EFFECT OF DIFFERENTLY PROCESSED GINGER ON PHYSICAL, SENSORY, MICROBIAL AND STORAGE PROPERTIES OF GINGER INCORPORATED CAKE  

2011-10-12
Cake were prepared with peel and sundried ginger flour sample (A) peeled, blanched and sundried ginger flour sample (B), peeled, sulphurated and sundried ginger flour (C) unpeeled, sundried ginger flour ...

ISOLATION AND IDENTIFICATION OF MICROORAGNISM ASSOCIATED WITH OKOHO STEM EXTRACT EXTRACTED WITH HOT WATER  

2011-10-13
Basically this project deals with isolation and identification of micro organism in study of fresh okoho stem extract. The sample was prepared by scrapped off and cut into fine strips. ...

THE CONTRIBUTION OF PUBLIC ENTERPRISES TO THE NATIONAL DEVELOPMENT (A CASE STUDY OF SOKOTO STATE OF SOKOTO STATE TRANSPORT AUTHORITY)  

2011-10-13
The contribution of public enterprises to the national development.

COMPARATIVE STUDY ON PROXIMATE AND SENSORY PROPERTIES OF KPEKELE, OGIDIGBO AND MASA PRODUCED FROM MAIZE  

2011-10-13
Comparative study on the proximate and sensory properties of kpekele, Ogidigbo and Masa, produced using maize were studied. the basic formulation used were maize 54%, water 40%, salt 2% and ...

EVALUATION OF STARTER CULTURE FOR CASSAVA FUFU FERMENTATION  

2011-10-13
Cassava roots were peeled, cutting into small piece and steeped in water for fufu production. The steeped cassava was inoculated with cultures of Lactobacillus plantarum, Bacilius subtilis, Klebsiella spp and ...

COMPARATIVE STUDY ON THE CHEMICAL COMPOSTION AND SENSORY PROPERTIES OF OKPA, ALAMUSA AND OKPULU PRODUCED FROM BAMBARA GROUNDNUT  

2011-10-13
Comparative study on the proximate composition and sensory properties of three traditional foods Okpa, Alamusa and Okpulu produced from Bambara groundnut flour with addition of water and other ingredient after ...

THE EFFECT OF FERMENTATION ON THE NUTRIENT CONTENT AND VISCOSITY OF WINGED BEAN FLOUR  

2011-10-13
The effect of fermentation on the nutrient composition and viscosity of bean seed flour was investigated. The winged bean seed used was divided into two parts. One part was fermented ...

197.pdf  

2011-10-13
Protein concentrate (PC) was prepared from the flour of dried Okra (Ablmonshus esculentus) seed. The protein concentrate was prepared by first, defatting the flour of the Okra seed using n-Hexane. ...

MULTINATIONAL COMPANIES AND INTER-COMMUNUAL CONFLICTS IN OGONI-LAND, RIVERS STATE.  

2011-10-16
This research work is on multinational companies and inter- communal conflict in Ogoni land, Rivers State. The problem Inherent In this research is that many Multinational Corporations in Ogoni-Land have ...

A SURVEY ON THE PROBLEMS OF IMPLEMENTING BUSINESS STUDIES CURRICULUM IN SELECTED SECONDARY SCHOOLS IN IKA NORTH! EAST LOCAL GOVERNMENT AREA DELTA STATE  

2011-10-16
The Title of this project is the use of a survey on the problems of implementing business studies curriculum in selected secondary schools in Ika North east L.G.A Delta State