CHAPTER ONE1.0 INTRODUCTIONFood is a biological material which has aesthetic appeal, good organoleptic qualities, which when ingested, digested and absorbed by the body will …
EXAMINATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS
CHAPTER ONE1.1 INTRODUCTIONJam is a shelf-stable food product from fruit pulp, pectin and sugar cooked to form a gel. Fleshy or pulpy fruits such as pineapple, pawpaw, orange, …
BAKING OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
CHAPTER ONEPRODUCTION AND EVALUATION OF BREAD USING BLENDS OF WHEAT AND FERMENTED PLANTAIN FLOURsINTRODUCTION1.1 BREAD: Bread is the loaf that results from the baking of …
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THE IMPORTANT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
CHAPTER ONE1.0 INTRODUCTION Cassava is an important source of food in Africa as an important source of raw materials for the industries. More than any other crop in …
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
CHAPTER ONE INTRODUCTION1.1 BACKGROUND OF THE STUDYKunun-zaki is a traditionally fermented non-alcoholic beverage that originates from the Northern part …
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)
CHAPTER ONE1.0 INTRODUCTIONThe high cost of animal protein has directed interest towards several leguminous seed proteins as potential sources of vegetable protein for human food and …
STUDYING THE EFFECT AND THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
CHAPTER ONE 1.0 INTRODUCTION Tigernut (cyperus esculentus) is an underutilized crop which belongs to the division magnolophyta, classliliosida, order – cyperales and …
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EXAMINATION OF THE NUTRITIONAL POTENTIAL OF CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
CHAPTER ONE1.0 INTRODUCTION Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential for small parts of Virginia. Growing and handling are …