majority of farmers in nigeria harvest a large proportion of maize under conditions of high humidity, and sadly enough, they lack equipment for drying the grains. the farmers store...
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The study developed and evaluated the proximate, functional,anti-nutrients, sensory properties, microbial load, and glycemic index ofbiscuits produced from fermented soybean, carro...
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street food vending has become an important public health issue and a great concern toeverybody. this is due to widespread offood borne diseases, due to the mushroomin...
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the food industry is faced with thechallenge of producing food products containing functional ingredients in orderto meet the functional requirements of individuals with health cha...
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Although the safety of foods served in fast-foods in Nigeria has been an ongoing concern, the unhygienic environments where some fast-foods are located contribute to transmission of foodborne diseases...
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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, (con...
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A 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%...
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Levels of glucan components (TBG: total glucan, WIBG: water insoluble glucan and WSBG: water soluble glucan) and glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during maltin...
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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 cr...
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preface food poisoning might be described as a food borne diseases or food borne illness. food that contains a toxin, chemical or infectious agent (like a bacterium, virus, parasite or prion) and...
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