Explore Project Topics on: Preparation of peanut butter and characterization

ABSTRACT             Production of Peanut Butter was done using roasted groundnuts, salt and yeast. The process involved roasting and grinding into fine paste, after which equal amount of honey and vegetable oil were added, sugar, salt, followed by powdered yolk of an egg was added as colouring agent. The product produced peanut butter... Continue Reading

ABSTRACT             Production of Peanut Butter was done using roasted groundnuts, salt and yeast. The process involved roasting and grinding into fine paste, after which equal amount of honey and vegetable oil were added, sugar, salt, followed by powdered yolk of an egg was added as colouring agent. The product produced peanut butter... Continue Reading

ABSTRACT Chemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea) Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia from Ogoja in cross-River state of Nigeria. The peanut butter obtained was evaluated chemically and... Continue Reading

ABSTRACT Chemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea) Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia from Ogoja in cross-River state of Nigeria. The peanut butter obtained was evaluated chemically and... Continue Reading

In preparation and characterization of adsorbent obtained from corn curbs, potassium hydroxide was used as an activating agent at ratio of 1:1, 7:8 and 3:4 with the corn curbs and their pH values were found to be 8.5, 8.03 and 8.0 respectively, ash content were found to be 41.56, 46.78 and 48.31wt%. The BET surface area values were 17.762461,... Continue Reading

In preparation and characterization of adsorbent obtained from corn curbs, potassium hydroxide was used as an activating agent at ratio of 1:1, 7:8 and 3:4 with the corn curbs and their pH values were found to be 8.5, 8.03 and 8.0 respectively, ash content were found to be 41.56, 46.78 and 48.31wt%. The BET surface area values were 17.762461,... Continue Reading

ABSTRACTA study on the effects of post- harvest variables on the yield and quality of Shea butter wascarried out. The Shea nuts acquired from villages were divided into five batches with avillage/uncontrolled sample. Each batch was boiled at different time ranges (0, 15, 30, 45 and60) minutes. Each batch was dried through an oven drying method.... Continue Reading

ABSTRACTA study on the effects of post- harvest variables on the yield and quality of Shea butter wascarried out. The Shea nuts acquired from villages were divided into five batches with avillage/uncontrolled sample. Each batch was boiled at different time ranges (0, 15, 30, 45 and60) minutes. Each batch was dried through an oven drying method.... Continue Reading

USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85... Continue Reading

CHAPTER ONE 1.0     INTRODUCTION   Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough by mixing, kneading and may be created by fermentation, chemical or other means resulting in puff/flaky... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85... Continue Reading

ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of... Continue Reading

ABSTRACT The design of a 1000 tonnes per annum Shea butter plant was carried out using data obtained from literature. Assumptions were made, where experimental data were not available. The block diagram, process flow sheet, material and energy balance on the process was carried out and presented on this work. A total of six units were used in the... Continue Reading

Abstract It is of no doubt that one day, fossil fuels, which the whole world highly depends on, will come to a halt in a few decades to come. To this reason, researches have been geared towards alternative sources of energy: biodiesel, a form of renewable energy (energy that can be regenerated once used up), is one that has been made known and... Continue Reading

It's a journal that explains the design of a shea butter plant.... Continue Reading

Abstract   The effect of Shea butter rich diet on gentamicin induced nephrotoxicity in rats was determined. Thirty (30) male and female albino rats grouped into 6 (normal, negative, positive, 10%, 20% and 30% Shea butter rich diet groups respectively) of 5 rats each were used for the study. Phytochemical analysis was carried out on the Shea... Continue Reading

Table of Content Contents Pages Approval Page of Project proposal .............................................................................................i Table of Content ........................................................................................................................ii Lists of... Continue Reading

Table of Content Contents Pages Approval Page of Project proposal .............................................................................................i Table of Content ........................................................................................................................ii Lists of... Continue Reading

Abstract   The effect of Shea butter rich diet on gentamicin induced nephrotoxicity in rats was determined. Thirty (30) male and female albino rats grouped into 6 (normal, negative, positive, 10%, 20% and 30% Shea butter rich diet groups respectively) of 5 rats each were used for the study. Phytochemical analysis was carried out on the Shea... Continue Reading

It is of no doubt that one day, fossil fuels, which the whole world highly depends on, will come to a halt in a few decades to come. To this reason, researches have been geared towards alternative sources of energy: biodiesel, a form of renewable energy (energy that can be regenerated once used up), is one that has been made known and being tested... Continue Reading

ABSTRACT This research work is a detailed study on preparation of cleansing cream. The aim is to prepare cleansing cream of better quality than the available ones in the market. The study explores the work done by some eminent scholars in connection with cream and preparation of cleansing cream. Cream can be defined as an article intended to be... Continue Reading

ABSTRACT Preparation of Local Soap involves the se of wood ash from the flowering plant of Daniello, Oliveri (Agba) Isoberllima doka (Achi), Parkia Clappertonwna (Ugba) and Eleasis guineensis (Nkwu) as the source for the caustic alkali were compared for performance.  The woody tissue of the local trees were burnt at the temperature of 250 \'... Continue Reading

ABSTRACT This research work was carried out to examine the physicochemical and phytochemical constituents of honey and Shea butter samples respectively and their antibacterial effect on Staphylococcus aureus and Klebsiella pneumoniae . The physicochemical screening of honey showed that the honey samples used have low water activity, low moisture... Continue Reading

ABSTRACT This research work was carried out to examine the physicochemical and phytochemical constituents of honey and Shea butter samples respectively and their antibacterial effect on Staphylococcus aureus and Klebsiella pneumoniae . The physicochemical screening of honey showed that the honey samples used have low water activity, low moisture... Continue Reading

ABSTRACT This research work was carried out to examine the physicochemical and phytochemical constituents of honey and Shea butter samples respectively and their antibacterial effect on Staphylococcus aureus and Klebsiella pneumoniae . The physicochemical screening of honey showed that the honey samples used have low water activity, low moisture... Continue Reading

TABLE OF CONTENT Title page Approval page Dedication Acknowledgement CHAPTER ONE Introduction 1.1            Statement of problem of accounting standards 1.2            How accounting standard come to be in the developed world... Continue Reading

ABSTRACT Soaps are the sodium salts or potassium salts of stearic acids or any other fatty acids. They are prepared by the saponification process, which is, reacting the oil which contain triglycerides with caustic soda (NaOH) to give the soap. However different oils... Continue Reading

CHAPTER ONE 1.0     Introduction Manihot esculenta with common names ‘‘cassava’’, is a woody shrub of the spurge family, Euphorbiaceae native to South America. It is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava can also be... Continue Reading