PROXIMATE COMPOSITION AND ANTI NUTRITIONAL CONTENT OF HYDROPONICALLY GROWN FODDER FROM MAIZE AND SORGHUM

1. EFFECT OF MATURITY STAGE AT HARVEST ON THE ANTI-NUTRITIONAL COMPOSITION OF OKRO (ABELMOSCHUS ESULENTUS)

EFFECT OF MATURITY STAGE AT HARVEST ON THE ANTI-NUTRITIONAL COMPOSITION OF OKRO (ABELMOSCHUS ESULENTUS) ABSTRACT The anti-nutritional composition of Okro seeds flour at different stages of maturity at harvest were analyzed. The Okro fruits were harvest at one and two, week’s maturity after fruity. They were de-husked prior to the determination... Continue Reading

Type:Project
ID:SLT0035
Department:Science Lab Technology
Pages:44

2. PROXIMATE AND ANTI-NUTRIENT COMPOSITION OF ADVOCADO PEAR SEED (Persea americana) FERMENTED WITH Aspergillus niger AND Saccharomyce cerevisae

Type:Project
ID:MCB0438
Department:Microbiology
Pages:32

3. PROXIMATE AND ANTI-NUTRIENT COMPOSITION OF ADVOCADO PEAR SEED (PERSEA AMERICANA) FERMENTED WITH ASPERGILLUS NIGER AND SACCHAROMYCE CEREVISAE

Type:Project
ID:MCB0200
Department:Microbiology
Pages:32

4. PROXIMATE COMPOSITION, MINERAL CONTENT AND THE EFFECT OF ETHYLENE GLYCOL AND ETHANOL (NON-AQUEOUS SOLVENTS) ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATES OF CITRULLUS COLOCYNTHIS L.

Type:Project
ID:FTE0137
Department:Food Technology
Pages:16

5. NUTRITIONAL AND ANTI-NUTRITIONAL CONTENTS OF INGREDIENTS USED IN PREPARING GRANULATED DUMPLING (DAMBU)

ABSTRACT Nutritional and antinutritional content of ingredient used in preparing dambu were determined by proximate composition, vitamins, minerals and antinutritional contents analysis. Maize and Moringa flowers were used as the experimental samples and the work was conducted in triplicate which resulted in obtaining the experimental result in... Continue Reading

Type:Project
ID:BCH0194
Department:Bio-Chemistry
Pages:61

6. NUTRITIONAL AND ANTI-NUTRITIONAL CONTENTS OF INGREDIENTS USED IN PREPARING GRANULATED DUMPLING (DAMBU)

ABSTRACT Nutritional and antinutritional content of ingredient used in preparing dambu were determined by proximate composition, vitamins, minerals and antinutritional contents analysis. Maize and Moringa flowers were used as the experimental samples and the work was conducted in triplicate which resulted in obtaining the experimental result in... Continue Reading

Type:Project
ID:BCH0106
Department:Bio-Chemistry
Pages:61

7. MAIZE ADJUNCT IN SORGHUM BEER BREWING

ABSTRACT This research work was on maize (Zea may) abject in sorghum vulgare) beer brewing the sorghum was malted and milled. Malting was achieved by sleeping the grains in water at 280c for 48 germination of the grain was allowed for 72 hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct was in corporate into the malted milted... Continue Reading

Type:Project
ID:MCB0402
Department:Microbiology
Pages:40

8. MAIZE ADJUNCT IN SORGHUM BEER BREWING

ABSTRACT This research work was on maize (Zea may) abject in sorghum vulgare) beer brewing the sorghum was malted and milled. Malting was achieved by sleeping the grains in water at 280c for 48 germination of the grain was allowed for 72 hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct was in corporate into the malted milted... Continue Reading

Type:Project
ID:MCB0160
Department:Microbiology
Pages:40

9. MAIZE ADJUNCT IN SORGHUM BEER BREWING

CHAPTER ONE INTRODUCTION Beer is an alcoholic beverage obtained from fermented cereals such as barky, sorghum and maize grains. Barkey is a well know cereals for beer production due to some great advantage it has over other cereals but because of economic reasons other cereals like sorghum as many also in... Continue Reading

Type:Project
ID:ACC1383
Department:Accounting
Pages:37

10. MAIZE ADJUNCT IN SORGHUM BEER BREWING

ABSTRACT This research work was on maize (Zea may) abject in sorghum vulgare) beer brewing the sorghum was malted and milled. Malting was achieved by sleeping the grains in water at 280c for 48 germination of the grain was allowed for 72 hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct was in... Continue Reading

Type:Project
ID:MCB0007
Department:Microbiology
Pages:37

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