Economic Assessment of Some Methods Adopted in Youghourt Production
Economic Assessment of Some Methods Adopted in Youghourt Production
Economic Assessment of Some Methods Adopted in Youghourt Production
Producing and Sensory Examination of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour Abstract of Producing and Sensory Examination of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava…
Awareness of Good Nutrition During Pregnancy Among Women of Child Bearing Age Abstract of Awareness of Good Nutrition During Pregnancy Among Women of Child Bearing Age This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) research questions were formulated and questionnaires…
Food Security and National Development Implication for Home Economics Education Abstract of Food Security and National Development Implication for Home Economics Education This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability of adequate meals for man’s consumption as he…
Producing Mixed Fruit Drink With Locally Source Citrus Fruit Chapter One of Producing Mixed Fruit Drink With Locally Source Citrus Fruit INTRODUCTION Fruits are part of a plant that houses seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they consist…
“Margarine” Production Using Oil Blends From Palm Kernel, Coconut and Melon Abstract of “Margarine” Production Using Oil Blends From Palm Kernel, Coconut and Melon Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel…
Physico Chemical and Organolepticproperties of Flour and Fufu Processe From Cassave Verieties Chapter One of Physico Chemical and Organolepticproperties of Flour and Fufu Processe From Cassave Verieties Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non-gelatinized powder or paste icold o…