Auchi Polytechnic Auchi
Edo StateCHALLENGES FACING THE DEVELOPMENT OF HOSPITALTY INDUSTRIES IN RURAL AREAS OF EDO STATE
BACKGROUND OF THE STUDY In recent times, the Nigerian economy has witnessed tremendous ‘growth’ in the hospitality industry leading to the emergence of hotels, fast food restaurant chains, night clubs and cruise lines. These positive trends in no small measure are clearly helping to re-define the face of the hospitality industry in Nigeria. Information on […]
Read MoreSENSORY 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 is nourishing, comforting, and reassuringly down-to-earth, it’s perhaps the most fundament of foods Sunset Breads (1991). Bread is one the most widely consumed food product in the world, and bread making technology is probably one […]
Read MoreSENSORY 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, shortening, baking powder, egg, and essence as principal ingredients . Wheat is the major flour used in cake production. Herbert (2000) reported that cake produced from wheat flour alone lack adequate protein needed for growth, […]
Read MoreFOOD 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 and Ekpoma, Edo State. The objective of this research work is to evaluate the food safety knowledge and attitude of consumers and street food Vendors. To Observe the handling practices of street food vendors in […]
Read MoreEXAMINATION 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 and to maintain the who lesomeness of the food product through all stages of processing, until it is finally extern. No one doubts the importance of food in our lives. All active living organisms must […]
Read MoreEFFECTIVE 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, eviscerated and processed (smoke dryng). Sensory evaluation was done using 10 trained panelists. The results showed that the highest mean score (4.3v) for colour was observed in sample C, this was followed by sample B […]
Read MoreCONVENIENCE FOOD IN CATERING INDUSTRY
BACKGROUND OF THE STUDY Since World War II, there has been a rapid growth in the use of convenience foods in home-prepared meals, (Jean, 2005). Convenience foods are characterized by frozen, canned, dry mixes, powdered, and freeze-dried products. Consumers, familiar with these convenience foods, are becoming aware of their increasing use by fast-food outlets, restaurants, […]
Read MoreCOMPARATIVE ANALYSIS OF THE MULTIDRUG RESISTANCE PATTERN IN PSEUDOMONAS DERUGINOSE ISOLATED FROM VARIOUS SOURCE
BACKGROUND OF THE STUDY One of the most important challenges for physicians is the adequate treatment of infections due to Gram-negative pathogens because of the increasing antimicrobial resistance in the healthcare setting. Among infections caused by Gram-negative rods, Pseudomonas aeruginosa has a leading role, especially in critically ill and immunocompromised patients. Antimicrobial resistance has led […]
Read MoreCOMPARATIVE ANALYSIS OF USING DIFFERENT POTS IN COOKING
BACKGROUND OF THE STUDY Cookware and pots are types of food preparation containers, commonly found in a kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are considered both cookware and bakeware, […]
Read MoreCAUSES, EFFECT AND SOLUTIONS TO THE CASES OF BUILDING COLLAPSE IN NIGERIA
ABSTRACT The study identified and evaluates the causes of building failure and examined the effects of building failure with respect to cost in Uyo, Akwa-Ibom State, Nigeria. The method employed in the collection of data includes the administration of questionnaire to professionals in the construction industry and case studies for the sites. A purposive sampling […]
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