THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT
CHAPTER ONE 1.0 INTRODUCTION Nourishing meals are not found only in the expensive imported tinned food as many…
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THE PRODUCTION OF YAM FLOUR;
CHAPTER ONE 1.0 INTRODUCTION 1.1 Background Of The Study Yam (dioscorea spp.) is a multi-species crop that originated…
THE EFFECT OF PARTICLE SIZE ON THE EXTRACTION OF OIL FROM GROUNDNUT
ABSTRACT The aim of this research project was to determine the effect of particle size on the extraction…
CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
CHAPTER ONE 1.0 INTRODUCTION Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential for…
THE PRODUCTION OF YAM FLOUR FROM YAM CHIPS
ABSTRACT The project dealt on the production of yam flour from yam chips.…
EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
ABSTRACT Starch from tiger nut was isolated by wet milling process and physico-chemical properties of native and modified…
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) and salt concentration on the microbial load associated with process…
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
ABSTRACT Six samples of Cassava product (garri) were collected from different processing centres in Osun state and subjected…
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 synthetic in nature. The use of natural additives…
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 baking of dough which…