Okafor Osita

Finance +6

Address: Nigeria

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Papers

ROLE OF ASSET MANAGEMENT CORPORATION OF NIGERIA (AMCON) IN THE RESTORATION OF CONFIDENCE IN THE BANKING SECTOR

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THE ROLES OF DEMOGRAPHY IN SCHOOLS IN NIGERIA

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HOW TO WRITE A RESEARCH PROPOSAL PROJECT

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EXAMINATION OF THE IMPACT OF ADVERTISING ON CONSUMERS BUYING BEHAVIOUR ON CONSUMABLE GOODS

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CONSUMERS ATTITUDE TOWARDS THE USE OF LOCALLY MANUFACTURED AUTOMOBILE PARTS

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CONSUMERS ATTITUDE TOWARDS THE USE OF LOCALLY MANUFACTURED AUTOMOBILE PARTS

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THE IMPACT OF SMALL AND MEDIUM SCALE ENTERPRISE DEVELOPMENT AND EMPLOYMENT CREATION IN NIGERIA

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FACTORS RESPONSIBLE FOR LOW SAVINGS IN NIGERIA

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THE ROLE OF PERFORMANCE EVALUATION AS A NECESSARY TOOL FOR STAFF UPLIFTMENT IN AN ORGANIZATION

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DIFFERENCE BETWEEN PHOTOMETRY AND RADIOMETRY SEMINAR TOPIC FOR FOOD TECHNOLOGY

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THE IMPACT OF BAD DEBTS ON THE OPERATIONS OF COMMERCIAL BANKS IN NIGERIA

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The needs for effective communications by professional

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THE IMPACT OF POOR INDUSTRIAL RELATION IN AN ORGANIZATION

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THE ROLE OF COMMERCIAL BANKS IN THE DEVELOPMENT OF NIGERIA ECONOMY

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THE IMPACT OF INFORMATION AND COMMUNICATIONS TECHNOLOGY ON THE OPERATIONS OF COMMERCIAL BANKS IN NIGERIA

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MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL

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COMPARATIVE STUDY OF MICRO ORGANISM ASSOCIATED WITH THE SPOILAGE OF BANANA

The comparative study of microorganisms associated with the spoilage of banana. “Banana is a gene... more The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in covered dishes and incubated at room temperature (28-370c). The fungal and bacterial growth visible within 2-7 days. Each observed fungal and bacterial growth based on their morphological and cultural microscopic examination and this microscopic examination was done using the lactophenol staining technique. Some organisms like Erwinia species has been incriminated as pathogen, saprophyte or constituent of epiphyic flora of plants.

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CHEMICAL AND MINERAL COMPOSITIONS OF WATER EXTRACTS OF ZOBO (Hibiscus sabdariffa)

ABSTRACT This work was carried out to investigate the chemical/mineral composition of the water e... more ABSTRACT
This work was carried out to investigate the chemical/mineral composition of the water extract of zobo (Hibiscus sabdariffa) drink using the modern atomic absorption spectrophotometer. Zobo drink is a popular drink in the Nigeria, especially in the northern part of Nigeria. The result of the analysis indicated that the drink is high in vital mineral nutrients required for the healthy growth by humans and for the proper metabolic processes to be adequately maintained. Zobo drink is high, as indicated in the result, in iron – a major component of the human haemoglobin, when compared with other leaf like the popular vegetable leaf known as awa (Piper methysticum).

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ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION.

With the increasing use of processed foods since the 19th century, there has been a great increas... more With the increasing use of processed foods since the 19th century, there has been a great increase in the use of food additives of varying levels of safety. This has led to legislation in many countries regulating their use. On the course of the study, the researcher made some objectives; additive and preservative substances as used in processing and preservation of foods and their health implication of foods in preservation and processing industry. Food preservative like curing involves adding some combination of salt, sugar, spices, vinegar, or sodium nitrate to animal foods. The importance of food additives and preservatives are innumerable hence, the quest for more knowledge and awareness through researches should be promoted by the government. Based on the objectives and recommendation above, the researcher concluded that the nutritional value of modern processed and preserved foods is no probably greater than it has even been before and the major food chemical (carbohydrates, fats and proteins) are kept in a fresh palatable and nutritional satisfactory state.

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