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 […]
Category: 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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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. […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 – […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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), […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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) […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]