ASSESSMENT OF IRON, ZINC AND ANTHROPOMETRIC INDICES OF PRESCHOOL CHILDREN IN...
ABSTRACT
This
study was aimed at assessing the iron, zinc and anthropometric indices of
pre-school children aged 2 – 5 years in Ozubulu. A total of two...
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES
CHAPTER ONE
INTRODUCTION
BACKGROUND OF THE STUDY
Definition: Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods.
Protein hydrolysate have many...
ANALYSIS OF EFFICIENCY OF AIR PASSENGER SUPPORT SERVICES AT THE AIRPORTS...
CHAPTER ONE
INTRODUCTION
Background Of The Study
Passengers leaving on a trip normally want to spend as little
time as possible in the terminal. They want to have...
EXAMINATION AND ANALYSIS OF NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF...
INTRODUCTION
In developing countries like Nigeria, complementary foods are mainly based on starch tubers like cocoyam, sweet potato or on cereals like maize, millet and...
THE BODY MASS INDEX AND PERCENT BODY FAT OF YOUNG MALE...
THE BODY MASS INDEX AND PERCENT BODY FAT OF YOUNG MALE ADOLESCENTS AS A PREDICTOR OF ADULT OBESITY
CHAPTER ONE
INTRODUCTION
In recent times, obesity seems to...
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 back pain, contact dermatis, fracture shoulder and wrist problem, cuts...
ASSESSMENT OF KNOWLEDGE AND PRACTICE OF PERICONCEPTIONAL FOLIC ACID SUPPLEMENTATION (PFAS)...
CHAPTER ONE
INTRODUCTION
Folic
acid (vitamin B9) is important in a vast number of human metabolic pathways.
Examples include; interconversion of amino acids serine to glycine, conversion
of homocysteine...
PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR...
Abstract
Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for...
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 can be...
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 body will...
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
ABSTRACT
Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce...
DESICCATION TOLERANCE AND ANTIOXIDANTENZYMATIC ACTIVITY IN CITRUS RESHNI SEEDS EXPOSED TO...
TABLE CONTENTS
Title Page———i
Certification——–ii
Dedication———iii
Acknowledgement——-iv
Abstract ———vi
Table of Content——–vii
Chapter One
1.0 Introduction ——-1
1.1 Statement of Problem——4
1.2 Purpose of the Study——5
1.3 Significance of Study——8
1.4 Limitation——–9
1.5 Scope of Study——-11
Chapter Two
2.0...
DRYING AND REDUCTION IN SENSITIVITY TO DESICCATION OF CAMPOMANESIAX ANTHOCARPA SEEDS
TABLE CONTENTS
Title Page———i
Certification——–ii
Dedication———iii
Acknowledgement——-iv
Abstract ———vi
Table of Content——–vii
Chapter One
1.0 Introduction ——-1
1.1 Statement of Problem——4
1.2 Purpose of the Study——5
1.3 Significance of Study——8
1.4 Limitation——–9
1.5 Scope of Study——-11
Chapter Two
2.0...
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 confectionery describes a large range of flour based goods other...
IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, preserve food or to...
