PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES
CHAPTER ONEINTRODUCTIONBACKGROUND OF THE STUDYDefinition: Protein hydrolysate could be defined as...
EXAMINATION AND ANALYSIS OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR
CHAPTER ONEINTRODUCTIONWHEAT (TRITICUM AESTIVUM)1.1.1 ORIGIN AND DISTRIBUTIONDespite...
THE PRODUCTION AND USE OF COMPOSITE BLENDS FOR BISCUIT MAKING
CHAPTER ONE INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour...
EXAMINATION AND ANALYSIS OF NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM...
INTRODUCTIONIn developing countries like Nigeria, complementary foods are mainly based on starch tubers like cocoyam, sweet potato or...
PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND...
AbstractProduction of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from...
CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
CHAPTER ONE1.0 INTRODUCTIONOccupation hazards constitute a major threat to an active workforce. Fricidences such as...
EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD...
CHAPTER ONEINTRODUCTIONConcern about the wholesomeness and safety of our foods has increased dramatically, particularly...
INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD
ABSTRACT24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer...
IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY
CHAPTER ONEINTRODUCTION1.1 BACKGROUND OF THE STUDYFood Irradiation is the process...
NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA
CHAPTER ONEINTRODUCTIONNutritional disorder can be defined as the disease caused by nutritional imbalance, either...
PROXIMATE AND THE PHYSICOCHEMICAL PROPERTIES ANALYSIS OF HONEY
CHAPTER ONE1.0 INTRODUCTION Honey is as old as written history dating back to 2100 BC where it was mentioned Sumerian and Babylonian cuneiform...
EXAMINATION AND THE ROLE OF NUTRITION IN THE WELL-BEING OF UNIVERSITY STUDENTS (UNDERGRADUATES)
CHAPTER ONEINTRODUCTION1.1BACKGROUND OF THE STUDYGood nutrition is necessary for good health and concern with food is important if certain illnesses are to...
ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES AND THEIR PROXIMATE AND PHYSICOCHEMICAL...
CHAPTER ONE1.0 INTRODUCTIONFood is a biological material which has aesthetic appeal, good organoleptic qualities, which when ingested, digested and absorbed by the...
EXAMINATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS
CHAPTER ONE1.1 INTRODUCTIONJam is a shelf-stable food product from fruit pulp, pectin and sugar cooked to form a gel. Fleshy or pulpy...
BAKING OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
CHAPTER ONEPRODUCTION AND EVALUATION OF BREAD USING BLENDS OF WHEAT AND FERMENTED PLANTAIN FLOURsINTRODUCTION1.1 BREAD: Bread is the loaf that results from the...
