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» CHAPTER ONE 1.0 INTRODUCTION The distribution sector, up till today in the Nigerian commercial activities is left unused more or less by design than by ignorance the reason for this ugly trend of events cannot be dismissed from the fact that Nigerians still experience the seller market. DR N.C. Nwaogwugwu observed as follows. The reason for the absence of marketing planning stems from the fact tha...Continue Reading »
50 pages | 676 engagements |
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» CHAPTER ONE 1.0 INTRODUCTION 1.1 Introduction This chapter presents the background of the study, statement of the problem, objectives of the study, significance of the study, scope and limitations of the study. It also gives the conceptual framework and definition of key terms. 1.2 Background of the Study Teaching strategies are used to impart knowledge to Student they are the means by which the t...Continue Reading »
50 pages | 553 engagements |
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» CHAPTER ONE 1.0 INTRODUCTION Many of the developing countries including African countries like Nigeria practice traditional medicine as its main source of health care. This traditional medicine is normally gotten from plant origin [Rehan Ahmad et al, 2008, Stephen bent, 2008].Today nearly 88 percent of the global populations switch to plant derived medicines as their first line of defence for main...Continue Reading »
50 pages | -1 engagements |
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» The university should be the citadel of learning and more so the learning of all disciplines with brewing science and technology no left out. Brewing science and technology simply defined is the science of Brewing of beer by steeping a starch source commonly known as cereal grains in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at ...Continue Reading »
53 pages | -1 engagements |
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» ABSTRACT Sorghum beer is an indigenous African alcoholic beverage that has been long traditionally brewed in the Savannah region of Nigeria; over the years there has been a problem with the Keep ability of these beers. Contemporally, a conceptual approach of hopping these beers with an indigenous hop extracts; Utazi (Gongronema latifolium) has relatively improved its chemical properties compared t...Continue Reading »
53 pages | -1 engagements |
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» CHAPTER ONE 1.0 INTRODUCTION Many of the developing countries including African countries like Nigeria practice traditional medicine as its main source of health care. This traditional medicine is normally gotten from plant origin [Rehan Ahmad et al, 2008, Stephen bent, 2008].Today nearly 88 percent of the global populations switch to plant derived medicines as their first line of defence for main...Continue Reading »
53 pages | -1 engagements |
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» ABSTRACT Locally brewed beer (sorghum beer) is an indigenous alcohol average. It is produced mainly from sorghum grain (Sorghum vulgare ) and the process of brewing involves malting, mashing, souring, fermentation and packaging. Locally brewed beer without hops has a short shelf life. The aqueous extract of a tropical plant, bitter leaf was used as the hop .Two type of drink were produced, one wit...Continue Reading »
53 pages | -1 engagements |
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» ABSTRACT Different preservation technique, were employed in the storage of kunu, sobodrink and soymilk. Sodium benzoate, sodium sorbate and sodium metabisulphite at three different concentrations were assessed. Pasteurization and refrigeration temperature during storage were also studied. Results indicated that the chemical preservative were not able to preserve the soymilk and kunu beyond 20 hour...Continue Reading »
60 pages | 1,798 engagements |
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» CHAPTER ONE 1.0 INTRODUCTION Many of the developing countries including African countries like Nigeria practice traditional medicine as its main source of health care. This traditional medicine is normally gotten from plant origin [Rehan Ahmad et al, 2008, Stephen bent, 2008].Today nearly 88 percent of the global populations switch to plant derived medicines as their first line of defence for main...Continue Reading »
65 pages | 78 engagements |
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» The university should be the citadel of learning and more so the learning of all disciplines with brewing science and technology no left out. Brewing science and technology simply defined is the science of Brewing of beer by steeping a starch source commonly known as cereal grains in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at ...Continue Reading »
71 pages | 1,131 engagements |
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» ABSTRACT Sorghum beer is an indigenous African alcoholic beverage that has been long traditionally brewed in the Savannah region of Nigeria; over the years there has been a problem with the Keep ability of these beers. Contemporally, a conceptual approach of hopping these beers with an indigenous hop extracts; Utazi (Gongronema latifolium) has relatively improved its chemical properties compared t...Continue Reading »
71 pages | 105 engagements |
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» CHAPTER ONE INTRODUCTION 1.1 Herbs An herb is a plant that is valued for flavor, scent, medicinal or other qualities other than its food value (John, 2000). They are used in cooking, as medicines, and for spiritual purposes. Herbs have a variety of uses including culinary and medicinal usage. General usage differs between culinary herbs and medicinal herbs (John, 2000). Herbs are “generally ...Continue Reading »
49 pages | 70 engagements |
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» ABSTRACT Locally brewed beer (sorghum beer) is an indigenous alcohol average. It is produced mainly from sorghum grain (Sorghum vulgare ) and the process of brewing involves malting, mashing, souring, fermentation and packaging. Locally brewed beer without hops has a short shelf life. The aqueous extract of a tropical plant, bitter leaf was used as the hop .Two type of drink were produced, one wit...Continue Reading »
60 pages | 79 engagements |