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.
Project Body
Background of the study
The moments immediately after delivery and during birth itself provide the high...
ABSTRACT
This research work is on the assessment of the effect of motivation on workers, performance ta...
Abstract
Instructing library users on effective utilization of information resources and services could not be over emphasized in tertiar...
ABSTRACT
This study was carried out to examine organizational learning and employee performance of sele...
ABSTRACT
This study was carried out to examine the possession of poor communication skills by secr...
Introduction
Co-operative Economics and Management in tertiary institutions help to improve the co-oper...
BACKGROUND INFORMATION
According to Clamberland (1994), he...
ABSTRACT
Chronic inflammation has been implicated in most non-communicable/chronic degenerative diseases including age-related cancers. Z...
Background Of The Study
In today’s global commerce, seaports or maritime transport play an import...