[ad_1] PRODUCTION, PARTIAL PURIFICATION AND CHARACTERIZATION OF CELLULASE BY ASPERGILLUS NIGER FROM SUBMERGED FERMENTATION OF GRAPE BAGASSE ABSTRACT The increase in agricultural practices has necessitated the judicious use of agricultural wastes into value added products.…
Read More[ad_1] PRODUCTION OF Aspergillus niger GLUCOAMYLASE USING GUINEA CORN STARCH AMYLOPECTIN AS THE ONLY CARBON SOURCE ABSTRACT This study was aimed at the production of glucoamylase which can be utilised for starch hydrolysis. A fourteen…
Read More[ad_1] Project Description ABSTRACTThis work was carried out to investigate the effects of Burantashi extract on liver enzymes of albino male and female whistar rats. Burantashi is a popular seasoning agent to barbecued meat (suya)…
Read More[ad_1] Project Description ABSTRACTThis work was carried out to investigate the effects of Burrantashi extracts on the lipoproteins Burantashi is a popular seasoning agent to barbecued meat (Suya) in Nigeria. Found in the northern parts…
Read More[ad_1] Project Description PARASITOLOGICAL EXAMINATION OF SOME READY TO EAT FRUITS SOLD AT OYE EMENE ENUGU STATE NIGERIA ABSTRACTSome locally available fruits (garden egg, orange, banana, guava, avocado, pawpaw and pineapple).sold in Oye Emene Enugu,…
Read More[ad_1] Project Description HEPATITIS C VIRUS AMONG PREGNANT WOMENPEOPLE LIVING WITH HIVAIDS ATTENDING CLINIC AT UNTH ITUKUOZALLA ABSTRACTA total of 50 blood (30 pregnant and 20 HIV) samples were obtained from pregnant women and PLWHA…
Read More[ad_1] Project Description CHAPTER ONEINTRODUCTIONEXTRACTION AND CHARACTERIZATION OF VEGETABLE OIL USING BREAD FRUIT SEED.1.1 Vegetable oilA vegetable oil is a triglyceride extracted from a plant. Such oils have been part of human culture for millennia.…
Read More[ad_1] Project Description EFFECTS OF PROCESSING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF SWEET POTATO AND SORGHUM ABSTRACTThis study evaluated “the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour”. Sweet…
Read More[ad_1] Project Description CHAPTER ONE INTRODUCTION Sodium chloride (NaCl) is a prototypical stimulant that elicits salty taste. Sodium chloride is a commonly used food ingredient which provides many technological functions such as Flavor enhancement, preservation…
Read More[ad_1] Project Description CHAPTER ONE INTRODUCTION 1.1.1 Legumes Legumes are staple foods for many people in different parts of the world (Ndidi et al., 2014). The seeds have twice as much protein as cereals by…
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