Nutritional Biochemistry Final Year Project Topics, Materials & Ideas

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

List of Nutritional Biochemistry Project Topics and Materials in PDF/DOC:

Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener.

Uses Of Coconut Palm Production.

Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets.

Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger.

Assessment Of Heavy Metal In Gari.

Economic Analysis Of Turkey Production. A Case Study Of Enugu State

Perceived Causes And Prevention Of Malnutrition Among Primary School Pupils In Ilorin East Local Government, Kwara State.

Entrepreneurship Skills Development In Preservative Manufacturing To Enhance Food Shelf Life. A Case Study Of Chemistry Students In Bosso Secondary Schools, Niger State

Boom In Fast Food Industry And Its Effect On Health Especially Obesity.

Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea.

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

Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour.

Hygienic Practices Among Food Vendors In Selected Secondary School.

Chemical Composition Of Raw And Cooked Walnut.

Assessment Of Agricultural Information On Citrus Improved Technologies Production And Marketing. In Benue State

Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish.

Effect Of Maternal Literacy On Nutritional Status 0-5 Years.

Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife.

Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish.

Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets.

Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat).

Valuation Of The Effect Of Food Poisoning On Customer Patronage In Hospitality Industry (Case Study Of Selected Hotels In Central District Area Abuja).

Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil.

Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition.

Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students.

Phytochemical Analysis And In-Vitro Antimicrobial Studies Of Leaf Ethanol Extract Of Vernonia Amygdalina.

Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta).

Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel.

Bacteria Flora Of Stored Locus Beans. Case Study of Beans Purchase From Sokoto Market

Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria.

Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State.

Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age.

Study On Consumers Acceptability On Fresh And Smoked Catfish.

Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality.

Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo).

Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds.

Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original.

Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour.

Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat.

Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor.

Evaluation And Optimization Of The Cassava Production Processes.

Role Of Food Science In Human Nutrition.

Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles.

Determination Of Glycemic Indices Of Composite Fufu From Different Yam Cultivars And Plantain Peel.

Comparative Assessment Of Some Physiochemical Properties Of Groundnut Oil And Palmolein Sold In Nigeria.

Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour.

Determination Of Heavy Metals In Fermented Cassava.

Toxicity Of Aqueous Environment.

Food Security And National Development Implication For Home Economics Education.

Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch.

Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis).

Quality Assessment Of Soybean “Ogiri” Produced With Melon Seed “Ogiri” Inoculum.

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

Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis).

Composition Analysis Of Yam Flour With Bambara Nut And Sorghum Fibre.

Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body.

Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut.

Physical And Chemical Analysis Of Seven Sample Of Palm Oil.

Effect Of Human Activities On Surface Water Quality Of Ekulu River.

Production Of Palm Oil And Effect Of Heat On It.

Nutritional Disorder Commonly Found In Nigeria.

Chemical And Sensory Evaluation Of Peanut Butter.

Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread.

Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour.

Determination The Glycemic Indices Of Yam Flour With Bambara Nut And Sorghum Fibre..

Producing Mixed Fruit Drink With Locally Source Citrus Fruit.

Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips.

Production Of Banana Flavoured Soy Yogurt.

Profiling The Microbial Population In Stored Kunu Aya.

Pyrolysis Studies Of Groundnut Shell.

Effects Of Nutrition Education On The Performance Of Athletes.

Role Of Packaging In Food Processing.

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

Production, Quality Evaluation And Sensory Properties Of Date Syrup.

Nutritional Status And Dietary Pattern Of Athletes.

Quality Assessment And Sensory Evaluation Of Syrup Produced From Date Fruit.

Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties.

Extraction And Production Of Essential Oil From Cashew Nuts.

Status Of Processing And Preservation Of Cereals In Nigeria.

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

Preparation Of Poulet DG.

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

Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger.

Physico Chemical Assessment Of The Quality Sachet Water Marketed In Minna Metropolis.

Production And Characterization Of Coconut Oil.

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

Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior.

Quality Assessment Of Palm Oil Available In Major Markets In Nigeria.

Quality Characteristics Of Water From Oguta Lake In Oguta Local Government Area Of Imo State.

Bacteriological Assessment Of Two Food Service Centers. In Ladoke Akintola University Of Technology, Oyo State

Determination Of Some Physical Properties Of Fresh And Dried Tiger Nut (Cyperus Esculentus).

Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour.

Comparative Study On The Physio-Chemical Properties Of Vegetable Oils.

Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances.

Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium.

Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria.

Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies.

Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp.

Mycological Assessment Of Dry Tomatoes Sold In Keffi Market.

Antibacterial Properties Of Moringa Roots And Stem.

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