FOOD SCIENCE AND TECHNOLOGY ONGOING RESEARCH

ON-GOING RESEARCH

* Chemical and Sensory Analyses of wine made from different Musa Spp.

* Microbial and Sensory analysis of Nigerian white cheese (wara), using pineapple as coagulant.

* Proximate analysis of breakfast cereal made from Sorghum and Bambara nuts.

* Physico-chemical and sensory properties of Sorghum bread.

* Functional and pasting properties of