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ISOLATION/PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in…

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INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN SPHENOSTYLIS STENOCARPA

CHAPTER ONE INTRODUCTION African yam bean (Sphenostylis stenocarpa) belongs to the genera papilliona sec which is in the…

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PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN

TABLE OF CONTENTS Abstract CHAPTER ONE 1.0 Introduction 1.1 Background of Study 1.2 Statement of Problems 1.3 …

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EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

TABLE OF CONTENTS Abstract CHAPTER ONE 1.0 Introduction 1.1 Background of Study 1.2 Statement of Problems 1.3 …

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USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR

TABLE OF CONTENTS Abstract CHAPTER ONE 1.0 Introduction 1.1 Background of Study 1.2 Statement of Problems 1.3 …

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PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI

CHAPTER ONE INTRODUCTION “Ogiri” is a local condiment inform of oily paste with strong putrial and ammonial odour…

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THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES

TABLE OF CONTENTS Abstract CHAPTER ONE 1.0 Introduction 1.1 Background of Study 1.2 Statement of Problems 1.3 …

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EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER

TABLE OF CONTENTS Abstract CHAPTER ONE 1.0 Introduction 1.1 Background of Study 1.2 Statement of Problems 1.3 …

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PRODUCTION OF MIXED FRUIT BY 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…

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PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

TABLE OF CONTENTS Abstract CHAPTER ONE 1.0 Introduction 1.1 Background of Study 1.2 Statement of Problems 1.3 …