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 the developing world, providing significant amounts of nutrients, in particular calories and protein. Its nutritional quality is particularly important for little children. Oatmeal is a whole-grain food, they are a good source of fibre, each […]
Read MoreDESIGN AND IMPLEMENTATION OF A COMPUTERISED LIBRARY STOCK MATCHING SYSTEM
ABSTRACT Library is a very important department in schools. The ancient methods of maintaining it are no longer dynamic and efficient. For expeditious matching, retrieval and dissemination of information and better service for the clientele, application of modern techniques has become absolutely indispensable. A properly computerized library will help its users with quick and prompt […]
Read MoreCOMPARATIVE ANALYSIS ON CORN FLOUR AS AN ALTERNATIVE TO WHEAT FLOUR IN SNACKS PRODUCTION
BACKGROUND OF THE STUDY Corn and wheat flour is one of the most important cereal grains in the world, it serves as a staple food for approximately 400 million people in developing countries and it is used as a food ingredient and animal feed Bilge Altunaker; (2004). About half of the estimated 603 million tones […]
Read MorePRODUCTION OF BLACK SOAP USING PLANTAIN PEELS AS SOURCE OF ALKALI
ABSTRACT This project work deals with the production of black soap from the water extract of plantain peels ashes, water and palm kernel oil cooked together. All the factors that could cause blackness in the colour of the soap when the water extract of ash derived from vegetable mater was reacted with palm kernel oil […]
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