The Effect of Different Concentrations of Citric Acid on the Physicochemical Properties of Orange Juice (Citrus Sinensis Abstract of The Effect of Different Concentrations of Citric Acid on the Physicochemical Properties of Orange Juice (Citrus Sinensis The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four…
The Effect of Processing on Afzelia Africana (Akpalata) and Brachystegia Spp Flour as Soup Thickner Abstract of The Effect of Processing on Afzelia Africana (Akpalata) and Brachystegia Spp Flour as Soup Thickner The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters…
Design and Fabrication of an Egg Incubator Chapter One of Design and Fabrication of an Egg Incubator INTRODUCTION Background of Study Industrial rising of farm animal indoors under conditions of extremely restricted mobility is commonly known as factory farming. It is done as part of industrial agriculture which is set as a method that…
The Effect of Different Processign Techniquies on the Organoleptic Quality of Soymilk Processing and Storage Abstract of The Effect of Different Processign Techniquies on the Organoleptic Quality of Soymilk Processing and Storage Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method…
The Effects of Different Processign Techniquies on the Organoleptic Quality of Soymilk Processing and Storage Abstract of The Effects of Different Processign Techniquies on the Organoleptic Quality of Soymilk Processing and Storage Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method…
Production and Acceptability Studies of Malted Sorghum (Sorghum Bicolor) Biscuit Chapter One of Production and Acceptability Studies of Malted Sorghum (Sorghum Bicolor) Biscuit INTRODUCTION Biscuit may be defined as a thin flat baked product made from flour, salt, sweetening agent fat and preservatives. They are crisps, unleavened and sometimes sweet pastry produced light by…
Effect of Processing on Afzelia Africana Akpalata and Brachystegia Spp Flour as Soup Thickener Chapter One of Effect of Processing on Afzelia Africana Akpalata and Brachystegia Spp Flour as Soup Thickener INTRODUCTION Nigeria is presently passing through a developmental stage in which there is showing emphasis on local sourcing of raw materials and so…
Production of “ogiri” From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed “ogiri Abstract of Production of “ogiri” From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed “ogiri Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus….
Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean Sphenostylis Stenocarpa Chapter One of Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean Sphenostylis Stenocarpa INTRODUCTION African yam bean (Sphenostylis stenocarpa) belongs to the genera papilliona sec which is in the class known as…
Promote Composition of Pleurotus Tuberrcogin Chapter One of Promote Composition of Pleurotus Tuberrcogin INTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The morphor logical differentiation of plenntus tuberregium is limited. It forms hyphen and develop each type depending on the growth condition. The diameter of the…
Consumers Acceptability and Physio Chemical Quality of Breakfast From Malted Sorghum Sorghum Vulgarc Var Ksvs Acha Digitaria Exilib and Cassava Manihot Esculante Starch Chapter One of Consumers Acceptability and Physio Chemical Quality of Breakfast From Malted Sorghum Sorghum Vulgarc Var Ksvs Acha Digitaria Exilib and Cassava Manihot Esculante Starch INTRODUCTION BREAKFAST Breakfast cereal is…
Effect of Steeping Period on Yield and Acceptability of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety and Red Variety) Abstract of Effect of Steeping Period on Yield and Acceptability of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety and Red Variety) Starch was extracted from two varieties of sorghum bicolor grains (white and…
Design and Fabrication of a Mango Juice Extractor Abstract on Design and Fabrication of a Mango Juice Extractor Mango fruit (Mangifera indica) is very rich in fibre and vitamin C which are the required nutrients for good health and easy digestion of food in human body system. However, the fruit is highly perishable in…
Analysis of the Hygienic Condition of Canteen Food Services in Nigeria Chapter One of Analysis of the Hygienic Condition of Canteen Food Services in Nigeria BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen…
Chemical Composition of Raw and Cooked Walnut Abstract of Chemical Composition of Raw and Cooked Walnut The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density of walnut flour, the result indicated the proximate composition to be Protein (39.01 + 39.69) Fat (36.26 + 38.53) Ash (2.56…
Design and Fabrication of a Double Pipe Heat Exchanger Abstract on Design and Fabrication of a Double Pipe Heat Exchanger A double-pipe heat exchanger, in its simplest form is just one pipe inside another larger pipe. One fluid flows through the inside pipe and the other flows through the annulus between the two pipes….
Effect of Spices Extract Ginger, Extract Garlic and Salt Concentration on the Microbial Load of Locust Bean Seeds (Parkia Biglobosa) Abstract of Effect of Spices Extract Ginger, Extract Garlic and Salt Concentration on the Microbial Load of Locust Bean Seeds (Parkia Biglobosa) Effect of spices (garlic and ginger extract) and salt concentration on the…
Analysis of the Hygienic Condition of Canteen Food Services Chapter One of Analysis of the Hygienic Condition of Canteen Food Services BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place in…
Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour Abstract of Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour This work reviewed the types, uses and effects of junk foods on human health (advantages and…
Effects of Different Processing Methods of Afzelia Africana (Akpalata) Seed Flour as a Soup Thickener Abstract of Effects of Different Processing Methods of Afzelia Africana (Akpalata) Seed Flour as a Soup Thickener Afzelia africana seeds (African Oak) were processed into flour using three different treatments. The treatments include: rawAfzelia Africana flour (sample A) the control. The…
Effect of Storage Time on the Functional Properties of Wheatbambka Groundnut Blend Abstract of Effect of Storage Time on the Functional Properties of Wheatbambka Groundnut Blend Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT)…
A Statistical Analysis on the Effect of Npk Fertilizer on Crop Growth (a Case Study of Michael Opara University of Agriculture, Umuahia, Abia State) Chapter One of A Statistical Analysis on the Effect of Npk Fertilizer on Crop Growth (a Case Study of Michael Opara University of Agriculture, Umuahia, Abia State) INTRODUCTION Background of…
Production of Jam Using Bananaits Nutritive Value Abstract of Production of Jam Using Bananaits Nutritive Value 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 of fruits and to produce without adding colourants or…
Production of Bread Using Wheat and Cassava Blend Flavoured With Ginger Chapter One of Production of Bread Using Wheat and Cassava Blend Flavoured With Ginger INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such as macronutrients (carbohydrates…
The Extraction and Production of Essential Oil From Cashew Nuts Abstract of The Extraction and Production of Essential Oil From Cashew Nuts 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 consumption and other uses….
Effects of Soil Degradation on Crop Production an Assessment of Total Nitrogen and Available Phosphorus in the Rainforest of Obiaruku, Delta State. Chapter One of Effects of Soil Degradation on Crop Production an Assessment of Total Nitrogen and Available Phosphorus in the Rainforest of Obiaruku, Delta State. BACKGROUND TO THE STUDY INTRODUCTION Soil is…
Analysis of Physical and Chemical Properties of Soya Bean Chapter One of Analysis of Physical and Chemical Properties of Soya Bea INTRODUCTION Background of the Study Soy processing industries select raw material based on weight, moisture, impurities and grain damage. Differences in chemical and physical properties of soybean cultivars are not taken into consideration…
Improvements on Indigenous Fermented Foods, Prospects and Constraints Abstract of Improvements on Indigenous Fermented Foods, Prospects and Constraints This is a review on indigenous fermented foods outlining their traditional status, improvement made towards developing them to the status of modern processed foods as well as the problems and constraints militating against them despite such improvements. The problem…
A Multivariate Analysis on the Response of Crops to Fertilizer and Soil Types. (a Case Study of the Federal University of Agriculture Umudike, Abia State) Chapter One of A Multivariate Analysis on the Response of Crops to Fertilizer and Soil Types. (a Case Study of the Federal University of Agriculture Umudike, Abia State) INTRODUCTION…
Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour Abstract of Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin…
