[ad_1] STRATEGY FOR GUARANTEE FOOD SECURITY CHAPTER ONEINTRODUTION1.1 BACKGROUND TO THE STUDY Since independence in 1960, the Nigerian economy had operated under two major economic philosophies with the turning point being 1986. Prior to 1986,…
Read More[ad_1] Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit TABLE OF CONTENTSTitle PageApproval PageDedicationAcknowledgementAbstractTable Of ContentsCHAPTER ONE1.0 Introduction1.1 Objectives of the study CHAPTER TWO2.0 Literature Review2.1 Origin of Sorghum2.2 Sorghum Utilization2.2.1 Production of…
Read More[ad_1] THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction CHAPTER TWO 2.0 Brief Description Of Various Types Of Cereals2.1 Maize2.2 Sorghum And Mihet2.3 Cottonseed Meal2.4 Rice2.5…
Read More[ad_1] PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR ABSTRACT Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio…
Read More[ad_1] THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER ABSTRACT The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp)…
Read More[ad_1] EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR ABSTRACT A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia…
Read More[ad_1] THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A. Hot extraction method B. Cold…
Read More[ad_1] EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER CHAPTER ONE 1.0 INTRODUCTION Nigeria is presently passing through a developmental stage in which there is showing emphasis on local…
Read More[ad_1] PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES CHAPTER ONE Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking…
Read More[ad_1] PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” ABSTRACT Microorganisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms isolated include micrococcus, Bacillus…
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