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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
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Poultry Farm business plan in Nigeria is most likely a standout amongst the most lucrative businesses in Nigeria particularly when it is setup correctly. This part of animals farming exhibits one of the finest opportunities for business people to make huge profit. This business plan contains the major things you need to know, to enable you start... Continue Reading
EXECUTIVE SUMMARY This feasibility study on the establishment of a Poultry Farm is based on the Survey made by Ogah Innocent Ojiya and the business. Which will be wholly owned by him. The proposed name of the Poultry farm will be Vrabil Poultry Farm and will concentrate on sales of birds and its products. When the farm grows to maturity we shall... Continue Reading
EXECUTIVE SUMMARY This feasibility study on the establishment of a Poultry Farm is based on the Survey made by Ogah Innocent Ojiya and the business. Which will be wholly owned by him. The proposed name of the Poultry farm will be Vrabil Poultry Farm and will concentrate on sales of birds and its products. When the farm grows to maturity we shall... Continue Reading
EXECUTIVE SUMMARY This feasibility study on the establishment of a Poultry Farm is based on the Survey made by Ogah Innocent Ojiya and the business. Which will be wholly owned by him. The proposed name of the Poultry farm will be Vrabil Poultry Farm and will concentrate on sales of birds and its products. When the farm grows to maturity we shall... Continue Reading
Mwangaa poultry farm is located at Ngong target markets is Retailers around Nairobi, Nakuru, HoReCa and supermarket chains. The market is located in the immediate environment, household, restaurants, hotels, event planners. The business will be a limited liability company and the proprietor of the business is Jomo Mwangala, who has done business... Continue Reading
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TABLE OF CONTENTS DECLARATION APPROVAL DEDICATION ACKNOWLEDGEMENT iv TABLE OF CONTENTS LIST OF TABLES ix LIST OF FIGURES LIST OF ACRONYMS ABSTRACT CHAPTER ONE i INTRODUCTION 1 1.0 Introduction 1 1.1 Background to the study 1 1.1.1 Historical Perspective 1 1.1.2 Theoretical Perspective 3 .1.3 Conceptual Perspective 4 1.1.4 Contextual Perspective 4... 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
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 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
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
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