Caramel is a beige to dark-brown confectionery product made by heating any of a variety of sugar / carbohydrates like dextrose, invert sugar, lactose and malt sugar., either alone or in the presence of acids, alkalies, and/or salts. The acids that may be used are sulfuric, sulfurous, […]
Read more →Sorghum (Sorghum bicolor (L.) Moench) is a cultivated tropical cereal grass. It is generally, although not universally, considered to have first been domesticated in North Africa, possibly in the Nile or Ethiopian regions as recently as 1000 BC1. The cultivation of sorghum played a crucial role in […]
Read more →Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize.Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people.It is one of the most drought tolerant crops, capable of growing on […]
Read more →Maize (Zea mays, L.) is a staple food of great socio-economic importance in the Sub-Saharan Africa of which Nigeria is inclusive with per capital kg/year of 40. Nigeria has an annual maize production in excess of 7 million metric tons. In terms of volume produced, maize is […]
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