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....
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...
FOODBORNE ILLNESSES AND ITS GLOBAL IMPACT
ABSTRACTS
Foodborne diseases remain a major cause of morbidity and mortality in the general population, particularly in vulnerable groups. These diseases emanate from either the...
THE EFFECT OF FERMENTATION ON NUTRITIONAL QUALITIES OF FORMULATED CEREAL/LEGUME FORTIFIED...
CHAPTER ONE
1.0 INTRODUCTION
The first year of life is crucial in laying the foundation of good health and improving the quality of life of children....
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 OF PLANTAIN CHIP USING DIFFERENT TYPES OF VEGETABLE OILS
CHAPTER ONE
1.1 Introduction
Plantain (Musa paradisacal) is among the major tropical staple foods (Dzomeku et al., 2006). It is known that cooking methods or processing techniques...
THE PERFORMANCE EVALUATION OF A BRIQUETTING MACHINE
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
The demand for energy increases by the day because the population of the world continues to grow and...
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...
HEALTH BENEFITS AND INDUSTRIAL USES OF PINEAPPLE
CHAPTER ONE
1.0 Introduction
Pineapples are one of the most popular tropical fruits in the world, the important food which can be eaten fresh or in a...
INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF...
ABSTRACT
Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl...
EVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (Heinsia crinata) and “UCHAKORO” (Vitex...
ABSTRACT
Extracts and powders produced from the leaves of two indigenous vegetables – ‘atama’ (Heinsia crinata) and ‘uchakoro’ (Vitex doniana) were evaluated. Four groups of...
EVALUATION OF GASOLINE GENERATOR MODIFIED FOR BIOGAS UTILIZATION
ABSTRACT
This study addresses the design and modification of a gasoline generator to use biogas as an alternative fuel. The biogas was produced from fresh...
EFFECTS OF INCLUSION OF OYSTER MUSHROOM (Pleurotus sajor-caju) ON THE PHYSICO-CHEMICAL,...
ABSTRACT
This
research was conducted to determine the contribution of mushroom on the
physico-chemical, nutritive and sensory properties of hamburger. Four burger
samples were prepared with different combinations...
EFFECT OF PROCESSING ON THE NUTRACEUTICAL POTENTIAL OF NTURUKPA (Pterocarpus santalinoides)...
ABSTRACT
Samples from Nturukpa leaf were processed using different processing methods. The first portion was oven dried at 50oC for 8 hours while the second...
EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONAL PROPERTIES AND SHELF-STABILITY...
ABSTRACT
Yoghurts were produced by blending reconstituted powdered cow milk (100 g of powdered cow milk (CM) : 0.5 litres of water) with 25 %...