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, fresh…
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ASSESS ING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA
1.1 Background to the Study A street vendor us broadly defined as a person who offers goods…
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 food stuffs, food contact surfaces, equipments…
SENSORY EVALUATION 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 meals throughout the world as…
IMPROVING THE DIETARY INTAKE OF DIABETIC PATIENTS IN IKWO LOCAL GOVERNMENT AREA OF EBONYI STATE
Abstract The main purpose of this work is improving the dietary intake of diabetic patients in Ikwo local…
THE PRODUCTION OF SUGARCANE, IRISH POTATO AND OTHER TRADITIONAL TUBER CROPS (NVUH, TINGTYOEN, BWARKHAM, NGWAN, LAA,WUR-LAAWUR AND NGAAR IN MWAGHAVUL LAND,(1850-1970). CHALLENGES AND PROSPECTS.
ABSTRACT This study is concerned with the production of sugarcane, cocoyams, Irish potatoes and other new crops introduced…
PHYSIOCHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANALYSIS, MINERALS
CHAPTER ONE 1.1 BACKGROUND OF STUDY Over the years the production of cookies of various types has improved…
THE SIGNIFICANCE DIFFERENCES BETWEEN SWEET POTATOES AND YAMS
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Although yams and sweet potatoes are both angiosperms (flowering…
EVALUATION OF MICROORGANISMS ON GARRI
ABSTRACT In the work, samples of Garri obtained from Ogbete market were evaluated for microbial contamination. Four sample…
PALM OIL PROCESSING
CHAPTER ONE It is generally agreed that the oil palm (Elaeis guineensis) originated in the tropical rain…