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 project titled Effectiveness Of Internal Control In a Trading C...
ABSTRACT
The quality of guidance and counseling services provided to secondary school students in Nigeria is paramo...
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This had been an attempt to investigate the society’s current attitude towards women in...
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Microtrichia perotitii DC Asteraceae (Compositeae) is an herb found in the tropical countries. Ethno-medicinally, it is mainly u...
Background Of The Study
Literature in English is an academic discipline today in schools and universiti...
ABSTRACT
This research work was conducted with the aim of assessing the impact of Social Studies as curriculum instrument in minimizing v...
ABSTRACT: This study examined the role of family structure in early child...
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This study is aimed at studying the customary land laws and tenurial practices of the communities of the Nigerian Lower Benue Ri...
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The Coastal and Inland Shipping (Cabotage) Act1 was enacted on 30th April 2003 to reform maritime business within the coast of N...
ABSTRACT
This research work was carried out with the view to investigate the impact of local government in the society u...