[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…
Read More[ad_1] “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended…
Read More[ad_1] THE ROLE OF PACKAGING IN FOOD PROCESSING TABLE OF CONTENTS CHAPTER ONE1.0 Introduction1.1 Background1.2 Statement Of The Problems1.3 Objectives1.4 Scope Of The Work1.5 Definition Of TermsCHAPTER TWO2.0 Literature Review2.1 Reasons For Packaging Our Foods2.2…
Read More[ad_1] AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA MEAT TABLE OF CONTENTS CHAPTER ONE1.0 Introduction1.1 Suya as a traditional meat1.2 Aims and objectivesCHAPTER TWO2.0 Literature Review2.1 Function…
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