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Agriculture and forestry
Showing 1-390 of 725 Thesis
The effects of different processing techniques on the organoleptic quality of soymil...
<p> </p><p>Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques:</p><p>A. Hot extra...
Effects of some salts (nacl and na2 so4) on functional properties of pumpkin seed (t...
<p> </p><p>A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The ...
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...
Production and evaluation of baked and extruded snacks from blends of millet, pigeon...
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The status of processing and preservation of cereals in nigeria...
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Production and acceptability studies of malted sorghum (sorghum bicolor) biscuit...
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Strategy for guarantee food security...
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Role of secretaries tool for enhancing the quality of services rendered by governmen...
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Study of the attitude of secretaries towards the use of modern office machines in so...
<p> This project is aimed at studying the attitude of secretaries towards the use of modern office machines.<br>In the course of carrying out thi...
The effect of different processign techniquies on the organoleptic quality of soymil...
<p> </p><p>Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques:</p><p>A ...
Effect of steeping period on yield and acceptability of starch extracted from sorghu...
<p> Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, th...
Production and determination of functional properties of plantain flour...
<p> Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the...
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 physicochemical 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 Guinness (Uziza), Xy...
An investigation on the effect of various packaging material on the quality attribut...
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The role of packaging in food processing...
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Margarine production using oil blends from palm kernel, coconut and melon...
<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...
<p> Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulata) lemon citrus lemon) (Lime (citrus aurantifolia) and Grape (c...
Process for refining vegetable oil and its food value...
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The influence of processing methods on the protein and cyanide content of african ya...
<p> Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10,...
The effects of different process in techniques on the organoleptic quality of soymil...
<p> </p><p>Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques:</p><p>A Hot extrac...
Production and uses of protein hydrolysates an removal of bittering principles in it...
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Economic assessment of some methods adopted in yoghurt production...
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Isolation and performance evaluation of saccharomyces cerevisiae from on palm wine...
<p> Saccharomyces cerevisiae was isolated from the fermenting sap of elaeis guineensis. The yeast isolate was used in dough proofing at different tempe...
Effect of storage time on the functional properties of wheat/bambka groundnut blend...
<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 and 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...
Production of bread using wheat and cassava blend flavoured with ginger...
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The extraction and production of essential oil from cashew nuts...
<p> This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain thei...
Production and assessment of acceptability of cake from a blend of carrot and wheat ...
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Analysis of physical and chemical properties of soya bean...
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