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The Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior – Complete project material

[ad_1] CHAPTER ONE 1.0     INTRODUCTION 1.1     WHEAT (TRITICUM AESTIVUM) 1.1.1  ORIGIN AND DISTRIBUTION Despite many years of investigation, it has not been possible to determine accurately when and where the first cultivated wheat originated. At the beginning of…

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Use Of Composite Blends For Biscuit Making – Complete project material

[ad_1] CHAPTER ONE 1.0     INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough…

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Producing And Sensory Examination Of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour – Complete project material

[ad_1] Abstract Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of boiled…

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Causes And Prevention Of Hazards In The Food Preparation Area – Complete project material

[ad_1] CHAPTER ONE 1.0   INTRODUCTION Occupation hazards constitute a major threat to an active workforce. Fricidences such as back pain, contact dermatis, fracture shoulder and wrist problem, cuts and burns and some of the ill-health and…

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Effect Of National Agency For Food And Drug Administration And Control (Nafdac) On Food Industry In Nigeria – Complete project material

[ad_1] CHAPTER ONE 1.1INTRODUCTION Concern about the wholesomeness and safety of our foods has increased dramatically, particularly in those countries where food shortage is not a problem.   Increasing understanding of, and interest in technological matters on…

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Investigation On The Occurence Of Heavy Metals In Yoghurt Sold – Complete project material

[ad_1] ABSTRACT 24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer was used for the determination of heavy metals i.e. Lead, Cadmium and Chromium.   100% of the…

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Irradiation As A Means Of Preservation In The Food Industry – Complete project material

[ad_1] CHAPTER ONE 1.1INTRODUCTION Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, preserve food or to provide insect disinfestation. (wikipedia.org) Food irradiation is sometimes referred to as cold…

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Nutritional Disorder Commonly Found In Nigeria – Complete project material

[ad_1] TABLE OF CONTENTS                                                                         PAGES Title page                                                                 i Certification                                                             ii Dedication                                                               iii Acknowledgement                                                    iv Table of Content                                                      vi CHAPTER ONE 1.0      Introduction                                                     1 CHAPTER TWO 2.0      History of Nutritional Disorder                         5 2.1   Literature Review                                             5 2.2   Diagnosis of Nutritional Disorder                     8 2.3   Causes and Symptoms                                    9 2.4   Effect of malnutrition                                       10 2.5   Effect…

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The Impact Of Inventory Control And Planning In Stores Administration – Complete project material

[ad_1] Chapter One1.1 History Of Soybeans 1.2 Uses Of Soybeans1.3 Composition Of Soybeans1.4 Nutritional Quality Of Soybeans1.5 Antinutritional Factors1.6 Trypsin Inhibitor1.7 Haemagluttins1.8 Soybeans Saponings1.9 Protein Quality Of Soubeans1.10 Aims And Objectives Chapter Two2.0 Literature Review 2.1 Milk From…

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Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut – Complete project material

[ad_1] Chapter One1.1 History Of Soybeans 1.2 Uses Of Soybeans1.3 Composition Of Soybeans1.4 Nutritional Quality Of Soybeans1.5 Antinutritional Factors1.6 Trypsin Inhibitor1.7 Haemagluttins1.8 Soybeans Saponings1.9 Protein Quality Of Soubeans1.10 Aims And Objectives Chapter Two2.0 Literature Review 2.1 Milk From…

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