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Civil engineering
Showing 1-420 of 802 Thesis
The physico-chemical and antioxidant properties of culinary herbs and local spies pi...
<p> a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xyl...
Importance of utazi (gongronema latifolium) and nchuanwu (ocimum gratissium) in huma...
<p> </p><p>The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimu...
Producing and sensory examine the biscuit using wheat flour, cassava flour ...
<p> </p><p>Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old w...
Nutrient composition functional and organoleptic properties of complementary foods f...
<p> </p><p>Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional propertie...
Production of jam using banana/its nutritive value...
<p> Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at prod...
Effect of storage time on the functional properties of wheat/bambka groundnut bl...
<p> </p><p>Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subt...
Production of jam using banana its nutritive value...
<p> Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at prod...
Analysis of the hygienic condition of canteen food services ...
Abstract: The hygienic condition of canteen food services is a crucial aspect of ensuring the wellbeing of consumers, especially in public settings such as scho...
Effect of spices extract ginger, extract garlic and salt concentration on the microb...
<p> <strong>Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (...
Analysis of the hygienic condition of canteen food services in nigeria ...
Abstract: The hygienic condition of canteen food services in Nigeria is a critical aspect of public health and safety. This study aimed to analyze the hygienic...
Consumers acceptability and physio chemical quality of breakfast from malted sorghum...
Consumers acceptability and physiochemical quality of breakfast from malted sorghum (Sorghum vulgare var. KSVS), acha (Digitaria exilib), and cassava (Manihot e...
Use of composite flour blends for biscuit making peanut cassava flour ...
Abstract: This research project focuses on the utilization of composite flour blends for making biscuits using peanut and cassava flour. The study aims to inve...
Effects of different processing techniques on the organoleptic quality of soymilk pr...
Abstract: Soymilk is a popular plant-based alternative to dairy milk, rich in proteins, vitamins, and minerals. However, its organoleptic quality, including ta...
Production of “ogiri” from soyabean using micro organism responsible for...
<p> Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus...
Physico chemical and organolepticproperties of flour and fufu processe from cassave ...
Abstract: This research study aimed to investigate the physicochemical and organoleptic properties of flour and fufu processed from different varieties of cassa...
Effect of storage time on the functional properties of wheat bambka groundnut blend...
Abstract: The aim of this study was to investigate the effect of storage time on the functional properties of a wheat-bambara groundnut blend. The blend was pr...
Production of mixed fruit using fuse locally soured citrus fruits orange (citrus sil...
<p> Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis)...
The physico-chemical and antioxidant properties of culinary herbs and local spies ...
<p> a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xyl...
Food security and national development implication for home economics education...
<p> </p><p>This research work explored the concept of food security and its relationship to national development studies indicate that food...
Promote composition of pleurotus tuberrcoginin...
<p> Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its moisture, cru...
The effect of different concentrations of citric acid on the physicochemical propert...
<p> </p><p>The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples...
The effect of processing on afzelia africana (akpalata) and brachystegia spp flour a...
<p> The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were inve...
An investigation on the effect of various packaging material on the quality attribut...
Abstract: This research project aims to investigate the effect of various packaging materials on the quality attributes of suya, a popular West African grilled...
“Margarine” production using oil blends from palm kernel, coconut and me...
<p> </p><p>Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The r...
Production of mixed fruit using fuse locally soured citrus fruits orange (citrus sil...
<p> Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) ...
Additives and preservatives used in food processing and preservation, and their heal...
Abstract: Food additives and preservatives play a crucial role in modern food processing and preservation techniques. These substances are added to food product...
Isolation and performance evaluation of saccharomyces cerevisiae from on palm wine (...
<p> Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temp...
The effect of food packaging material on the environment...
Abstract: Food packaging plays a crucial role in preserving the quality and safety of food products. However, the environmental impact of various packaging mate...
Economic assessment of some methods adotped in yoghurt production ...
Abstract: Yoghurt production is a significant aspect of the dairy industry, with various methods being adopted to produce high-quality yoghurt products. This re...
The impact of nutrition education on the dietary habits...
<p> <em>The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, s...
