MAIZE ADJUNCT IN SORGHUM BEER BREWING TABLE OF CONTENTS Title page Approval page Dedication Acknowledgement Table of Contents Abstract Preface Proposal CHAPTER ONE: 1.0 Introduction 1.1 Background of the study 1.2 Statement of problems 1.3 Objectives of the study 1.4 Significance of the study 1.5 Scope and limitations of study 1.6 …
Read More »Effects Of Processing Methods On The Physico-Chemical Properties Of Sweet Potato And Sorghum
This Research Work is on Effects Of Processing Methods On The Physico-Chemical Properties Of Sweet Potato And Sorghum ABSTRACT This study evaluated “the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour”. Sweet potato (Ipomoea batatas) is an important food crop in the tropical and …
Read More »effects of processing methods on the physico-chemical properties of sweet potato and sorghum
EFFECTS OF PROCESSING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF SWEET POTATO AND SORGHUM Abstract This study evaluated “the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour”. Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub-tropical countries and belongs to …
Read More »Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT ABSTRACT Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: …
Read More »Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety And Red Variety)
EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) ABSTRACT Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed …
Read More »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
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 Title page Approval page Certification Dedication Acknowledgement Abstract Table of contents List of tables List of figures CHAPTER ONE: 1.0 INTRODUCTION 1.1 Background of the study 1.2 …
Read More »Maize Adjunct In Sorghum Beer Brewing
MAIZE ADJUNCT IN SORGHUM BEER BREWING Format: Ms Word Document Pages: 108 Price: N 3,000 Chapters: 1-5 Get the Complete Project 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 …
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