Shelf Life Studies Of Fermented And Unfermented Snail Sauce Chapter One Introduction Background Of The Study Snails belong to the group of animals called mollusk, they have soft body usually covered by a dorsal shell composed mainly of calcium carbonate, they are very important source of food and products from snails belong to … Read more
Quality Evaluation Of Whole Wheat And Orange Flesh Sweet Potatoes Composite Flour Blends Fortified With Soybean Flour Chapter One Introduction 1.1 Background of study Bread is one of the most widely consumed food products in the world and the bread making technology is probably one of the oldest known technology (Selomulyo and 2hov, … Read more
EXTRACTION AND ASSESSMENT OF THE QUALITY ATTRIBUTE OF TEA MADE FROM HOSPITAL-TOO-FAR (Jatropha tanjorensis) LEAF CHAPTER ONE INTRODUCTION Background of the Study Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub which originated in the borderlands of southwestern China … Read more
Use Of Composite Flour Blends For Biscuit Making (Peanut/cassava Flour) Abstract Digestive and gingerroot biscuits were produced from compound flour blends – cassava flour, peanut adulation, wheat flour and gusto flavour in different rate blend digestive biscuit –( 50 50; 10 30 60 and 10 90), Ginger biscuit( 10 25 60 5, 10 … Read more
Production And Determination Of Functional Properties Of Plantain Flour Abstract Plantains( Musa epp) are important chief foods, which make substantial donation of the nutrition and frugality of millions of people through the developing world and are grown in 720 countries. The gross value of plantain product insub-saharan Africa extent that of several … Read more
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Vaccine ABSTRACT Saccharomyces cerevisiae was insulated from the fermenting tire of flaeis guinneensis. The incentive insulate was used in dough proofing at different temperatures. The samples B, C, D, E, and F,( containing the same constituents) were leavened at … Read more
Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety And Red Variety) Abstract bounce was uprooted from two kinds of sludge bicolor grains( white and red kinds) steeped for 6, 8 and 12 hours by wet milling system, the bounce samples were analysed for … Read more
Effect Of Storage Time On The Functional Properties Of Wheat/bambka Groundnut Blend Abstract Study of effect of storehouse time on the functional parcels of wheat( Triticum Aestivum) and Bambrara Groundnut( Voandzeia Subteranea) Flour composites. The flour blends comprised of wheat( WT) 1005, Banbaranut( BG) 100, WBZO 70 wheat and 30 Bambaradnut, … Read more
The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis Abstract The effect of different sanctifications of citric acid on the physicochemical parcels of orange juice was studied. Four samples of the orange juice were prepared, three of which were added(O.ICA),O.2( B) and0.3( C) Citic … Read more
The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickner Abstract The effect of different processing styles on the functional parcels of Akpalata( Afzelia Africana) and Achi( Brachystegia spp) flours were delved . Parameters studied included the proximate composition, functional parcels and sensitive evaluation. Results of the … Read more