ABSTRACT
This study examines ginger-flavored bread production made with a blend of wheat and cassava. Specifically, the study examined ways to produce bread using composite flours of wheat and cassava flavored with finger of varying ratios. The study employed the content analysis design. The study showed that acceptable bread can be formulated from composite of wheat flour, cassava flavour and wheat blends. These bread were found to be good nutritional products. Cassava flavour flour inclusion did not have any negative effect on the products but rather it improved fibre content of the products. However higher levels of incorporation above 10% may not produced good nutritional products. The ash content was also improved probably because of the presence of pigeon pea in the products. This suggests high mineral contents in the products.
BACKGROUND OF THE STUDY
Higher education is defined as the education that is provided following...
ABSTRACT
The aim of this research work is to appraise “The impact of credit management on the profitability of a manufacturing firm...
Background to the Study
Broadcast media thrived globally before the coming of the internet and new media as a very significant medium for...
STATEMENT OF THE PROBLEM
While trying to echo Max Weber’s definition of state, C.W Mills categorically defined pol...
Poor academic performance according to Aremu (200...
ABSTRACT
Kerosene has been an important household fuel since the mid-19th century. In developed countries its use ha...
The majority of agricultural producers in Nigeria still use the traditional approach in crop production with technological cha...
Globally, electronic prescription, often known as EP, is an essential component...
This project was designed to research into the influence of home background on the academic performance of children in selecte...
ABSTRACT
This research examined the impact of inventory control on the profitability of manufacturing c...