Skip to content
Project Writers Nigeria | Final Year Project Topics And Materials In NigeriaProject Writers Nigeria | Final Year Project Topics And Materials In Nigeria
  • Hire A Writer
    • Hire A Writer
    • Hire A Service
  • Shop
  • PROJECT TOPICS
  • New Topics
  • Blog
  • Contact Us
  • Login / Register
  • Cart / ₦0.00 0
    • No products in the cart.

  • 0

    Cart

    No products in the cart.

 

THE USE OF “UTAZI” LEAF EXTRACT (GONGRONEMA LATIFOLIUM) AS A MEANS OF EXTENDING THE SHELF LIFE OF A LOCALLY BREWED SORGHUM BEER.

Home » Products




Search Topic
Browse By Department
  • ACCOUNTING AND FINANCE PROJECT MATERIALS
  • ACCOUNTING EDUCATION PROJECT TOPICS AND MATERIALS
  • ACTUARIAL SCIENCE PROJECT TOPICS AND MATERIALS
  • ADULT EDUCATION PROJECT TOPICS AND MATERIALS
  • AFRICAN LANGUAGES PROJECT TOPICS AND MATERIALS
  • AGRICULTURAL ECONOMICS AND EXTENSION PROJECT TOPICS AND MATERIALS
  • AGRICULTURAL ENGINEERING PROJECT TOPICS AND MATERIALS
  • AGRICULTURAL SCIENCE PROJECT TOPICS AND MATERIALS
  • AGRONOMY PROJECT TOPICS AND MATERIALS
  • ANATOMY PROJECT TOPICS AND MATERIALS
  • ANIMAL SCIENCE PROJECT TOPICS AND MATERIALS
  • ARCHAEOLOGY PROJECT TOPICS AND MATERIALS
  • ARCHITECTURE PROJECT TOPICS AND MATERIALS
  • BANKING AND FINANCE PROJECT TOPICS AND MATERIALS
  • BIBLICAL AND THEOLOGY PROJECT TOPICS AND MATERIALS
  • BIO-CHEMISTRY PROJECT TOPICS AND MATERIALS
  • BIOLOGY PROJECT TOPICS AND MATERIALS
  • BOTANY AND ECOLOGICAL STUDIES PROJECT TOPICS AND MATERIALS
  • BREWING SCIENCE PROJECT TOPICS AND MATERIALS
  • BUILDING TECHNOLOGY PROJECT TOPICS AND MATERIALS
  • BUSINESS ADMINISTRATION PROJECT TOPICS AND MATERIALS
  • BUSINESS EDUCATION PROJECT TOPICS AND MATERIALS
  • BUSINESS MANAGEMENT PROJECT TOPICS AND MATERIALS
  • CHEMICAL ENGINEERING PROJECT TOPICS AND MATERIALS
  • CHEMISTRY EDUCATION PROJECT TOPICS AND MATERIALS
  • CHEMISTRY PROJECT TOPICS AND MATERIALS
  • CHILD/BASIC EDUCATION PROJECT TOPICS AND MATERIALS
  • CIVIL ENGINEERING PROJECT TOPICS AND MATERIALS
  • CO-OPERATIVE ECONOMICS PROJECT TOPICS AND MATERIALS
  • COMMERCE PROJECT TOPICS AND MATERIALS
  • COMPUTER SCIENCE EDUCATION PROJECT TOPICS AND MATERIALS
  • COMPUTER SCIENCE PROJECT TOPICS AND MATERIALS
  • CRIMINOLOGY AND SECURITY STUDIES PROJECT TOPICS AND MATERIALS
  • CROP SCIENCE PROJECT TOPICS AND MATERIALS
  • CURRICULUM STUDIES AND EDUCATIONAL PLANNING PROJECT TOPICS AND MATERIALS
  • DENTISTRY PROJECT TOPICS AND MATERIALS
  • ECONOMICS EDUCATION PROJECT TOPICS AND MATERIALS
  • ECONOMICS PROJECT TOPICS AND MATERIALS
  • EDUCATION PROJECT TOPICS AND MATERIALS
  • EDUCATIONAL MANAGEMENT PROJECT TOPICS AND MATERIALS
  • ELECTRICAL AND ELECTRONICS ENGINEERING PROJECT TOPICS AND MATERIALS
  • ENGLISH EDUCATION PROJECT TOPICS AND MATERIALS
  • ENGLISH/LINGUISTIC PROJECT TOPICS AND MATERIALS
  • ENTREPRENEURSHIP PROJECT TOPICS AND MATERIALS
  • ENVIRONMENTAL SCIENCE PROJECT TOPICS AND MATERIALS
  • ESTATE MANAGEMENT PROJECT TOPICS AND MATERIALS
  • FINE AND APPLIED ARTS PROJECT TOPICS AND MATERIALS
  • FISHERY AND AQUACULTURE PROJECT TOPICS AND MATERIALS
  • FOOD AND NUTRITION PROJECT TOPICS AND MATERIALS
  • FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
  • FORESTRY AND WILDLIFE PROJECT TOPICS AND MATERIALS
  • FRENCH PROJECT TOPICS AND MATERIALS
  • GENERAL EDUCATION PROJECT TOPICS AND MATERIALS
  • GEOGRAPHY EDUCATION PROJECT TOPICS AND MATERIALS
  • GEOGRAPHY PROJECT TOPICS AND MATERIALS
  • GEOLOGY PROJECT TOPICS AND MATERIALS
  • GUIDANCE AND COUNSELING PROJECT TOPICS AND MATERIALS
  • HEALTH AND KINETICS PROJECT TOPICS AND MATERIALS
  • HEALTH AND SEX EDUCATION PROJECT TOPICS AND MATERIALS
  • HISTORY AND DIPLOMACY PROJECT TOPICS AND MATERIALS
  • HOME ECONOMICS PROJECT TOPICS AND MATERIALS
  • HUMAN RESOURCE MANAGEMENT PROJECT TOPICS AND MATERIALS
  • INDUSTRIAL CHEMISTRY PROJECT TOPICS AND MATERIALS
  • INFORMATION TECHNOLOGY PROJECT TOPICS AND MATERIALS
  • INSURANCE PROJECT TOPICS AND MATERIALS
  • INTEGRATED SCIENCE EDUCATION PROJECT TOPICS AND MATERIALS
  • INTERNATIONAL RELATIONS PROJECT TOPICS AND MATERIALS
  • ISLAMIC AND ARABIC STUDIES PROJECT TOPICS AND MATERIALS
  • LAW PROJECT TOPICS AND MATERIALS
  • LIBRARY SCIENCE PROJECT TOPICS AND MATERIALS
  • MARINE AND TRANSPORT MANAGEMENT PROJECT TOPICS AND MATERIALS
  • MARINE ENGINEERING PROJECT TOPICS AND MATERIALS
  • MARKETING PROJECT TOPICS AND MATERIALS
  • MASS COMMUNICATION & COMM. ARTS PROJECT TOPICS AND MATERIALS
  • MATHEMATICS AND STATISTICS EDUCATION PROJECT TOPICS AND MATERIALS
  • MECHANICAL ENGINEERING PROJECT TOPICS AND MATERIALS
  • MEDICAL BIOLOGY PROJECT TOPICS AND MATERIALS
  • MEDICINE AND SURGERY PROJECT TOPICS AND MATERIALS
  • MICRO-BIOLOGY PROJECT TOPICS AND MATERIALS
  • MUSIC PROJECT TOPICS AND MATERIALS
  • NAUTICAL SCIENCE PROJECT TOPICS AND MATERIALS
  • NURSING PROJECT TOPICS AND MATERIALS
  • OCCUPATIONAL HEALTH AND SAFETY PROJECT TOPICS AND MATERIALS
  • OFFICE TECHNOLOGY PROJECT TOPICS AND MATERIALS
  • OIL AND GAS/PETROLEUM ENGINEERING PROJECT TOPICS AND MATERIALS
  • PEDIATRIC PROJECT TOPICS AND MATERIALS
  • PERFORMING ARTS PROJECT TOPICS AND MATERIALS
  • PETROLEUM ENGINEERING PROJECT TOPICS AND MATERIALS
  • PHARMACY PROJECT TOPICS AND MATERIALS
  • PHILOSOPHY PROJECT TOPICS AND MATERIALS
  • PHYSICAL SCIENCE PROJECT TOPICS AND MATERIALS
  • PHYSICS EDUCATION PROJECT TOPICS AND MATERIALS
  • PHYSICS PROJECT TOPICS AND MATERIALS
  • PHYSIOLOGY PROJECT TOPICS AND MATERIALS
  • POLITICAL SCIENCE PROJECT TOPICS AND MATERIALS
  • PRODUCTION AND OPERATIONS MGT. PROJECT TOPICS AND MATERIALS
  • PROJECT MANAGEMENT PROJECT TOPICS AND MATERIALS
  • PSYCHOLOGY PROJECT TOPICS AND MATERIALS
  • PUBLIC ADMINISTRATION PROJECT TOPICS AND MATERIALS
  • PUBLIC HEALTH PROJECT TOPICS AND MATERIALS
  • PURCHASING AND SUPPLY PROJECT TOPICS AND MATERIALS
  • QUANTITY SURVEYING PROJECT TOPICS AND MATERIALS
  • RADIATION PROJECT TOPICS AND MATERIALS
  • RELIGIOUS AND CULTURAL STUDIES PROJECT TOPICS AND MATERIALS
  • SCIENCE LABORATORY AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
  • SMES & ENTREPRENEURSHIP PROJECT TOPICS AND MATERIALS
  • SOCIAL STUDIES EDUCATION PROJECT TOPICS AND MATERIALS
  • SOCIOLOGY PROJECT TOPICS AND MATERIALS
  • SOIL SCIENCE PROJECT TOPICS AND MATERIALS
  • SPORTS PROJECT TOPICS AND MATERIALS
  • STATISTICS PROJECT TOPICS AND MATERIALS
  • THEATER ARTS PROJECT TOPICS AND MATERIALS
  • TOURISM AND HOSPITALITY MANAGEMENT PROJECT TOPICS AND MATERIALS
  • URBAN AND REGIONAL PLANNING PROJECT TOPICS AND MATERIALS
  • VETERINARY PROJECT TOPICS AND MATERIALS
  • VOCATIONAL AND TECHNICAL EDUCATION PROJECT TOPICS AND MATERIALS
  • ZOOLOGY PROJECT TOPICS AND MATERIALS
  • SEMINAR PAPER
  • ASSIGNMENT
  • APPS / PROGRAMS
  • PROPOSAL
  • INFORMATION MANAGEMENT PROJECT TOPICS AND MATERIALS
  • TRANSPORT MANAGEMENT PROJECT TOPICS AND MATERIALS
  • SECRETARIAL MANAGEMENT PROJECT TOPICS AND MATERIALS
  • THEOLOGY AND BIBLICAL STUDIES PROJECT TOPICS AND MATERIALS
  • TAXATION PROJECT TOPICS AND MATERIALS
  • STAFF DEVELOPMENT AND DISTANCE EDUCATION TOPICS AND METERIALS
-40%
Add to Wishlist loading
Product added! Browse Wishlist
The product is already in the wishlist! Browse Wishlist
Awaiting product image

₦5,000.00 ₦3,000.00

Add to Wishlist loading
Product added! Browse Wishlist
The product is already in the wishlist! Browse Wishlist
Compare
Category: AGRICULTURAL SCIENCE PROJECT TOPICS AND MATERIALS Tag: THE USE OF “UTAZI” LEAF EXTRACT (GONGRONEMA LATIFOLIUM) AS A MEANS OF EXTENDING THE SHELF LIFE OF A LOCALLY BREWED SORGHUM BEER.
  • Description

THE USE OF “UTAZI” LEAF EXTRACT (GONGRONEMA LATIFOLIUM) AS A MEANS OF EXTENDING THE SHELF LIFE OF A LOCALLY BREWED SORGHUM BEER.

LIST OF FIGURES

 

FIGURE 1:  A schematic representation of glucose

Breakdown in aerobic and anaerobic Condition                        =                                  24

FIGURE 2:   Glycolytic  pathway     =                                  =                      =                      24

FIGURE 3:    Fermentation process =                                  =                      =                      25

FIGURE 4:    Pathway of Carbon atoms in Glycolysis      =                      =

And Alcoholic fermentation.                                      =                      =                 26-27

FIGURE 5:    Flow diagram for the preparation of Ogi      =                      =                      35

FIGURE 6:   Flow diagram for the preparation of Banku =                      =                      36

 

 

 

 

 

 

 

 

 

 

 

 

LIST OF TABLES

 

TABLE 1:   Alcoholic Beverage produced from

Cereals in Africa                                          =                      =                      32

TABLE 2:   Production of Cereals in Sub-Saharan

(Thousand metric tons) in Africa                      =                      =                      37

TABLE 3:  Parametres generated from Hopped and

Unhopped sorghum beer from day 0 to day 4                             =                      55

 

TABLE 4:     Specific gravity of bench stored Sorghum beer with

Hops (G. Latifolium) and without hops    From day0 to day4               56

TABLE 5:     Total acidity of bench stored Sorghum beer with

Hops (G. Latifolium) and without hops.

From day0 to day4                                                                   =                      57

TABLE 6:   Ethanol content bench stored Sorghum beer with

Hops(G. Latifolium)and without hops.

From day0 to day4                                                                   =                      58

TABLE 7:    Some microbial count for bench stored Sorghum

Beer with hops. (G. latifolium)                                               =                      59

TABLE 8:     Some microbial count for bench stored Sorghum

Beer  without Hops. (G. latifolium)                                      =                      59

 

 

 

TABLE OF CONTENTS

Title page                      =                                              =                                  =                        i

Certification page       =                                              =                                  =                      ii

Dedication                    =                                              =                                  =                      iii

Acknowledgement      =                                              =                                  =                      iv

List of figures              =                                              =                                  =                      v

List of tables                =                                              =                                  =                      vi

Table of contents        =                                              =                                  =                      vii-xi

Abstract                                    =                                              =                                  =                      xii

 

CHAPTER ONE         =                                              =                                  =                      1

1.0  Introduction         =                                              =                                  =                      1-2

1.2  Aims and objectives                                           =                                  =                      2

 

CHAPTER TWO        =                                              =                                  =                      3

2.0          Literature review                                          =                                  =                      3

2.1          Historical overview                                     =                                  =                      3-4

2.2          Brewing of Beer                                          =                                  =                      5

2.2.1      Contemporal Western Brewing Process                                      =                      5-7

2.2.2      Indigenous African brewing process        =                                  =                      7-8

2.3 Raw materials for brewing                                 =                                  =                      8-9

2.3.1      Starch Source                                                =                                  =                      9-10

2.3.2      Water                                                             =                                  =                      10

2.3.3       Hops                                                              =                                  =                      11

2.3.3.1   Hop substitutes                                             =                                  =                      12

2.3.3.2   Utazi (Gongronema latifolium).               =                                  =          12-13

2.3.3.3   Chemical properties of ‘Utazi’                  =                                  =          13-14

2.3.4      Brewer’s yeast                                              =                                  =                      13-15

2.3.5      Baker’s yeast                                               =                                  =                      15

2.4          Biochemistry and microbiology of

Brewing and malting=                                 =                                  =                      16

2.4.1      Malting and kilning                                     =                                  =                      16

2.4.2      Miling and mashing                                     =                                  =                      16

2.4.3      Chemistry of mashing                                 =                                  =                      17

2.4.4      Souring                                                          =                                  =                      17

2.4.5      Boiling                                                           =                                  =          17-18

2.4.6      Straining                                                        =                                  =                      18

2.4.7      Alcoholic fermentation                               =                                  =          18-19

2.4.8      Aging , Filtering and Package                     =                                  =                      19

2.4.9      Spoilage                                                         =                                  =                      20

2.4.91    Beer spoilage organisms                             =                                  =          20-22

2.5          Chemistry of fermentation process           =                                  =          22-25

2.5.1      Alcoholic fermentation process                =                                  =          26-27

2.6          Types of beers                                              =                                  =                      27

2.6. 1     European types                                             =                                  =          27-28

2.6.2      Indigenous African beers                            =                                  =                      28

2.6.2.1   Classification of fermented AfricanBeers                                   =                      29

2.6.2.2   Pito                                                                 =                                  =                      30

2.6.2.3   Merissa                                                          =                                  =          30-31

2.6.2.4   Bouza                                                 =                                  =                      31-32

2.7          Local production of Burukutu                   =                                  =          33-34

2.7.1      Nature of its malting process                     =                                  =                      34

2.8          Some indigenous African non alcoholicbeverages                    =                      35

2.8.1      Ogi                                          =                      =                                  =                      36

2.8.2      Banku                         =                      =                                  =                      36

2.9          Cereals                                   =                      =                                  =                      37

2.9.1      Millet                                                 =                      =                                  =                      38

2.9.1.2   Scientific classification      =                      =                                  =                      38-39

2.9.1.1.3 Current uses of millet         =                      =                                  =          39-40

2.9.1.1.4 Other uses of millet            =                      =                                  =                      40-41

2.9.2      Sorghum                                =                      =                                  =          41-42

2.9.2.1   Scientific classification      =                      =                                  =                      42

2.9.2.2   Uses of sorghum                   =                      =                                  =          43-44

 

CHAPTER THREE                           =                      =                                  =                      45

3.0          Materials and method          =                      =                                  =                      45

3.1          Materials                               =                      =                                  =                      45

3.1.1      Chemicals and reagents     =                      =                                  =                      45

3.1.2      Glasswares and equipments                       =                                  =                      45-47

3.2          Preparation of samples        =                      =                                  =                      47

3.2.1      Methods                                 =                      =                                  =                      47

3.2.2      Ingredients                            =                      =                                  =                      47

3.2.3      Methods of preparation                              =                                  =          47-48

3.2.4      Activation of yeast                                      =                                  =                      48

3.2.5      Preparation of Utazi leaf extracts              =                                  =                      48

3.2.6      Preparation of reagents                               =                                  =                      49

3.2.6.11% phenolphthalein                                       =                                  =                      49

3.2.6.2 0.1m NaoH                                                      =                                  =                      49

3.3          Method of Chemical Analysis                   =                                  =                      49

3.3.1      Total Acidity                                                 =                                  =                      49

3.3.2      Fixed Acidity                                                            =                                  =                      50

3.3.3      Volatile Acidity                                            =                                  =                      50

3.3.4      pH Determination                                        =                                  =                      50

3.3.5      Specific Gravity                                           =                                  =                      51

3.3.6      Total dissolved Solids (TDS)                     =                                  =                      51

3.3.7      Total suspended Solids (TSS)                    =                                  =          51-52

3.3.8      Ethanol Contents                                          =                                  =                      52

3.3.9      Microbial Count                                           =                                  =          52-53

3.3.9.1   Procedures for the preparation theof media                               =                      53

3.3.9.2   Procedures for culturing plates                  =                                  =                      54

3.3.9.3   Procedures for the identification of Organisms                          =                      54

 

CHAPTER FOUR                                                      =                                  =                      55

4.0 Results                                                                   =                                  =                      55

4.1 Parameters generated from Hopped and

Unhopped sorghum Beers with (G. latifolium) =                               =                     58

4.2   Specific gravity of bench stored Sorghum Beer

Hopped with Utazi (G. latifolim) and withoutHops                           =                      56

4.3    Total Acidity of bench stored Sorghum Beer

Hopped with Utazi (G. latifolium) and withoutHops                         =                      57

4.4   Ethanol content of bench stored Sorghum Beer

Hopped with Utazi (G. latifolium) and withoutHops                         =                      58

 

4.5   Microbial count of bench stored Sorghum

Beer with Hops Utazi (G. latifolium)                                                    =                      59

4.6 Microbial count of bench stored Sorghum

Beer without Hops Utazi (G. latifolium)                                              =                      59

 

CHAPTER FIVE                                                                    =                      =                      60

5.0 Discussion and conclusion.                                           =                      =                      60

5.1 Discussion of Results                                                     =                      =          60-65

5.2 Conclusion                                                                       =                      =          65-66

5.3 Recommendations                                                            =                      =                      66

References                                                                               =                      =          67-69

Appendix                                                                                  =                      =          70-72

 

 

 

 

 

 

 

 

 

 

CHAPTER ONE

1.0      INTRODUCTION:

Beer is an alcoholic beverage made from cereal grains, usually barley, but also corn, sorghum, millet, rice, wheat, and oats. Beer is made using a process called fermentation, in which microscopic fungi called yeast consume sugars in the grain, converting them to alcohol and carbon dioxide gas (Michael,et al, 2004). Over 70 styles of beer are available today. Each style derives its unique characteristics from its ingredients and subtle differences in its brewing process (Gunsch, 2010). Throughout history, wherever cereal grains were grown, humans made a beerlike beverage from them: they used wheat in Mesopotamia, Barley in Egypt, Millet and Sorghum in other parts of Africa, rice in Asia, and corn in the Americas. Today, beer making is a major industry worldwide (Dornbush, et al, 2006).

Our indigenous African Beers are sourced fermented drinks made with Sorghum, Maize or Millet. ‘Pito’ is a dark brown traditional alcoholic beverage of Binis in the western part of Nigeria prepared from malted grains (Maize, Sorghum or both) with a pleasant sour taste (Ekundayo, et al,1969). ‘Burukutu’ another indigenous alcoholic drink made from sorghum,Savannah region of Nigeria  (Uveve,  et al, 200)The production process of both drinks involvesfermentation at its initial production stage and comes out as an alcoholic drink. Other locally made deetrinks include; ‘KunuZaki’, ‘Bouza,’ ‘Merissa’, ‘Komoni’ and Bogule.  The shelf life of these drinks isaffected by their method of preparation, storage methods and the presence of a hop extracts in them (Morcos, et al, 1973).

Some of our locally sourced tropical hop extracts include Bitter leaf extracts (Vernon iaamygdalina ), Utazi leaf extracts (Gongronemalatifolium) both leaves have been found to contain an Anti-bactericidal agent which is capable of extending the useful life of these indigenous beers (Uveve, et al, 2002). Freezing and cooling are another different ways of preservation using low temperature. Freezing involves the changing of liquid to solid which can occur between the 0.5 to 3 temperature ranges. Chilling which is a level of freezing involves making something cool especially using a refrigerator. Such things could be referred to as ‘refrigerated’. Chilling can occur between 0 to 5. These conditions help to preserve the quality by prolonging the life our indigenous drinks.  (Dog fish Head Craft Brewery, 2010).

1.2          AIMS AND OBJECTIVE

  • To determine the shelf life of a locally brewed Sorghum Beer.
  • To check the effect of ‘Utazi’ leaf extract on the shelf life of the locally         brewed Sorghum Beer.

Related products

-40%
Placeholder
Add to Wishlist loading
Product added! Browse Wishlist
The product is already in the wishlist! Browse Wishlist

AGRICULTURAL SCIENCE PROJECT TOPICS AND MATERIALS

THE EFFECT OF CRUDE OIL CONTAMINATED SOIL ON THE PHYSICAL AND BIOCHEMICAL PROPERTIES OF BEANS

₦5,000.00 ₦3,000.00
-40%
Placeholder
Add to Wishlist loading
Product added! Browse Wishlist
The product is already in the wishlist! Browse Wishlist

AGRICULTURAL SCIENCE PROJECT TOPICS AND MATERIALS

AGRICULTURE FINANCING IN NIGERIA PROBLEMS AND PROSPECT

₦5,000.00 ₦3,000.00
-40%
Placeholder
Add to Wishlist loading
Product added! Browse Wishlist
The product is already in the wishlist! Browse Wishlist

AGRICULTURAL SCIENCE PROJECT TOPICS AND MATERIALS

A MULTIVARIATE ANALYSIS ON THE RESPONSE OF CROPS TO FERTILIZER AND SOIL TYPES. (A CASE STUDY OF THE FEDERAL UNIVERSITY OF AGRICULTURE UMUDIKE, ABIA STATE)

₦5,000.00 ₦3,000.00
-40%
Add to Wishlist loading
Product added! Browse Wishlist
The product is already in the wishlist! Browse Wishlist

AGRICULTURAL SCIENCE PROJECT TOPICS AND MATERIALS

MANAGERIAL COMPETENCE AND TRAINING NEEDS OF POULTRY FARMERS

₦5,000.00 ₦3,000.00
-40%
Placeholder
Add to Wishlist loading
Product added! Browse Wishlist
The product is already in the wishlist! Browse Wishlist

AGRICULTURAL SCIENCE PROJECT TOPICS AND MATERIALS

POULTRY FARMING: A VERITABLE TOOL FOR ECONOMIC EMPOWERMENT

₦5,000.00 ₦3,000.00
-40%
Add to Wishlist loading
Product added! Browse Wishlist
The product is already in the wishlist! Browse Wishlist

AGRICULTURAL SCIENCE PROJECT TOPICS AND MATERIALS

THE IMPACT OF AGRICULTURAL OUTPUT ON THE NIGERIAN ECONOMY

₦5,000.00 ₦3,000.00
-40%
Add to Wishlist loading
Product added! Browse Wishlist
The product is already in the wishlist! Browse Wishlist

AGRICULTURAL SCIENCE PROJECT TOPICS AND MATERIALS

THE IMPACT OF THE DISTRIBUTION AND UTILIZATION OF OIL PALM ON THE SOCIO ECONOMIC DEVELOPMENT IN ORUK ANAM LOCAL GOVERNMENT AREA OF AKWA IBOM STATE.

₦5,000.00 ₦3,000.00
-40%
Placeholder
Add to Wishlist loading
Product added! Browse Wishlist
The product is already in the wishlist! Browse Wishlist

AGRICULTURAL SCIENCE PROJECT TOPICS AND MATERIALS

EVALUATION OF CALCIUM IN CHEESE FOR RECOMMENDED DIETARY ALLOWANCE

₦5,000.00 ₦3,000.00
IMPORTANT LINK
  • Project Department
  • Checkout
  • My account
  • About Us
  • Payments
EASY LINK
  • Web Development
  • FAQs
  • Site Map
  • Terms & Conditions
  • Privacy Policy
Recent Posts
  • Example of Table of Content
  • Summarizing Information Verbally  Numerically and Graphically
  • How To Write An Article Review
Copyright 2019 © Project Writers Nigeria | Managed by RoptopTech
  • Hire A Writer
    • Hire A Writer
    • Hire A Service
  • Shop
  • PROJECT TOPICS
  • New Topics
  • Blog
  • Contact Us
  • Login
Login with Facebook

Login

Lost your password?

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.