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BIOLOGICAL WATER QUALITY OF MABOLO RIVER IN ANKPA KOGI STATE NIGERIA [PDF]
ABSTRACT Urban River, streams and wetlands are susceptible to pollution and so, river Mabolo faces a similar problem. This river is a source of water for domestic industrial and agricultural activities for Ankpa municipality and its environs but due to poor waste management proliferation of […]
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CAUSES, CURE AND PREVENTION OF FOOD POISONING IN THE HOSPITALITY INDUSTRY [PDF]
CHAPER ONE 1.1 INTRODUCTION Certain bacterial agents have been implicated in out breaks of food poisoning on the basis of presumptive and inconclusive evidence. 1 year after some of these same agent are reported in the literature without additional proof as to their etiological significance. […]
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ASSESSMENT OF SOME HAEMOTOLOGICAL PARAMETER ON MALARIA PATIENT AT GENERAL HOSPITAL OWERRI [PDF]
Hematological parameters are measurable indices of the blood that serve as a marker for disease diagnosis. The aim of this study was to evaluate hematological parameters of patients with malaria in Nigeria. This was a prospective study in which the full blood count of patients, […]
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ASSESSMENT OF POTASSIUM BROMATE IN BREAD SOLD IN ABIA STATE [PDF]
ABSTRACTS Bread samples were obtained from different locations in Aba environs, Abia State Nigeria, with random selective sampling and to assess their potassium bromate contents (mg/100g). Twenty (20) bread samples were used, the results showed that the presence of potassium bromate in each of the 20 bread samples were […]
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ASSESSING THE CULTURAL IMPACT OF POTENTIAL TOURISM RESOURCES IN AKOKO-EDO LOCAL GOVERNMENT AREA OF EDO STATE [PDF]
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Tourism is a rapidly growing phenomenon and has become one of the largest industries in the world. The impact of tourism varies extremely. On one hand, it plays an important and certainly positive role in the socioeconomic […]
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SENSORY EVALUATION OF QAT PRODUCE FROM ACHA AND QUAKED QAT [PDF]
CHAPTER ONE INTRODUCTION 1.1 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 […]
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SENSORY EVALUATION OF BREAD PRODUCED FROM COMPOSITE FLOUR A CASE STUDY OF BREAD FRUIT AND WHEAT FLOUR [PDF]
CHAPTER ONE INRODUCTION BACKGROUND OF THE STUDY Bread is a food made of flour, water, and yeast mixed together and baked. Bread is nourishing, comforting, and reassuringly down-to-earth, it’s perhaps the most fundament of foods Sunset Breads (1991). Bread is one the most widely consumed […]
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SENSORY EVALUATION OF CAKE PRODUCED FROM COMPOSITE FLOUR OF WHEAT AND RICE FLOUR [PDF]
CHAPTER ONE INRODUCTION BACKGROUND OF THE STUDY Cakes are convenient food products. They are usually sweet and often baked, prepared from flour, sugar, shortening, baking powder, egg, and essence as principal ingredients . Wheat is the major flour used in cake production. Herbert (2000) reported […]
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PRODUCTION AND SENSORY EVALUATION OF DOUGHNUT PRODUCED FROM PIGEON PEA COMPOSITE FLOUR [PDF]
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY The snack food industry is growing globally with rapid introduction of new products formulated with the intent of meeting specific health or organoleptic need of consumers. These products are increasingly becoming available every year especially in developed countries. […]
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PRODUCTION AND EVALUATION OF ICE CREAM FROM COCONUT MILK EXTRACT [PDF]
CHAPTER ONE INTRODUCTION BACKGROUND OF STUDY The coconut has at time been treated as something of a joke to Europeans as popularized in the music hall song. In history it was first introduced to Europe as nux indica, or the nut from the indies. It […]
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