PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HUNGRY RICE- COWPEA FLOUR BLENDS  

2018-12-04
Hungry rice and cowpea flours were produced and blended in the ratios of 100:0, 90:10, 85:15, 80:20 and 70:30 respectively. the blends were evaluated for proximate and functional properties using ...

QUALITY STUDIES ON GINGER FLAVOURED ZOBO DRINK  

2018-12-05
Zobo drinks was prepared from dried Zobo (Hibiscus sabdariffia) calyces which were blended with dried ginger powder (spice) in the ratios of 100:0, 98:2, 96:4, 94:6, 92:8, 90:10 and 88:12 ...

QUALITY EVALUATION OF BISCUIT PRODUCED FROM CASHEW POMACE AND WHEAT FLOUR BLENDS  

2018-12-05
This work evaluated the quality of biscuit produced from the blend of wheat and cashew pomace flour. Wheat flour was purchased from the market, while cashew apples were processed into ...

DESIGN AND CONSTRUCTION OF A LIQUID MIXER  

2018-12-05
The purpose of the study was to design and construct a liquid mixer and to evaluate and determine the power requirement, efficiency of the mixer. Mixing of liquids, solid and ...

AN ASSESSMENT OF INFORMAL ACTIVITIES ON TRANSPORT NODES IN LOKOJA  

2018-12-05
This research work focused on an assessment of informal activities on transport nodes in Lokoja. The nodal points are Ganja Junction, Post Office area, Nataco Junction. The aim of this ...

PRODUCTION AND EVALUATION OF KUNU ZAKI FROM KAURA (SORGHUM) SEEDS  

2018-12-05
This work determined the sensory, Physico-chemical and microbial characteristics of Kuna Zaki produced from Kaura (Sorghum) seeds. the result of the sensory properties showed that Kunu Zaki produced from Kaura ...

IDENTIFICATION OF Salmonella IN DRINKING WATER SOURCES USED IN IDAH  

2018-12-05
The main purpose of this study was to identify Salmonella in drinking water sources used in Idah. A total of 48 water samples were analyzed using bacteriological analytic method. In ...

QUALITY EVALUATION OF COOKIES MADE FROM MAIZE AND COCONUT FLOUR BLENDS  

2018-12-06
This study was carried out to evaluate the physico chemical and sensory properties of cookies from maize and coconut flour blends. Maize flour was supplemented with defatted and fullfat coconut ...

PRELIMINARY STUDIES ON THE QUALITY OF BOTTLED OF PALM WINE  

2018-12-06
This work was aimed at getting the preliminary studies on the quality of bottled palm wine. Fresh palm wine sample was obtained from oil palm, The physicochemical, microbiological and sensory ...

QUALITY EVALUATION OF BISCUITS FROM COMPOSITE FLOUR OF WHEAT AND AMARANTH  

2018-12-06
This study examined the effect of amaranth substitutions at various properties in wheat amaranth flour blend on biscuit. Six (6) types of formulation of biscuits were prepared with amaranth flour ...