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As research projects in the final year are crucially influenced by the life of a student, choose with our samples the proper research, project, thesis, dissertation and ideas.

The articles mentioned here largely cover the five chapters starting with the abstract, introductory, background of the study, problem statement, purpose of the investigation, question of research, scope and limitation of the study. In addition, data hypothesis and decision findings are presented and analysed. The summary and conclusion of the findings are also presented.

 

  1. THE CHEMICAL COMPOSITION AND ORGANOLEPTIC ATTRIBUTES OF LESSER-KNOWN VEGETABLES AS CONSUMED IN NJIKOKA LOCAL GOVERNMENT AREA, ANAMBRA STATE, NIGERIA
  1. PROXIMATE AND PHYTOCHEMICAL COMPOSITION OF AFRICAN YAM BEAN (Sphenostylis stenocarpa) AND ITS EFFECT ON THE LIPID PROFILE OF HYPERCHOLESTEROLEMIC RATS
  1. PREVALENCE OF RISK FACTORS ASSOCIATED WITH CARDIOVASCULAR DISEASES AMONG ADULTS WORKING IN FEDERAL GOVERNMENT ESTABLISHMENTS IN UMUAHIA, ABIA STATE NIGERIA
  1. NUTRIENTS AND PHYTOCHEMICAL COMPOSITION OF LESSER – KNOWN VEGETABLES – PHYLLANTUS NURIRI AND MUCUNA PRURIENS AND THEIR EFFECTS ON IRON AND BETA CAROTENE STATUS OF RATS
  1. EVALUATION OF BETA-CAROTENE, IRON AND OTHER MICRONUTRIENT STATUS OF RATS FED SUN OR SHADE-DRIED FLUTED PUMPKIN(TELFARIA OCCIDENTALIS) LEAVES AND ITS PRODUCT, THE LEAF CURD
  1. EFFECT OF DRYING METHODS ON THE NUTRIENT AND PHYTOCHEMICAL PROPERTIES OF SOME CULTIVATED AND WILD LEAFY VEGETABLES
  1. EFFECT OF DIFFERENT PROCESSING METHODS ON THE CHEMICAL COMPOSITION OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA) FLOURS AND ORGANOLEPTIC CHARACTERISTICS OF THEIR GRUELS)
  1. CHEMICAL COMPOSITION OF PROCESSED TENDER LEAVES AND HUSKS OF COWPEA AND ORGANOLEPTIC ATTRIBUTES OF THEIR SOUPS AS CONSUMED IN TIV COMMUNITIES, BENUE STATE, NIGERIA
  1. ASSESSMENT OF KNOWLEDGE AND PRACTICE OF PERICONCEPTIONAL FOLIC ACID SUPPLEMENTATION (PFAS) AMONG CHILDBEARING AGE WOMEN(18-45 YEARS) ATTENDING ANTENATAL CLINICS IN ENUGU, NIGERIA
  1. ANTHROPOMETRIC INDICES AND COGNITIVE PERFORMANCE OF PRESCHOOL CHILDREN IN NSUKKA RURAL AND URBAN AREAS OF ENUGU STATE, NIGERIA
  1. STUDIES ON NUTRIENT POTENTIALS OF BLENDS OF TREATED AERIAL YAM (DIOSCOREA BULBIFERA) AND COWPEA (VIGNAUNGUICULATA L. WALP) FED ADULT ALBINO RATS
  1. NUTRIENTS, PHYTOCHEMICAL COMPOSITIONS OF HIBISCUS CANNABINUS, ADANSONIA DIGITATA, SESAMUM INDICUM,CASSIA TORA LEAVES, THEIR HYPOGLYCEMIC ACTIVITY AND LIPID PROFILE IN ALLOXAN-INDUCED DIABETIC RATS
  1. NUTRIENT COMPOSITION AND ORGANOLEPTIC ATTRIBUTES OF FRESH AND SUN-DRIED Carica papaya L and Solanum macrocarpon L FRUIT SOUPS CONSUMED BY TIV, BENUE STATE
  1. MOTHERS’ KNOWLEDGE, PRACTICE OF EXCLUSIVE BREAST FEEDING AND ANTHROPOMETRIC INDICES OF THEIR INFANTS IN ABA SOUTH LOCAL GOVERNMENT AREA, ABIA STATE, NIGERIA
  1. MINERAL PROFILE OF INFANT-FED COMPOSITE COMPLEMENTARY FOOD PREPARED FROM MIAZE (Zea mays), SOYBEAN (Glycinemax) AND Moringa oleifera LEAVES
  1. KNOWLEDGE, ATTITUDE AND ADOPTION OF APPROPRIATE FEEDING PRACTICES BY MOTHERS AND ANTHROPOMETRIC INDICES OF THEIR CHILDREN IN AGUATA LOCAL GOVERNMENT AREA OF ANAMBRA STATE, NIGERIA
  1. IODINE AND NUTRITIONAL STATUS OF PRIMARY SCHOOL CHILDREN IN OKPUJE, NSUKKA LGA, ENUGU STATE, NIGERIA
  1. IDENTIFICATION, CONSUMPTION PATTERN AND NUTRIENT COMPOSITION OF PROCESSED GREEN LEAFY VEGETABLES AND THEIR YAM DISHES AS CONSUMED IN IGBO-UKWU IN ANAMBRA STATE, NIGERIA
  1. EVALUATION OF NUTRITIONAL STATUS AND DIETARY MANAGEMENT OF IN-PATIENT DIABETICS IN UNIVERSITY OF NIGERIA TEACHING HOSPITAL, ITUKU-OZALLA, ENUGU STATE, NIGERIA
  1. EVALUATION OF FOOD POTENTIALS OF TIGERNUT TUBERS (Cyperus esculentus) AND ITS PRODUCTS (MILK, COFFEE AND WINE)
  1. CONSUMPTION PATTERN OF ANTIOXIDANT RICH FOODS BY MIDDLE AGED ADULTS IN ENUGU NORTH LOCAL GOVERNMENT AREA ENUGU STATE, NIGERIA
  1. CHEMICAL COMPOSITION AND EFFECTS OF DRIED Irvingia gabonensis (OGBONO) SEEDS AND FRESH GARDEN EGG LEAVES ON SELECTED BIOCHEMICAL INDICES OF DIABETIC ADULT MALE WISTAR RATS
  1. ASSESSMENT OF THE NUTRITIONAL STATUS, CARE AND SUPPORT OF PEOPLE LIVING WITH HIV/AIDS IN NSUKKA LOCAL GOVERNMENT AREA, ENUGU STATE
  1. ASSESSMENT OF THE FEEDING PRACTICES,VITAMIN A, IRON, ZINC AND ANTHROPOMETRICS STATUS OF UNDER-FIVE CHILDREN IN ORPHANAGES OF FEDERAL CAPITAL TERRITORY ABUJA, NIGERIA
  1. ASSESSMENT OF IRON, ZINC AND ANTHROPOMETRIC INDICES OF PRESCHOOL CHILDREN IN OZUBULU, ANAMBRA STATE, NIGERIA
  1. ASSESSING THE NUTRITIONAL STATUS AND SELECTED INDIGENOUS FOODS OF PEOPLE IN TWO COMMUNITIES IN ABIA STATE
  1. EFFECT OF MATERNAL NUTRITION KNOWLEDGE AND NUTRITIONAL STATUS ON PREGNANCY OUTCOME IN RURAL AND URBAN AREAS OF EBONYI STATE, NIGERIA
  1. ASSESSMENT OF FARM LABOUR GROUPS AMONG IGALA AND EBIRA ETHNIC GROUPS IN KOGI STATE, NIGERIA

    29. ASSESSMENT OF DIABETES MANAGEMENT REGIMENS AND EFFECT OF DIABETES EDUCATIONAL INTERVENTION AMONG DIABETICS ATTENDING NNAMDI AZIKIWE UNIVERSITY TEACHING HOSPITAL NNEWI ANAMBRA STATE,NIGERIA
  2. NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR
  3. THE ROLE OF NUTRITION IN THE WELL-BEING OF UNDERGRADUATES IN NIGERIA
  4. EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
  5. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
  6. THE PHYSICOCHEMICAL PROPERTIES OF HONEY
  7. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)   
  8. PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
  9. NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
  10. EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkiabiglobosa)
  11. CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTfood science
  12. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI 
  13. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR food science
  14. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
  15. ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
  16. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT
  17. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL
  18. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
  19. THE IMPACT OF INVENTORY CONTROL AND PLANNING IN STORES ADMINISTRATION. (A CASE STUDY OF FAN MILK INDUSTRY IN OWERRI)
  20. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
  21. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA
  22. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
  23. CHEMICAL AND MICROBIAL ANALYSIS OF RANDOMLY SELECTED WATER SAMPLES COLLECTED FROM VARIOUS SOURCES IN UMUDIBIA NEKEDE
  24. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA
  25. EVALUATION OF THE PHYSICO CHEMICAL AND SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT.
  26. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL
  27. PROXIMATE AND SENSORY CHARACTERISTICS OF AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
  28. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT
  29. EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR
  30. EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
  31. THE IMPACT OF AN EFFICIENT INVENTORY CONTROL ON THE PRODUCTIVITY OF AN ORGANISATION (A CASE STUDY OF ROKANA INDUSTRY, OWERRI)
  32. PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
  33. THE EFFECT OF CRYOGENIC GROUNDING ON LIQUID MILK PRODUCED FROM TIGERNUT AT DIFFERENT TEMPERATURES
  34. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL
  35. TOXICITY OF THIS AQEOUS ENVIRONMENT
  36. PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
  37. PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
  38. EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE SOLVENTS, ACETONE, METHANOL AND N-HE XANE
  39. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT
  40. PRODUCTION OF BANANA FLAVOURED SOY YOGURT
  41. EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS- ACETONE, METHANOL AND N- HEXANE
  42. PRODUCTION SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE
  43. QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMPOSITE FLOUR.
  44. PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
  45. EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD
  46. CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES
  47. PRODUCTION AND CHARACTERISATION OF COCONUT OIL
  48. EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
  49. PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
  50. PRODUCTION AND CHARACTERITZATION OF COCONUT OIL
  51. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
  52. NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED FROM BEEF, MUTTON AND GOAT MEAT
  53. PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
  54. PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
  55. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
  56. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
  57. EFFECT OF DIFFERENTS OIL IN HIGH PROTEIN SALAD CREAM
  58. A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF VEGETABLE OILS SOLD IN NEKEDE MARKET
  59. PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
  60. STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA
  61. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
  62. THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE
  63. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
  64. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
  65. ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
  66. THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT
  67. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
  68. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
  69. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN
  70. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIAPROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
  71. THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
  72. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
  73. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
  74. ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION.
  75. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
  76. “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
  77. THE ROLE OF PACKAGING IN FOOD PROCESSING
  78. AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
  79. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
  80. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE
  81. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
  82. FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE
  83. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
  84. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
  85. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR
  86. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
  87. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)
  88. ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)
  89. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
  90. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
  91. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS)
  92. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
  93. MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
  94. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
  95. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
  96. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
  97.  EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
  98. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE
  99. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
  100. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
  101. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
  102. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
  103. PHYSICO – CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSES FROM CASSAVA VARIETIES
  104. PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
  105. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
  106.  THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
  107. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER
  108. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
  109. “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
  110. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN
  111. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
  112. CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM (SORGHUM VULGARC VAR K.S.V.S) “ACHA” “(DIGITARIA EXILIB) AND CASSAVA (MANIHOT ESCULANTE) STARCH
  113. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)

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