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 good nutritional products. Cassava flavour flour inclusion did not have any negative effect on the products but rather it improved fibre content of the products. However higher levels of incorporation above 10% may not produced good nutritional products. The ash content was also improved probably because of the presence of pigeon pea in the products. This suggests high mineral contents in the products.
ABSTRACT
In recent years, the call for multi-functional structural systems has increased substantially, with potential applications acros...
BACKGROUND OF THE STUDY
In Nigeria, epidemiological reporting to the country's health authorities i...
ABSTRACT
This study was carried out to examine the role of mass media in achieving a sustainable health care in Nigeria...
ABSTRACT
The study examined the impact of foreign direct investment (FDI) in Nigeria over the period 1980 to 2010. The study employed mul...
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ABSTRACT
This research was aimed at investigating the incidence of drugs abuse among s...
ABSTRACT
The study was aimed at investigating the perception of the public on the relationship between good governance and media ownershi...
ABSTRACT
This project was carried out to find out the causes and solutions of truancy among secondary s...
Background to the Study
Language is the main tool for constructing every literary work. The importance of language to human beings cannot...
ABSTRACT
In 2010, the world’s attention was drawn to Zamfara State, Nigeria following the ‘unprecedented’ death reporte...