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FOOD AND NUTRITION PROJECT TOPICS AND RESEARCH MATERIALS


  • 1. EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS

    » CHAPTER ONE INTRODUCTION BACKGROUND INFORMATION Ruminant animals are mainly dependent on forages as these are essential to maintain their health and production at various stages of their development and growth. In developed countries, sufficient grazing land is available so ruminants can get adequate amount of green grasses during grazing seasons and when it is not possible in other season they ar...Continue Reading »

    61 pages |  146 engagements | 

  • 2. BIOPHYSICO-CHEMCIAL ASSESSMENT OF THE QUALITY OF BOREHOLE WATER IN UYO URBAN

    » CHAPTER ONE 1.0 INTRODUCTION What is Water? To the scientist, it is the compound H2O, combining two atoms of hydrogen with one atom of oxygen. It can take the form of a solid, liquid or gas. It solidifies when cooled to O0C, boils a t 100oC when pure, and it is neither acid nor alkali. It decomposes into its two constituent; hydrogen and oxygen, at 2,500oC and at ordinary temperatures when an elec...Continue Reading »

    61 pages |  103 engagements | 

  • 3. ETHANOL PRODUCTION FROM TWO VARIETIES OF CASSAVA STARCH

    » CHAPTER ONE 1.0 INTRODUCTION The technology for the production of ethanol from starch materials e.g. Cassava involves cooking, liquefaction, saccharification, fermentation and distillation. The basic technology in the process has been well defined but could be improved by introducing systems which require less energy, particularly in the starch conversion and distillation operations (Moorthy and P...Continue Reading »

    79 pages |  92 engagements | 

  • 4. A COMPARATIVE STUDY OF THE PUBLIC RELATIONS STRATEGIES OF KILIMANJARO FAST FOODS...

    » CHAPTER ONE INTRODUCTION 1.1 Background to the Study Public relations (PR) is a promotional tool for information, communication and persuasion. It deals with reputation management. The first World Assembly of Public Relations. Associations in Mexico define public relations as “the art and social science of analyzing trends predicting their consequences, counseling organizational leaders, and...Continue Reading »

    79 pages |  98 engagements | 

  • 5. EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF AFRICAN BREADFRUIT STARCH CONCENTRAT...

    » CHAPTER ONE 1.0 INTRODUCTION African breadfruit (Treculia africana) constitutes a strategic reserve of essential food nutrients that are available at certain critical periods of the year when reliable sources of these nutrients are under cultivation and are very scarce. Diverse food forms could be produced from the seeds on the basis of custom, tradition, ethnic background. It is boiled and consum...Continue Reading »

    61 pages |  93 engagements | 

  • 6. EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEE...

    » ABSTRACT A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively. The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4 respectively. The control was neithe...Continue Reading »

    65 pages |  34 engagements | 

  • 7. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA

    » ABSTRACT 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 for the analysis showed that the materials has moisture content of 2.5% ash content of 1.50%, fat content of 3.00%, crude fibre content of 3.02% and carb...Continue Reading »

    65 pages |  -1 engagements | 

  • 8. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SO...

    » ABSTRACT 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 starch samples were analysed for yield, functional properties and overall acceptability. The yield of the white variety ranged from 0.45 – 0.70kg and the red variety was 0.40 – 0.50kg. The result of their functional properties wer...Continue Reading »

    65 pages |  37 engagements | 

  • 9. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR

    » ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries. The gross value of plantain production in sub saharan Africa extent that of several other main food crops, such as maize, rice cassava and sweet potato. They are considered the fouth important g...Continue Reading »

    65 pages |  104 engagements | 

  • 10. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIE...

    » Abstract a comparative study was done on the physico chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and Trtraleura Tetraopera (Oshsho). The proximate analysis of these spices were done to determine their moisture content, ash content, crude fat crude fibre and protein content. Extraction of the...Continue Reading »

    65 pages |  37 engagements | 

  • 11. FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION...

    » ABSTRACT This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability of adequate meals for man’s consumption as he desires, is an essential ingredient for the development of any nation. Adequate productivity through a reduction in disease and by aiding mental and physical development. The...Continue Reading »

    65 pages |  111 engagements | 

  • 12. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PRO...

    » ABSTRACT The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared, three of which were added (O.ICA), O.2 (B) and 0.3% (C) Citic acid respectively to the forth sample (D) No preservative was added. They were stored on the shelf for a period of one week and they were analyzed for pH, Pitaminac,...Continue Reading »

    65 pages |  35 engagements | 

  • 13. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA.

    » ABSTRACT 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 for the analysis showed that the materials has moisture content of 2.5% ash content of 1.50%, fat content of 3.00%, crude fibre content of 3.02% and carb...Continue Reading »

    65 pages |  95 engagements | 

  • 14. PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE.

    » TABLE OF CONTENTS CHAPTER ONE INTRODUCTION CHAPTER TWO 2.1 The Oil Palm 2.2 Extraction and Refining of Vegetable Oil 2.3 Types and Sources of Vegetable Oil 2.4 Physical Properties and Chemical Reactions of Vegetable Oil 2.5 Role of Vegetable Oil in the Diet 2.6 Utilization and Production of Vegetable Oil 2.7 Factors Influence Quality of Oil 2.8 Preservation Method of Vegetable Oil 2.9 Problems Fac...Continue Reading »

    65 pages |  35 engagements | 

  • 15. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRIC...

    » 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 »

    65 pages |  41 engagements | 

  • 16. 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 »

    65 pages |  41 engagements | 

  • 17. ECONOMIC ASSESSMENT OF SOME MEHTODS 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 |  36 engagements | 

  • 18. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUI...

    » 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 »

    65 pages |  -1 engagements | 

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

    » 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 »

    65 pages |  135 engagements | 

  • 20. 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 |  34 engagements | 

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