CHAPTER ONE INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery …
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CHAPTER ONE INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery …
Continue Reading about THE PRODUCTION AND USE OF COMPOSITE BLENDS FOR BISCUIT MAKING →
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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 …
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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 …
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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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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 …
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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, …
Continue Reading about INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD →
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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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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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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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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 …
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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 …
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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, …