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 evaluate the...
THE EFFECT OF SENSORY EVALUATION OF JAM FROM TAMARIND
THE EFFECT OF SENSORY EVALUATION OF JAM FROM TAMARIND
1.1 Background to the Study
Velvet tamarind tree is commonly called 'Awin' among the Yorubas, and icheku...
A Comparative Study On The Physico-Chemical Properties Of Vegetable Oils Sold...
A Comparative Study On The Physico-Chemical Properties Of Vegetable Oils Sold In Nekede Market
Title Page
Approval Page
Dedication
Acknowledgement
Abstract
Table Of Content
Chapter One
1.1 History Of Soybeans
1.2 Uses Of...
NUTRITION IN INFANCY A CASE STUDY OF KAWO GENERAL HOSPITAL, KADUNA
ABSTRACT
The aim of this study is to assess nutrition in infancy, a case study of kawo general hospital, Kaduna. The specific objective of the...
SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEACHING...
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF STUDY
Palm kernel oil (PKO) is black viscous oil extracted from the kernel of oil palm. In its raw form...
Production And Evaluation Of Baked And Extruded Snacks From Blends Of...
Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour
ABSTRACT
Millet flour (MF) and pigeon pea flour...
THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS
ABSTRACT
This the study was designed acceptability of opal basil in Nigerian soups, and possible observation based on the outcome of the study, score...
THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
CHAPTER ONE
INTRODUCTION
Food packaging is just one among ways of food preservation for when food is been packaged, it is set for shipment and marketing....
EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM...
EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
Starch is the major component of the cassava root and its use...
MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
1.1 Background to the Study
Fish and its product are very important to human population all...
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...
