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...
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...
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...
BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY...
BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE.
1.1 Background to the Study
The presence of pathogenic microorganisms in...
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...
Nutrient Quality Of Smoke – Dried Meat “Kilishi” Produced From Beef,...
Nutrient Quality Of Smoke – Dried Meat “Kilishi” Produced From Beef, Mutton And Goat Meat
Title Page
Approval Page
Dedication
Acknowledgement
Abstract
Table Of Content
Chapter One
1.1 History Of Soybeans
1.2 Uses...
EFFECTS OF INCLUSION OF OYSTER MUSHROOM (Pleurotus sajor-caju) ON THE PHYSICO-CHEMICAL,...
ABSTRACT
This
research was conducted to determine the contribution of mushroom on the
physico-chemical, nutritive and sensory properties of hamburger. Four burger
samples were prepared with different combinations...
CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED...
ABSTRACT
Sweet orange (Citrus sinensis) fruits were washed, peeled manually, the juice extracted and the seeds were removed. The peels and pulps were sliced into...
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP...
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
ABSTRACT
The effect of different processing methods on the functional properties...
PYROLYSIS STUDIES OF GROUNDNUT SHELL
PYROLYSIS STUDIES OF GROUNDNUT SHELL
1.1. INTRODUCTION
Biomass resources including wood and wood wastes, agricultural residues, municipal solid waste, animal wastes, wastes from food processing and...
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...
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT PRODUCTION
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGURT PRODUCTION
ABSTRACT
Many producers of yoghurt are confused on the methods and process of producing yoghurt, consequently, producing...
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...
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE...
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
TABLE OF CONTENTS
CHAPTER ONE
1.0 Introduction
1.1 Suya as a...
