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This study focuses on the impact of external debt on economic growth in Nigeria from 1981- 20 I 8. Secondary method of data collection was used with data gotten from CBN statistical...
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This study examined the impact of capital market structure on economic growth in Nigeria for the period of 1981- 2018. The objectives· of the study were to verify the extent to which...
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This study examines the impact exchange fluctuation on economic growth in Nigeria between 1981- 2018 using a descriptive approach. Particularly, the study emphasizes the impacts of...
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The paper analyses the effect of oil export on the balance of payment of Nigeria over the period 1981-2018. The objective of this study is to evaluate the effect of oil export on the...
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The study investigated the effect of internally generated revenue on economic growth in Nigeria spanning from 1994 to 2018. The objectives of the study were to investigate the effect of...
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This paper examines the impact of inflation on the manufacturing sector of the Nigerian economy (A Sthdy of Solive Olein Vegetable Oil, Nsukka Local Government, Enugu State). The objective...
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The assessment of the effect of processing methods on the nutrient composition and anti-nutritional properties of jute leaves (Corchorus olitorius) (ewedu) was studied. Sorted fresh jute...
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This study investigates the contributions of solid minerals to economic growth of Nigeria (198 l - 2018) using the ordinary least square method which incorporates endogenity in its...
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This work examined the impact of two most commonly used methods of shelling melon seed (hand and machine shelling methods) on nutrient composition of the shelled melon seed. Equal...
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This study investigated the production and evaluation ofthe quality ofmoringa and cinnamon ‘ropical brew tea powder. The specific objective which guided the study was to produce moringa...
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This study, investigated the production and sensory evaluation of bread produced from wheat and orange-fleshed sweet potato (OFSP) flour blends. Orange-fleshed sweet potato (OFSP)...
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The present study evaluated the frying stability of edible oils from African oil bean seed oil and sesame seed oil blends. Edible oils from the studied oil seeds were extracted through...
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The present study evaluated the physicochemical and nutritional value ofoils obtained from ’iiiee different varieties of African oil bean seeds namely Ugba Nsukka, Ugba Ghana and...
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This study evaluated some quality properties of Hour blends of wheat, aerial yam and black beans (Akicli) and cookies produced from them. Eleven different blend ratios were formulated with...
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The main objective of the study was to produce and evaluate a breakfast gruel from blends of maize, ighu. and African yam bean flour. Maize and African yam bean grains were processed...
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Bone marrow is the spongy tissue inside the bones in the body, including the hip and thigh bones. Bone marrow contains immature cells called stem cells. Bone marrow is also called myeloid...
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The chemical composition of wet fufu mash from Ahoada, Obio-Akpor and Oyigbo local government areas in Rivers state in Rivers State were investigated. The wet Juju mash samples were bought...
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This study aimed to evaluate the quality characteristics of cookies produced from composite flours made with wheat (Triticum aestivum), breadfruit (Artocarpus altilis), and walnut...
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This study examined the proximate, vitamin, mineral, phytoehemical, antioxidant, and sensory properties of bread made from fish flavored wheat bread elaborated from partial...
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This study investigated the proximate composition, anti-nutritional factors and functional properties of instant fufu flour produced from cassava root & plantain blend. The...
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This study evaluated the physiochemical and sensory acceptability of complementary food from rice (Oryza sativa) and soybean (Glycine max) sweetened with date (Phoenix dactylifera)....
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This study investigated the amino acids, proximate and sensory properties of extruded snacks from blends of rice flour and kidney beans flours. Flours were produced from rice and kidney...
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This study investigated the production and evaluation of an extruded snack from ighu (abacha) and toasted African yam bean flour blends. Flours were produces from /ghu, African yam bean...
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This study investigated the effect of varied flour compositions on the physicochemical, engineering and sensory properties of extruded snacks from akidi (Phaseolus vulgaris L.) and aerial...
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The research investigated the proximate composition, functional properties, and pasting characteristics of flour blends created from wheat and mungbean protein concentrates. Wheat...