Production Of Soybean Fortified Powdered Paip From Maize

Download Complete Material

The Production Of Soybean Fortified Powdered Paip From Maize Complete Project Material (PDF/DOC)

Chapter One

1.0 INTRODUCTION
This chapter introduces the Production Of Soybean Fortified Powdered Paip From Maize and its relevance, states the research problems, research questions, and objectives, provides a background of the study, and should also include the research hypothesis.

Chapter Two

2.0 LITERATURE REVIEW
2.1 Introduction
The chapter presents a review of related literature that supports the current research on the Production Of Soybean Fortified Powdered Paip From Maize, systematically identifying documents with relevant analyzed information to help the researcher understand existing knowledge, identify gaps, and outline research strategies, procedures, instruments, and their outcomes…

How To Download Complete Material (PDF/Doc)

This Research Work On “Production Of Soybean Fortified Powdered Paip From Maize” Complete Material Can Be Downloaded Through Whatsapp, Email Or Download Link. Click The Below Button To Proceed:

You May Also Request For (Table of Contents or Abstract or Chapter One) Preview Before Payment.

You May Like These Similar Topics

Use Of Cowpea For Shito Production.

This research work examined the use of cowpea for shito production, to determine the cost of the shito, to access the sensory attribute in terms of the taste, aroma and colour, to determine the overall acceptability of cowpea shito, to bring varieties of shito into the market, to determine the pr…

Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour.

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. Crea…

Study On Consumers Acceptability On Fresh And Smoked Catfish.

This study was carried out on consumers acceptability on fresh and smoked catfish, using a total of 120 respondents randomly selected from Nsukka, Enugu. The study revealed that most catfish sellers were female, married and young, literates with more than ten years of marketing experiences. About…

Significance Of Innovation And Technology In Transforming Food Security.

Addressing the historical and contemporary challenge of providing sufficient, safe, and nutritious food to everyone remains a major global concern, particularly in the twenty-first century. In the East Africa region, both emerging and established technologies offer potential solutions to this pre…

Promote Composition Of Pleurotus Tuberrcogin.

Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC. The results for the analysis showed that the materials has moisture con…

Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri (Commercial “Ogiri”).

Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed “ogiri” …

Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange Citrus Silences Tangerine Citrus Reticulate Lemon C Groups Citrus Paradox.

Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in this ord…

Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit.

Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample …

Physico Chemical And Organoleptic properties Of Flour And Fufu Processes From Cassava Varieties.

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 Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and af…

Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw.

Microorganisms associated with pawpaw and watermelon fruits sold in bwari area council were investigated. Evaluation of the possible bacteria and fungi on the fruit samples was carried out based on standard microbiological methods. Bacterial count ranged from 4.2 x 105 to 1.4 x 106cfu/g for pawpa…

Disclamer:

This study on the Production Of Soybean Fortified Powdered Paip From Maize is solely for academic research purposes only and should be used as a research guideline or source of ideas. Copying word-for-word or submitting the entire project work to your school is unethical academic behavior and “UniProjects” is not part of it.

Uploaded by:

UPN Partner 001