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...
THE PHYSICOCHEMICAL PROPERTIES OF HONEY SOYABEAN USING MICRO ORGANISM
THE PHYSICOCHEMICAL PROPERTIES OF HONEY SOYABEAN USING MICRO ORGANISM
CHAPTER ONE
1.0 INTRODUCTION
Honey is as old as written history dating back to 2100 BC where it was mentioned...
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...
COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN...
COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.
1.1 Background to the Study
Vegetable oils have wide application in foods...
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 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....
THE PROXIMATE AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE...
THE PROXIMATE AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE AND PROOFING DURING BREAD
ABSTRACT
Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis...
PHYSICOCHEMICAL PROPERTIES OF AFRICAN YAM BEAN (Sphenostylis stenocarpa) AND IRISH POTATO...
ABSTRACT
The physicochemical properties of formulated flakes from African yam bean and Irish potato were evaluated. Protein energy malnutrition is common in developing countries due...
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...
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...
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...
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON...
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
ABSTRACT
Additives used in food processing can be natural or...
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...
Effect Of Differents Oil In High Protein Salad Cream
Effect Of Different Oil In High Protein Salad Cream
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...
The Impact Of Nutrition Education On The Dietary Habits Of Female...
The Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students In Egor Local Government Area Of Edo State
ABSTRACT
The objective of...
