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FOOD AND NUTRITION PROJECT TOPICS AND RESEARCH MATERIALS


  • 1. PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WH...

    » CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Humans have consumed bakery products for hundreds of years. Among the different bakery products is the cake. Cakeis a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as past...Continue Reading »

    76 pages |  1 engagements | 

  • 2. THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS.

    » ABSTRACT This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for consumption and other uses. Soxhlet apparatus was used for the extraction using hexane as solvent. The physical and chemical properties of the extracted oil were analyzed. The percentage oil extracted from the shell of the cas...Continue Reading »

    76 pages |  1 engagements | 

  • 3. PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER

    » TABLE OF CONTENT Title page i Dedication ii Acknowledgment iii Table of content iv Chapter one 1.0 Introduction 1 1.2 Objective of the study 6 1.3 Bread 7 1.3.1 Nutritional value of bread 7 1.4 Wheat and its nutritional information 8 1.4.1 Health benefits associated with wheat 9 1.5 Nutritional value of cassava flour 10 1.5.1 Heath benefits of cassava 10 Chapter Two 2.0 Product production 12 2.1 R...Continue Reading »

    59 pages |  1 engagements | 

  • 4. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT...

    » ABSTRACT 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 and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 100:0. Creaming method was used in biscuit production with specified ingredients. Proximate...Continue Reading »

    59 pages |  1 engagements | 

  • 5. PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE.

    » ...Continue Reading »

    76 pages |  1 engagements | 

  • 6. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA.

    » TABLE OF CONTENTS Title page Approval page Dedication Acknowledgement Table of contents CHAPTER ONE 1.0 Introduction CHAPTER TWO 2.0 Brief Description Of Various Types Of Cereals 2.1 Maize 2.2 Sorghum And Mihet 2.3 Cotton Seed Meal 2.4 Rice 2.5 Wheat 2.6 Nutritive Values Of Various Types Of Cereals 2.7 The Processing Of Various Types Of Cereals And It’s Uses To Mankind 2.8 Microbial Effects ...Continue Reading »

    76 pages |  1 engagements | 

  • 7. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)

    » TABLE OF CONTENTS Title page Approval page Dedication Acknowledgement Abstract Table of Contents CHAPTER ONE 1.0 Introduction 1.1 Statement of Problem 1.2 Objectives of the Study CHAPTER TWO 2.0 Literature Review 2.1 Cassava Origin 2.2 Nutritive Value 2.3 Chemical Composition 2.4 Limitations of Cassava 2.5 Peanut Original 2.6 Chemical Composition 2.7 Nutritive Value 2.8 Limitations of Peanut 2.9 B...Continue Reading »

    76 pages |  1 engagements | 

  • 8. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF S...

    » ABSTRACT 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 extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis. Result obtained showed that sample A was significantly different (P < 0.05) between sample...Continue Reading »

    59 pages |  1 engagements | 

  • 9. IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM

    » ABSTRACT The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that were scientifically tested for. Where upon, it was discovered that Utazi had 1.14mglml of vitamin A and 34:61mg1 100m1 of vitamin C, while Nchuanwu had 2.14mglm1 of vitamin A and 30.76mg1 100m1 of vitami...Continue Reading »

    59 pages |  1 engagements | 

  • 10. NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FO...

    » ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish respectively. Cerelac, a commercial sample served as c...Continue Reading »

    59 pages |  1 engagements | 

  • 11. PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR CASSAVA FLOUR ABACHA...

    » Abstract Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of boiled peeled tubers were soaked in water for 12 hours before drying and milling into Abacha flour. African Yam Bean was sorted and soaked in water 12 hours and milled into flour. Biscuit was baked with q...Continue Reading »

    59 pages |  1 engagements | 

  • 12. THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY.

    » ABSTRACT A quantity of 1 litre each of cow milk and blended (cow/soy) milk was pasteurized and each was inoculated with 5g of a mixed starter culture comprising streptococcus thermophillus, Lactobacillus acidophilus and Lactobacillus bulgariuos and incubated at 500C for 5 hours to ferment to yoghurt. Proximate analysis on both yoghurts showed that there was no significant difference (P>0.05) be...Continue Reading »

    60 pages |  7 engagements | 

  • 13. THE ROLE OF FEDERAL GOVERNMENT IN THE PROMOTION OF SMALL SCALE BUSINESS IN NIGER...

    » CHAPTER ONE 1.0 INTRODUCTION Small scale business constitute an important component of the Nigerian industrial sector. The importance of this sector cannot be over emphasized, especially in a typical developing country like ours where the level of youth unemployment is rising beyond control. Hence small scale industries generate employment opportunities per unit of capital investment because they ...Continue Reading »

    59 pages |  30 engagements | 

  • 14. EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS

    » ABSTRACT Oil was extracted from carica papaya (pawpaw) seeds and analyzed for its physico chemical properties (percentage of oil yield, moisture content, pH, specific gravity, acid value, saponification value, ester value, iodine value, peroxide value and unsaponifiable matter) and sensory qualities (colour, aroma, taste and general acceptability). The sensory characteristics analyzed by the panel...Continue Reading »

    60 pages |  42 engagements | 

  • 15. EFFECT OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPE...

    » ABSTRACT Flours prepared from cowpea variety white using different processing methods (germination, heat treatment, fermentation and the untreated flour) were evaluated for proximate composition, functional, sensory properties and storage stability. The fermented and germinated samples were found to be richer in carbohydrate content with 59.72% and 57.78% respectively while the untreated flour had...Continue Reading »

    60 pages |  40 engagements | 

  • 16. THE ENDO-BETA-GLUCANASE ACTIVITY ON SORGHUM MALT

    » ABSTRACT Two endo beta glucanases were separated from sorghum malt. The two enzymes were distinguished by their heat sensitivities, solubilities in ammonium sulphate and pH optima. During mashing the high molecular weight Beta glucan is largely degraded thus producing malts with a high endo beta glucanase content, as the temperature increased the temperature sensitive endo beta glucanase was inact...Continue Reading »

    65 pages |  28 engagements | 

  • 17. THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION

    » ABSTRACT In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now is concerned with the utilization of this food in the human system. Because both cases are referring to food, it shows that both terms are inter related. Actually, food science plays significant roles in human nutrition as it broadens our horizo...Continue Reading »

    50 pages |  28 engagements | 

  • 18. A COMPARATIVE STUDY OF SECONDARY SCHOOL STUDENTS ACADEMIC PERFORMANCE IN FOOD ...

    » ABSTRACT This paper compares and examines the performance of secondary school students who were candidates in food and nutrition examinations of both the West African Examination Council (WAEC) and National Examination Council (NECO) from 2006 2011. Through quantitative analysis, the researcher thoroughly examined and analyzed results and statistics from both examining bodies in Nigeria, and to al...Continue Reading »

    71 pages |  37 engagements | 

  • 19. THE ROLE OF NUTRITION IN THE WELL-BEING OF UNDERGRADUATES IN NIGERIA.

    » TABLE OF CONTENTS Title page Approval page Dedication Acknowledgement Table of Contents Abstract CHAPTER ONE: INTRODUCTION 1.1 Background of the Study 1.2 Statement of Problem 1.3 Research Questions 1.4 Purpose of the Study 1.5 Significance of the Study 1.6 Scope of Study 1.7 Limitations 1.8 Definitions of Terms CHAPTER TWO: LITERATURE REVIEW 2.0 Introduction 2.1 Definition of Nutrition 2.2 Food a...Continue Reading »

    60 pages |  37 engagements |