[ad_1] Flooding has been described as one of the most important environmental ABSTRACT Agriculture is a science or practice of cultivating the land the keeping or breeding animal for food and for the promotion of…
Read More[ad_1] EVALUATION OF THE EFFECTS OF FLOODING ON THREE VARIETIES OF RICE AbstractFlooding has been described as one of the most important environmental factors determining the distribution of salt marsh plants. We studied the impact…
Read More[ad_1] EVALUATION OF THE EFFECTS OF ANTHROPOGENIC ACTIVITIES AND DOMESTIC WASTE ON SURFACE WATER QUALITY Abstract The microbiological and organic pollutants characteristics of umuosoko stream in ikwuano local government area, Enugu state, Nigeria were carried…
Read More[ad_1] RECLAMATION MEASURES FOR GULLY EROSION SITES A CASE STUDY OF OBOLLO-ETITI, UDENU LOCAL GOVERNMENT AREA, ENUGU STATEAbstract The incidence of gully erosion in Obollo-Etiti in Udenu Local Government Area of Enugu State has assumed…
Read More[ad_1] ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN CHAPTER ONE INTRODUCTION 1.1 Background of the Study Soy processing industries select raw material based on weight, moisture, impurities and grain damage. Differences in chemical…
Read More[ad_1] PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Humans have consumed bakery products for hundreds of years. Among…
Read More[ad_1] THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS ABSTRACT This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view…
Read More[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.…
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