EVALUATION OF SELECTED CHEMICAL PROPERTIES AND COLOUR PARAMETERS OF ZOBO DRINK BLENDED WITH PINEAPPLE JUICE  

2018-12-13
Zobo extract and pineapple juice were blended in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 and 40:60. The chemical and color properties of the blends were studied. the ...

AN EVALUATION OF SOCIAL MEDIA IN MARKETING HOSPITALITY ( CASE STUDY OF SELECTED HOTELS WITHIN LOKOJA KOGI STATE)  

2015-03-20
This study was designed to access an evaluation of social media in Marketing and managing hospitality products. Social media are increasingly important in today's marketing world and have become a ...

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 ...

EVALUATION OF SYRUP PRODUCED FROM DATE PALM FRUIT  

2018-12-13
This study was carried out to evaluate syrup produced from date palm fruit. The processing were operations were: extraction, filtration and concentration at atmospheric pressure. In addition, the physiochemical, microbiological ...

AN EVALUATION OF THE DYNAMICS IN PROPRIETARY STRUCTURE OF CUSTOMARY LAND IN OGBOGBO COMMUNITY OF KOGI STATE  

2021-07-13
This study examines an evaluation of the Dynamics in proprietary structure of customary land in Ogbogbo. The study made use of descriptive research design and the data for the study ...

EVALUATION OF THE SENSORY AND BAKING PROPERTIES OF WHEAT FLOUR WITH ELUESINE CORANANA (TAMBA) SEED FLOUR BLENDS  

2014-07-16
The utilization of Tamba flour as a constituent of bread production was investigated by preparing blends of temba/wheat flour with increasing level of tamba flour in 0, 10, 20, 30 ...

EVALUATION OF WINE PRODUCED FROM BLACK PLUM FRÚÍT  

2018-12-13
Wines were produced by yeast fermentation of must with and without peels and pulp from black plum (Vitex doniana) fruits. The physicochemical properties of the fermenting wines were monitored during ...

EVALUATION OF WINE PRODUCED FROM BLACK PLUM FRUIT.  

2018-12-12
THIS PROJECT WORK IS FOCUSED ON EVALUATION OF WINE PRODUCED FROM BLACK PLUM FRUIT.

EXAMINATION OF FRUITS AND VEGETABLES IN IDAH FOR SPOILAGE MICROORGANISMS  

2018-12-06
This work looked at the incidence of pathogen associated with fruits and vegetables from different locations in Idah. The samples were evaluated for bacterial and fungi loads using standard microbiological ...

EXAMINATION OF SOME FOODS SOLD IN IDAH MARKET FOR THE PRESENCE OF SALMONELLA  

2018-12-14
Foods commonly sold in Idah were examined for the presence of Salmonella. The methods used was that, by Arlington (2013). The foods involved were examined and the level of infection ...