List of FOOD SCIENCE AND TECHNOLOGY Project Topics and Materials in PDF/DOC:
5 Chapters
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116 Pages
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15,120 Words
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Project
Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and … Continue reading
5 Chapters
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67 Pages
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9,020 Words
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Project
This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisim … Continue reading
5 Chapters
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61 Pages
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7,307 Words
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Project
Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) … Continue reading
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ABSTRACTThis study investigated some quality attributes of sweet potato flour (SPF) and unripe plantain peel flour (UPF) meals. Simplex centroid mixture design was used to obtain … Continue reading
5 Chapters
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52 Pages
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6,643 Words
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Chemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea) Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia … Continue reading
5 Chapters
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48 Pages
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7,021 Words
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Project
Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respecti … Continue reading
5 Chapters
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57 Pages
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7,490 Words
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Project
Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough pro … Continue reading
5 Chapters
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60 Pages
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7,261 Words
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Project
Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC. The results … Continue reading
5 Chapters
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52 Pages
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6,085 Words
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Project
The purpose of the study is based on an evaluation of the impact of NAFDAC in the consumption consumer goods (beverages) in Nigeria, especially in Enugu state. The main objective of this project was to examine the contri … Continue reading
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ABSTRACTTiger nut drink is an energetic, diuretic, whitish beverage rich in nutrients and minerals prepared using tiger nut. It is considered as a medicinal drink. Tiger nut drin … Continue reading
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CHAPTER ONEINTRODUCTION Background of StudyYam is a starchy vegetable which serves as a staple food in regions like West Africa, Southeast Asia, and the Caribbean (Liu et al., 2 … Continue reading
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CHAPTER ONEINTRODUCTION Background of StudyYam is a starchy vegetable which serves as a staple food in regions like West Africa, Southeast Asia, and the Caribbean (Liu et al., 2 … Continue reading
ABSTRACTThe antimicrobial activities of Vernonia amygdalina ethanol and aqueous leaves extracts were investigated against some selected clinical isolates; Staphylococcus aureus, … Continue reading
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 CHAPTER 11.0 INTRODUCTION1.1 Background of studyPlantain (Musa paradisiaca) is an important starchy staple and commercial crop in the West and Central Africa where 50% of the w … Continue reading
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ABSTRACTTurkey farming is the process of raising turkeys for the purpose of producing meat or eggs for food or money. Turkey, chicken, guinea fowl, duck and quail are all domest … Continue reading
5 Chapters
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100 Pages
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12,650 Words
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Project
Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil ma … Continue reading
4 Chapters
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65 Pages
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10,732 Words
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Project
INTRODUCTION Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwis … Continue reading
5 Chapters
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70 Pages
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9,971 Words
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Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005, Ba … Continue reading
5 Chapters
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87 Pages
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11,550 Words
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Project
1.0 INTRODUCTION 1.1 BREAKFAST Breakfast cereal is defined as food obtained by swelling, roasting, grinding, rolling and flaking of any cereal e.g. maize, barley, wheat, sorghu … Continue reading
5 Chapters
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59 Pages
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8,100 Words
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Project
This research work examined the use of cowpea for shito production, to determine the cost of the shito, to access the sensory attribute in terms of the taste, aroma and colour, to determine the overall acceptability of cowpea shito, to bring variet … Continue reading
5 Chapters
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71 Pages
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10,286 Words
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Project
Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the st … Continue reading
5 Chapters
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80 Pages
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10,947 Words
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Project
Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum a … Continue reading
5 Chapters
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110 Pages
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13,436 Words
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Project
The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the … Continue reading
5 Chapters
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69 Pages
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9,251 Words
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Project
Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method C. Soaking before hot extracti … Continue reading
5 Chapters
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124 Pages
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9,835 Words
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Project
Micro organisms associated in fermentation of castor bean seeds “ogiri†(COSO) were investigated. Organisms islated include micrococcus, Bacillus and p … Continue reading