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 in those countries where food shortage is not a problem. Increasing...
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...
ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR...
Abstract
Food additives is a food preservation solution which involves exposes foodstuffs to a source of energy capable of stripping electrons from individual atoms in...
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 baking of...
CHEMICAL COMPOSITION OF SOME LESSER KNOWN WILD FRUITS AND VEGETABLES CONSUMED...
ABSTRACT
The study identified some edible
fresh wild green leafy vegetables and fruits and determined their nutrients, antinutrients
and food toxicants content. The proximate, micronutrients, antinutrients and
food...
FOOD CONSUMPTION PATTERN AND MICRO NUTRIENT INTAKE OF MOTHERS IN IMO...
FOOD CONSUMPTION PATTERN AND MICRO NUTRIENT INTAKE OF MOTHERS IN IMO STATE
TABLE OF CONTENTS
Certification                                                                                          i
Dedication                                                                                             ii
Abstract                                                                                                 iii
Acknowledgement                                                                                iv
Table of contents                                                                                   v-vi
CHAPTER ONE
1.0     Introduction                                                                                       1
1.1Â Â Â Â Â Â ...
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 human food...
ASSESSMENT OF THE NUTRITIONAL STATUS, CARE AND SUPPORT OF PEOPLE LIVING...
ABSTRACT
The nutritional status, care and
support of people living with HIV/AIDS (PLWHIV/AIDS) in Nsukka L.G.A of Enugu State
was studied at Bishop
Shanahan Hospital.
The hospital is...
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...
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM
ABSTRACT
Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods...
PROXIMATE AND MICROBIAL QUALITY OF ROASTED MACKEREL FISH SOLD IN CALABAR...
ABSTRACT
The proximate and microbiological quality of roasted mackerel fish sold in Calabar metropolis was investigated. Roasted fish samples, hand swabs, knife swab, washed water...
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...
NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA
CHAPTER ONE
INTRODUCTION
Nutritional disorder can be defined as the disease caused by nutritional imbalance, either over nutrition or under nutrition. Nutritional disorder may result from eating...
EXAMINATION AND ANALYSIS OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR...
CHAPTER ONE
INTRODUCTION
WHEAT (TRITICUM AESTIVUM)
1.1.1 ORIGIN AND DISTRIBUTION
Despite many years of investigation, it has not been possible to determine accurately when and where the first cultivated...
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...
