PROBLEM OF WATER SUPPLY AND SANITATION IN EGA AREA OF IDAH (KOGI STATE).  

2018-11-11
THIS RESEARCH WORK FOCUSES ON PROBLEM OF WATER SUPPLY AND SANITATION IN EGA AREA OF IDAH (KOGI STATE).

PROBLEMS AND PROSPECTS OF AUDITING IN PUBLIC SECTOR; (A STUDY STATE PRIMARY EDUCATION BOARD).  

2011-09-09
THIS RESEARCH WORK FOCUSES ON PROBLEMS AND PROSPECTS OF AUDITING IN PUBLIC SECTOR; (A STUDY STATE PRIMARY EDUCATION BOARD).

PROBLEMS ASSOCIATED WITH THE MARKETING OF SELECTED LOCAL FOOD COMMODITIES. A CASE STUDY OF IBAJI LOCAL GOVERNMENT AREA  

2013-12-10
this work stresses the problems associated with the marketing of selected local food commodities in lbaji local Government Area. The work is to enhance local food commodities marketability in lbaji. ...

PRODUCTION AN D EVALUATION OF AKAMU FROM KAURA SEEDS  

2018-12-13
Akamu was locally produced from kaura seeds using a standard formulation and processing method of production of akamu. The functional properties, proximate composition and sensory properties of the produced akamu ...

PRODUCTION AND EVALUATION OF PROTEIN CONCENTRATE FROM DETARIUM MICROCARPUM SEEDS FLOUR  

2009-09-15
Protein concentrate was produced from Oetarium microcarpum seed flour. The concentrate was prepared from defatted flour. The defatted flake was leached with IM dilute acid (HCL) after which it was ...

PRODUCTION AND CHARACTERIZATION OF BLACK PLUM (Vitex doniana) FRUIT VINEGAR  

2018-12-06
This study was carried out to evaluate the quality of vinegar produced from black plum (Vitex doniana) fruit. Black plum must with or without fruit skin and pulp was fermented ...

PRODUCTION AND EVALUATION OF ALCOHOLIC WINE FROM ORANGE AND PINEAPPLE BLEND  

2018-12-13
This study was aimed at investigating the suitability of two fruit (orange and pineapple) for wine production. The orange and pineapple were purchased, sorted, washed peeled and the juice was ...

PRODUCTION AND EVALUATION OF BISCUIT MADE FROM MILLET AND CARROT FLOUR BLENDS  

2018-12-13
Biscuits were produced from millet flour (MF) carrot flour (CF) blends. The various ratios MF to CF used were 100:0, 75:25, 65:35 and 50:50. The biscuits were analyzed for their ...

PRODUCTION AND EVALUATION OF BREAD INCORPORATED WITH MORINGA SEED FLOUR  

2018-12-13
In this study, bread was fortified with moringa seed powder at varying proportion (0-20%). The proximate, physical properties and sensory attributes of the moringa fortified bread samples were evaluated using ...

PRODUCTION AND EVALUATION OF BREAD SPICED WITH GARLIC FLOUR  

2018-12-14
The study was conducted to produce and evaluate bread from wheat incorporated with garlic powder at different levels. The fresh garlic was scraped, washed, dried and sieved to produce garlic ...