PERFORMANCE EVALUATION OF POUL TRY FEED FORMULATED FROM CASHEW POMACE  

2009-09-22
Starter and finisher poultry feeds were formulated by substituting 15% maize with cashew pomace in a formulated poultry feed and fed to a group of 5 broiler birds for 8 ...

PERSONAL INCOME TAX ADMINISTRATlON IN NIGERIA PROBLEMS AND PROSPECTS (A CASE STUDY OF KOGI STATE)  

2005-03-09
The essence of this project work 1s to give proper comprehension on personal income tax administration, its problems and prospects using Kogi state as a case study. Kogi state has ...

PETROLEUM PRODUCTS SALES ANALYSIS/PROSPECTS FOR WARRI AREA ( A CASE STUDY OF PPMC A SUBSIDIARY OF NNPC, WARRI, DELTA STATE)  

2000-10-19
This project on Petroleum products sales analysis/prospect aimed at determing the percentage composition of the sales (ín volume and value) of each product to the total sales in each depot, ...

PHYSCIOCHEMICAL AND SENSORY PROPERTIES OF BREAD-LIKE PRODUCT FROM THE BLEND OF TIGER NUT AND PLAINTAIN FLOUR  

2018-12-13
This study evaluated the physiochemical and sensory properties of bread produced from the blends of tiger nuts and plantain flour. The tiger nut and plantain was processed into flour. the ...

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 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 ...

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF ORANGE JUICE-ZOBO EXTRACT BLENDS  

2018-12-14
Orange juice and zobo extracts were produced and blended in the ratios of 100:0, 80:20, 60:40, _60, 20:80 and 0: 100. The bends were evaluated for physicochemical and sensory properties. ...

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PINAPPLE JUICE-ZOBO EXTRACT BLENDS  

2018-12-13
Pineapple juice and aqueous extract of zobo were produced and blended in the ratios of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100. The blends were evaluated for their physicochemical and ...

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SORGHUM, MORINGA LEAF POWDER AND SWEET POTATO PEEL FLOUR BLENDS  

2016-01-13
Physicochemical and sensory properties of sorghum, moringa leaf and sweet potato peel flour blends were determined. Sorghum, moringa leaves and sweet potato peels were cleaned, dried, milled and sieved to ...

'PHYSICOCHEMICAL AND SENSORY PROPERTIES OF TABLE WINE PRODUCED FROM GRAPE (CITRUS PARADIS/)  

2016-01-12
This study was based on the production of table wine from grape fruit (Citrus Paradise). The grape fruits were bought from a local market in ldah, Igalamela/odolu Local Government Area ...