CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Definition: Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic …
EXAMINATION AND ANALYSIS OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR
CHAPTER ONE INTRODUCTION WHEAT (TRITICUM AESTIVUM) 1.1.1 ORIGIN AND DISTRIBUTION Despite many years of investigation, it has not been possible to determine accurately when and …
THE PRODUCTION AND USE OF COMPOSITE BLENDS FOR BISCUIT MAKING
CHAPTER ONE INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery …
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EXAMINATION AND ANALYSIS OF NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH
INTRODUCTION In developing countries like Nigeria, complementary foods are mainly based on starch tubers like cocoyam, sweet potato or on cereals like maize, millet and sorghum. Children are …
PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
Abstract 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 slices of …
CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
CHAPTER ONE 1.0 INTRODUCTION Occupation hazards constitute a major threat to an active workforce. Fricidences such as back pain, contact dermatis, fracture shoulder and wrist …
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EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA
CHAPTER ONE INTRODUCTION Concern about the wholesomeness and safety of our foods has increased dramatically, particularly in those countries where food shortage is not a …
INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD
ABSTRACT 24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer was used for the determination of heavy metals i.e. Lead, …
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IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, preserve food or to provide …
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NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA
CHAPTER ONE INTRODUCTION Nutritional disorder can be defined as the disease caused by nutritional imbalance, either over nutrition or under nutrition. Nutritional disorder may result …
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PROXIMATE AND THE PHYSICOCHEMICAL PROPERTIES ANALYSIS OF HONEY
CHAPTER ONE1.0 INTRODUCTION Honey is as old as written history dating back to 2100 BC where it was mentioned Sumerian and Babylonian cuneiform writings, the Hittie code …
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EXAMINATION AND THE ROLE OF NUTRITION IN THE WELL-BEING OF UNIVERSITY STUDENTS (UNDERGRADUATES)
CHAPTER ONEINTRODUCTION1.1BACKGROUND OF THE STUDYGood nutrition is necessary for good health and concern with food is important if certain illnesses are to be prevented. Good nutrition is closely …