PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES 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 …
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Read More »The Influence Of Agricultural Cooperatives In The Development Of Food Production In Nigeria
THE INFLUENCE OF AGRICULTURAL COOPERATIVES IN THE DEVELOPMENT OF FOOD PRODUCTION IN NIGERIA CHAPTER ONE INTRODUCTION 1.1 Background to the Study Agriculture accounts for about 20 percent of GDP, in the African sub-region (World Bank, 2005); two third of the people derive from livelihoods and 40 percent of exports commodities come …
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EVALUATION OF SELECTED AGROALLIED WASTES AS CARRIER FOR Trichoderma harzianum TABLE OF CONTENTS Cover Page – – – – – – – – – – Title Page – – – – – – – – – – Certification – – – – – – – – – – Dedication – …
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