EXTRACTION OF OIL FROM GROUNDNUT SEED AND CHARACTERIZATION
ABSTRACT
The extraction of oil from groundnut seed was investigated and carried out.
The physical...
EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR...
CHAPTER ONE
INTRODUCTION
Grain legumes are major sources of dietary protein in the developing countries, as...
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING...
CHAPTER ONE
INTRODUCTION
1.1 Background to the study
Nutrition is a major...
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...
“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...
PRODUCTION OF BANANA FLAVOURED SOY YOGURT
Abstract
Soy yoghurt was prepared using soy milk as a base and banana...
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,...
PRODUCTION OF SAUERKRAUT USING NORMAL FLORA AND STARTER CULTURE OF LACTOBACILLUS...
ABSTRACT
The main aim of this study was to produce sauerkraut from locally grown cabbage (Brassica oleracea). The cabbage...
PHYTOCHEMICAL SCREENING OF ETHANOLIC EXTRACT OF OCIMUM BASILICUM USING GAS CHROMATOGRAPHY...
ABSTRACT
Ocimum basilicum (sweet basil)is a member of the Lamiaceae family, belonging to the genus Ocimum. It is commonly...
PHYSICOCHEMICAL PROPERTIES OF AFRICAN YAM BEAN (Sphenostylis stenocarpa) AND IRISH POTATO...
ABSTRACT
The physicochemical properties of formulated flakes from African yam bean and Irish potato were evaluated. Protein energy malnutrition...
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MOCKTAIL PRODUCED FROM BLEND OF LOCALLY...
Mocktail production is one of the methods that can improve the nutritional quality of juices. The aim of this study was to...
PHYSICOCHEMICAL PROPERTIES OF NAAN BREAD PRODUCED FROM WHEAT– PLANTAIN PEEL FLOUR
ABSTRACT
The physicochemical properties of Naan bread produced from wheat-plantain peel flour composite was investigated with the aim of...
MICROBIOLOGICAL SAFETY OF BOLE (ROASTED PLANTAIN) SOLD IN CALABAR METROPOLIS, CROSS...
The microbiological safety of roasted plantain sold in different locations in Calabar metropolis was investigated. Roasted plantain samples , hand swab, knife...
MICROBIOLOGICAL ASSESSMENT OF CUT AND VENDED PINEAPPLE SOLD IN CALABAR METROPOLIS
ABSTRACT
Globally, more than 20 kinds of fruits are vended as minimally processed or fresh-cut fruits (FCFs). In Nigeria,...
MICROBIAL PROFILE OF FERMENTING DAWA DAWA (AFRICAN LOCUST BEANS)
Dawa dawa is known as a nutritious rich condiment all over Nigeria. is utilized as delicacy, used as food seasoning, flavour enhancer...