PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND...
PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Abstract This work reviewed the types, uses and...
Nutrient Composition, Functional and Organoleptic Properties of Complementary Foods from Sorghum, Roasted African Yam...
Nutrient Composition, Functional and Organoleptic Properties of Complementary Foods from Sorghum, Roasted African Yam Bean and Crayfish
ABSTRACT
Complementary foods were formulated using sorghum, African yam...
IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIMUM) IN HUMAN BODY
IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIMUM) IN HUMAN BODY
TABLE OF CONTENTS Title Approval Acknowledgement Dedication Table of contents List of table abstract CHAPTER ONE Introduction Aim and objective CHAPTER TWO Literature Reviews Origin...
FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR
FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR
TABLE OF CONTENT TITLE APPROVAL………………………………………………………….i DEDICATION …………………………………………………………….ii ACKNOWLEDGEMENT…………………………………………..…………iii TABLE OF CONTENT …………………………………….………..…..……iv ABSTRACT……………………………………………...…………v CHAPTER ONE 1.0 INTRODUCTION …………………………….………..……….……1 1.1 AIM AND OBJECTIVE …………………….………..…..………4 CHAPTER TWO...
AN OVERVIEW OF IMPORTANCE OF ENRICHMENT IN FOOD PROCESSING
AN OVERVIEW OF IMPORTANCE OF ENRICHMENT IN FOOD PROCESSING - FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
ABSTRACT This seminar looked at the benefits of...
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE...
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS) ABSTRACT The effect of different consecrations of citric acid...
ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION
ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION TABLE OF CONTENT CHAPTER ONE 1.0 Introduction CHAPTER TWO: LITERATURE REVIEW
2.0 What are Food Additives and Preservatives 2.1 classifications of...
The Process of Candle Production from the Composition of Candle
Project Topic: The Process of Candle Production from the Composition of Candle ABSTRACT This research relates to a candle composition containing non-hydrogenated oil and at least...
Inhibitory Effects of Extract of Black Pear, Sour Sop, Monkey Seed During Lipid Oxidation
INHIBITORY EFFECTS OF EXTRACT OF BLACK PEAR, SOUR SOP, MONKEY SEED DURING LIPID OXIDATION CHAPTER ONE INTRODUCTION Reactive oxygen species (ROS) and reactive nitrogen species (RON) are...
Nutritional Phytochemical and Microbial Content of Bombax Costatum Leaves
Nutritional Phytochemical and Microbial Content of Bombax Costatum Leaves CHAPTER ONE 1.0. INTRODUCTION: Plants have been an important source of medicine for thousands of years. Even...
