PHYSIO 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 liquid substance that…
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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 outbreaks…
EVALUATION OF THE PHYSICOCHEMICAL PROPERTIES, PHYTOCHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
1.1 Background to the Study Worldwide, natural vegetable oil and fats are increasingly becoming important on nutrition…
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 meals throughout the world as they…
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 widely…
EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF CORCHORUS OLITORIUS(EWEDU)
1.1 Background to the Study Vegetables are the fresh and edible portions of herbaceous plants, which can…
EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH
1.1 Background to the Study Heterocyclic amines are compounds that are formed naturally during cooking of proteinaceous…
EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM
1.1 Background to the Study Edible mushrooms are fungi and belong to the class Basidiomycetes. They have…
SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE
1.1 Background to the Study Ready to eat foods can be described as the status of foods…
QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE
1.1 Background to the Study Velvet tamarind tree is commonly called ‘Awin’ among the Yorubas, and icheku…