EFFECT OF FERMENTATION ON THE NUTRIENT COMPOSITION AND VISCOSITY OF PIGEON PEA FLOUR.  

2011-10-12
Pigeon pea was cleaned and divided into two portions. One portion was fermented for 72 hours, dried and milled into flour. The second portion was dried and milled into flour. ...

AN ASSESSMENT OF THE IMPACT OF NYSC SCHEME IN THE EDUCATIONAL DEVELOPMENT OF SOME SELECTED PRIMARY SCHOOLS IN SOKOTO METROPOLIS  

2011-10-12
The purpose of this study is to make a survey on the Assessment of the impact of N. Y. S. C Scheme in the Educational Development of some selected Primary ...

COLOUR STABILITY OF ZOBO DRINK STORED AT TROPICAL AMBIENT TEMPERATURE (31±2ºC)  

2011-10-12
Zobo drink was extracted from sorrel Hibiscus sabdariffa calyces, sweetened using sugar and packaged. the drink was stored at room temperature (31+2*C) and evaluated for color stability by measuring the ...

THE CONTRIBUTON OF CENTER FOR ISLAMIC THOUGHT(ICT)TO THE DEVELOPMENT OF ISLAM IN YOLA NORTH LOCAL GOVERNMENT AREA OF ADAMAWA STATE  

2011-10-12
Various Islamic organizations played their roles in the development of Islam In Ad6mawa state, and But centre for Istamlc thought lndustve to iJSCeltain this study sought to tlnd out the ...

EFFECTS OF EXTRACTION METHODS ON THE SELECTED PHYSICAL AND FUNCTIONAL PROPERTIES OF "URURU" (Grewia venusta Free.) MUCILAGE.  

2011-10-12
Grewie mucilage was extracted from the inner stem bark of ururu (Grewia venusta) by cold and hot water, dry and ethanol extraction. The mueilage was evaluated for foaming properties, relative ...

MOISTURE SORPTION STUDIES OF OKRA ( Abelmoz  

2011-10-12
Okra (Abelmoschus esculentus) seed flour was studied in respect of the effect of water activity of selected saturated salt solutions, at a room temperature of 30+ 2*C. The equilibrium moisture ...

FUNCTIONAL PROPERTIES OF OKRA SEED (Abelmoschus esculentus L)- WHEAT FLOUR (Triticum aestirum) BLEND  

2011-10-12
Okra (Abelmoschus esculentus) seed flour was obtained by mechanical milling and sieving through a 40 mesh sieve of British standard. The flour was blended with wheat flour at different ratios ...

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 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 ...

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. ...