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SENSORY EVALUATION OF PORRIDGE PRODUCED FROM ACHA AND QUAKER OAT
BACKGROUND OF THE STUDY Oat in its different processed forms is an important food for large numbers of people in…
BACKGROUND OF THE STUDY Oat in its different processed forms is an important food for large numbers of people in…
SENSORY EVALUATION OF MENUS PRODUCED FROM SOYA BEANS (A STUDY OF SOYA BEANS)
BACKGROUND OF THE STUDY The immense benefits of soya beans must have stipulated lot of research on incorporating soya beans…
BACKGROUND OF THE STUDY The immense benefits of soya beans must have stipulated lot of research on incorporating soya beans…
SENSORY EVALUATION OF KUNU DRINKS PRODUCED FROM POTATO TUBER WITH DIFFERENT SPICES
ABSTRACT This study determines the effect of crude spice extracts on the quality and consumer acceptability of non-alcoholic beverage produced…
ABSTRACT This study determines the effect of crude spice extracts on the quality and consumer acceptability of non-alcoholic beverage produced…
SENSORY EVALUATION OF BREAD PRODUCED FROM COMPOSITE FLOUR A CASE STUDY OF BREAD FRUIT AND WHEAT FLOUR
1.0 BACKGROUND OF THE STUDY Bread is a food made of flour, water, and yeast mixed together and baked. Bread…
1.0 BACKGROUND OF THE STUDY Bread is a food made of flour, water, and yeast mixed together and baked. Bread…
SENSORY EVALUATION OF CAKE PRODUCED FROM COMPOSITE FLOUR OF WHEAT AND RICE FLOUR
BACKGROUND OF THE STUDY Cakes are convenient food products. They are usually sweet and often baked, prepared from flour, sugar,…
BACKGROUND OF THE STUDY Cakes are convenient food products. They are usually sweet and often baked, prepared from flour, sugar,…
PRODUCTION AND SENSORY EVALUATION OF DOUGHNUT PRODUCED FROM PIGEON PEA COMPOSITE FLOUR
ABSTRACT Quality assessment of doughnut produced from roasted pigeon pea composite flour was investigated. Six samples of doughnut were produced…
ABSTRACT Quality assessment of doughnut produced from roasted pigeon pea composite flour was investigated. Six samples of doughnut were produced…
PRODUCTION AND EVALUATION OF ICE CREAM FROM COCONUT MILK EXTRACT
1.2 BACKGROUND OF STUDY The coconut has at time been treated as something of a joke to Europeans as popularized…
1.2 BACKGROUND OF STUDY The coconut has at time been treated as something of a joke to Europeans as popularized…
FOOD SAFETY BEHAVIOR ATTITUDE AND PRACTICES OF STREET FOOD VENDORS AND CONSUMERS IN EDO STATE
ABSTRACT This research work examined the food safety behavior, attitudes and practices of street food vendors and consumers in Auchi…
ABSTRACT This research work examined the food safety behavior, attitudes and practices of street food vendors and consumers in Auchi…
EXAMINATION OF JOLLOF RICE SERVED IN THREE FOOD OUTLETS IN AUCHI FOR PATHOGENIC ORGANISMS
BACKGROUND OF THE STUDY The intention of food safely is to prevent food poisoning (the transmission of disease through food…
BACKGROUND OF THE STUDY The intention of food safely is to prevent food poisoning (the transmission of disease through food…
EFFECTIVE KILLING METHOD OF GRASS CUTTER ON THE SENSORY QUALITY OF THE MEAT UNDER ROOM STROARGE
ABSTRACT This study examined the effect of smoke drying ont eh difffrent parts of grasscutter meat. Grasscutter weer bought, scalded,…
ABSTRACT This study examined the effect of smoke drying ont eh difffrent parts of grasscutter meat. Grasscutter weer bought, scalded,…
