EFFECT OF PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR...
EFFECT OF PRODUCTION OF "OGIRI" FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEE
ABSTRACT
Micro organisms associated in fermentation of castor bean seeds...
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...
EVALUATION OF COMPOSITE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND...
EVALUATION OF COMPOSITE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
ABSTRACT
Palm kernel, coconut and melon oils were extracted and refined. Their physical and...
PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4)...
PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
ABSTRACT
Composite jam was produced from four different tropical...
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION
ABSTRACT
Many producers of yoghurt are confused on the methods and process of producing yoghurt, consequently, producing...
EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND TO THE STUDY
Recently, a number of food-borne illnesses occurred worldwide have aroused the...
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...
A STUDY ON THE EFFECT OF PROCESSING METHODS ON THE TOXICOLOGICAL...
A STUDY ON THE EFFECT OF PROCESSING METHODS ON THE TOXICOLOGICAL COMPONENT OF UKPO MUCUNA SLOANEI)
TABLE OF CONTENTS
Title Page- - - - - - ...
PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND...
PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
CHAPTER ONE
1.0 INTRODUCTION:
1.1 BREAD:
Bread is the loaf that results from the...
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...
INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
1.1 Background to the Study
Cowpea is a popular and nutritionally important legume crop in many parts of the world....
QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL
QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL
1.1 Background to the Study
From 1973 - 1999, a little over 600 food borne disease...
PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA...
PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS
1.1 Background to the Study
According to Traven (2000) water is defined as 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...
QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA
QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA
1.1 Background to the Study
Tomato is an annual vegetable commonly consumed in Nigeria. It is...
