THE EFFECTIVENESS OF BUDGETING AS A MEANS FOR ENHANCING ORGANIZATIONAL PRODUCTIVlTY: A STUDY OF NIGERIA PORT AUTHORITY, (NPA) WARRI.  

2011-10-10
THIS RESEARCH WORK IS FOCUSED ON THE EFFECTIVENESS OF BUDGETING AS A MEANS FOR ENHANCING ORGANIZATIONAL PRODUCTIVlTY: A STUDY OF NIGERIA PORT AUTHORITY, (NPA) WARRI.

CREDIT MANAGEMENT IN THE NIGERIA BANKING INDUSTRY: PROBLEM AND STRATEGIES. (A STUDY OF ZENITH BANK NIGERIA PLC LOKOJA).  

2011-10-10
Credit management is a very essential activity in various businesses today. It is also appreciated in the banking industry, where granting of credit is a major activity performed by banks. ...

THE NEED FOR COLLECTION AND ASSESSMENT OF TAX BY THE LOCAL GOVERNMENT ADMINISTRATION IN NIGERIA. A CASE STUDY OF ANKPA LOCAL GOVERNMENT, KOGI STATE.  

2011-10-10
THIS RESEARCH WORK FOCUSES ON THE NEED FOR COLLECTION AND ASSESSMENT OF TAX BY THE LOCAL GOVERNMENT ADMINISTRATION IN NIGERIA. A CASE STUDY OF ANKPA LOCAL GOVERNMENT, KOGI STATE.

THE ACCOUNTING SYSTEM OF LOCAL GOVERNMENT IN NIGERIA; (A STUDY LOKOJA LOCAL GOVERNMENT COUNCIL OF KOGI STATE).  

2011-10-10
THIS RESEARCH WORK FOCUSES ON THE ACCOUNTING SYSTEM OF LOCAL GOVERNMENT IN NIGERIA; (A STUDY LOKOJA LOCAL GOVERNMENT COUNCIL OF KOGI STATE).

207.pdf  

2011-10-10
Zobo drink was prepared from the dried calyx of Hibiscus sabdariffa by infusion in boiling water the lime fruit used in this study a preservative was aseptically extracted was added ...

THE EFFECT OF INCORPORATING VARIOUS LEVELS OF GINGER POWDER ON THE PHYSICAL, ORGANOLEPTIC, MICROBIAL AND STORAGE PROPERTIES OF BREAD.  

2011-10-11
Effect of incorporating different levels of ginger flour into wheat flour on the quality of bread was investigated. Wheat flour was blended with ginger flour in the ratio ranging from ...

PHYSICOCHEMICAL, SENSORY AND STORAGE PROPERTIES OF AKAMU BLENDED WITH PAWPAW PUREE  

2011-10-11
This study investigated the effect of addition of pawpaw puree on the quality of maize akamu. Pawpaw puree was prepared from pawpaw fruits. Akamu was prepared from maize grains using ...

THE QUALITY OF CASSAVA FUFU PRODUCED BY SUBMERGED AND SOLID SUBSTRATE FERMENTATION  

2011-10-12
Cassava roots were fermented using submerged and solid state fermentation techniques to evaluate their characteristics. In solid substrate fermentation process, cassava fufu was produced involving the peeling, grating, dewatering fermentation ...

AN ASSESSMENT OF MICROBIAL INHIBITORY EFFECT OF SPICES IN NIGERIA  

2011-10-12
Five Nigerian spices (Eugenia aromatica (clove), Allium sativum (garlic), Ziginber officinale (ginger), Piper nigrum (Black pepper) and Monodora myristica (African nutmeg) were studied for their antimicrobial properties. Ethanol extract of ...

EFFECT OF SUBSTITUTING FAT WITH PÀWPAW PUREE ON THE PHYSICOCHEMICAL MICROBIOLOGICAL AND SENSORY PROPERTIES OF CAKE,  

2011-10-12
Pawpaw puree was prepared from pawpaw fruits. The puree was used to replace 5, 10 and 20% of margarine in 100% wheat cake. The cakes were evaluated for their physical ...