Franchising has become the one of the hottest business trends for entrepreneurs, budding and seasoned alike. Popular for its “turn-key” feature, franchising has become synonymous with the relatively painless setting up of businesses and “guaranteed” success. What could be better than to capitalize on ventures that have proven themselves successful, right? True, but business-hopefuls should know that there is much more to franchising than just paying a fee and building a store. Continue reading “Franchising Basics”
INSTANT DRY SOYBEAN CURD (TOKWA)
An improved production technology is introduced to come up with instant dry soybean curd, superior in quality compared to the fresh form. The technology uses MgSO4, as coagulant which increase the yield of fresh soybean curd. The instant soybean curd has a good texture upon rehydration and its storage life is lengthened to 6 months from the 3 day-old fresh curd.
MgSO4 Continue reading “INSTANT DRY SOYBEAN CURD (TOKWA)”
BANANA PEANUT MIX PORRIDGE
Banana is a common tropical fruit and is a good source of energy. Peanut is likewise a favorite nibble among children and adults, providing them a good amount of protein and fats. When mixed together, banana and peanut blend in s high-calorie, high protein food best suited for growing children.
(for a kilo of mix)
20 big pcs. banana (saba) unripe 3/4 kilo,
raw peanuts 2 3/4 cups + 6 tablespoons brown sugar
1 1/4 cup water. Continue reading “BANANA PEANUT MIX PORRIDGE”
2 cups rice flour
½ cup coconut meal
½ tbsp. salt
3 cups water
½ tsp. Vetsin
1. Steam the coconut sapal for 10-15 minutes.
2. Mix all ingredients.
3. Pour in greased aluminum trays.
4. Place in a dryer at a temperature of 60-65° C or under the sun.
5. Remove from the trays and pack in plastic bags.
6. Before serving, deep fry in hot oil.
picture from: bic.searca.org