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 and...
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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 the different bakery...
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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 to ascertain their suitability for...
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PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
TABLE OF CONTENT
Title page - - - ...
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PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
ABSTRACT
Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water,...
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PRODUCTION OF JAM USING BANANA/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 producing jam without the...
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THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
TABLE OF CONTENTS
Title page
Approval page
Dedication
Acknowledgement
Table of contents
CHAPTER ONE
1.0 ...
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USE OF COMPOSITE FLOUR BLENDS FOR
BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
TABLE OF CONTENTS
Title page
Approval page
Dedication
Acknowledgement
Abstract
Table of Contents
CHAPTER ONE
1.0 ...
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EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEATBAMBKA GROUNDNUT BLEND
ABSTRACT
Study of effect of...
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ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE
ABSTRACT
Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different...
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PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).
ABSTRACT
Fix locally sourced...
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THE EFFECTS 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...
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THE PHYSICO-CHEMICAL 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...
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PRODUCTION OF JAM USING BANANA 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 producing jam without the combination...
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EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR AS A SOUP THICKENER
ABSTRACT
Afzelia africana seeds (African Oak) were processed into flour using three different treatments. The treatments include: raw...
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IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM
ABSTRACT
The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it...
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NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM
ABSTRACT
Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties...
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PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR CASSAVA FLOUR ABACHA FLOOR AND AFRICAN YAM BEAN FLOUR
Abstract
Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one...
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ABSTRACT
This study was conducted to determine the physical properties of fresh and dried Tiger nut which are essential for designing engineering processes, material handling, storage, equipment design and fabrication. Samples of Tiger nut were...
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ABSTRACT
Akara is a tasty snack enjoyed by different sections of the population. This project investigated the effect of oil type on the sensory and chemical properties of akara produced from three different oil samples. The cowpea...
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