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.
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This research work is centred on the impac...
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This study was carried out on the impact of motivation from parents on the academic achievemen...
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Due to numerous problems associated with current treatment of trypanosomosis, there is increasing need to find effective drug ag...
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ABSTRACT: The study examined the role of early childhood education in teac...
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This study was carried out on the impact of sport betting on Nigerian youths using selected youths in War...
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The objective of this research work contains working capital management as a tool for minimization and profit m...
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The study was carried out to find out the impact of taxes on small and medium scale business enterprises in Nig...
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Human resource is the livewire of any organisation. Its effective management is very crucial and central in the achievement of o...
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This study was carried out to examine the the effect of qualities of home economics teachers on the performance...