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This research work aims at studying the nutritional value and biochemical properties of cocoyam (Xanthosoma Sagittifolium) and unripe plantain(musa paradisiaca) flour as a substitute to Yam...
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Fresh tiger nut were processed and blended with peak milk at different proportions to formulate new products of natural Tiger nut-Peak. Milk Extract (TNPM) samples: (TNM) 100=A,...
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This study ascertained effects of processing methods on the quality and acceptability of Soybean milk. Three specific on objective and research questions were used for the study. The study...
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The study investigated the influence of cosmetics on the money management of undergraduate students of Michael Okpara University of Agriculture Umudike. Specifically the study identified...
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This project work dealt primarily on the production and acceptability of craft among undergraduate students in Home Economics. A sample size of twenty students from the department of Home...
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This study aimed at utilizing tie-dye products for interior decoration in the home. The study specifically ascertained various ways of utilizing tie-dye products for interior decoration in...
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This study on the influencing factors that lead Nigerian medical tourist to choose hospitals abroad as medical tourism destination. The specific objectives were to; identify who is a...
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This study was to identify the consumption behaviour and perceptions of fast foods by consumers in Owerri metropolis. The specific objectives are to; determine the...
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This work deal with the development of staff performance evaluation model in registered hotels in Umuahia metropolis, Abia State, Nigeria. Study had four specific objectives and was guided...
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Duration of fermentation on the nutritive value of watermelon seed and sensory evaluation of soup made with it. Watermelon seeds were fermented for 24-120hours (1-5 days) and sub-samples...
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The study focused on Human resource planning and development strategy in three selected hotels in Port Harcourt with reference to hotel Presidential, 1804 hotel and & Arriva hotel and...
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Proximate composition and organoleptic attributes of snacks (doughnut and chin-chin) made from composite flours of Bambara and wheat were evaluated. Experimental design was used to collect...
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This study compared cookies produced from a blend of flour made from three grain (wheat, soyabean and yam), an experiment was carried out to assess and evaluate five product from the...
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The study adopted experimental design which aimed at identifying the effect of different preservatives used in cake making on the shelf of the cakes , different preservatives such as...