» CHAPTER ONE INTRODUCTION National Economic Empowerment Development strategy (NEEDS) is described as a Nigeria’s plan for prosperity, popularly Christened a “Home grown programme” by the formal president of Nigeria Chief Aremu Olusegun Obasanjo, it is a four years medium term plan for the perio…Continue Reading »
» CHAPTER ONE INTRODUCTION 1.1 Background of the Study Alago ethnic group are a people with common linguistic and cultural identities. The people are of Benue Congo speaking group found around the defunct Lafia Native Authority in the present day Nasarawa State with their settlements at Kean…Continue Reading »
» CHAPTER ONE INTRODUCTION First ladyship has its origin in the United States of America. According to history, it originated in 1849 when president Zachary Taylor called Dolley Madison “first lady” at her funeral while reciting her eulogy, However, it was said to have gained wi…Continue Reading »
» CHAPTER ONE 1.1 INTRODUCTION Over the years, one of the most important developments in the field of migration has been the mass exodus and the emergence of large and economically thriving Nigeria Diaspora Communities in the developed countries of America and Europe and recently, the Asia cou…Continue Reading »
» CHAPTER ONE INTRODUCTION 1.0 BACKGROUND TO THE STUDY “Without information there is no accountability, Information is power and the more people who posses it, the more power is distributed”1 Journalism is more about dissemination of information which the press in Nigeria does daily, weekl…Continue Reading »
» CHAPTER ONE GROWTH AND DEVELOPMENT OF MUSHIN LOCAL GOVERNMENT ADMINISTRATION 1.1 INTRODUCTION The need to critically examine the Local Government Administration in Nigeria with specific reference to Mushin cannot be over emphasized. In the first place, scholars have focused attention on general …Continue Reading »
» CHAPTER ONE INTRODUCTION Yoghourt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S thermophilus enjoys a faster growth than L hulgricus. It adds flavours and aroma to the yoghu…Continue Reading »
» ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and f…Continue Reading »
» CHAPTER ONE INTRODUCTION 1.1 PALM WINE Palm 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 ( Elac…Continue Reading »
» CHAPTER ONE INTRODUCTION Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food” (United States Government 1981). Additi…Continue Reading »
» THE EFFECT OF INFLATION AND INTEREST RATE ON AGRICULTURAL PRODUCTIVITY IN NIGERIA FROM 2000 2015 CHAPTER ONE INTRODUCTION 1.1 Background of the study Inflation has been apparent in Nigeria from the outset of her national life as it was propelled in the 1960s through the “cheap money p…Continue Reading »
» ABSTRACT This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability of adequate meals for man’s consumption as he desires, is an essential ingredient for the development of any nation. Adequat…Continue Reading »
» ABSTRACT a comparative study was done on the physico chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and Trtraleura Tetraopera (Oshsho). The proximate analysis of these spices were do…Continue Reading »
» ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly…Continue Reading »
» ABSTRACT Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in th…Continue Reading »
» ABSTRACT A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1sttwo flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively. The 2nd two samples were obtained by so…Continue Reading »
» ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method Cold extraction method Soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate anal…Continue Reading »
» ABSTRACT The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that were scientifically tested for. Where upon, it was discovered that Utazi had 1.14mglml of vitamin A…Continue Reading »
» Abstract Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of boiled peeled tubers were soaked in water for 12 hours before drying and milling into Abacha flour. Afri…Continue Reading »
» ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20…Continue Reading »
» ABSTRACT The continues abandoning of public projects at various levels of development all over the country is of great concern not only to the governments themselves but more to civil servants who are too inadequately accommodated. In this research work efforts have been made to identify, analyzed a…Continue Reading »
» ABSTRACT Rent is a periodic payment made to an owner of a property for the use of such property. This payment is on the increase n modern times due to several factors which includes increase in the price of goods, inflation and greed on the part of landlords. Similarly, the collection of rent is lim…Continue Reading »
» ABSTRACT Problems and prospects of student hostile Accommodation problem in IMT, is the topic of this write up. The aim of choosing this topic is to bring to notice the problems students face in IMT Hostels. These problems give bad name to the school, as a result of this, parents and guardians t…Continue Reading »
» INTRODUCTION One of the basic necessities of life which are food, shelter, water and Air is of great importance to humans most especially in public buildings where there is high traffic and congestion most of the time. Research has shown that people spend about 90 percent of their time indoor since …Continue Reading »
» ABSTRACT This study examined the fluctuation and prospects of values appreciation on properties, which is due to population increases urbanization. This has shown that there are many factors that determined trends in rental value of residential properties. These factors include location of the pro…Continue Reading »
