» ABSTRACT The project is based on the Disaster Preparedness and Security Management of National Archives, Owerri Branch. This work is divided into 5 (five) chapter.Chapter one, highlighted what disaster is and different causes and types of disaster. In chapter two, the necessary literatures were revi…Continue Reading »
» ABSTRACT Libraries help to institution to achieve their goals and the fulfillment of the enormous task is depend on the adequate funding of the libraries to ensure the realization of the goals and objectives of the libraries.In fact, the issue of funding medical libraries has been a typical for v…Continue Reading »
» ABSTRACT The research is concerned with the study of the utilization of school library resources by secondary school students of Christ the King College and Denis Memorial Grammar School, Onitsha. The study was carried out based on some objectives. These include period students’ visit the library…Continue Reading »
» CHAPTER ONE 1.0 INTRODUCTIONStarch is non crystalline white powder, insoluble in cold water.It can be hydrolysed into simpler molecules by either heating with an acid or a suitable enzyme. (Awan and Okaka, 1983). Starch is the major storage form of carbohydrate in sorghum and millets. It consists o…Continue Reading »
» CHAPTER ONE 1.0 INTRODUCTION 1.1 BREAKFASTBreakfast cereal is defined as food obtained by swelling, roasting, grinding, rolling and flaking of any cereal e.g. maize, barley, wheat, sorghum, millet, bender, (1982). Breakfast cereal food can be classified according to the amount of domestic cooking r…Continue Reading »
» CHAPTER ONE INTRODUCTION1.1 PALM WINEPalm wine is a milky alcoholic beverage produced from the inflorescence of palm tree it is the most widely used and cherished natural traditional alcoholic beverage especial in the southern part of Nigeria, and is the juice of the oil paolm ( Elacis guinneensis) …Continue Reading »
» CHAPTER ONE INTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The morphor logical differentiation of plenntus tuberregium is limited. It forms hyphen and develop each type depending on the growth condition. The diame…Continue Reading »
» CHAPTER ONE INTRODUCTION Margarine, a butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, like homogenization and pasteurization is a reach innovation. Margarine is made from water in oilemulsion because margarine is oilemulsion. Today it is a man…Continue Reading »
» CHAPTER ONE INTRODUCTIONAfrican yam bean (Sphenostylis stenocarpa) belongs to the genera papilliona sec which is in the class known as Leguminousae (Okigbo, 1973). It is one of the neglected indigenous grain legumes in Nigeria. It is produced mostly in the eastern part of the country where it is con…Continue Reading »
» CHAPTER ONE 1.0 INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough by mixing, kneading and may be created by fermentation, ch…Continue Reading »
» CHAPTER ONE 1.0 INTRODUCTIONHis of Soymilk: Soybeans belongs to the family leguminous, subfamily papiliondase and the genus Glycine Max. (Ricker and Morse, 1984), other normendatures which have been used include phaseolus Max, Soja Max Piper and Soja hispide moech.It is not known when this remarkabl…Continue Reading »
» ABSTRACT 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 beansee…Continue Reading »
» CHAPTER ONE Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non gelatinized powder or paste icold o hot water (krama and maz 1972)This is usually eaten with soup or (ownueme, 1978) Ngoddy and Ihekoronye 1985)Fufu is im…Continue Reading »
» CHAPTER ONE 1.0 INTRODUCTIONNigeria is presently passing through a developmental stage in which there is showing emphasis on local sourcing of raw materials and so there is a growing commercial interest in processing Nigerian foods.The mechanism by which culinary products are thickened to varying de…Continue Reading »
» CHAPTER ONE INTRODUCTIONFruits are part of a plant that houses seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they consist of the ripened seed or seeds with some edible tissue attached ( Iheoronye and Ngoddy 1985). F…Continue Reading »
» INTRODUCTIONBiscuit may be defined as a thin flat baked product made from flour, salt, sweetening agent fat and preservatives. They are crisps, unleavened and sometimes sweet pastry produced light by the addition – F baking powder or soda, sometimes with chocolate or fruit in put (Achukoh; 1992). …Continue Reading »
» CHAPTER ONE 1.0 INTRODUCTION1.1 WHEAT (TRITICUM AESTIVUM)1.1.1 ORIGIN AND DISTRIBUTIONDespite many years of investigation, it has not been possible to determine accurately when and where the first cultivated wheat originated. At the beginning of recorded history, wheat was already an established cro…Continue Reading »
» ABSTRACT The major aim of this project research work is to produce emulsion paint from locally sourced pigment & extenders.The materials used for the production was of local source.The major raw materials used for the production of the emulsion paint: water, titanium iv oxide, calcium carbonate, kao…Continue Reading »
» ABSTRACT This report aimed at determining the presence and removal of mercaptan sulphur in kerosene using colour indicator method. It is known that impurities such as free sulphur, sulphur dioxide, mercapters, funing materials etc. are found in petroleum products. Consequently,absorbents like molecu…Continue Reading »
» ABSTRACT The project aims to develop a flow process to obtain the optimum temperature and time necessary for the maximum recovery of alkali present in palm inflorescence.On this ground, a preliminary experiment was performed. During this process, both male and female palm inflorescence were compared…Continue Reading »
» ABSTRACT This project was carried out using coal sample from Onyeama coal mine Enugu, Enugu State. Activated coal was produced by carbonizing the coal and activating it using phosphoric acid at a temperature of 5500c. the degree of bleaching of raw palm oil was monitored using spectronic meter throu…Continue Reading »
» ABSTRACT This project work is on the bleaching of palm oil using activated charcoal.The charcoal used for this work was made from pieces of animal bone by carbonization method. It was then activated into two different samples. Firstly, the basic sample was activated using anaphoric acid (H2 s04) whi…Continue Reading »
» ABSTRACT The purpose of the project is to study the effect of liquid flow rate and gas flow rate on the pressure drop in a packed absorption tower and also to repair and restore the packed absorption tower to good working condition.Trouble shooting revealed that the exit drain value was broken due t…Continue Reading »
» ABSTRACT The study focused on the small scale enterprise and economic development of Nigeria. Along the line, problems hindering the expansion of small scale enterprises in Enugu State were identifiedFor guidance on the study, the research formulated hypothesis based on which questions where designe…Continue Reading »
