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FOOD SAFETY PRACTICES AMONG FOOD VENDORS IN SECONDARY SCHOOLS IN ILORIN

ABSTRACT Background of the study: Food is an important basic necessity which is essential for health and wellbeing of humans and so if the proper food handling and preparation processes are not followed it might pose health risks to the consumer. Pupils in schools can be exposed to infections and possible complications; gastroenteritis can impair […]

EVALUATION OF SOME COWPEA VARIETIES SUBJECTED TO ALTERNATIVE WETTING AND DRYING

ABSTRACT African leafy vegetables (ALVs) have a great potential in reducing the gap in nutritional status between low- and high-income households because of their nutrient densities and affordability. Cowpea is one of the major ALVs produced and consumed widely at the Coast and Western regions of Nigeria as a dual-purpose crop (grain and leaf). Although […]

DESIGN AND IMPLEMENTATION OF ONLINE FOOD ORDERING SYSTEM

CHAPTER ONE   INTRODUCTION   BACKGROUND OF STUDY   The online food ordering system is one of the latest services most fast food restaurants in the western world are adopting. With this method, food is ordered online and delivered to the customer. This is made possible through the use of electronic payment system. Customers pay […]

COMPARATIVE ANALYSIS OF HOME-MADE JUICE PRODUCED FROM PINE APPLE AND PAWPAW AND DETERMINATION OF THEIR NUTRITIONAL VALUES

CHAPTER ONE       1.1         Background to study Fruit contains many beneficial qualities to one’s health as they provide an abundance of vitamins, minerals, anti-oxidants and fibres which are all essential for human diet (Klee, 2010). Many people consume fruit juices on a daily basis, as it is becoming an important part of the modern […]

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