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 […]
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential […]
ABSTRACT Starch from tiger nut was isolated by wet milling process and physico-chemical properties of native and modified tigernut starches […]
ABSTRACT Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia […]
ABSTRACT Additives used in food processing can be natural or synthetic in nature. The use of natural additives in food […]
ABSTRACT Six samples of Cassava product (garri) were collected from different processing centres in Osun state and subjected to proximate […]
ABSTRACT Fermented plantain flour is a good source of carbohydrate, protein and fat it can be blend different proportion with […]
ABSTRACT Composite jam was produced from four different tropical fruits – pineapple, apple, orange and banana at different proportion. Four […]
ABSTRACT Work on production proximate and physicochemical analyses of fish flour produced from Tilapia, cat and stock fishes was investigated. […]
CHAPTER ONE 1.0 INTRODUCTION Honey is as old as written history dating back to 2100 BC where it was mentioned […]
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 CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Food Irradiation […]
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 CHAPTER ONE INTRODUCTION […]
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 Abstract Production […]
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 CHAPTER ONE INTRODUCTION BACKGROUND OF […]
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”) ABSTRACT Micro […]
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) ABSTRACT Raw African […]
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 […]
IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM ABSTRACT The research work was focused on the possible vitamin composition […]
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) & AFRICAN YAM BEAN FLOUR Abstract This […]
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 CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Bread […]
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 […]
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 ABSTRACT The research work was focused on the possible vitamin composition […]
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) & AFRICAN YAM BEAN FLOUR Abstract This […]
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 […]
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 CHAPTER ONE INTRODUCTION BACKGROUND […]
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Biscuits are […]
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 ABSTRACT Micro organisms associated […]
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 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 ABSTRACT A study […]
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 ABSTRACT The effect of different […]
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 ABSTRACT Study of effect of storage […]
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 ABSTRACT Saccharomyces […]
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 Abstract a comparative study was done on the physico-chemical […]
FOOD SECURITY & NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION ABSTRACT This research work explored the concept of food security […]
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ ABSTRACT Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed […]
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 ABSTRACT The effect of different […]
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) CHAPTER ONE INTRODUCTION […]
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 ABSTRACT Palm kernel, coconut and melon oils were extracted […]
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 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 […]
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 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) ABSTRACT Raw African […]
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 CHAPTER ONE INTRODUCTION His […]
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 CHAPTER ONE INTRODUCTION Of all the plant on which man […]
PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT CHAPTER ONE INTRODUCTION Biscuit may be defined as a thin […]
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 ABSTRACT This research work was designed to examine […]
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 ABSTRACT Millet […]
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 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 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 […]
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 CHAPTER ONE INTRODUCTION 1.1 BACKGROUND TO THE STUDY Yoghurt is a […]
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 CHAPTER ONE INTRODUCTION 1.1 BACKGROUND INFORMATION Ruminant animals are mainly […]
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 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 CHAPTER ONE 1.1 History Of Soybeans 1.2 Uses Of Soybeans […]
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 CHAPTER ONE 1.1 History […]
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 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) CHAPTER ONE 1.1 History Of […]
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 CHAPTER ONE 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition […]
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 CHAPTER ONE 1.1 History Of Soybeans 1.2 Uses Of Soybeans […]
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 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 CHAPTER ONE 1.1 History […]
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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