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Category: FOOD SCIENCE AND TECH

FOOD SCIENCE AND TECH

CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT

CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential […]

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FOOD SCIENCE AND TECH

EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)

ABSTRACT  Starch from tiger nut was isolated by wet milling process and physico-chemical properties of native and modified tigernut starches […]

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FOOD SCIENCE AND TECH

EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)

ABSTRACT   Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia […]

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FOOD SCIENCE AND TECH

EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI

ABSTRACT Additives used in food processing can be natural or synthetic in nature. The use of natural additives in food […]

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FOOD SCIENCE AND TECH

NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE

ABSTRACT Six samples of Cassava product (garri) were collected from different processing centres in Osun state and subjected to proximate […]

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FOOD SCIENCE AND TECH

PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR

ABSTRACT   Fermented plantain flour is a good source of carbohydrate, protein and fat it can be blend different proportion with […]

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FOOD SCIENCE AND TECH

PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

ABSTRACT   Composite jam was produced from four different tropical fruits – pineapple, apple, orange and banana at different proportion. Four […]

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FOOD SCIENCE AND TECH

PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES

ABSTRACT Work on production proximate and physicochemical analyses of fish flour produced from Tilapia, cat and stock fishes was investigated. […]

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FOOD SCIENCE AND TECH

THE PHYSICOCHEMICAL PROPERTIES OF HONEY

CHAPTER ONE   1.0     INTRODUCTION Honey is as old as written history dating back to 2100 BC where it was mentioned […]

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FOOD SCIENCE AND TECH

THE ROLE OF NUTRITION IN THE WELL-BEING OF UNDERGRADUATES

CHAPTER ONE INTRODUCTION 1.1     BACKGROUND OF THE STUDY Good nutrition is necessary for good health and concern with food is important […]

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FOOD SCIENCE AND TECH

IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY

IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Food Irradiation […]

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FOOD SCIENCE AND TECH

INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD

INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD ABSTRACT 24 samples of different brands of yoghurt were collected […]

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FOOD SCIENCE AND TECH

EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA

EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA CHAPTER ONE INTRODUCTION […]

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FOOD SCIENCE AND TECH

CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA

CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA CHAPTER ONE 1.0   INTRODUCTION Occupation hazards constitute a major threat to […]

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FOOD SCIENCE AND TECH

PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR

PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Abstract Production […]

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FOOD SCIENCE AND TECH

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH ABSTRACT Complementary foods […]

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FOOD SCIENCE AND TECH

EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOURS AND FRAGRANCES

EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOURS AND FRAGRANCES CHAPTER ONE INTRODUCTION BACKGROUND OF […]

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FOOD SCIENCE AND TECH

PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES

PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES CHAPTER ONE INTRODUCTION Fufu is a dough – […]

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FOOD SCIENCE AND TECH

PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED OGIRI COMMERCIAL OGIRI

PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”) ABSTRACT Micro […]

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FOOD SCIENCE AND TECH

ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION

ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION CHAPTER ONE INTRODUCTION 1.1    BACKGROUND OF THE STUDY Yoghourt is a […]

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FOOD SCIENCE AND TECH

THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)

THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) ABSTRACT Raw African […]

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FOOD SCIENCE AND TECH

ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION

ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY […]

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FOOD SCIENCE AND TECH

ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD […]

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FOOD SCIENCE AND TECH

IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM

IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM ABSTRACT The research work was focused on the possible vitamin composition […]

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FOOD SCIENCE AND TECH

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM

ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes […]

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FOOD SCIENCE AND TECH

PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR

PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) & AFRICAN YAM BEAN FLOUR Abstract This […]

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FOOD SCIENCE AND TECH

THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS

THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS ABSTRACT This study was carried out to extract essential oils […]

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FOOD SCIENCE AND TECH

PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER

PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Bread […]

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FOOD SCIENCE AND TECH

PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE

PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE ABSTRACT Production of jam is a process being advocated for the preservation of […]

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FOOD SCIENCE AND TECH

THE PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)

THE PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS […]

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FOOD SCIENCE AND TECH

THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE

THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE ABSTRACT This study examined […]

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FOOD SCIENCE AND TECH

IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM

IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM ABSTRACT The research work was focused on the possible vitamin composition […]

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FOOD SCIENCE AND TECH

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM

ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes […]

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FOOD SCIENCE AND TECH

PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR

PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) & AFRICAN YAM BEAN FLOUR Abstract This […]

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FOOD SCIENCE AND TECH

ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA

ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY. Canteen services […]

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FOOD SCIENCE AND TECH

CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM SORGHUM VULGARC VAR KSVS ACHA DIGITARIA EXILIB AND CASSAVA MANIHOT ESCULANTE STARCH

CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM SORGHUM VULGARC VAR KSVS ACHA DIGITARIA EXILIB AND CASSAVA […]

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FOOD SCIENCE AND TECH

PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN

PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN CHAPTER ONE INTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy […]

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FOOD SCIENCE AND TECH

INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN SPHENOSTYLIS STENOCARPA

INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN SPHENOSTYLIS STENOCARPA CHAPTER ONE INTRODUCTION BACKGROUND […]

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FOOD SCIENCE AND TECH

USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR

USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR CHAPTER ONE INTRODUCTION  BACKGROUND OF THE STUDY Biscuits are […]

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FOOD SCIENCE AND TECH

EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

CHAPTER ONE INTRODUCTION Soybeans belongs to the family leguminous, subfamily  papiliondase and the genus Glycine Max. (Ricker and Morse, 1984), […]

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FOOD SCIENCE AND TECH

PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI

PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI ABSTRACT Micro organisms associated […]

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FOOD SCIENCE AND TECH

THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES

THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES CHAPTER ONE INTRODUCTION Fufu is a […]

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FOOD SCIENCE AND TECH

PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Biscuit may be […]

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FOOD SCIENCE AND TECH

EFFECTS OF DIFFERENT SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR

EFFECTS OF DIFFERENT SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR ABSTRACT A study […]

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FOOD SCIENCE AND TECH

THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE ABSTRACT  Soymilk was processed from […]

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FOOD SCIENCE AND TECH

THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER ABSTRACT The effect of different […]

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FOOD SCIENCE AND TECH

THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS

THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS ABSTRACT The effect […]

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FOOD SCIENCE AND TECH

EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT AND BAMBKA GROUNDNUT BLEND

EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT AND BAMBKA GROUNDNUT BLEND ABSTRACT Study of effect of storage […]

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FOOD SCIENCE AND TECH

EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)

EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM ABSTRACT Starch was extracted from two varieties […]

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FOOD SCIENCE AND TECH

ISOLATION/PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

ISOLATION/PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING ABSTRACT Saccharomyces […]

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FOOD SCIENCE AND TECH

PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR

PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial […]

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FOOD SCIENCE AND TECH

THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES

THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES Abstract a comparative study was done on the physico-chemical […]

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FOOD SCIENCE AND TECH

FOOD SECURITY & NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION

FOOD SECURITY & NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION ABSTRACT This research work explored the concept of food security […]

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FOOD SCIENCE AND TECH

PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ

PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ ABSTRACT Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed […]

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FOOD SCIENCE AND TECH

EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS

ABSTRACT The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples […]

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FOOD SCIENCE AND TECH

THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER

THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER ABSTRACT The effect of different […]

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FOOD SCIENCE AND TECH

THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER

THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER ABSTRACT The effect of different […]

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FOOD SCIENCE AND TECH

AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)

AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)   CHAPTER ONE INTRODUCTION […]

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FOOD SCIENCE AND TECH

THE ROLE OF PACKAGING IN FOOD PROCESSING

THE ROLE OF PACKAGING IN FOOD PROCESSING CHAPTER ONE INTRODUCTION The role of packaging in food processing is just one […]

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FOOD SCIENCE AND TECH

MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT & MELON

MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT & MELON ABSTRACT Palm kernel, coconut and melon oils were extracted […]

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FOOD SCIENCE AND TECH

THE PRODUCTION OF MIXED FRUIT BY THE USE OF FUSE LOCALLY SOURCED CITRUS FRUITS

THE PRODUCTION OF MIXED FRUIT BY THE USE OF FUSE LOCALLY SOURCED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) […]

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FOOD SCIENCE AND TECH

ADDITIVES & PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION

ADDITIVES & PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION CHAPTER ONE INTRODUCTION Additives is “any substance […]

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FOOD SCIENCE AND TECH

ISOLATION & PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD

ISOLATION & PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD […]

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FOOD SCIENCE AND TECH

THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT

THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT CHAPTER ONE INTRODUCTION Food packaging is just one among ways of […]

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FOOD SCIENCE AND TECH

PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE

PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE CHAPTER ONE INTRODUCTION Palm oil is one the commercial product of […]

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FOOD SCIENCE AND TECH

THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN & CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)

THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN & CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) ABSTRACT Raw African […]

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FOOD SCIENCE AND TECH

PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT

PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT   CHAPTER  ONE INTRODUCTION Background of the […]

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FOOD SCIENCE AND TECH

THE EFFECTS OF DIFFERENT PROCESS IN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

THE EFFECTS OF DIFFERENT PROCESS IN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE CHAPTER ONE INTRODUCTION His […]

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FOOD SCIENCE AND TECH

ECONOMIC ASSESSMENT OF SOME METHODS ADOTPED IN YOGHURT PRODUCTION

ECONOMIC ASSESSMENT OF SOME METHODS ADOTPED IN YOGHURT PRODUCTION CHAPTER ONE INTRODUCTION 1.1       BACKGROUND OF THE STUDY Yoghurt is a […]

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FOOD SCIENCE AND TECH

THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA

THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA CHAPTER ONE INTRODUCTION Of all the plant on which man […]

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FOOD SCIENCE AND TECH

PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT CHAPTER ONE INTRODUCTION Biscuit may be defined as a thin […]

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FOOD SCIENCE AND TECH

THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS

ABSTRACT The objective of this study was to explore the impact of nutrition education on the dietary habits of female […]

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FOOD SCIENCE AND TECH

AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE

AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE ABSTRACT This research work was designed to examine […]

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FOOD SCIENCE AND TECH

STRATEGY FOR GUARANTEE FOOD SECURITY

STRATEGY FOR GUARANTEE FOOD SECURITY CHAPTER ONE INTRODUTION 1.1    BACKGROUND TO THE STUDY Since independence in 1960, the Nigerian economy had […]

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FOOD SCIENCE AND TECH

PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR

PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR ABSTRACT Millet […]

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FOOD SCIENCE AND TECH

PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) & AFRICAN YAM BEAN FLOUR

PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) & AFRICAN YAM BEAN FLOUR Abstract This […]

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FOOD SCIENCE AND TECH

FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR

FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR ABSTRACT This study was carried out to determine the functional properties […]

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FOOD SCIENCE AND TECH

THE ISOLATION AND IDENTIFICATION OF NEMATODE AFFECTING TOMATOES GROWN IN SOME SELECTED AREA OF RIVER KADUNA

THE ISOLATION AND IDENTIFICATION OF NEMATODE AFFECTING TOMATOES GROWN IN SOME SELECTED AREA OF RIVER KADUNA ABSTRACT Four (4) sites […]

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FOOD SCIENCE AND TECH

EFFECT OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPEA FLOUR IN THE PRODUCTION OF MOIN-MOIN AND AKARA

EFFECT OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPEA FLOUR IN THE PRODUCTION OF MOIN-MOIN AND AKARA […]

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FOOD SCIENCE AND TECH

EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS

EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS ABSTRACT Oil was extracted from carica papaya (pawpaw) seeds and analyzed for […]

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FOOD SCIENCE AND TECH

ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION

ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION CHAPTER ONE INTRODUCTION 1.1 BACKGROUND TO THE STUDY Yoghurt is a […]

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FOOD SCIENCE AND TECH

PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR

PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial […]

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FOOD SCIENCE AND TECH

EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS

EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS CHAPTER ONE INTRODUCTION 1.1 BACKGROUND INFORMATION Ruminant animals are mainly […]

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FOOD SCIENCE AND TECH

EVALUATION AND OPTIMIZATION OF THE CASSAVA PRODUCTION PROCESSES

EVALUATION AND OPTIMIZATION OF THE CASSAVA PRODUCTION PROCESSES ABSTRACT Raw cassava has been reported (Onabolu, 1989; Cereda and Mattos, 1996) to contain […]

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FOOD SCIENCE AND TECH

THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA: A PROCESS FOR REFINING VEGETABLE OIL AND IT’S FOOD VALUE

THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA: A PROCESS FOR REFINING VEGETABLE OIL AND IT’S FOOD VALUE […]

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FOOD SCIENCE AND TECH

THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE

THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE ABSTRACT The objective of this study was to explore […]

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FOOD SCIENCE AND TECH

A COMPARATIVE STUDY ON THE PHYSIO-CHEMICAL PROPERTIES OF VEGETABLE OILS

A COMPARATIVE STUDY ON THE PHYSIO-CHEMICAL PROPERTIES OF VEGETABLE OILS CHAPTER ONE 1.1 History Of Soybeans 1.2 Uses Of Soybeans […]

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FOOD SCIENCE AND TECH

EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM

EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM CHAPTER ONE 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 […]

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FOOD SCIENCE AND TECH

EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL

EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL CHAPTER ONE 1.1 History […]

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FOOD SCIENCE AND TECH

PRODUCTION OF TIGER NUT MILK USING TIGER NUTS

PRODUCTION OF TIGER NUT MILK USING TIGER NUTS CHAPTER ONE .1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition […]

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FOOD SCIENCE AND TECH

PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT

PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT CHAPTER ONE 1.1 History Of Soybeans 1.2 Uses Of Soybeans […]

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FOOD SCIENCE AND TECH

EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)

EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE) CHAPTER ONE 1.1 History Of […]

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FOOD SCIENCE AND TECH

PRODUCTION AND CHARACTERIZATION OF COCONUT OIL

PRODUCTION AND CHARACTERIZATION OF COCONUT OIL CHAPTER ONE 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 […]

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FOOD SCIENCE AND TECH

CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES

CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES CHAPTER ONE 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition […]

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FOOD SCIENCE AND TECH

EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD

a EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD CHAPTER ONE 1.1 History Of Soybeans 1.2 […]

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FOOD SCIENCE AND TECH

QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE FLOUR

QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE FLOUR CHAPTER ONE 1.1 History Of Soybeans 1.2 Uses Of Soybeans […]

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FOOD SCIENCE AND TECH

PRODUCTION OF SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE

a PRODUCTION OF SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE CHAPTER ONE 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition […]

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FOOD SCIENCE AND TECH

PRODUCTION OF BANANA FLAVOURED SOY YOGURT

PRODUCTION OF BANANA FLAVOURED SOY YOGURT ABSTRACT Soy yoghurt was prepared using soy milk as a base and banana flavour […]

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FOOD SCIENCE AND TECH

SOLUBLE SOLID AND CYANIDE CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT

SOLUBLE SOLID AND CYANIDE CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT CHAPTER ONE 1.1 History […]

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FOOD SCIENCE AND TECH

TOXICITY OF AQUEOUS ENVIRONMENT

TOXICITY OF AQUEOUS ENVIRONMENT CHAPTER ONE 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality […]

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