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FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND RESEARCH MATERIALS


  • 1. ASSESSMENT OF THE CYANIDE CONTENT OF DIFFERENT CASSAVA PRODUCTS (ABACHAMMIRI, FU...

    » Abstract Cassava (Manihot esculenta) is a root tuber produced in the tropical region of the world between latitudes 300 North, 300 South of the equator usually referred to as the cassava belt, which is known to contain residual cyanide. This work covered the cyanide assessment of different cassava products like (garri, fufu, abachammiri and African salad) which are being consumed in Afikpo, Ebonyi...Continue Reading »

    54 pages |  6 engagements | 

  • 2. QUALITY CHARACTERISTICS OF COOKIES PRODUCED FROM WHEAT, CORN – SOY COMPOSITE A...

    » Abstract Cookies were produced using 100% Wheat, 90%:10%, 80%:20%, 70%:30% and 60%:40% Corn – Soy composite. The Proximate Analysis showed that Moisture Content ranged from 5.0% to 8.3%, Fibre Content ranged from 0.59% to 1.14%, Fat Content ranged from 12.12% to 14.13%, Protein Content ranged from 12.01% to 14.14%, Ash content ranged from 1.39% to 1.74%, Carbohydrate Content ranged from 55.1...Continue Reading »

    89 pages |  7 engagements | 

  • 3. FORMULATION AND PRODUCTION OF ETHANOL FROM CASSAVA WASTE PEELS

    » Abstract The research was carried out to produce ethanol from cassava peels. Cassava peels were collected and prepared by washing, mashing and fermenting. Distillation of the fermented liquid was carried out immediately after fermentation. 115% by volume was produced after distillation from 385g of ethanol sample at the temperature range of 60OC 80OC. The sample was analyzed in order to compare th...Continue Reading »

    54 pages |  6 engagements | 

  • 4. NUTRIENT AND ANTI-NUTRIENT CONTENT OF RAW, FERMENTED AND GERMINATED MILLET FLOUR

    » Abstract The nutrient and anti nutrient content of raw millet, fermented and germinated millet flour was followed during a germination of 48h and a fermentation of 72hrs. There was a significant decrease in the anti nutritional factors with tannins from 0.357%, to 0.157%, phytates 0.144% to 0.074% and an increase in the cyanide 8.50ppm to 600ppm, oxalate 0.352% to 0.572%. Also, a significant diffe...Continue Reading »

    54 pages |  5 engagements | 

  • 5. DETERMINATION OF SOME PHYSICAL PROPERTIES OF FRESH AND DRIED TIGER NUT (CYPERUS ...

    » Abstract This study was conducted to determine the physical properties of fresh and dried tiger nut which are essential for designing engineering processes, material handling, storage, equipment design, and fabrication. Samples of Tiger nut were collected from the market (Ekeonunwa), both fresh and sun dried was used as sample A and B respectively. Some selected physical properties of Tiger nut we...Continue Reading »

    89 pages |  5 engagements | 

  • 6. ASSESSING THE IMPACT OF AIR HUMIDITY ON THE DRYING OF FRESHLY HARVESTED CORN

    » Abstract The effect of air humidity of 10%, 20%, 30%, 40% and 50% on the drying of freshly harvested corn was assessed. The freshly harvested corn was weighed and dried differently in drying environments of air humidity of 10%, 20%, 30%, 40% and 50% and temperatures of 320c, 340c, 350c, 360c and 380c respectively using the dry and wet bulb thermometers. The corn samples were assessed for drying ra...Continue Reading »

    89 pages |  6 engagements | 

  • 7. THE DETERMINANTS OF NATIONAL FOOD SECURITY IN NIGERIA

    » CHAPTER ONE INTRODUCTION 1.1 BACKGROUND TO THE STUDY In the 1960s, Nigeria featured prominently among the world’s leading producers and exporters of many tropical agricultural products from which substantial foreign exchange were earned and utilized for executing key development projects hence, playing a crucial role in our economic development as a nation. It provided employment to millions...Continue Reading »

    60 pages |  49 engagements | 

  • 8. THE ROLE OF NYPA FRUITICAN IN THE BIOACCOUNTATION OF OIL SPILLAGES

    » The microbial load and polycyclic aromatic hydrocarbon (PAH) level in Nypa Fructicans was determined using standard microbiological and chemical procedures. The total viable count ranged from 24.2x105 to 20.8x106 cfu/g, total coliform count ranged from 8.3104 to 9.6x105, while total PAH degrading bacterial count ranged from 4.6x104 t0 5.3x104 to 5.3x104 cfu/g. the organism identified were species ...Continue Reading »

    60 pages |  52 engagements | 

  • 9. CHEMICAL AND PHYSICAL CHANGES DURING FERMENTATION, BAKING AND COOLING IN BREAD P...

    » ABSTRACT Bread is a food product formed when baking a mixture of flour, water, salt which is fermented in the presence of yeast. During these processes variety of influences, both endogenous and exogenous interaction bring about fundamental physical and chemical changes Such as inhibition of water, sugar hydrolysis, flavour and acidity changes. Other changes include the steady volume increase as a...Continue Reading »

    60 pages |  61 engagements | 

  • 10. 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 »

    80 pages |  53 engagements | 

  • 11. FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR

    » ABSTRACT This study was carried out to determine the functional properties of cassava flour produced using different drying method namely sundried and oven dried. The flours were obtaining from cassava (Manihot Esculent Crantz) by peelings, washing, cooking, slicing or chopping, drying, milling and sieving. The flours obtained were evaluated for functional properties. The flours samples have funct...Continue Reading »

    65 pages |  74 engagements | 

  • 12. PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PI...

    » ABSTRACT Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio of 65:35 to obtain millet pigeon pea flour blend (MPF). Wheat flour (WF) and MPF were used in ratios of 100: 0, 90:10, 80:20, 70: 30 and 60: 40 to produce cookies which were subjected to sensory evaluation, to isolate the best ratio (80:20). Cassava cortex flour (CCF) was produced and substituted wheat flo...Continue Reading »

    76 pages |  59 engagements | 

  • 13. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE

    » ABSTRACT This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) research questions were formulated and questionnaires were administered to one hundred (100) respondents in order to gather data for the research. Results showed that the pregnant women are aware of the importance of good nutrition to a child bearing mother...Continue Reading »

    76 pages |  57 engagements | 

  • 14. STRATEGY FOR GUARANTEE FOOD SECURITY

    » CHAPTER ONE INTRODUTION  text align: justify;">1.1 BACKGROUND TO THE STUDY Since independence in 1960, the Nigerian economy had operated under two major economic philosophies with the turning point being 1986. Prior to 1986, the economy was highly regulated with government taking direct control of the "commanding heights" of the national economy. By the early 1980s, significant distortions wer...Continue Reading »

    64 pages |  51 engagements | 

  • 15. ECONOMIC ASSESSMENT OF SOME METHODS ADOTPED IN YOGHURT PRODUCTION

    » TABLE OF CONTENTS CHAPTER ONE: INTRODUCTION 1.1 Background of the Study 1.2 Aim and Objectives of the Study 1.3 Significance of the Study 1.4 Statements of the Problem 1.5 Limitations of the Study CHAPTER TWO 2.0 Literature Review 2.1 Properties and Characteristics of Yoghurt 2.2 The evolution of Yoghurt 2.3 Process and manufacture of Yoghurt CHAPTER THREE 3.1 Materials and Methods for Yoghurt Pro...Continue Reading »

    65 pages |  54 engagements | 

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

    » 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 On Cereals 2.9 Preservation/Storage CHAPTER THREE 3.0 Conclusion REFER...Continue Reading »

    64 pages |  71 engagements | 

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

    » TABLE OF CONTENTS Title Page Approval Page Dedication Acknowledgement Abstract Table Of Contents CHAPTER ONE 1.0 Introduction 1.1 Objectives of the study CHAPTER TWO 2.0 Literature Review 2.1 Origin of Sorghum 2.2 Sorghum Utilization 2.2.1 Production of Malted Sorghum Flour 2.2.2 Malted of Sorghum 2.2.3 Steeping 2.2.4 Germination 2.2.5 Kilning 2.3 Method of Processing Wheat into Flour for Biscuit ...Continue Reading »

    76 pages |  -1 engagements | 

  • 18. THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT

    » TABLE OF CONTENTS CHAPTER ONE: INTRODUCTION 1.1 Food packaging definition 1.2 &nB History of food packaging 1.3 Reasons or purpose of food packaging 1.4 Types of food packaging 1.5 Functions of food packaging 1.6 Role of packaging 1.7 Characteristics CHAPTER TWO: LITERATURE REVIEW 2.1 Effect of food packaging material on our environment 2.2 Littering 2.3 Health Effect 2.4 Pollution Effect CHAPTER ...Continue Reading »

    64 pages |  69 engagements | 

  • 19. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICA...

    » ABSTRACT 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 respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and finally sample A was raw yam bean which served as control. The entire sample was dry – milled i...Continue Reading »

    53 pages |  -1 engagements | 

  • 20. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES I...

    » TABLE OF CONTENTS. CHAPTER ONE DIFINITION INTRODUCTION CHAPTER TWO 2.1 DIFFERENT METHODS OF PRODUCTION OF PROTEN HYDROLYSATE USING ENZYMATIC AND CHEMICAL METHODS 2.2 USES OF PROTEIN HYDROLYSATES IN FOOD SYSTEM 2.3 ADVANTAGES OF PROTEIN HYDROLYSATES OVER NATIVE PROTEIN 2.4 LIMITATIONS OF PROTEIN HYDROLYSATES IN FOOD SYSTEM 2.5 METHODS OF DEBITTERING THE HYDROLYSATES CHAPTER THREE CONCLLISION REFERE...Continue Reading »

    53 pages |  62 engagements | 

. ABSTRACT, Proposals, Literature Reviews, Aims & Objectives, Methodology, Surveys & Implementations