Effect of Plant Spacing and Number of Seeds Per Pod on the Performance of Groundnut in F.c.t Abuja. Abstract on Effect of Plant Spacing and Number of Seeds Per Pod on the Performance of Groundnut in F.c.t Abuja. The effects of plant spacing and number of seeds per pod on the performance of groundnut…
The Effects of Different Processing Techniques on the Organoleptic Quality of Soymilk Processing and Storage Abstract of The Effects of Different Processing Techniques 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 Cold extraction method Soaking…
Effects of Some Salts (Nacl and Na2 So4) on Functional Properties of Pumpkin Seed (Telfaria Occidentals) Floor Abstract of Effects of Some Salts (Nacl and Na2 So4) on Functional Properties of Pumpkin Seed (Telfaria Occidentals) Floor A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. …
The Effect of Credit Administration and Control on the Development of Cooperative Societies in Nigeria Background of the Study This research work focuses on the effects of credit administration and control on the development of cooperative society. Credit administration and control functions as a good instrument that brings about rapid development in the cooperative …
Production of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox). Abstract of Production of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox). Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus…
Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Making Abstract of Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Making Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis…
The Physico-chemical and Antioxidant Properties of Culinary Herbs and Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho) Abstract of The Physico-chemical and Antioxidant Properties of Culinary Herbs and Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho) A comparative study was done on…
Factors Affecting the Performance of Cooperative Societies in Nigeria Background of The Study Cooperatives are classified as one of the business organizations but operate in a special way different from all other forms of business enterprises. The distributive nature of cooperative provided that they must be owned, used and controlled by their members. In…
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…
Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication Chapter One of Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication INTRODUCTION Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a…
Causes of the Ineffectiveness of the Cooperative Sector in Developing the Economy (Case Study of Krpc Multi Purpose Cooperative Society Kaduna) Background of the Study There are many definitions of cooperatives but for the purpose of this research work. We define Cooperatives, I.C.A. (1995) as “An autonomous association of persons united voluntarily to meet…
Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Abstract of Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The…
The Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean (Sphenostylis Stenocarpa) Abstract of The Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean (Sphenostylis Stenocarpa) Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6…
An Examination of the Role of Co-operation Thrift and Credit Societies in the Development of Urban Areas in Nigeria Chapter One of An Examination of the Role of Co-operation Thrift and Credit Societies in the Development of Urban Areas in Nigeria INTRODUCTION The thrift and Credit cooperative has been formed with intention of improving…
Economic Assessment of Some Methods Adopted in Yoghourt Production Chapter One of Economic Assessment of Some Methods Adopted in Yoghourt Production INTRODUCTION Yoghourt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S thermophilus enjoys a faster…
Production of Ogiri From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed Ogiri (Commercial Ogiri) Chapter One of Production of Ogiri From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed Ogiri (Commercial Ogiri) Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated…
Assessment of the Role of Cooperative Societies in Poverty Alleviation in Nigeria “Nwabudike (1990, Page 21)” asserted that “the origin of cooperation is the tendency to live in cooperation to help one another”. He describes this form of cooperation as “traditional dispose problems without continuity to give it an organizational structure. He traced the…
“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…
Economic Assessment of Some Methods Adopted in Youghourt Production Abstract of Economic Assessment of Some Methods Adopted in Youghourt Production Many producers of yoghurt are confused on the methods and process of producing yoghurt, consequently, producing substandard yoghurt which may not meet the taste of the consumer. However, this research work is aimed at…
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…
Effect of Availability of Equipment on Students’ Performance in Foods and Nutrition Abstract of Effect of Availability of Equipment on Students’ Performance in Foods and Nutrition The main purpose of this study was to identify the effect of availability of equipment on students’ performance in Foods and Nutrition. The research is imperative in that…
Extraction of Oleoresin and Essential Oils in Herbs and Spices That Impart Flavours and Fragrances Chapter One of Extraction of Oleoresin and Essential Oils in Herbs and Spices That Impart Flavours and Fragrances INTRODUCTION Herbs and spices have long been used by ancient civilsations for culinary, medicinal and cosmetic uses. With modernization and the…
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…
Production and Uses of Protein Hydrolysates an Removal of Bittering Principles Chapter One of Production and Uses of Protein Hydrolysates an Removal of Bittering Principles INTRODUCTION Definition: Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods. Protein hydrolysate have many uses in specialty foods such as non…
The Effect of Storage Time on the Functional Properties of Bambara Groundnut and Wheat Blend for Cake Prior Chapter One of The Effect of Storage Time on the Functional Properties of Bambara Groundnut and Wheat Blend for Cake Prior INTRODUCTION WHEAT (TRITICUM AESTIVUM) ORIGIN AND DISTRIBUTION Despite many years of investigation, it has not…
Use of Composite Blends for Biscuit Making Chapter One of Use of Composite Blends for Biscuit Making INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough by mixing, kneading and may…
Nutrient Composition Functional and Organoleptic Properties of Complementary Foods From Sorghum Roasted African Yam Bean and Crayfish Abstract of Nutrient Composition Functional and Organoleptic Properties of Complementary Foods From Sorghum Roasted African Yam Bean and Crayfish Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic…
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…
Causes and Prevention of Hazards in the Food Preparation Area Chapter One of Causes and Prevention of Hazards in the Food Preparation Area INTRODUCTION Occupation hazards constitute a major threat to an active workforce. Fricidences such as back pain, contact dermatis, fracture shoulder and wrist problem, cuts and burns and some of the ill-health…
Effect of National Agency for Food and Drug Administration and Control (Nafdac) on Food Industry in Nigeria Chapter One of Effect of National Agency for Food and Drug Administration and Control (Nafdac) on Food Industry in Nigeria INTRODUCTION Concern about the wholesomeness and safety of our foods has increased dramatically, particularly in those countries…
