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
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…
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…
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…
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…
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…
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…