1. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
| 39 | Student Researchers |
Abstract
a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and Trtraleura Tetraopera (Oshsho). The proximate analysis of these spices were done to determine their moisture content, ash content, crude fat crude fibre and protein content. Ex...
| APA | 1-5 Chapters | 50 Pages |
2. PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
| 39 | Student Researchers |
INTRODUCTION
Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such as macronutrients (carbohydrates protein, and fats) and micronutrients (minerals and vitamins) that are essential for human health.
Its origin dates back to the Neolithic era and is still one of the consumed and acceptable staple food products in all parts of the world.
The wor...
| APA | 1-5 Chapters | 50 Pages |
3. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
| 39 | Student Researchers |
ABSTRACT
This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) research questions were formulated and questionnaires were administered to one hundred (100) respondents in order to gather data for the research. Results showed that the pregnant women are aware of the importance of good nutrition to a child bearing mother. It was discovered that the level of education among child bearin...
| APA | 1-5 Chapters | 50 Pages |
4. ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
| 39 | Student Researchers |
Abstract
Food additives is a food preservation solution which involves exposes foodstuffs to a source of energy capable of stripping electrons from individual atoms in the targeted material (ionizing radiation). This method of food preservation can be referred to as a more advanced form of food preservation. Some school of thought criticize the use of additives for food preservation because of the negative impressions of the nuclear industry, and this has made addit...
| APA | 1-5 Chapters | 50 Pages |
5. GINGER-FLAVORED BREAD MADE PRODUCTION WITH A BLEND OF WHEAT AND CASSAVA
| 39 | Student Researchers |
ABSTRACT
This study examines ginger-flavored bread production made with a blend of wheat and cassava. Specifically, the study examined ways to produce bread using composite flours of wheat and cassava flavored with finger of varying ratios. The study employed the content analysis design. The study showed that acceptable bread can be formulated from composite of wheat flour, cassava flavour and wheat blends. These bread were found to be goo...
| APA | 1-5 Chapters | 50 Pages |
6. AN INVESTIGATION INTO THE CHARACTERIZATION AND PRODUCTION OF COCONUT OIL IN NIGERIA
| 39 | Student Researchers |
Abstract
The study examines the characterization and production of coconut oil in Nigeria. The specific objective aims to identification of the processing methods&...
| APA | 1-5 Chapters | 50 Pages |
7. THE IMPLICATION OF HERDSMEN BANDITRY ACTIVITIES ON FOOD SCARCITY IN NIGERIA
| 39 | Educators | Quantitative |
BACKGROUND OF THE STUDY
Recent years have seen a rise in the prominence of security threats as a central topic of discussion throughout the world. This is mostly because to the devastation that these threats do to the economies of both developed and less developed nations. This is not an exception in the case of Nigeria as one of the developing economies across the world, with predicted high prospect of dominating the global economy in the near futu...
| APA | 1-5 Chapters | 50 Pages |
