Explore Project Topics on: nutritional value of scent leaf
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VARIABILITY AND CORRELATION STUDIES IN BASIL, SCENT LEAF (Ocimum gratissimum) TABLE OF CONTENT Title page.........i Certification..........ii Dedication..........iii Acknowledgement.........iv Table of content.........v List of tables..........viii Abstract......... ix CHAPTER ONE 1.0 Introduction.........1 CHAPTER TWO 2.0 Literature... Continue Reading
- Type:Project
- ID:PLS0003
- Department:Plant Science
- Pages:41
ABSTRACT The methanol extract of Ocimum basilicum (Scent leaf) was greenish in colour and increases in concentration through evaporation process which turns the extract to thick and dark green colouration. The percentage parasitaemia growth increases consecutively for seven (7) days with 7th day result having the highest parasite growth of 18.73%.... Continue Reading
- Type:Project
- ID:MHS0132
- Department:Medical and Health Science
- Pages:48
ABSTRACT The methanol extract of Ocimum basilicum (Scent leaf) was greenish in colour and increases in concentration through evaporation process which turns the extract to thick and dark green colouration. The percentage parasitaemia growth increases consecutively for seven (7) days with 7th day result having the highest parasite growth of 18.73%.... Continue Reading
- Type:Project
- ID:MHS0180
- Department:Medical and Health Science
- Pages:48
ABSTRACT The antibacterial activity of the extract of Ocimum gratissimum was determined against Escherichia coli and Staphylococcus aureus. The phytochemical analysis of the leaf extract revealed the presence of bioactive bases responsible for antibacterial property, such as Saponin, Alkanoid, Flavonoid, Tanin and Steroid. The methanolic... Continue Reading
- Type:Project
- ID:MCB0483
- Department:Microbiology
- Pages:27
ABSTRACT Vegetables are the edible parts of plant that are consumed wholly or in parts, raw or cooked as part of main dish or salad. A vegetable includes leaves, stems, roots, flowers, seed, fruits, bulbs, tubers and fungi (Uzo, 1999). Vegetables are good sources of oil, carbohydrates, minerals and vitamins depending on the vegetable consumed... Continue Reading
- Type:Project
- ID:BCH0068
- Department:Bio-Chemistry
- Pages:59
ABSTRACT Vegetables are the edible parts of plant that are consumed wholly or in parts, raw or cooked as part of main dish or salad. A vegetable includes leaves, stems, roots, flowers, seed, fruits, bulbs, tubers and fungi (Uzo, 1999). Vegetables are good sources of oil, carbohydrates, minerals and vitamins depending on the vegetable consumed... Continue Reading
- Type:Project
- ID:BCH0238
- Department:Bio-Chemistry
- Pages:59
ABSTRACT Nutritional and antinutritional content of ingredient used in preparing dambu were determined by proximate composition, vitamins, minerals and antinutritional contents analysis. Maize and Moringa flowers were used as the experimental samples and the work was conducted in triplicate which resulted in obtaining the experimental result in... Continue Reading
- Type:Project
- ID:BCH0194
- Department:Bio-Chemistry
- Pages:61
ABSTRACT Nutritional and antinutritional content of ingredient used in preparing dambu were determined by proximate composition, vitamins, minerals and antinutritional contents analysis. Maize and Moringa flowers were used as the experimental samples and the work was conducted in triplicate which resulted in obtaining the experimental result in... Continue Reading
- Type:Project
- ID:BCH0106
- Department:Bio-Chemistry
- Pages:61
ABSTRACT This project was done to extract and characterize bean oil according to their particle sizes. The experiment was carried out using scent bean (i.e. ‘Ozaki’, ‘Ijilizi’or ‘Azamu’) as sample. The oils were extracted by solvent extraction /leaching extraction using n-hexane. Proximate analysis was carried out to obtain percentage... Continue Reading
- Type:Project
- ID:CNG0506
- Department:Chemical Engineering
- Pages:43
ABSTRACT This project was done to extract and characterize bean oil according to their particle sizes. The experiment was carried out using scent bean (i.e. ‘Ozaki’, ‘Ijilizi’or ‘Azamu’) as sample. The oils were extracted by solvent extraction /leaching extraction using n-hexane. Proximate analysis was carried out to obtain percentage... Continue Reading
- Type:Project
- ID:CNG0147
- Department:Chemical Engineering
- Pages:50
ABSTRACT This project was done to extract and characterize bean oil according to their particle sizes. The experiment was carried out using scent bean (i.e. ‘Ozaki’, ‘Ijilizi’or ‘Azamu’) as sample. The oils were extracted by solvent extraction /leaching extraction using n-hexane. Proximate analysis was carried out to obtain percentage... Continue Reading
- Type:Project
- ID:CNG0237
- Department:Chemical Engineering
- Pages:43
nutritional benefit of iru on blood pressure control... Continue Reading
nutritional benefit of iru on blood pressure control... Continue Reading
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Fsywvsysywbhd u b ... Continue Reading
CHAPTER ONE 1.0 Introduction 1.1 Nutrition 1.1.1 (Undernutrition and Overnutrition) 1.1.2 Protein-energy malnutrition (PEM) 1.1.2.1 Kwashiorkor 1.1.2.2 Marasmus 1.2 Impact of nutrition on well-being CHAPTER TWO 2.0 Causes and effects 2.0 Causes 2.1.1 Diseases 2.1.2 ... Continue Reading
- Type:Project
- ID:MHS0069
- Department:Medical and Health Science
- Pages:65
ABSTRACT This study examines the implication of nutritional behaviour in pregnancy on maternal child health in Alimosho General Hospital, Igando. Pregnancy deserves planning because many practice and conditions of the mother that harm the developing fetus. The effect of maternal malnutrition on the course of... Continue Reading
ABSTRACT Dioscorea bulbifera is a major stable food crop which is a species of yam widely distributed around the world in tropical and subtropical regions. Dioscorea bulbifera have been traditionally used to lower glycemic index, thus providing a more sustained form of energy and better... Continue Reading
- Type:Project
- ID:SLT0034
- Department:Science Lab Technology
- Pages:45
Carried out by then medical students. Disclaimer : this is not my work... Continue Reading
- Type:Project
- ID:MES0002
- Department:Medicine And Surgery
- Pages:33
Carried out by then medical students. Disclaimer : this is not my work ... Continue Reading
- Type:Project
- ID:MES0120
- Department:Medicine And Surgery
- Pages:33
CHAPTER ONE INTRODUCTION 1.1 Background to the Study The difference between food intake and utilization determines the nutritional status of the individual. Change in food consumption and the biological utilization will directly or indirectly reflect in the nutritional status. The nutritional status can be normal, under nutrition or over... Continue Reading
ABSTRACT Pepper (Capsicum spp) belongs to the family Solanaceae. It is an important vegetable crop in Nigeria as it is one of the most varied and widely used foods in Nigeria as virtually every Nigerian home consumes it on a daily basis. The genus Capsicum represents a diverse plant group and includes twenty-seven species; five... Continue Reading
ABSTRACT Pepper (Capsicum spp) belongs to the family Solanaceae. It is an important vegetable crop in Nigeria as it is one of the most varied and widely used foods in Nigeria as virtually every Nigerian home consumes it on a daily basis. The genus Capsicum represents a diverse plant group and includes twenty-seven species; five... Continue Reading
TABLE OF CONTENTS PAGES Title page i... Continue Reading
- Type:Project
- ID:FTE0051
- Department:Food Technology
- Pages:50
NUTRITIONAL KNOWLEDGEAND PRACTICE AMONG EXPECTANT MOTHERS ABSTRACT The interaction between a pregnant mother and her developing baby are numerous and varied ranging from the food she eats to the kicks of the baby that she feels. What the developing baby feeds on goes a long way in determining its state of health at birth. For a pregnant mother to... Continue Reading
- Type:Project
- ID:PUH0034
- Department:Public Health
- Pages:56
ABSTRACT The purpose of the study was to find out the difference between food nutrients status and the types given to Primary school pupils. To also identify the extent to which poor nutritional needs prevailed among pupils in Primary school so as to devise a means of improving the academic performance... Continue Reading
- Type:Project
- ID:PUH0022
- Department:Public Health
- Pages:80
ABSTRACT Meat products such as beef burger, breakfast sausage, hot-dog and frankfurter required at U.T.C (United Trading Company Nigeria plc, were assessed for their proximate composition and sensory quality. Crude protein was... Continue Reading
ABSTRACT A total of 450 questionnaires were administered among the Pregnant Women attending Antenatal Care at General Hospital Kankia to determine and assess the factors which affect the nutritional status of the Pregnant Women in Kankia metropolis. The results obtained shows that 65% of the respondents were within 26-35 age group, 70% of the... Continue Reading
- Type:Project
- ID:COH0007
- Department:Community health
- Pages:60
ABSTRACT Meat products such as beef burger, breakfast sausage, hot-dog and frankfurter required at U.T.C (United Trading Company Nigeria plc, were assessed for their proximate composition and sensory quality. Crude protein was... Continue Reading
THE NUTRITIONAL COMPOSITION OF PLANT MILK (SOYA BEAN) ABSTRACT Nutritional composition of Soymilk showed that it contained moisture content of 90.54%, ash content of 0.82%, protein 4.2%, carbohydrate 0.75%, crude fibre, ether extract 3.6% and Nitrogen free, extract 0.88% and the total carbohydrate is 0.88%. The minerals investigation gave... Continue Reading
- Type:Project
- ID:SLT0116
- Department:Science Lab Technology
- Pages:65