Nutritional and Sensory Evaluation of Fortified Breakfast Cereals
CHAPTER ONE 1.1 Background to the Study Breakfast cereals have become a major part of modern diets across the world. They...
Quality Assessment of Smoked Fish Processed Using Traditional and Improved Kilns
CHAPTER ONE 1.1 Background to the Study Fish remains one of the most important sources of animal protein worldwide. It...
Functional Properties of Composite Flour Blends for Pastry Production
CHAPTER ONE 1.1 Background to the Study Flour remains a fundamental ingredient in pastry production. It provides structure,...
Evaluation of Pesticide Residues in Fruits Sold in Local Markets
CHAPTER ONE 1.1 Background to the Study Fruits play a vital role in human nutrition. They supply vitamins, minerals, fibre,...
Physicochemical and Sensory Properties of Non-Dairy Milk Alternatives
CHAPTER ONE 1.1 Background to the Study Non-dairy milk alternatives have grown increasingly popular over the past decade....
Impact of Cold-Chain Breakdowns on the Quality of Frozen Poultry
CHAPTER ONE 1.1 Background to the Study The cold chain is an essential component of modern food distribution systems. It...
Optimisation of Oil Extraction from Plant Seeds Using Mechanical and Solvent Methods
CHAPTER ONE 1.1 Background to the Study Plant oils play a major role in global food systems. They are used for cooking, food...
Assessment of Food Safety Knowledge and Practices Among Street Food Vendors
CHAPTER ONE 1.1 Background to the Study Street foods play an important role in urban food systems around the world. They...
Shelf-Life Prediction of Baked Products Using Accelerated Storage Testing
CHAPTER ONE 1.1 Background to the Study Baked products such as bread, biscuits, cakes, and pastries are consumed widely...
Evaluation of Antioxidant Activity in Selected Indigenous Spices
CHAPTER ONE 1.1 Background to the Study Spices have long been used not only for flavour enhancement but also for their...