Explore Project Topics on: quantification of aflatoxin in locally processed flour

ABSTRACT This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading

ABSTRACT This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading

Abstract This work reviewed the types, uses and effects of junk foods on human health (advantages and disadvantages). The different types of junk foods include. Drinks, snacks, and phytochemicals. Their advantages includes lowering the blood lipid levels, improving arterial compliance, scavenging free radicals and inhibiting platelet... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of... Continue Reading

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 by mixing, kneading and may be created by fermentation, chemical or other means resulting in puff/flaky... Continue Reading

USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of... Continue Reading

ABSTRACT The Niger Delta is Nigeria’s and Africa’s most prol ific producing basin and has some untapped oil resources because of their marginality. The development of marginal oil field in Nigeria has now become an important strategic issue. This is due to the vast availability of these fields scattered all over the Niger Delta. The Federal... Continue Reading

ABSTRACT This study was carried out to determine the functional properties of cassava flour produced using different drying method namely sundried and oven dried. The flours were obtaining from cassava (Manihot Esculent Crantz) by peelings, washing, cooking, slicing or chopping, drying, milling and sieving. The flours obtained were evaluated for... Continue Reading

  ABSTRACT This study was on the proximate and sensory composition of paw paw, produced from the blends of unripe paw-paw carica-papaya and wheat flour, unripe paw-paw, where washed, peeled, deseeded, sliced, weighed, blanched at... Continue Reading

ABSTRACT: Plants produce a good deal of secondary metabolites which have benefited mankind in various ways including treatment of diseases. The present study was carried out to identify and isolate the different phytochemicals present inS. campanulata stem bark aqueous methanolic extract, to quantify these phytochemicals, and to identify different... Continue Reading

CHAPTER ONE 1.0 INTRODUCTION Medicinal plants have been of great important to the health of individual and communities. The medicinal value of these plants had some chemical active substances that produce a definite physiological action on the human body. Nature has served as a rich repository of medicinal plants for thousands of years and an... Continue Reading

ABSTRACT Clay soil posses a great threat causes problem on civil engineering structures due to its tendency to swell when it is in contact with water and shrinks when they dry out. Stabilization using chemical admixtures is the oldest and popular method of soil improvement. In this study, an investigation was conducted to explore the possibility... Continue Reading

 ABSTRACT Drying is the oldest method of preserving agricultural products and it is an energy intensive  process. High prices ·and shortages of fossil fuels have increased the emphasis on using  alternative renewable energy resources. Drying of agricultural products using renewable energy  such as solar energy is environmental friendly and... Continue Reading

ABSTRACT Drying is the oldest method of preserving agricultural products and it is an energy intensive process. High prices ·and shortages of fossil fuels have increased the emphasis on using alternative renewable energy resources. Drying of agricultural products using renewable energy such as solar energy is environmental friendly and has little... Continue Reading

Fish a good source of Protein is susceptible to contamination because of their soft tissues and the aquatic environment. They can be contaminated at any point from farm to fork via many means. It is a major public health concern that consumers assume that fish caught fresh from the wild or processed is totally safe. This study therefore seeks to... Continue Reading

Fish a good source of Protein is susceptible to contamination because of their soft tissues and the aquatic environment. They can be contaminated at any point from farm to fork via many means. It is a major public health concern that consumers assume that fish caught fresh from the wild or processed is totally safe. This study therefore seeks to... Continue Reading

THE CAUSES AND EFFECTS OF FOOD POISONING DUE TO THE CONSUMPTION OF IMPROPERLY PROCESSED GARRI IN EDO STATE: A CASE STUDY OF EGOR LOCAL GOVERNMENT AREA ABSTRACT In this project work the researcher examined and analyzed the causes and effects of food poison due to the consumption of improperly processed garri in five research questionnaires were... Continue Reading

ABSTRACT This study evaluated the nutritive and organoleptic properties of three fish species processed using three methods, sun-drying, smoking and trying in Ailara fishing community of Asa Reservoir in Kwara State. Sun-dried Oreochromis niloticus, Clarias gariepinus and Hydrocynus forskahlii is on the average more nutritive and better preserved... Continue Reading

 ABSTRACT This study evaluated the nutritive and organoleptic properties of three fish species processed using three methods, sun-drying, smoking and trying in Ailara fishing community of Asa Reservoir in Kwara State. Sun-dried Oreochromis niloticus, Clarias gariepinus and Hydrocynus forskahlii is on the average more nutritive and better... Continue Reading

TABLE OF CONTENT Title page_  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _ i Certification page_  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  ii    Dedication_  _  _ ... Continue Reading

TABLE OF CONTENT Title page_  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _ i Certification page_  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  _  ii    Dedication_  _  _ ... Continue Reading

 ABSTRACT Reduction of protein malnutrition in many areas requires evaluation of simple, affordable, cheap but effective processing and preservation methods that ensure protein requirements are met. There is increase in the consumption of meat in the modern world. There is need to process raw meat to other forms to serve as alternatives to the... Continue Reading

 ABSTRACT Reduction of protein malnutrition in many areas requires evaluation of simple, affordable, cheap but effective processing and preservation methods that ensure protein requirements are met. There is increase in the consumption of meat in the modern world. There is need to process raw meat to other forms to serve as alternatives to the... Continue Reading

ABSTRACT The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at constant... Continue Reading

ABSTRACT The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at constant temperature of 500C, sodium... Continue Reading

ABSTRACT The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at constant temperature of 500C, sodium... Continue Reading

ABSTRACT The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at constant temperature of 500C, sodium... Continue Reading