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  1. Determination of Dehydration Pattern and Sensory Properties variation of Blanched and Un-blanched, Cut and Whole Moringa olifera Leaves
  2. DEVELOPMENT OF HERBAL TEA USING MORINGA OLIFERA, ELSHOLTZIA COMMUNIS AND ALPINIA GALANGA: A SENSORY ACCEPTANCE STUDY
  3. Utilization of Moringa olifera Leaves as a Functional Food Ingredient in Bakery Industry
  4. Optimization of Solar Drying of Blanched and Unblanched Aerial Yam using Response Surface Methodology
  5. Health Benefits of Moringa Oleifera Leaves and its Sensory Evaluations
  6. Sensory Properties of Cold Press Moringa Oil
  7. Effect of Supplementation with Moringa Leaves Powder (MLP) and Fermentation on Chemical Composition, Total Minerals Contents and Sensory Characteristics of Sorghum Flour
  8. Efficiency of Moringa Olifera Seed Powder for Quarry Water Treatment
  9. A CASE FOR THE USE OF MORINGA OLIFERA AS A NATURAL COAGULANT TO IMPROVE WATER SUPPLY IN RURAL FARMS IN NIGERIA
  10. Role of Moringa Olifera Leaf Meal on the Growth Performance of Poultry/African Catfish–A Review