A PROPOSED DESIGN OF SONGONDAJI INDUSTRIAL LAYOUT FOR LOKOJA, KOGI STATE.  

2009-09-25
This project work is concerned with the development and design of industrial layout for LOKOJA with some specific research objectives and plan objectives- The first chapter of' this project define ...

AN UPGRADING PLAN FOR WADATA AREA OF MAKURDI, BENUE STATE.  

2009-11-11
THIS RESEARCH WORK FOCUSES ON AN UPGRADING PLAN FOR WADATA AREA OF MAKURDI, BENUE STATE.

EFFECTS OF NATURAL AND CONTROLLED FERMENTATION ON THE MINERALS VITAMINS AND SOME ANTI-NUTRITIONAL CONTENTS OF SORGHUM AND PIGEON PEA FLOUR MIXTURES  

2009-11-12
The effects of natural and controlled fermentation on minerals, vitamins and some anti nutritional content of sorghum (Sorghum bicolor) and pigeon pea (cajanus cajan indicus) flour mixtures were investigated. the ...

THE REVIEW OF COMPLÍANCE OF COMMERCIAL BANKS WITH CENTRALBANKS PRUDENTIAL GUIDELINES; (A CASE STUDY OF UNION BANK OF NIGERIA PLC).  

2010-09-09
This project titled "The Review of the Compliance of Commercial banks designed to analysed and review the degree of compliance by commercial BAnks with CBN prudential guidelines. For the purpose ...

EFFECT OF CHEMICAL PRESERVATIVES ON CISSUS POPULNEA GUM (OKOHO)  

2010-10-07
Effect of chemical preservatives was carried out on the extracted cissus populnea gum. The fresh stem was cleaned by scrapping with a kitchen knife to remove the powdery back and ...

ISOLATIONAND IDENTIFICATIONOF MICROORGANISMS ASSOCIATED WITH CISSUS POPULNEA GUM (OKOHO  

2010-10-13
Isolation and identification of Microorganism Associated with Cissus Gum was carried out. The frosh gum was extracted using different temperatures of water at (S5"C. 55"C. l5"C). microbiological examination was carried ...

FUNCTIONAL PROPERTIES OF OKRA SEED (Abelmoschus esculentus L) SEED CURD  

2010-11-10
Defatted okra seed flour was used to produce curd. Thereafter, the curd was analyzed for its functional properties. Results showed low bulk density (1.5g/cm*^3), water absorption capacity (75%), emulsion activity ...

HYGIENIC STATUS OF FOOD SERVICE CENTRES IN FEDERAL POLYTECHNIC IDAH  

2010-11-11
The hygienic status of Food Service Centers in Federal Polytechnic Idah was determined. Thirty samples of cooked foods from three different restaurants were analyzed included, rice, stew, soup, semovita, hands, ...

EFFECT OF IMPROVERS ON QUALITY OF BREAD  

2010-11-11
The effect of bread improvers on the quality of bread was studied. The improvers used were potassium bromate, ascorbic acid, lactic acid, acetic acid, calcium acetate and sodium acetate. The ...

CHEMICAL COMPOSITION AND STORAGE PROPERTIES OF BISCUITS PREPARED FROM ORANGE PEEL AND PULP FLOURS  

2010-11-11
Orange fruits were peeled. The seeds and juice were squeezed out. The peels and pulp respectively were cut into thin slices, sun dried, milled and sieved through a 60 mesh. ...