THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF...
THE EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANO LEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
ABSTRACT
Soymilk was processed from soymilk (Glycine Max) seed using...
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
ABSTRACT
Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy...
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
ABSTRACT
Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its moisture, crude...
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL...
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS
ABSTRACT
The effect of different concencrations of citric acid...
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP...
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
ABSTRACT
The effect of different processing methods on the functional properties...
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE...
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
TABLE OF CONTENTS
CHAPTER ONE
1.0 Introduction
1.1 Suya as a...
THE ROLE OF PACKAGING IN FOOD PROCESSING
THE ROLE OF PACKAGING IN FOOD PROCESSING
TABLE OF CONTENTS
CHAPTER ONE
1.0 Introduction
1.1 Background
1.2 Statement Of The Problems
1.3 Objectives
1.4 Scope Of The Work
1.5 Definition Of...
PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION...
PRODUCTION OF "OGIRI" FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED "OGIRI" (COMMERCIAL "OGIRI")
ABSTRACT
Micro organisms associated in fermentation of castor...
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
“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...
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT PRODUCTION
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGURT PRODUCTION
ABSTRACT
Many producers of yoghurt are confused on the methods and process of producing yoghurt, consequently, producing...
PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE...
PHYSICO CHEMICAL AND ORGANO LEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES
CHAPTER ONE
Fufu is a dough – like consistency prepared from predominantly...
