[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…
Read More[ad_1] THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES Abstract a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guinness (Uziza), Xylopia aethiopica (Uda), Monodora Myristica (Ehuru) and TrtraleuraTetraopera (Oshsho). …
Read More[ad_1] ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The…
Read More[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…
Read More[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…
Read More[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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