Abstract Whereas biological and chemical food safety contaminants have attracted considerable research attention, little is known about physical food safety contaminants. This study will therefore explore consumer knowledge and experiences of physical food contaminants in ready-to-eat-foods sold on the streets in Ghana. A self-administered questionnaire will be used to collect data from 305 consumers and analyzed using SPSS version 20.0. It is that physical contaminants were mostly present i...
TABLE OF CONTENTTitle pageCertificationDedicationAcknowledgementTable of content CHAPTER ONE: INTRODUCTION1.2 Background information1.2 Need for the study1.3 Statement of the purpose1.4 Scope of the study1.5 Limitation to the study1.6 Research hypothesis1.7 Definition of termsCHAPTER TWO: LITERATURE REVIEW2.1 Economic depressions (inflation2.2 Food and beverages services2.3 Hotel Accommodation services2.4 Other associated products2.5 Hotel products2.6 Effect of economic depression (infla...
ABSTRACT The primary aim of this project is to show the importance of Rice in our Country is embarked upon to examine the various ways in which Rice can be used for the production of snacks and bread in restaurant menu. Also to know the usefulness of rice and how it can be turned into fine flour to make snacks and bread. TABLE OF CONTENTS Title pagei Certificationii Dedicationiii Acknowledgementiv Abstractv Table of contentsvi CHAPTER ONE 1.0Introduction1 1.1Historical Background2 1.2State...
ABSTRACT The aim of this project is to enrich Nigerian menu with the use of soyabeans. Using semovita as control for soyabeans flour for the production of Amala, and using corn flour as control for soyabeans flour for the production of moinmoin. It is hoped that the findings would make these dishes from the above food materials known, accepted and included in the Nigerian menu in such a place like homes. Attempts were made to review relevant literatures to provide information in all areas cov...