EXTRACTION OF OIL FROM GROUNDNUT SEED AND CHARACTERIZATION
ABSTRACT
The extraction of oil from groundnut seed was investigated and carried out.
The physical and chemical properties contained in this oil e.g. the antiseptic and...
ASSESSMENT OF PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA
ASSESSMENT OF PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA
1.1 Background to the Study
In the last decade we witnessed an increasing demand for nutritious,...
DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA...
DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE
1.1 Background to the Study
Legumes have historically been part of expensive...
HYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
HYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
The need for hygiene practice of food vendors in schools is predominantly important with particular reference...
ASSESSMENT OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA...
ASSESSMENT OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA
1.1 Background to the Study
Legumes have historically been part of expensive...
THE EFFECT OF TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES SOLD IN SOME...
THE EFFECT OF TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES SOLD IN SOME RESTAURANTS
1.1 Background to the Study
Ready to eat foods can be described as the...
EVALUATION OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF...
EVALUATION OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE
1.1 Background to the Study
The presence of pathogenic microorganisms in food...
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...
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...
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...
ANALYSIS OF THE COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS...
ANALYSIS OF THE COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS
1.1 Background to the Study
Edible mushrooms are fungi and belong to the...
EFFECT OF PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH
EFFECT OF PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH
TABLE OF CONTENT
CHAPTER ONE
1.0 Introduction
CHAPTER TWO: LITERATURE REVIEW
2.0 What are Food Additives and Preservatives
2.1 classifications of...
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 METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN...
EFFECT OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN
ABSTRACT
Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods...
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...
