Human Nutrition Final Year Project Topics, Materials & Ideas

Click any of the following Human Nutrition project topics to access and download its complete research material, including chapters 1 to 5. All Human Nutrition project materials listed below are available in either PDF or DOC format

List of Human Nutrition Project Topics and Materials in PDF/DOC:

Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication.

Production And Acceptability Studies Of Malted Sorghum Sorghum Bicolor Biscuit.

Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour.

Promote Composition Of Pleurotus Tuberrcogin. A Case Study Of From Enugu Area

Attitude Of Working Mothers Towards Exclusive Breast Feeding. Case Study Of General Hospital Ughelli

Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener.

Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum.

Use Of Cowpea For Shito Production.

Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri (Commercial “Ogiri”).

Knowledge And Practice Of Food Hygiene Among Food Vendors. A Case Study Of Food Vendors In Ihima Community, Okehi Local Government Area Of Kogi State

Impact Of NAFDAC On The Consumption Of Consumer Goods Beverage. A Case study of Nigerian Breweries Enugu state

Physico Chemical And Organoleptic properties Of Flour And Fufu Processes From Cassava Varieties.

Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon.

Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend.

Chemical And Sensory Evaluation Of Peanut Butter.

Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange Citrus Silences Tangerine Citrus Reticulate Lemon C Groups Citrus Paradox.

Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage.

Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine Elaels Guinneensis At Different Temperature Of Proofing During Bread Making.

Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum Sorghum Bicolor White Variety And Red Variety.

Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa.