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PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR

[ad_1] PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world…

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EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)

[ad_1] EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) ABSTRACT Starch was extracted from two varieties of sorghum bicolor grains (white and red…

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THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

[ad_1] THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES 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…

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STUDY OF THE ATTITUDE OF SECRETARIES TOWARDS THE USE OF MODERN OFFICE MACHINES IN SOME SELECTED COMMERCIAL BANKS

[ad_1] STUDY OF THE ATTITUDE OF SECRETARIES TOWARDS THE USE OF MODERN OFFICE MACHINES IN SOME SELECTED COMMERCIAL BANKS ABSTRACT This project is aimed at studying the attitude of secretaries towards the use of modern…

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ROLE OF SECRETARIES TOOL FOR ENHANCING THE QUALITY OF SERVICES RENDERED BY GOVERNMENT ESTABLISHMENT

[ad_1] 1.0 INDRODUCTION1.1 BACKGROUND OF THE STUDYThe establishment and organizations established by government such as public corporation and higher schools whose duties are to provide social and essential services for the development and welfare of…

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STRATEGY FOR GUARANTEE FOOD SECURITY

[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,…

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Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit

[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…

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THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA

[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…

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PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR

[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…

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THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

[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)…

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