| ACADEMIC DETAILS & QUALIFICATIONS |
| |
|
| NAME OF SCHOOL/ADDRESS |
DATE |
CERTIFICATE |
| FROM |
TO |
| university of agriculture Nigeria |
2006 |
2011 |
Bsc |
| university of agriculture Nigeria |
2014 |
2017 |
M.sc |
|
| |
| EMPLOYMENT DETAILS |
| |
|
| EMPLOYER |
DATE |
JOB TITLE |
| FROM |
TO |
| Benue state polytechnic ugbokolo. |
2014 |
|
lecturer |
|
| |
| FINANCIAL SUPPORT |
| |
|
| SPONSOR |
| SCHOLARSHIP NAME |
| Self |
NONE |
|
| |
| DOCUMENT(S) UPLOAD |
| |
|
| SNO |
| DOCUMENT NAME |
| 1 |
B.Sc Certificate |
| 2 |
M.Sc Certificate |
| 3 |
declaration age |
| 4 |
state of origin |
| 5 |
NYSC CERTIFICATE |
| 6 |
proof of application fee payment |
|
| |
| REFEREES |
| |
|
| SNO |
| NAME |
MOBILE |
ADDRESS |
EMAIL |
OCCUPATION |
| 1 |
NURA ABDULLAHI |
08065954460 |
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, KANO STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY, KANO STATE. |
NURAFST@GMAIL.COM |
SENIOR LECTURER |
| 2 |
IGOMU EMMANUEL |
08055486201 |
SOIL SCIENCE DEPARTMENT, FEDERAL UNIVERSITY OF AGRICULTURE MAKURDI BENUE STATE. |
IGOMUMAJOR@GMAIL.COM |
SENIOR LECTURER |
|
| |
| RESEARCH PROPOSAL |
| |
|
| SNO |
| RESEARCH ABSTRACT |
| 1 |
Research topic: Effects of drying methods on the quality attribute of locally processed cassava flour in
Benue state. the aim of this research work is to look critically into how cassava tuber can converted
into useful flour locally in hygienic manner using a natural drying methods such as sun drying. the
product which are the cassava flour can still retain it nutritional qualities and wholesomeness. this
research work will be designed to help farmers in Benue state to reduce their postharvest loses of their
cassava tubers during harvet period. different local government where cassava are majorly produced will
be used as case study, such as: 1 okpokwu 2. ohimini 3. otukpo 4. gwer east. research question will be
administer to farmers in this research areas to know their major challenges in postharvest losses in
their localities, so that solution could proffered on how to process the cassava tubers into other valued
added products, in turn reduce postharvest losses. packaging materials for storage will also be studied,
the process cassava flour will be stored and examined for shelf life on the shelf to see the extent to
which the product can last without endangering the health of the consumer. other analysis such as
proximate, physical chemical and microbial will be carried out during onward quality check of the product
on shelf. the processed cassava flour will be used to process food product. a panel of thirty person will
be constituted using a 9 point hedonic scale to evaluates the sensory attribute of the locally sundry
cassava flour products. one will be rated dislike extremely and 9 like extremely. |
|
