COMPARATIVE ANALYSIS OF TWO TYPES OF KUNU SOLD IN IDAH  

2018-12-12
This work was aimed at comparing two types of kunu sold in idah. Two different samples of locally prepared kunu were obtained from two different producers at Idah, Kogi-Nigeria. he ...

COMPARATIVE EVALUATION OF MOIMOI MADE FROM AFRICAN YAM BEAN AND BAMBARA NUT FLOURS.  

2019-12-12
THIS RESEARCH WORK IS FOCUSED ON COMPARATIVE EVALUATION OF MOIMOI MADE FROM AFRICAN YAM BEAN AND BAMBARA NUT FLOURS.

COMPARATIVE FRONT OFFICE STUDY OF ANALOG AND COMPUTERIZED SYSTEM OF HOTEL FRONT OFFICE OPERATION IN NIGERIA (A CASE STUDY OF NIKE LAKE RESORT HOTEL ENUGU AND FOSLA HOTEL IDAH KOGI STATE  

2016-01-06
The title of this work is comparative study of Analog and Computerized system in hotel front office operation: case study of Nike Lake Resort hotel, Enugu, Enugu State and Fosla ...

COMPARATIVE PHYSICAL PROPERTIES OF SOME CEREAL GRAINS  

2018-12-14
Selected physical properties of (rice, maize wheat, millet and sorghum) were investigated using standard methods. While parallel predictive model was used to determine thermal conductivity and thermal diffusivity, results showed ...

COMPARATIVE STUDIES ON THE PHYSICAL PROPERTIES OF SOME LEGUMES  

2018-12-12
Legumes are the richest source of protein, starch, minerals and vitamins and are considered as the earliest domestic plants. Legumes belong to Leguminosae family, which is one of the largest ...

COMPARATIVE STUDY BETWEEN WHOLE WHEAT MEAL SEMOLINA AND PROCESSED PRODUCT (SEMOLINA).  

2016-03-03
THIS RESEARCH WORK IS FOCUSED ON COMPARATIVE STUDY BETWEEN WHOLE WHEAT MEAL SEMOLINA AND PROCESSED PRODUCT (SEMOLINA).

COMPARATIVE STUDY OF COOKED UNRIPE PLANTAIN FLOUR AND YAM FLOUR PASTES.  

2013-12-12
THIS RESEARCH WORK IS FOCUSED ON COMPARATIVE STUDY OF COOKED UNRIPE PLANTAIN FLOUR AND YAM FLOUR PASTES.

COMPARATIVE STUDY OF EDIBLE CASSAVA AND PUMPKIN (UGU) LEAVES AS VEGETABLES IN STEWS(SOUPS).  

2013-12-12
THIS RESEARCH WORK FOCUSES ON COMPARATIVE STUDY OF EDIBLE CASSAVA AND PUMPKIN (UGU) LEAVES AS VEGETABLES IN STEWS(SOUPS).

COMPARATIVE STUDY OF EGUSI STEW AND GROUNDNUT STEW.  

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

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 ...