Explore Project Topics on: Effect of smoking and steaming on the physical and physicochemical and nutritional attribute of velvet bean flour

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

African yam bean ( Sphenostylisstenocarpa ) is an underutilized food legume crop in the tropics that is not as popular as other food legumes crop (Moyib et al., 2008). It is one of the neglected indigenous grain legumes in Nigeria. It is produced mostly in the eastern part of the country where it is consumed in different forms such as snacks,... Continue Reading

African yam bean ( Sphenostylisstenocarpa ) is an underutilized food legume crop in the tropics that is not as popular as other food legumes crop (Moyib et al., 2008). It is one of the neglected indigenous grain legumes in Nigeria. It is produced mostly in the eastern part of the country where it is consumed in different forms such as snacks,... 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

CHAPTER ONE INTRODUCTION 1.1 Background of the Study Soy processing industries select raw material based on weight, moisture, impurities and grain damage. Differences in chemical and physical properties of soybean cultivars are not taken into consideration in soyfood processing. Information on these characteristics could help food industries... Continue Reading

ABSTRACT The hue and cry of food insecurity in Nigeria prompted the curiosity of this study. This study investigates the evaluation of some nutritional, physicochemical and phytochemical parameters on Dioscorea rotundata (white yam) flesh and peels exposed to four different storage patterns in Nigeria. Four storage patterns and 20 tubers of yam... Continue Reading

ABSTRACT Avocado (Persea Americana) paste was utilized to substitute wheat (Triticum aestivum) flour as fat replacer in the production of cake . This study examined the effect of avocado paste substitutions at various proportions in production of cake. The proportions were 100% wheat flour, 95:5%, 90 :10%, 85 : 15%, 80 : 20%, 75 : 25% and 70 : 30%... Continue Reading

ABSTRACT Avocado (Persea Americana) paste was utilized to substitute wheat (Triticum aestivum) flour as fat replacer in the production of cake . This study examined the effect of avocado paste substitutions at various proportions in production of cake. The proportions were 100% wheat flour, 95:5%, 90 :10%, 85 : 15%, 80 : 20%, 75 : 25% and 70 : 30%... Continue Reading

TABLE OF CONTENTS     CHAPTER ONE: INTRODUCTION 1.1      Background to the study                    ---       ---       ---       ---                 1 1.2      Statement of the problem                   ---       ---       ---       ---... Continue Reading

TABLE OF CONTENTS CHAPTER ONE: INTRODUCTION 1.1 Background to the study --- --- --- --- 1 1.2 Statement of the problem --- --- --- --- 5 1.3 Aim and objectives of the study --- --- --- 6 1.4 Research questions --- --- --- --- 6 1.5 Significance of the study --- --- --- --- 7 1.6 Scope of the study --- --- --- --- 7 CHAPTER TWO: LITERATURE REVIEW... Continue Reading

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND TO STUDY The main objective of financial reporting is to provide high quality information through the financial reporting process in which concerns economic entities, utilize the information for economic decisions (Imhoff, 2003). Moreover, one of the... Continue Reading

ABSTRACT Streaming media is multimedia that is constantly received by and presented to an end-user while being delivered by a streaming provider. The name refers to the delivery method of the medium rather than to the medium itself. The distinction is usually applied to media that are distributed over telecommunications networks, as most other... Continue Reading

ABSTRACT Streaming media is multimedia that is constantly received by and presented to an end-user while being delivered by a streaming provider. The name refers to the delivery method of the medium rather than to the medium itself. The distinction is usually applied to media that are distributed over telecommunications networks, as most other... Continue Reading

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

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

(CITRUS SINENSIS) ABSTRACT The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared, three of which were added (O.ICA), O.2 (B) and 0.3%... Continue Reading

A CASE STUDY OF STUDENTS OF COLLEGE OF EDUCATION, EKIADOLOR   ABSTRACT This research study was solely designed to examine the issues of tobacco smoking and its effect on academic performance of students of college of education ekiadolor. In the course of this research, the... Continue Reading

ABSTRACT The study was carried out to evaluate the effect of anthropogenic activities on physiochemical properties of soils in Ezinihitte Mbaise L.G.A. Imo State. 36 soil samples were collected randomly at the depth of 0-5cm, 5-15cm, and 15-30cm. The samples were collected from four different locations, farmland, market area, play ground and... Continue Reading

ABSTRACT The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared, three of which were added (O.ICA), O.2 (B) and 0.3%... 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

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 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

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

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 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

TABLE OF CONTENTS TITLE PAGE CERTIFICATION DEDICATION ACKNOWLEDGEMENTS TABLE OF CONTENTS LIST OF TABLES LIST OF FIGURES ABSTRACT CHAPTER ONE: INTRODUCTION 1.1 BACKGROUND OF THE STUDY 1.2 STATEMENT OF PROBLEM 1.3 OBJECTIVE OF THE STUDY 1.3.1 MAIN OBJECTIVE 1.3.2 SPECIFIC OBJECTIVES 1.4 JUSTIFICATION 1.5 SCOPE OF STUDY CHAPTER TWO: LITERATURE REVIEW... Continue Reading

THE CAUSES AND EFFECT OF SMOKING ON THE ACADEMIC PERFORMANCE OF STUDENTS IN AKOKO EDO LOCAL GOVERNMENT AREA OF EDO STATE ABSTRACT The purpose of this study was to find out the causes and effect of smoking on there academic performance of students in Akoko Edo Local Government Area of Edo State using a random sampling method, a total of 100... Continue Reading

Abstract This study examined the effect of Evaluative conditioning on attitudes of smokers towards smoking behaviour: With self-efficacy as a moderating variable. Evaluative conditioning was varied into evaluative condition group and control group. Fifty male volunteered undergraduate student of the University of Nigeria, Nsukka who were smokers... Continue Reading