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The study examined the effect of monetary policy on commercial banks credit creation in Nigeria using time series data from 2000-2016. The data used for the study was sourced from Central...
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The study investigated the effect ofmoney market instruments on economic growth ofNigeria using annual secondary time series data from 2000 to 2016 sourced from the CBN statistical...
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This research work was aimed at ascertaining the effect of debt management on economic growth in Nigeria. Ex-post facto research design was adopted for the study. While data on Real Gross...
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The study provided an empirical analysis of the effect of fiscal policy on investment expenditures in Nigeria using time series data from 1999 to 2016 collected from the Central Bank...
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The study examined the impact ofmicrofinance banking on grassroots saving mobilization in Nigeria. Survey method was adopted using primary data collectedfrom microfinance banks in...
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The study examined the effect of mergers and acquisitions on banks’ profitability in Nigeria using time series data from 1991 to 2017. The data used for the study was sourced from...
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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...
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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...
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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...
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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,...
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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...
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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...
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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...
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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....
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The study focused on production and quality evaluation oftomato (Jycopersicon esculentum) powder using different processing methods. Tomato powders were produced from five different...
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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,...
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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...
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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...
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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...
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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...
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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...
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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...
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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,...
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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...