ARPC PROJECTS BY DEPARTMENTS


DETERMINATION OF THE PERCENTAGE YIELD AND PHYTOCHEMICAL AND PHYTOSTEROL LEVEL OF FOUR (4) SPECIES OF GROUNDNUT.

QUALITY ASSESSMENT OF GRUEL PRODUCED USING SORGHUM AND PIGEON PEA

Chemical Properties of Tiger nut-Soy Milk Extract

PROXIMATE COMPOSITION, VITAMIN C COMPOSITION AND PHYTOCHEMICAL CONTENT OF TWO VARIETIES OF OKRA (PERKINS MAMMOTH AND DWARI GREEN OKRA) VARIETIES.

QUALITY ASSESSMENT OF DIFFERENT MEAT SOLD IN EKE OKO MARKET

QUALITY ATTRIBUTES OF PAP FORMULATED USING AFRICAN YAM BEAN, MILLET, AND SORGHUM COMPOSITE FLOUR BLENDS.

ASSESSMENT OF THE NUTRITIONAL QUALITY AND POTENTIAL HEALTH BENEFITS OF EDIBLE PARTS TWO OKRA SPECIES

QUALITY ASSESSMENT OF WEANING FOOD PRODUCED USING MILLET, PIGEON PEA AND FORTIFIED WITH CARROT

QUALITY ASSESSMENT OF GRUEL PRODUCED USING SORGHUM AND PIGEON PEA

EXTRUSION TECHNOLOGY IN THE PRODUCTION OF SNACKS