Processing Methods and Quality of Abacha Produced in the East
Food Science and Technology — 2025, Undergraduate
methodsnigeriaabachaprocessingquality
This study assesses processing Methods and Quality of Abacha Produced in the East in Watt Market, Calabar. A descriptive survey design was employed and data were gathered from 321 vendors in Watt Market, Calabar. Findings reveal that sun-drying duration is the main determinant of abacha shelf stability The study recommends training of vendors and processors in hygienic practices
Ad slot
Report a problem with this project
More from Food Science and Technology
- Colour and Nutrient Retention in Boiled Leafy Vegetables
- Sourdough Fermentation of Local Wheat-Millet Flours
- Street Food Energy Density and Teenage Snacking
- Chilled Storage Life of Fresh-Cut Vegetables
- Presence of Food Adulterants in Pepper Powder Markets
AdvertisementAd slot
Too time-strapped to build it yourself?
Our team writes final-year projects and builds software on request — source, materials and support included. Get a quote.