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Results 1-10 of 18 (Search time: 0.002 seconds).
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Issue DateTitleAuthor(s)
2013Solid state fermentation of cassava peel with trichoderma viride (ATCC 36316) for protein enrishment.Ezekiel, O. O.; Aworh, O. C.
2011Development of extruded complementary foods from blends of acha and cowpea floursOlapade, A. A.; |Aworh, O. C.
2012Changes in some physicochemical properties of Cassia seiberiana seeds during roastingOlapade, A. A.; Akinoso, R.; Oduwaye, A. O.
2011Effects of salt on colour degradation kinetics of visual green colour in fluted pumpkin (telfairia occidentalis) leavesEzekiel, O. O.; Mustapha, R. K.; Olurin, T. O.
2013Effect of processing on sensory characteristics and chemical composition of cottonseed (gossypium hirsutum) and its extractEzekiel, O. O.; Oriku, A. A.
2012-05Chemical and nutritional evaluation of extruded complementary foods from blends of fonio(Digitaria Exilis Stapf) and cowpea (Vigna Unguiculata L. Walp) floursOlapade, A. A; Aworj, O. C.
2011Effect of extrusion cooking of white yam (Dioscorea rotundata) and bambara-nut(Vigna subterranean) Blend on some selected extrudate parametersOluwole, B. O; Olapade, A. A
2012Cultivation of candida utilis on cassava peel hydrolysates for single- cell protein production.Ezekiel, O.O.; Ogugua, C. A.; Preez, J. C.; Steyn, L.
2012-05Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary foodOlapade, A. A.; Oluwole, O. B; Aworh, O. C.
2010Protein enrichment of cassava peel by submerged fermentation with trichoderma viride (ATCC 36316)Ezekiel, O. O.; Ogugua, C. A.|; Blaschek, H. P.; Thaddeus, C. E.