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Civil engineering
Showing 1-390 of 775 projects
Effect of availability of equipment on students’ performance in foods and nutr...
<p> </p><p>The main purpose of this study was to identify the effect of availability of equipment on students’ performance in Foods a...
Production of “ogiri” from soyabean using micro organism responsible for...
<p> </p><p>Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated ...
Economic assessment of some methods adopted in yoghourt production...
Abstract: Yogurt production is a significant part of the dairy industry, with various methods and techniques employed to produce high-quality products. This re...
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 &nbsp;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 critical aspect that directly impacts the health and well-being of consumers. This research proje...
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: Canteen food services play a vital role in providing meals to a large number of people in various organizations, schools, and institutions in Nigeria...
Consumers acceptability and physio chemical quality of breakfast from malted sorghum...
Consumers' Acceptability and Physicochemical Quality of Breakfast from Malted Sorghum (Sorghum vulgare var. KSVS), Acha (Digitaria exilis), and Cassava (Manihot...
Use of composite flour blends for biscuit making peanut cassava flour ...
Abstract: The use of composite flour blends in biscuit making has gained significant attention in recent years due to the potential health benefits and cost-ef...
Effects of different processing techniques on the organoleptic quality of soymilk pr...
Abstract: Soymilk is a popular plant-based alternative to dairy milk, commonly consumed for its nutritional benefits and lactose-free properties. The organolep...
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: Cassava is a major staple crop in many tropical regions, providing a significant source of carbohydrates for millions of people worldwide. The proces...
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 bambka groundnut blend. The blend was prep...
Production of mixed fruit using fuse locally soured citrus fruits orange (citrus sil...
<p> &nbsp; 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: Packaging plays a crucial role in maintaining the quality and extending the shelf life of food products. This study aimed to investigate the effect o...
“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> &nbsp; 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 have been widely used in the food industry to enhance the flavor, appearance, and shelf life of food products. While ...
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...
