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Nutritional Phytochemical and Microbial Content of Bombax Costatum Leaves CHAPTER ONE 1.0. INTRODUCTION: Plants have been an important source of medicine for thousands of years. Even today, the World Health

INHIBITORY EFFECTS OF EXTRACT OF BLACK PEAR, SOUR SOP, MONKEY SEED DURING LIPID OXIDATION CHAPTER ONE INTRODUCTION Reactive oxygen species (ROS) and reactive nitrogen species (RON) are free radicals, which

Project Topic: The Process of Candle Production from the Composition of Candle ABSTRACT This research relates to a candle composition containing non-hydrogenated oil and at least one of long chain

ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION TABLE OF CONTENT CHAPTER ONE 1.0 Introduction CHAPTER TWO: LITERATURE REVIEW 2.0 What are Food Additives and Preservatives 2.1 classifications of

THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS)  ABSTRACT The effect of different consecrations of citric acid on the physicochemical properties

AN OVERVIEW OF IMPORTANCE OF ENRICHMENT IN FOOD PROCESSING – FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS ABSTRACT This seminar looked at the benefits of food enrichment in food

FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR TABLE OF CONTENT TITLE APPROVAL………………………………………………………….i DEDICATION …………………………………………………………….ii ACKNOWLEDGEMENT…………………………………………..…………iii TABLE OF CONTENT …………………………………….………..…..……iv ABSTRACT…………………………………………………………v CHAPTER ONE 1.0      INTRODUCTION …………………………….………..……….……1 1.1      AIM AND

IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIMUM) IN HUMAN BODY TABLE OF CONTENTS Title Approval Acknowledgement Dedication Table of contents List of table abstract CHAPTER ONE Introduction Aim

Nutrient Composition, Functional and Organoleptic Properties of Complementary Foods from Sorghum, Roasted African Yam Bean and Crayfish ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The

PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Abstract This work reviewed the types, uses and effects of junk foods

Applied Sciences Project Topics and Research Materials

EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER CHAPTER ONE 1.0 INTRODUCTION Nigeria is presently passing through a developmental stage in which there is

PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES CHAPTER ONE Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled

PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” ABSTRACT Microorganisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms

INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN SPHENOSTYLIS STENOCARPA CHAPTER ONE INTRODUCTION African yam bean (Sphenostylis stenocarpa) belongs to the genera papilliona sec

PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN CHAPTER ONE INTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The morphor logical differentiation

CONSUMERS ACCEPTABILITY AND PHYSICOCHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM VULGARE VAR KSVS ACHA DIGITARIA EXILIS AND CASSAVA MANIHOT ESCULENTA STARCH CHAPTER ONE 1.0 INTRODUCTION 1.1 BREAKFAST Breakfast cereal is

CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT CHAPTER ONE ABSTRACT The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density of walnut flour,

EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa) ABSTRACT Effect of spices (garlic and ginger extract) and salt