[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.…
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…
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