CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
CHAPTER ONE
1.0 INTRODUCTION
Occupation hazards constitute a major threat to an active workforce. Fricidences such as...
EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL...
CHAPTER ONE
INTRODUCTION
Concern about the wholesomeness and safety of our foods has increased dramatically, particularly...
INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD
ABSTRACT
24 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 ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Food Irradiation is the process...
NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA
CHAPTER ONE
INTRODUCTION
Nutritional 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...
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...
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...
CHAPTER ONEPRODUCTION AND EVALUATION OF BREAD USING BLENDS OF WHEAT AND FERMENTED PLANTAIN FLOURsINTRODUCTION1.1 BREAD: Bread is the loaf that results from the...
THE IMPORTANT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI...
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...
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...
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...
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...
CHAPTER ONE1.0 INTRODUCTION Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential for small parts of Virginia. Growing and...
