EFFECT OF MATERNAL LITERACY ON NUTRITIONAL STATUS 0-5 YEARS Food Scien…
ABSTRACT This study was carried out to effect of maternal literacy on nutritional status 0-5 years with special reference to…
THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GRO…
CHAPTER ONE 1.0 INTRODUCTION 1.1 WHEAT (TRITICUM AESTIVUM) 1.1.1 ORIGIN AND DISTRIBUTION Despite many years of investigation, it has not been…
EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATE…
CHAPTER ONE INTRODUCTION1.1 BACKGROUND INFORMATION Ruminant animals are mainly dependent on forages as these are essential to maintain…
USE OF COMPOSITE BLENDS FOR BISCUIT MAKING Food Science And Technology…
CHAPTER ONE 1.0 INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes…
PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE Food Science And…
TABLE OF CONTENTS CHAPTER ONE INTRODUCTION CHAPTER TWO 2.1 The Oil Palm 2.2 Extraction and Refining of Vegetable Oil 2.3 Types…
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEM…
ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and…
THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY Food …
ABSTRACT A quantity of 1 litre each of cow milk and blended (cow/soy) milk was pasteurized and each…
PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAV…
Abstract Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root…
EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS Food Sci…
ABSTRACT Oil was extracted from carica papaya (pawpaw) seeds and analyzed for its physico-chemical properties (percentage of oil…
