ABSTRACT
The study examines the responsiveness of Nigerian economic growth to her domestic public debt. The specific objectives were to: determine the impact of domestic debt on economic growth in...
ABSTRACT
The study analyzed Problems and Prospects of Michael Okpara University of Agriculture, Umudike Microfinance Bank in Nigeria. The study ascertains the challengesfaced by MOUAU Micfofinance...
ABSTRACT
This study assessed rural households’ utilization of primary health care facilities in Ohafia agricultural zone of Abia State, Nigeria. The specific objectives were to describe...
ABSTRACT
The Quality Evaluation Wheat and Water Yam (Dioscorea alata) Snacks Produced with Sweet Potato (Ipomoea batatas L) and Scent (Ocimum gratissumum) leaves, was investigated. The results...
ABSTRACT Fermentation remains a powerful biotechnological tool in enhancing the nutritional quality, safety, and digestibility of staple cereals such as maize. In many West African communities,...
ABSTRACT
The study ascertained the effect of training approaches and entrepreneuiship development of bakeries: A focus of National Directorate of Employment (NDE) in Abia state. The...
ABSTRACT
The locus of this study was to produce and evaluate different egg powder products (whole egg, egg white, egg yolk) using different drying methods. The proximate composition, functional...
ABSTRACT
The study evaluated the the proximate composition, sensory properties and consumer preferences of steamed dough prepared from five bambara nut varieties. Five varieties of bambara nut seed...
ABSTRACT
This study investigated the quality characteristics of chin-chin produced form blend of wheat and yellow cocoyam flour .whole yellow cocoyam were procured and processed into cocoyam flour....
ABSTRACT
The study focused on production and quality evaluation oftomato (Jycopersicon esculentum) powder using different processing methods. Tomato powders were produced from five different...
ABSTRACT
This study evaluated the quality ofmayonnaise made from atili fruit oil, soybean oil and olive oil. The physiochemical properties ofthe oils showed that the acid value, iodine value,...
ABSTRACT
Sesame seeds are known to be an excellent source of protein, fibre and minerals which will increase nutrient content of cookies. The main objective ofthis study is to produce acceptable...
ABSTRACT
Mayonnaise is an oil-in-water emulsion rich in calorie, micronutrients and fatsoluble vitamins which is produced from dominantly vegetable oil. Peanut, soybean and cowpea oil are highly...
ABSTRACT
This study evaluated the chemical and organoleptic properties of biscuit produced from acha, broad-leaf pumpkin pulp and moringa leaf flour. Wholesome acha, broad-leaf pumpkin pulp and...
ABSTRACT
Most snacks are prepared from basically cereal flours which are nutritionally inadequate. Quality assessment of coated soybeans snacks using selected tropical flours; millet, maize, rice...
ABSTRACT
Physicochemical and functional properties of yellow maize fortified with pawpaw seed and the sensory acceptability ofthe porridge was studied, ogi flour samples were prepared from yellow...
ABSTRACT
The study evaluated effect of ginger rhizome addition on physicochemical and sensory properties of pineapple juice. Wholesome pineapple and ginger rhizome were procured from Ndioru...
ABSTRACT
This study assesses the quality ofwhole meal pap from maize (Zea mays) enriched with soybean (Glycine max). Sprouted soy cotyledons from 12 h tap water steeped, 15 min boiled water,...
ABSTRACT
This study investigated the quality attributes of cake produced from blends of wheat, acha and fluted pumpkin seed flour. Fluted pumpkin seeds, wheat and acha grains were procured and...
ABSTRACT
This study examines the investigation of mechanical properties on the hybridization of natural fiber of aloe-vera and banana fiber with epoxy resin as matrix. Using a matting fiber...
ABSTRACT
The effects of variety and packaging materials on the storage stability of African oil bean seed mesocarp oil was evaluated. The storage stability studies of oil extracted from African oil...
ABSTRACT
In the present study, jam was produced from mango, soursop, pear and watermelon were assessed for proximate, physicochemical, vitamin, antioxidant and sensory properties. Proximate...
ABSTRACT
This study aimed at evaluating anti-nutritional composition and amino acid profile of some selected African yam beans accessions. Flour was produced from these samples (African yam bean...
ABSTRACT
This study investigated the nutrient composition of chin-chin and doughnut produced from wheat and African breadfruit flour blends. Wholesome wheat grains and African breadfruit seeds were...
ABSTRACT
This study investigates the effect ofsteeping time on the quality parameters of cowpea flour for akara production. Akara a traditional West African snack made from cowpea batter relies...