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 ...

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 ...

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. ...

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 FUNCTIONAL PROPERTIES OF OKRO (Abelmoschus esculentus) SEED PROTEIN CONCENTRATES  

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. ...

THE EFFECTS OF MALNUTRITION ON CHILDREN IN RURAL AREAS (A CASE STUDY OF UGWUAFOR AKPUGO NKANU WEST LG.A. ENUGU STATE)  

2011-11-10
This study investigated the effects of malnutrition on children in Ugwuafor Akpugo, Nkanu West Local Government Area of Enugu State. The study population consist of 50 children from 35 household, ...

COMPARATIVE STUDY OF EGUSI STEW AND GROUNDNUT STEW.  

2012-02-02
THIS RESEARCH WORK FOCUSES ON COMPARATIVE STUDY OF EGUSI STEW AND GROUNDNUT STEW.

STRATEGIES AIMED AT REDUCING HIGH LABOUR TURNOVER IN PRIVATELY-OWNED ESTABLISHMENT (A CASE STUDY OF HERITAGE HOUSE SQUARE HOTEL, LAGOS)  

2012-07-17
Labour turnover is one of the basic problems facing privately owned establishments. The people who discovered this fact early enough added to be self employed by opening their own firm ...