AN ASSESSMENT Of THE EFFICIENCY Of ROAD NETWORK IN IDAH TOWN KOGI STATE  

2009-09-23
Road networks illustrate the territorial organization of economic activities and the efforts to incurred to overcome distance. the road network in Idah is a little scanty when compared with big ...

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 ...

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 ...

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 ...

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 ...