THE IMPORTANT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN...
CHAPTER ONE1.0 INTRODUCTION Cassava is an important source of food in Africa as an important source of raw materials for the industries. More...
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES...
CHAPTER ONE INTRODUCTION1.1 BACKGROUND OF THE STUDYKunun-zaki is a traditionally fermented non-alcoholic beverage that originates from the Northern part of Nigeria which...
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD...
CHAPTER ONE1.0 INTRODUCTIONThe high cost of animal protein has directed interest towards several leguminous seed proteins as potential sources of vegetable protein for...
STUDYING THE EFFECT AND THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
CHAPTER ONE 1.0 INTRODUCTION Tigernut (cyperus esculentus) is an underutilized crop which belongs to the division magnolophyta, classliliosida, order – cyperales and family cyperaceae...
EXAMINATION OF THE NUTRITIONAL POTENTIAL OF CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
CHAPTER ONE1.0 INTRODUCTION Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential for small parts of Virginia. Growing and...
TO ASSESS THE NUTRITIONAL STATUS OF PRE-SCHOOL CHILDREN IN PRIMARY SCHOOL ATTRACTED TO TERTIARY...
TO ASSESS THE NUTRITIONAL STATUS OF PRE-SCHOOL CHILDREN IN PRIMARY SCHOOL ATTRACTED TO TERTIARY AND NON TERTIARY INSTITUTION IN OWERRI MUNICIPAL COUNCIL
CHAPTER ONE1.0Â Â INTRODUCTIONNutritional...
THE BODY MASS INDEX AND PERCENT BODY FAT OF YOUNG MALE ADOLESCENTS AS A...
THE BODY MASS INDEX AND PERCENT BODY FAT OF YOUNG MALE ADOLESCENTS AS A PREDICTOR OF ADULT OBESITY
CHAPTER ONEINTRODUCTIONIn recent times, obesity seems to...
FOOD CONSUMPTION PATTERN AND MICRO NUTRIENT INTAKE OF MOTHERS IN IMO STATE
FOOD CONSUMPTION PATTERN AND MICRO NUTRIENT INTAKE OF MOTHERS IN IMO STATE
TABLE OF CONTENTSCertification                                                                                          iDedication                                                                                             iiAbstract                                                                                                 iiiAcknowledgement                                                                                ivTable of contents                                                                                   v-viCHAPTER ONE1.0     Introduction                                                                                       11.1      ...
