[ad_1] Nutritional Phytochemical and Microbial Content of Bombax Costatum Leaves CHAPTER ONE 1.0. INTRODUCTION: Plants have been an important source of medicine for thousands of years. Even today, the World Health Organization (WHO) estimates that…
Read More[ad_1] INHIBITORY EFFECTS OF EXTRACT OF BLACK PEAR, SOUR SOP, MONKEY SEED DURING LIPID OXIDATION CHAPTER ONE INTRODUCTION Reactive oxygen species (ROS) and reactive nitrogen species (RON) are free radicals, which derived either from normal…
Read More[ad_1] Project Topic: The Process of Candle Production from the Composition of Candle ABSTRACT This research relates to a candle composition containing non-hydrogenated oil and at least one of long chain hydrocarbon and long-chain hydrocarbon…
Read More[ad_1] ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION TABLE OF CONTENT CHAPTER ONE 1.0 Introduction CHAPTER TWO: LITERATURE REVIEW2.0 What are Food Additives and Preservatives 2.1 classifications of food additives and preservatives 2.2…
Read More[ad_1] THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS) ABSTRACT The effect of different consecrations of citric acid on the physicochemical properties of orange juice was…
Read More[ad_1] AN OVERVIEW OF IMPORTANCE OF ENRICHMENT IN FOOD PROCESSING – FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS ABSTRACT This seminar looked at the benefits of food enrichment in food processing. Various enrichment items…
Read More[ad_1] FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR TABLE OF CONTENT TITLE APPROVAL………………………………………………………….i DEDICATION …………………………………………………………….ii ACKNOWLEDGEMENT…………………………………………..…………iii TABLE OF CONTENT …………………………………….………..…..……iv ABSTRACT…………………………………………………………v CHAPTER ONE 1.0 INTRODUCTION …………………………….………..……….……1 1.1 AIM AND OBJECTIVE …………………….………..…..………4 CHAPTER TWO…
Read More[ad_1] IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIMUM) IN HUMAN BODY TABLE OF CONTENTS Title Approval Acknowledgement Dedication Table of contents List of table abstract CHAPTER ONE Introduction Aim and objective CHAPTER TWO…
Read More[ad_1] NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties…
Read More[ad_1] PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Abstract This work reviewed the types, uses and effects of junk foods on human health (advantages…
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