CHARACTERISTICS OF WASTE WATER FROM PEP BREAD BAKERY  

2015-12-18
Experiments were carried out to show the characteristics (B0D5, DO, TOC, pH, alkalinity etc) of waste water from PEP bread bakery and their values. Results showing that waste water from ...

THE PHYSICOCHEMICAL AND FUNCTIONAL ;ROPERTIES OF SORGHUM, MORINGA LEAF AND SWEET POTATO PEELS FLOUR BLENDS.  

2016-01-01
THIS RESEARCH WORK IS FOCUSED ON THE PHYSICOCHEMICAL AND FUNCTIONAL ;ROPERTIES OF SORGHUM, MORINGA LEAF AND SWEET POTATO PEELS FLOUR BLENDS.

PHYSICOCHEMICAL PROPERTIES OF COCOYAM FLOUR  

2016-01-06
This work examined the physicochemical properties of cocoyam flour. Cocoyam corns were cleaned, peeled; diced, blanched, sundried, milled and sieved to obtain sizes. Physical properties and chemical composition of the ...

KNOWLEDGE, ATTITUDE AND PRACTICE REGARDING WASTE MANAGEMENT AMONG STAFF AND STUDENTS IN FEDERAL POLYTECHNIC IDAH  

2016-01-06
This study determined the knowledge, attitudes and practices towards waste management in federal polyethnic Idah. Today, about on fourth of waste is considered as hazardous which may affect the health ...

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 ...

PROXIMATE COMPOSITION AND MINERAL CONTENTS OF FLOUR BLENDS OF MALTED SORGHUM, PAW-PAW AND MELON SEED  

2016-01-06
A study on the proximate composition and mineral content of blends of malted sorghum, paw-paw and melon seed flour was undertaken. the blends were formulated as follows: 100% malted sorghum, ...

QUALITY EVALUATION OF COOKIES FROM FLOUR BLENDS OF WHEAT AND GARDEN ECG FRUITS  

2016-01-07
Studies on the proximate, sensory and physical properties of wheat-garden egg biscuit and the functional properties of their blends was studied. The results of the proximate analysis shows that the ...

PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF OGI, FROM FLOUR BLENDS OF SORGHUM AND GROUNDNUT  

2016-01-07
This research evaluated the composition and sensory properties; of ogi, from flour blends of sorghum and groundnut. Sorghum and groundnut were processed to obtain flour. Sorghum flour (S.F) and groundnut. ...

INFLUENCE OF pH AND SALT CONCENTRATION ON SOME FUNCTIONAL PROPERTIES OF AFRICAN YAM BEAN (Sphenostylis stenocarpa) FLOUR  

2016-01-07
The influence of pH and salt ( Nacl and CaCo2) concentration on some functional properties ( including protein solubility, foaming properties, and emulation properties ) of African yam bean (AYB) ...

PROXIMATE COMPOSITION AND PHYTOCHEMICAL CONSTITUENTS OF GMELINA ARBOREA LEAF  

2016-01-12
Gmelina arborea leaves were analyzed far its chemical properties using standard methods. The Phytochemical analysis revealed the concentration (mg/100g) as 0.08 Tannins, 0.09 steroids, 0.06 alkaloids 0.07 flavonoids, 1.79 glycosides, ...