[ad_1] PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER CHAPTER ONE 1.0 INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a…
Read More[ad_1] PRODUCTION OF JAM USING BANANA AND ITS NUTRITIVE VALUE ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at…
Read More[ad_1] 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 (Voandzeia Subteranea) Flour Blends.…
Read More[ad_1] ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of elaeis guineensis. The yeast isolate was used in dough proofing at different temperatures.…
Read More[ad_1] ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT PRODUCTION TABLE OF CONTENTS CHAPTER ONE: INTRODUCTION 1.1 Background of the Study 1.2Aim and Objectives of the Study1.3 Significance of the Study1.4 Statements of the Problem1.5…
Read More[ad_1] PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT TABLE OF CONTENTS. CHAPTER ONE DIFINITION INTRODUCTION CHAPTER TWO 2.1 DIFFERENT METHODS OF PRODUCTION OF PROTEN HYDROLYSATE USING ENZYMATIC AND CHEMICAL…
Read More[ad_1] THE EFFECTS OF DIFFERENT PROCESS IN 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…
Read More[ad_1] THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water…
Read More[ad_1] PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE TABLE OF CONTENTS CHAPTER ONE INTRODUCTION CHAPTER TWO 2.1 The Oil Palm 2.2 Extraction and Refining of Vegetable Oil 2.3 Types and Sources of Vegetable…
Read More[ad_1] PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATA) LEMON C GROUPS (CITRUS PARADOX). ABSTRACT Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulata) lemon…
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