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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...
Mixed citrus fruit juice was produced using orange, grape and tangerine. The three samples used: sample A was 33.33% orange, grape 33.33% and tangerine 33.33%. Sample B was 41.67% orange, grape 33.33% and tangerine 25% while sample C was:...
AbstractStudy of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.
The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80%...
AbstractSaccharomyces 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...