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
Strategy for Guarantee Food Security Chapter One of Strategy for Guarantee Food Security INTRODUTION BACKGROUND TO THE STUDY Since independence in 1960, the Nigerian economy had operated under two major economic philosophies with the turning point being 1986. Prior to 1986, the economy was highly regulated with government taking direct control of the “commanding…
Production and Evaluation of Baked and Extruded Snacks From Blends of Millet, Pigeon Pea and Cassava Cortex Flour Abstract of Production and Evaluation of Baked and Extruded Snacks From Blends of Millet, Pigeon Pea and Cassava Cortex Flour Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio of…
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…
Evaluation of Oil Obtained From Paw Paw (Carica Papaya) Seeds Abstract of Evaluation of Oil Obtained From Paw Paw (Carica Papaya) Seeds Oil was extracted from carica papaya (pawpaw) seeds and analyzed for its physico-chemical properties (percentage of oil yield, moisture content, pH, specific gravity, acid value, saponification value, ester value, iodine value, peroxide value and…
Irradiation as a Means of Preservation in the Food Industry Chapter One of Irradiation as a Means of Preservation in the Food Industry INTRODUCTION Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, preserve food or to provide insect disinfestation. (wikipedia.org) Food irradiation is sometimes referred to as…
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…