EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut…
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THE PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
ABSTRACT Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus…
ISOLATION / PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE
ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in…
THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE
ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold…
EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR AS A SOUP THICKENER
ABSTRACT Afzelia africana seeds (African Oak) were processed into flour using three different treatments. The treatments include: rawAfzelia Africana flour…
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM
ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and…
IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM
ABSTRACT The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimumgratissimum)…
ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA
TABLE OF CONTENTS Abstract CHAPTER ONE 1.0 Introduction 1.1 Background of Study 1.2 Statement of Problems 1.3 …
THE CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis)…
CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM SORGHUM VULGARC VAR KSVS ACHA DIGITARIA EXILIB AND CASSAVA MANIHOT ESCULANTE STARCH
TABLE OF CONTENTS Abstract CHAPTER ONE 1.0 Introduction 1.1 Background of Study 1.2 Statement of Problems 1.3 …