The phytochemical composition and antioxidant properties of tisane from blends of soursop (Anona muricata) and Lemon grass {Cymbopogon citratus) leaves were studied. The leaves of soursop and lemongrass were processed into 5 different samples oftisane while commercial lipton served as the control. The...

 This study assessed the quality of instant flour produced from cassava root and cocoyam tuber. Wholesome cassava roots and cocoyam tuber were procured and processed into flour. Percentage (%) flour blends were formulated at the ratio of (40 % cassava: 60 % cocoyam. 30 % cassava: 70 % cocoyam, 20 %...

This work examined the effect of different garnishing in acceptability and quality parameters of prepared ighu. Ighu was prepared with the addition ofaku, akpi ngwo, odudu and akidi. Proximate and mineral composition of the garnished Ighu and local toppings were assessed using standard methods, while...

This study evaluated the quality ofinstantfufu flour produced from blends ofcassava and maize flour. Cassava root and maize grain were procured and processed into flour. The flours were formulated by blending into ratios of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 respectively, while 100 % cassava flour...

This study investigates the shelfstability of drink prepared with ginger, cloves, and date fruit as a natural sweetener. Zobo, a traditional Nigerian beverage made from Hibiscus sabdariffa, has a limited shelf life and is susceptible to microbial spoilage. The study aimed to evaluate the proximate...

This study explored the quality assessment of functional Jams produced from selected tropical fruits pawpaw (Carica papaya) pineapple (Ananas comosus), orange (Citrus sinensis) and banana (Musa acuminata). Jams were produced from each ofthe fruits and 5% pectin added. The Proximate, physicochemical,...

This study investigated the physicochemical properties, antioxidant activity and sensory properties of cookies made from wheat, unripe plantain and germinated pigeon pea flours. Standard methods were employed to produce the flours and the cookies samples. The functional, proximate, antinutrients,...

This study evaluated the quality characteristics of extruded snacks produced from blends (%) of Trifoliate yam, Soybean and yellow-root cassava flours. Wholesome Trifoliate yam tubers, soybean seed and yellow-root cassava roots were procured and processed into flours. The trifoliate yam, soybean and...

This work determined the retention of hydrocarbons and surfactants infufu dough samples obtained from local markets in Anambra State. Six fufu dough samples were bought from six distinct local markets that were picked at random from the state's three local government areas. They underwent surfactant...

 This study focused xii' on evaluating the effect of different heat treatments on the quality of peanut milk. Peanut (arachis hypogea) is an important oilseed crop belonging to the family Fabaceae and it originated in South America. Peanut is also considered as poor man’s meat. Peanut milk will help...

This study investigated the Proximate, physical and sensory properties of baked buns produced from the blends of wheat flour (Triticum vulgare), instant cassava flour (Mamhot escidenta) and avacado pear pulp {Persea americana m.). Wholesome cassava root, wheat grain and avacado pear fruit were procured....

The egg shell were assessed for their physical properties, proximate, functional, microbial and sensory qualities. Physical properties ranged from 38.54 to 38.92 mm for length, 27.42 to 30.80 mm for weight, 27.42 to 30.50 mm for thickness, 70.74 to 78.36 % for shape index, 30.71 to 33.08 for geometric mean...

This study explores the incorporation of beetroot (Beta vulgaris) powder .nto icc cream to assess its nutritional enhancement, natural coloring properties, ano consumer acceptability. Beetroot, known for its high concentrations of betalains, antioxidants, essential minerals, and vitamins, offers a natural...

This study investigated the micronutrient composition, amino acid profile, phytochemical constituent and antioxidant properties of oha (pterocarpus mildbraedii) leaves, a traditional vegetable consumed in Nigeria, with a focus on its potential contribution to the diet of children aged 4-6 years. The...

 This study investigated the evaluation of chemical and physical properties of moi-moi produced from malted maize. Flour produced from maize was malted into different time; 24 h, 48 h and 78 h to obtain a malted pudding. The malted moi-moi were subjected to proximate composition, vitamin contents,...

The study evaluated the micro nutrient and amino acid profile of flour produced from cocoyam, pearl millet, black beans and unripe plantain peel flour to compare the micro nutrient and amino acid profile of the flour. The mineral composition ofthe flour ranged from 14.04-44.76 mg/100 g calcium, 11.09-80.75...

Tourist satisfaction is assumed as one ofthe crucial elementsfor a superior advantage, distinctive image and market destinations successfully, as it influences the choice ofdestination, consumption ofproducts and services, decide to return, maintain long term relationship and improve destination reputation....

Social media marketing is the use ofsocial media platforms and websites to promote a product or service. Most of these social media platforms have their own built-in data analytics tools, which enable companies to track the progress, success, and engagement of ad campaigns. Companies address a range of...

The study investigated the relative effect of government spending on human capital development in Nigeria for the period 1981-2018 with specific objectives. The specified model was estimated using the Ordinary Least Square with the help ofthe Error Correction Model to determine the level ofimpact that one...

 This study was carried out to determine the effect of variety and particle size on the quality characteristics of water yam flour and bread. Three mature improved varieties of water yam (TDa 11/00316, TDa 11/00201, and TDa 11/00432) were obtained from the Yam Programme of National Root Crops Research...

This study investigated the relationship between Workforce Diversity and Teachers’ Job Performance in Public Secondary Schools in South East, Nigeria. The study adopted a correlational survey research design. A sample of 705 respondents which comprised 311 principals and 394 teachers was drawn from a...

In this research stud) , the investigation of building details on the construction project cost (Naira) and duration (days) using artificial neural network (ANN) which possesses the ability to generalize complex input-output relationships between given datasets was carried out. From relevant literature...

The customers ofNigerian banks are regularly faced with the issue of delay in reversing debited funds when dispense errors occur. These customers in some cases wait for days, weeks and months to get their reversal and sometimes they are never reversed. 24 hours auto reverse ofdebited funds only occurs in...

The study investigated on the effect ofhuman resource accounting on performance ofbanks in Nigeria. Theperformance serves as the backbonefor most contemporary economies, serving a critical need ofraisingfundsfor companies at a reasonable cost. The specific objectives ofthe study are to determine the extent...