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The purpose ofthis study is to examine the Human Resource Management practices and teacher’s performance in selected private secondary schools in Cross River State. A total of 353...
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This study examined the engagement policies andprogrammes ofprivate manufacturing enterprises in Nigeria: A study ofselected private manufacturing enterprises in Aha. Abia State, 2012 -...
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This study investigated the effect of crude oil price fluctuations and selected macroeconomic variables on Nigerian agriculture and environment. Time series data, covering the period...
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Agricultural commercialization, urbanization, land grabbing and rapid population growth among others have placed undue pressures on demand for land in South-East Nigeria. These factors in...
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The study examined the effects of employee participation on organizational decision making in selected petroleum companies of Abia State, Nigeria. Beyond the broad objective, the study...
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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...
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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...
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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...
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In the present study, jam was produced from mango, soursop, pear and watermelon were assessed for proximate, physicochemical, vitamin, antioxidant and sensory properties. Proximate...
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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...
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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...
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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...
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The study aimed at the effect of steaming and frying processes on the nutritional composition and cyanogenic glycoside (hydrogen cyanide - HCN) content ofjute leaves (Corchorus olitorius)....