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 ...

EFFECT OF FERMENTATION ON THE QUALITY OF FEEDS PRODUCED FROM CEREAL WASTES  

2018-12-20
In an attempt to transform cereal wastes into useful products such as animal feeds and reduce the pollution of these wastes during their seasons, the effect of natural fermentation on ...

EFFECT OF MALNUTRITION ON THE GROWTH AND DEVELOPMENT OF CHILDREN. ( A CASE STUDY OF ISEANLU COMMUNITY IN YAGBA-EAST LOCAL GOVERNMENT AREA OF KOGI STATE)  

2012-11-08
Malnutrition is the condition result from taking an unbalanced diet in which certain nutrients are lacking in excess or in the wrong proportion, with a case ,study of Isanlu community ...

EFFECT OF METHODS OF BLANCHING OF SOYABEAN ON THE PHYSIOCHEMICAL PROPERTIES OF SOY MILK AND SOYCURD  

2010-11-09
Soymilk and soycurd were produced from hot water and steam blanched soybean and compared with that produced from unblanched soybean for curd and soluble proteins, pH, total solids and total ...

EFFECT OF OKOHO (Cissus populnea) MUCILAGE ON THE QUALITY OF .AKARA MADE FROM AFRICAN YAM BEAN  

2018-12-12
Okoho (C. populnea) mucilage was applied in the preparation of fired African yam beans cake (akara) to study it's effect and sensory properties. Batches of akara containing 0 to 2% ...

EFFECTS OF NATURAL AND CONTROLLED FERMENTATION ON NUTRITIONAL COMPOSITION, RHEOLOGICAL AND FUNCTIONAL PROPERTIES OF SORGHUM/PIGEON PEA FLOUR BLENDS  

2010-11-10
Sorghum and pigeon pea seeds were ground and fermented under natural and controlled conditions for 24, 48 and 72 hours in batches. Flour sample were blended ln 60:40 sorghum/pigeon pea ...

ESTIMATION OF SHEL LIFE OF DEHYDRATED OF OKOHO POWDER PACAKAGED IN POLYTHLENE FILM.  

2018-11-08
The shelf life estimation and proximate composition of okoho powder (Cissus Populnea) were determined by using standard analytical method. The shelf life estimation of okoho powder depends on the environmental ...

EVALUATION OF FUNCTIONAL PROPERTIES OF AMARANTH SEED FLOUR  

2018-12-13
The functional properties of amaranth seed flour were evaluated using standards method. The amaranth grains were winnowed, cleaned, dried and milled. the water absorption and oil absorption capacities were found ...

AN EVALUATION OF SOCIAL MEDIA IN MARKETING HOSPITALITY ( CASE STUDY OF SELECTED HOTELS WITHIN LOKOJA KOGI STATE)  

2015-03-20
This study was designed to access an evaluation of social media in Marketing and managing hospitality products. Social media are increasingly important in today's marketing world and have become a ...

EVALUATION OF WINE PRODUCED FROM BLACK PLUM FRÚÍT  

2018-12-13
Wines were produced by yeast fermentation of must with and without peels and pulp from black plum (Vitex doniana) fruits. The physicochemical properties of the fermenting wines were monitored during ...