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 stripping electrons from individual atoms in...
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...
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
ABSTRACT
Six samples of Cassava product (garri) were collected from different processing centres in Osun state...
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...
ANALYSIS OF THE PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND CASSAVE VERIETIES
ANALYSIS OF THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND CASSAVE VERIETIES
CHAPTER ONE
Fufu is a dough – like consistency prepared from predominantly starchy material...
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...
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 ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT
EFFECT OF ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT
CHAPTER ONE
INTRODUCTION
Yoghourt is a fermented milk product, produced with a yoghurt starter culture which is a...
MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST,...
MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST,NIGERIA.
1.1 Background to the Study
Locust bean, Parkia biglobosa is a tree of the genus...
PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN
PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN
Urinary schistosomiasis is a common public health problem in the world caused by infection with Schistosoma haematobium ....
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...
THE EFFECT OF MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER...
THE EFFECT OF MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
1.1 Background to the Study
Fish and its product are very important to...
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 TIGER NUT MILK USING TIGER NUTS
PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
Title Page
Approval Page
Dedication
Acknowledgement
Abstract
Table Of Content
Chapter One
1.1 History Of Soybeans
1.2 Uses Of Soybeans
1.3 Composition Of Soybeans
1.4 Nutritional Quality...
Proximate And Sensory Characteristics Of “Akara” Produced From Different Blends Of...
Proximate And Sensory Characteristics Of “Akara” Produced From Different Blends Of African Yam Bean And Cowpea
Title Page
Approval Page
Dedication
Acknowledgement
Abstract
Table Of Content
Chapter One
1.1 History Of Soybeans
1.2...
