September 11, 2019 admin 0 Comment AGRICULTURAL SCIENCE Physicochemical and Heavy Metal Analysis of Soil Samples From Selected Rural and Urban Locations THE ANTI-NUTRITIONAL COMPOSITION OF OKRA SEEDS FLOUR AT DIFFERENT STAGES OF MATURITY AT HARVEST MICROBIOLOGICAL STUDY OF NTAMIRI ALONG UMUAGWO AXIS OF THE STREAM FEEDS AND FEEDING OF SHEEP AND GOAT Depletion of Stratospheric Ozone COMPARATIVE ASSESSMENT OF THE EFFECT OF DIFFERENT RATES OF GOAT DROPPINGS ON THE PERFORMANCE THE PRODUCTION OF SUGARCANE, IRISH POTATO AND OTHER TRADITIONAL TUBER CROPS NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER Integrated Fisheries Resource Management THE EFFECT RATE OF FERTILIZER APPLICATION ON VEGETABLE (TELFAIRIA OCCIDENTALIS) NUTRITIONAL VALUE OF DIOSCOREA BULBIFERA (AERIAL YAM) LAND TENURE SYSTEM AT MGBID EVALUATION OF THE CHEMICAL COMPONENT OF DOGOYARO LIQUID (AZADIRACHTA INDICA) FOR ANTI-MALARIA BROILER PRODUCTION AND VALUE IN IMO STATE IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD CONSUMERS ACCEPTABILITY AND PHYSICOCHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM VULGARE PRODUCTION OF “OGIRI” FROM SOYA BEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR ANALYSIS OF LABOR USE AND FOOD SECURITY AMONG RURAL MAIZE FARMERS THE COMPARATIVE EFFECT OF MYRISTICA FRAGANS (NUTMEG) AND AFRAMOMUM MELEGUETA (ALLIGATOR PEPPER) ON DEMESTES ISOLATION AND CHARACTERISTICS OF SALMONELLA SPECIES FROM FROZEN FOODS EFFECT OF POULTRY MANURE ON THE GROWTH AND YIELD OF TERFERA THE INFLUENCE OF AGRICULTURAL COOPERATIVES IN THE DEVELOPMENT OF FOOD PRODUCTION IN NIGERIA EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR AS A SOUP CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIE Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Post navigation Previous Previous post: ACCOUNTING PROJECT TOPICNext Next post: Issues and Challenges in the Adoption of IFRS for SMES in Nigeria