Explore Project Topics on: Production of alcholic drink using palm wine

ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained  from Emene in Enugu State.  The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the... Continue Reading

ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained  from Emene in Enugu State.  The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the... Continue Reading

ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained  from Emene in Enugu State.  The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the... Continue Reading

The introduction  Methodology Materials needed Characteristics of bacillus that can produce amylase isolated from Palm kernel waste water in the production of local palm oil Characteristics of bacillus specie that have the potential to bioflocculate isolated from Palm kernel waste water in the production of local palm oil Aim and objectives of... Continue Reading

The introduction Methodology Materials needed Characteristics of bacillus that can produce amylase isolated from Palm kernel waste water in the production of local palm oil Characteristics of bacillus specie that have the potential to bioflocculate isolated from Palm kernel waste water in the production of local palm oil Aim and objectives of the... Continue Reading

ABSTRACT This work shows how to identify the various microorganisms in palm wine and how to isolate the pathogenic organisms in palm wine viz ‘NKWUENU’, ‘ITI’, and ‘IKOT’. The attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect-stem and fallen stem palm wine as shown in table 4.4 and... Continue Reading

ABSTRACT This study was aimed at the preservation of palm wine using ultraviolet radiation. The experiments were done using an ultraviolet sterilizer at time intervals of 2, 4,7,25 and 29hours. The freshly tapped palm wine was first analyzed and result shows that the pH, sugar content, specific... Continue Reading

ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained from Emene in Enugu State. The characteristics that was tested before and after fermentation were; specific... Continue Reading

ABSTRACT This study was aimed at the preservation of palm wine using ultraviolet radiation. The experiments were done using an ultraviolet sterilizer at time intervals of 2, 4,7,25 and 29hours. The freshly tapped palm wine was first analyzed and result shows that the pH, sugar content, specific gravity titrable acidity, alcohol and total solids... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly, sample A which served as the contol was... Continue Reading

ABSTRACT This project explores the Amos Tutuola’s Palm – Wine Drinkard in terms of it’s use of mythological icons. In particular, the project seeks to explore the novel as an important artifact and a literary product of social existence. It examines how “authencity” is signified in The Palm – Wine Drinkard as it is written by a native... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300  c and 40 c respectively. Similarly, sample A which served as the contol was... Continue Reading

ABSTRACT This project explores the Amos Tutuola’s Palm – Wine Drinkard in terms of it’s use of mythological icons. In particular, the project seeks to explore the novel as an important artifact and a literary product of social existence. It examines how “authencity” is signified in The Palm – Wine Drinkard as it is written by a native... Continue Reading

ABSTRACT This work shows how to identify the various microorganism in palm wine and how to isolate the pathogenic organism in palm wine vie Nkwuenu and the attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect stem and fallen... Continue Reading

ABSTRACT This research x-rays the existence of the supernatural and its role in reality which has become a pre-dominant factor that has gained prominence and importance from time immemorial, and how writers have tried to project this concept in their literary engagements. In an attempt to establish this argument, the researcher explored Amos... Continue Reading

ABSTRACT This research x-rays the existence of the supernatural and its role in reality which has become a pre-dominant factor that has gained prominence and importance from time immemorial, and how writers have tried to project this concept in their literary engagements. In an attempt to establish this argument, the researcher explored Amos... Continue Reading

ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly, sample A which served as the contol was... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D,... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300  c and 40 c respectively. Similarly, sample A which served as the contol was... Continue Reading

ABSTRACT This project work deals with a critical analysis of characters and their journey using the novels of Amos Tutuola’s The Palm- wine Drinkard and Gabriel A. Ajadi’s The Forest of God annotated translation of D. O. Fagunwa’s Igbo Olodumare. This study tends to explore man and his adventurous life as a result of his quest. Sociological... Continue Reading

ABSTRACT This project work deals with a critical analysis of characters and their journey using the novels of Amos Tutuola’s The Palm- wine Drinkard and Gabriel A. Ajadi’s The Forest of God annotated translation of D. O. Fagunwa’s Igbo Olodumare. This study tends to explore man and his adventurous life as a result of his quest. Sociological... Continue Reading

ABSTRACT Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr, 5.1x107 at the... Continue Reading

ABSTRACT Wine can be produced from paw-paw carioca papaya. Ripe paw-paw were peeled, sliced and homogenized using a weaving blender to obtain 2.5 litres of paw-paw \'˜MUST\' the fresh \'˜must\' be added 0.49 litres of sodium metabisulphate to sterilize it, and get it ready for fermentation. Fermentation was started by inoculating the \'˜must\'... Continue Reading

ABSTRACT Coconut fruit is a tropical fruit with short shelf-live due to prevailing temperature and humid condition in tropical areas like Benue state Nigeria. Consequently, production of wine from fruit may help reduce the level of postharvest loss and increase the range in type of wines. This study undertook production of wine from coconut fruit.... Continue Reading

ABSTRACT  Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30  for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr, 5.1x107 at... Continue Reading

ABSTRACT Juice was extracted from banana  ( Musa sapientum)  pulp with the addition of lemon juice and was inoculated with Baker’s yeast  (Saccharomyces cerevisiae)  and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr,... Continue Reading

1.1     BACKGROUND OF THE STUDY Biodiesel (fatty acid methyl esters) is an alternative fuel for diesel engines. It is an alcohol ester product from the transesterification of triglycerides in vegetable oils or animals accomplished by reacting lower alcohols such as methanol or ethanol with triglycerides. The National Biodiesel Board (USA)... Continue Reading

A CASE STUDY OF NIFOR EDO STATE ABSTRACT This study examined the problems and prospects of oil palm cultivation using Nifor as a case study. In the process of the research questionnaires were administered to farmers and workers, so as to enable the researcher collect the required data which were... Continue Reading

ABSTRACT  The study determined the economics of oil palm seedlings production in Edo South Senatorial district, Edo State.  The specific objective was to examine the socio-economic characteristics of the oil palm seedlings producers, identify the methods adopted in raising oil palm seedlings in the study area, to estimate this cost and returns... Continue Reading