FOOD SCIENCE AND TECHNOLOGY (FT)

1.                THE ECONOMICS AND SENSORY IMPLICATIONS OF PACKAGING KILISHI IN A SINGLE FILM

2.                OPTIMIZATION OF ENGINEERING FUNCTIONAL AND NUTRITIONAL PROPERTIES OF SINGLE-SCREW EXTRUDED SOY-SWEET POTATO BLENDS FOR FOOD USE BY RESPONSE SURFACE METHODOLOGY

3.                EFFECT OF PROCESSING AND POTENTIALS FOR PREVENTING NUTRIENT DEFICIENCIES USING MORINGA (MORINGA OLEIFERA) LEAF POWDER AND SOYFLOUR BLENDS

4.                PHYTOCHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF FOUR NIGERIAN SPICES