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...
EVALUATION OFÂ TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF...
EVALUATION OFÂ 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...
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...
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,...
ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN...
ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE
1.1 Background to the study
Cassava (Manihot esculenta crantz) is to African villager...
CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
CHEMICAL COMPOSITION OF RAW ANDÂ COOKED WALNUT
CHAPTER ONE
1.0Â Â Â Â Â Â INTRODUCTIONÂ
Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential for small parts of...
FOOD SECURITY ANDÂ CHEMICAL COMPOSITION OF RAW ANDÂ COOKED WALNUT
FOOD SECURITY ANDÂ CHEMICAL COMPOSITION OF RAW ANDÂ COOKED WALNUT
CHAPTER ONE
1.0Â Â Â Â Â Â INTRODUCTIONÂ
Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential for small...
EFFECT OFÂ PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH
EFFECT OFÂ PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH
TABLE OF CONTENT
CHAPTER ONE
1.0Â Â Â Â Â Â Â Â Â Â Â Â Â Â Introduction
CHAPTER TWO:Â Â Â LITERATURE REVIEW
2.0Â Â Â Â Â Â Â Â Â Â Â Â Â Â What are Food Additives and Preservatives
2.1Â Â Â Â Â Â classifications of...
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON...
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa)
ABSTRACT
Effect of spices (garlic and ginger extract)...
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
NUTRITIONAL COMPOSITION AND CYANOGENICÂ CONTENT OF GARI SAMPLES IN OSUN STATE
ABSTRACT
Six samples of Cassava product (garri) were collected from different processing centres in Osun state...
EFFECTÂ OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN...
EFFECTÂ 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...
THE PROXIMATEÂ AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE...
THE PROXIMATEÂ 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...
PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OFÂ FISH FLOUR OBTAINED FROM THREE FISH SPECIES
PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OFÂ FISH FLOUR OBTAINED FROM THREE FISH SPECIES
ABSTRACT
Work on production proximate and physicochemical analyses of fish flour produced from Tilapia, cat...
EFFECT OFÂ ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURTÂ
EFFECT OFÂ 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...
EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH...
EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIESÂ OF TIGER NUT STARCH (IMUMU)Â Â Â
ABSTRACTÂ Â
Starch from tigernut was isolated by wet milling process and physico-chemical properties of native...
