MARGARINE PRODUCTION BY THE USE OF OIL BLENDS FROM PALM KERNEL,...
ABSTRACT
Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce...
PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
CHAPTER ONE
INTRODUCTION
Biscuit may be defined as a thin flat baked product made from flour, salt, sweetening agent fat and preservatives. They are crisps, unleavened...
AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
CHAPTER ONE
1.1 BACKGROUND OF THE STUDY
Bread is an important source of food in Nigeria....
ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO...
ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOODÂ SERVICES IN HO POLYTECHNIC
ABSTRACT
Ghana like many other developing countries is struggling with the means of providing a...
EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION...
EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
1.1 Background to the Study
Worldwide, natural vegetable oil...
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...
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...
THE EFFECT OFÂ TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES SOLD IN SOME...
THE EFFECT OFÂ TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES SOLD IN SOME RESTAURANTS
1.1 Background to the Study
Ready to eat foods can be described as 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...
EVALUATION OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE.
EVALUATION OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE.
1.1 Background to the Study
Throughout history, all cultures have employed a variety of plants...
THE EFFECT OF SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
THE EFFECT OF SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
1.1Â INTRODUCTION
One of the most current concern with the environment is the accumulated waste of non-degradable...
RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
1.1. INTRODUCTION.
The need for hygiene practice of food vendors in schools is predominantly important with particular...
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...
THE EFFECT OF ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
THE EFFECT OF ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
1.1 Background to the Study
Moringa oleifera commonly called moringa, is regarded as one of the...
THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS.
THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS.
1.1. INTRODUCTION.
In adults of Western societies the positive relationship between blood pressure and body...
