breeding and Seed Technology, Federal University of Agriculture Abeokuta
 
PRODUCTION AND CHARACTERIZATION OF FRUIT SYRUP FROM BLACK PLUM (Vitex doniana Sweet) Abstract
Oluyemi, ADEBAYO Olubusayo
Food Science and Technology,, Federal University of Agriculture, Abeokuta, Ogun State
 
CLASSIFICATION OF RICE (Oryza spp.) USING DIGITAL IMAGING TECHNIQUES OF SEEDS Abstract
OYEBAMIJI, TEMIDAYO OLUWAFEMI
Plant Breeding and Seed Technology, Federal University of Agriculture Abeokuta
 
CHARACTER ASSOCIATION AND CONTRIBUTIONS OF SEED YIELD AND RELATED TRAITS TO VARIATION IN SELECTED SOYBEAN (Glycine max (L.) Merril.) Abstract
FANIYAN, ADEKEMI TEMILOLUWA
Plant Breeding and Seed Technology, Federal University of Agriculture Abeokuta
 
CHARACTER ASSOCIATION AND CONTRIBUTIONS OF SEED YIELD AND RELATED TRAITS TO VARIATION IN SELECTED SOYBEAN (Glycine max (L.) Merril.) Abstract
OYEBAMIJI, TEMIDAYO OLUWAFEMI
Plant Breeding and Seed Technology, Federal University of Agriculture Abeokuta
 
PRODUCTION AND CHARACTERIZATION OF EXTRUDED MEAT ANALOGUE FROM DEFATTED CASHEW NUT FLOUR Abstract
Temitayo, ABAYOMI, Hannah
Food Science and Technology,, Federal University of Agriculture, Abeokuta, Ogun State
 
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
 
INFLUENCE OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH FLOUR FROM PRE-TREATED BANANA (Musa AAA, Omini) ON THE RHEOLOGICAL PROPERTIES OF FLOUR AND BAKING QUALITY OF BREAD Abstract
OGUNBOWALE, DORCAS OLUKEMI
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
INFLUENCE OF THE DEGREE OF DONENESSONTHE SENSORY ATTRIBUTE OF GRASSCUTTER MEAT Abstract
BOLARINWA, ELIJAH SEGUN
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
INFLUENCE OF CHEMICAL COMPOSITION ON COLOUR QUALITY OF SWEET POTATO CHIPS Abstract
NOIBI,, FELICIA OLABISI
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
QUALITY CHARACTERISTICS OF COOKIES FROM HIGH QUALITY CASSAVA FLOUR AND TIGERNUT FLOUR BLENDS Abstract
OLADIMEJI, ESTHER FOLASHADE
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
MICROBIOLOGICAL SAFETY OF ‘WARA’ AND ‘NONO’ FROM FRESH COW MILK PRODUCED AND SOLD IN SELECTED LOCATION IN ABEOKUTA Abstract
SOBOWALE, T. OLUWADAMILOLA
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
MORPHOLOGICAL AND BIOCHEMICAL CHARACTERIZATION OF MICROGANISM PRESENT IN STEEP WATER OF YAM DURING “GBODO” PRODUCTION Abstract
ALIU, MORENIKE ZAINAB
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
NUTRITIONAL AND ORGANOLEPTIC EVALUATION OF DEVELOPED FRUIT-FLAVORED SOY-COCONUT MILK DESSERT Abstract
ODUOLA,, FOLASADE SULIAT
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
QUALITY EVALUATION OF COMPOSITE MILLET-WHEAT CHINCHIN Abstract
GANIYU, ADEWALE AKEEM
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
IDENTIFICATION OF PREDOMINANT MICROORGANISMS OBTAINED FROM STEEPED YAM USED IN ‘GBODO’ PRODUCTION Abstract
FALOLU,, OMOWUNMI IFEDOLAPO
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
PASTING PROPERTIES OF WHEAT-CASSAVA FLOUR BLENDS Abstract
FAMUYIWA,, OLUWATOBI CLEMENT
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
QUALITY EVALUATION OF KOKORO PRODUCED FROM MAIZE– PIGEON PEA FLOUR BLEND Abstract
ADENIYI, DIMEJI OMOTAYO
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
THE NUTRITIONAL KNOWLEDGE AND FOOD HABITS OF FARMERS IN ODEDA LOCAL GOVERNMENT AREA, OGUN STATE Abstract
THEOPHILUS, RUFUS J.
Nutrition and Dietetics, Federal University of Agriculture, Abeokuta
 
CONTROLLED SEED DETERIORATION AND ESTIMATION OF TOMATO (Lycopersicon esculentum) SEEDS Abstract
AGIDI, ESTHER FOLAKE
Plant Breeding and Seed Technology, Federal University of Agriculture Abeokuta
 
VARIETAL DIFFERENCES IN THE PROXIMATE AND ANTINUTRITIONAL COMPOSITION OF IMPROVED SWEET POTATO FLOUR Abstract
NWAEME,, EMMANUELLA CHIKA
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
VARIETAL CHARACTERIZATION OF THE MINERAL COMPOSITION, PASTING AND FUNCTIONAL PROPERTIES OF SWEET POTATO FLOUR Abstract
SHOKUNBI, BIMPE ALIMOT
FOOD SCIENCE AND TECHNOLOGY, FEDERAL UNIVERSITY OF AGRICULTURE ABEOKUTA.
 
DIGITAL IMAGING OF TOMATO SEED Abstract
IDOWU, OMOLAYO TEMIDAYO
Plant Breeding and Seed Technology, Federal University of Agriculture Abeokuta
 
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