FOOD AND NUTRITION PROJECT TOPICS AND RESEARCH MATERIALS

• 1. PRODUCTION OF TIGER NUT MILK USING TIGER NUTS

  » ...Continue Reading »

  50 pages |  527 engagements | 

• 2. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUA...

  » CHAPTER ONE INTRODUCTION1.1 BACKGROUND OF THE STUDYKunun zaki is a traditionally fermented non alcoholic beverage that originates from the Northern part of Nigeria which can be produced either from millet, sorghum or maize. Kunun zaki is a Hausa word meaning “sweet beverage,” It is now widely consumed in several parts of Nigeria owning to its refreshing qualities (Osuntogun and Aboaba,...Continue Reading »

  50 pages |  1,991 engagements | 

• 3. STUDYING THE EFFECT AND THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)

  » CHAPTER ONE 1.0 INTRODUCTION Tigernut (cyperus esculentus) is an underutilized crop which belongs to the division magnolophyta, classliliosida, order – cyperales and family cyperaceae (family) and was found to be a cosmopholitan, perennial crop of the same genus as the papyrus plant of her names of the plant are earth almond as well as yellow nut grass. (Codoemelan, 2003; Belewu and Belweu 2...Continue Reading »

  50 pages |  955 engagements | 

• 4. EXAMINATION OF THE NUTRITIONAL POTENTIAL OF CHEMICAL COMPOSITION OF RAW AND COOK...

  » CHAPTER ONE1.0 INTRODUCTION Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential for small parts of Virginia. Growing and handling are specialized, and while marketing is hands oriented, demand can be good For fresh high quality nuts used both for eating out of hands and for cooking purposes (Carlson Jones 1940) there are many different edible net species found an...Continue Reading »

  50 pages |  1,158 engagements | 

• 5. THE IMPORTANT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES ...

  » CHAPTER ONE1.0 INTRODUCTION Cassava is an important source of food in Africa as an important source of raw materials for the industries. More than any other crop in Africa, cassava has assumed great importance in Africa Agriculture and food supply. The reasons for this are because of the following features which cassava posses. (i) Cassava is highly adaptable to wild Agro ecological conditions and...Continue Reading »

  50 pages |  950 engagements | 

• 6. EXAMINATION AND THE ROLE OF NUTRITION IN THE WELL-BEING OF UNIVERSITY STUDENTS (...

  » CHAPTER ONEINTRODUCTION1.1BACKGROUND OF THE STUDYGood nutrition is necessary for good health and concern with food is important if certain illnesses are to be prevented. Good nutrition is closely associated with good health – how you look and feel, how well you perform mentally and physically at work or at home. The body is made up of many materials. These can be supplied by a wide variety o...Continue Reading »

  50 pages |  1,508 engagements | 

• 7. ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES AND THEIR PROXIMATE AND ...

  » CHAPTER ONE1.0 INTRODUCTIONFood is a biological material which has aesthetic appeal, good organoleptic qualities, which when ingested, digested and absorbed by the body will supply the needed nutrients for growth, maintenance of health and support of other metabolic activities within the body system. There are two major sources of food as a biological material, these include food from plant and an...Continue Reading »

  50 pages |  893 engagements | 

• 8. EXAMINATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS

  » CHAPTER ONE1.1 INTRODUCTIONJam is a shelf stable food product from fruit pulp, pectin and sugar cooked to form a gel. Fleshy or pulpy fruits such as pineapple, pawpaw, orange, Apple, banana and mango etc or combination of these fruits are usually employed. Good jam has a soft even consistency without distinct part of fruit, a bright colour, good fruit flavour and jam jellied texture that is easy t...Continue Reading »

  50 pages |  686 engagements | 

• 9. BAKING OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR

  » CHAPTER ONEPRODUCTION AND EVALUATION OF BREAD USING BLENDS OF WHEAT AND FERMENTED PLANTAIN FLOURsINTRODUCTION1.1 BREAD: Bread is the loaf that results from the baking of dough which is obtained form a mixture of flour, salt, sugar, yeast and water. However, other ingredient like milk, sugar and egg etc may be added. Due to increasing population, urbanization and change in food habits, consumption ...Continue Reading »

  50 pages |  952 engagements | 

• 10. PROXIMATE AND THE PHYSICOCHEMICAL PROPERTIES ANALYSIS OF HONEY

  » CHAPTER ONE1.0 INTRODUCTION Honey is as old as written history dating back to 2100 BC where it was mentioned Sumerian and Babylonian cuneiform writings, the Hittie code and then sacred writings of India and Egypt it is presumably even older than that. It names from English living and it was the first and most wide spread sweetener used by man, legend has it that cupid dipped his love arrows in hon...Continue Reading »

  50 pages |  523 engagements | 

• 11. EXAMINATION AND ANALYSIS OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR

  » CHAPTER ONE INTRODUCTION WHEAT (TRITICUM AESTIVUM) 1.1.1 ORIGIN AND DISTRIBUTION Despite many years of investigation, it has not been possible to determine accurately when and where the first cultivated wheat originated. At the beginning of recorded history, wheat was already an established crop whose origin was unknown (Anon 1953). There is however some evidence that cultivation of wheat started ...Continue Reading »

  50 pages |  486 engagements | 

• 12. THE PRODUCTION AND USE OF COMPOSITE BLENDS FOR BISCUIT MAKING

  » CHAPTER ONE INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough by mixing, kneading and may be created by fermentation, chemical or other means resulting in puff/flaky short or sweet product. Those that have their moisture content redu...Continue Reading »

  50 pages |  635 engagements | 

• 13. EXAMINATION AND ANALYSIS OF NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PRO...

  » INTRODUCTION In developing countries like Nigeria, complementary foods are mainly based on starch tubers like cocoyam, sweet potato or on cereals like maize, millet and sorghum. Children are normally given these staples in the form of gruels that is either mixed with boiled water (Igyor et al., 2011). Sorghum is an important food crop grown on a subsistence level by farmers in the semi arid tropic...Continue Reading »

  50 pages |  565 engagements | 

• 14. ANALYSIS OF EFFICIENCY OF AIR PASSENGER SUPPORT SERVICES AT THE AIRPORTS PROVIDE...

  » CHAPTER ONE INTRODUCTION Background Of The Study Passengers leaving on a trip normally want to spend as little time as possible in the terminal. They want to have baggage carts readily available, a fast check in, and little time waiting before and quick boarding prior to a timely departure. Passengers do not appreciate long line ups, repetitive security checks, crowded departure areas, line ups fo...Continue Reading »

  50 pages |  345 engagements | 

• 15. ASSESSMENT OF THE NUTRITIONAL STATUS, CARE AND SUPPORT OF PEOPLE LIVING WITH HIV...

  » CHAPTER ONE INTRODUCTION 1.0 Background to the study. Human Immuno Virus (HIV) and Acquired Immune Deficiency Syndrome (AIDS) has become the greatest tragedy in many countries of the world. HIV/AIDS is the fourth biggest cause of death after heart disease, stroke, and acute respiratory disease (Bollinger and Stover, 1999). It is the greatest tragedy in many countries of the world. HIV/AIDS has def...Continue Reading »

  50 pages |  1,029 engagements | 

• 16. CHEMICAL COMPOSITION OF SOME LESSER KNOWN WILD FRUITS AND VEGETABLES CONSUMED IN...

  » CHAPTER ONE 1.0 INTRODUCTION 1.1 Background of the study Micronutrient deficiency is still a public health problem in Nigeria despite the effort that has been made to eliminate it. World Health Organization (WHO) (2002) reported that about 30% of the population in developing countries suffer currently from one or more of the multiple forms of nutritional deficiencies, especially that of micronutri...Continue Reading »

  50 pages |  -1 engagements | 

• 17. SOCIO-ECONOMIC CHARACTERISTICS OF WATERMELON MARKETERS IN IBADAN METROPOLIS, OYO...

  » ABSTRACT The research examined the socio economic characteristics of watermelon marketers in Ibadan Metropolis of Oyo State. Primary data collected through structured questionnaires were used for the study and a total of 100 watermelon marketers were sampled from four majormarkets of the metropolis. Both description and inferential statistics were also used to analyze the data and the results obta...Continue Reading »

  50 pages |  414 engagements | 

• 18. SELENIUM, ZINC AND IRON STATUS OF PREGNANT WOMEN AND ZINC CONTENT OF SELECTED TR...

  » CHAPTER ONE INTRODUCTION 1.1 Background to the Study Micronutrients encompass vitamins and minerals which are essential for human development and functioning. They are needed in small amount. Micronutrients are well known to play an important role in the maintenance of health. Alterations in maternal – fetal disposition of some essential nutrients could be a potential health risk for the mot...Continue Reading »

  50 pages |  499 engagements | 

• 19. ASSESSMENT OF ANTHROPOMETRIC STATUS AND FOOD HABIT OF UNIVERSITY STUDENTS

  » Chapter one Introduction 1. I. NTRODUUTION 1.1. Definition Human Nutrition A definition of a nutrient is any chemical substance that can be used by an organism to sustain its metabolic activities. These metabolic activities in humans and other animals include the provision of energy, growth, renewal of tissues, reproduction and lactation. Human nutrition is a process by which substances in food a...Continue Reading »

  50 pages |  1,018 engagements | 

• 20. DESICCATION TOLERANCE AND ANTIOXIDANTENZYMATIC ACTIVITY IN CITRUS RESHNI SEEDS E...

  » ...Continue Reading »

  50 pages |  354 engagements |