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Studies on the utilization of non-synthetic materials, especially of plant origin, have continued to increase since the advocacy for non-synthetic drug use in animal production, occasioned by residual effects of synthetic drugs (Iwuji and Herbert, 2012a). Various plant seeds, leaves,...
This is the official Post-UTME Past Questions and answers of the University of Nigeria, Nsukka (UNN), for candidates intending to write Post-UTME For Courses Under the Faculty Of Agriculture (Including Nutrition and Dietetics, Food Science & Tech, Agric Econs and...
This research is designed to identify the incidence of anemia in pregnancy among pregnant women in a community in the Obio-Akpor Local Government Area of Rivers state; also it aims at identifying the risk factors to development of anemia during...
AbstractA study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2...
AbstractPlantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries. The gross value of plantain production in sub-saharan Africa extent...
AbstractThis research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability of adequate meals for man’s consumption as he desires, is an essential ingredient for the development...
AbstractThe 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% (C) Citic acid respectively to...
AbstractTable of ContentCHAPTER ONE
2.0 Causes and Effect of Malnutrition
2.1 Under Malnutrition
2.2 Malnutrition in Children
2.3 Psychological Effect
2.4 Food Habits
2.5 Taboos and Superstition
2.6 Nutritional Basic Education
AbstractThe abstract of this research is only available in the paid version.Table of ContentCHAPTER ONE: INTRODUCTION
1.1 Background of the Study
1.2 Aim and Objectives of the Study
1.3 Significance of the Study
1.4 Statements of the Problem
2.0 Brief Description Of Various Types Of Cereals
2.2 Sorghum And Mihet
2.3 Cotton Seed Meal
2.6 Nutritive Values Of Various Types Of Cereals
2.7 The Processing Of...