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FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND RESEARCH MATERIALS


  • 1. “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

    » ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fatty acid and Iodine value with the following results 0.27,0.84, 1.68 Free Fatty Acid, 17.77, 20.30, 21.5...Continue Reading »

    50 pages |  -1 engagements | 

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

    » CHAPTER ONE INTRODUCTION Of all the plant on which man has depended for his food, cereal grains are by far the most important. Since recorded history, cereals grains are the seed by cultivated grasses that include wheat, corn, 0at, barley, rye, rice, sorghum and millet. There are a number of reasons why cereals have been important in man’s diet. They can be grown in areas with diverse climat...Continue Reading »

    50 pages |  -1 engagements | 

  • 3. THE ROLE OF PACKAGING IN FOOD PROCESSING

    » ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method Cold extraction method 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 B had...Continue Reading »

    50 pages |  4 engagements | 

  • 4. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FL...

    » ABSTRACT The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the proximate composition, functional properties and sensory evaluation. Results of the proximate showed that (1% moisture 13, fat 13.83%, Ash 5.3%, crude protein 17.76% crude fibre 2.8%, carbohydrate 47.78...Continue Reading »

    50 pages |  -1 engagements | 

  • 5. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PR...

    » 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 »

    50 pages |  -1 engagements | 

  • 6. THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS

    » ABSTRACT ACCEPTABILITY OF OPAL BASIL IN NIGERIAN SOUPS. This the study was designed acceptability of opal basil in Nigerian soups, and possible observation based on the outcome of the study, score card was used as instrument for the study, which was administered to 50 respondents in Home – Economics department of Federal College of Education, Osiele, Abeokuta. Results from the findings shows...Continue Reading »

    50 pages |  4 engagements | 

  • 7. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN 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 »

    50 pages |  -1 engagements | 

  • 8. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRU...

    » ABSTRACT Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in this order were blended together, sample A 9:5:1:1:1, B5:2:1:1:1: C 4:3:2:2:2: D6:1:1:1:1:1: Quality p...Continue Reading »

    50 pages |  -1 engagements | 

  • 9. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCU...

    » 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 »

    50 pages |  -1 engagements | 

  • 10. PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR

    » CHAPTER ONE INTRODUCTION Palm oil is one the commercial product of palm fruit (Elaesis Guineesis). It is derived from the fleshy messieurs of the fruit of the oil palm which contains 45 – 55% oil. Palm oil belongs to a class of food known as fat and oil, which are generally termed lipid. It is oil from plant origin. However, oil palm exists in a world semi and cultivated state in three kinds...Continue Reading »

    50 pages |  -1 engagements | 

  • 11. ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)

    » ABSTRACT The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping. The bacterial number for the steeped water ranged from 4.7×104 to 3.2 x 107 cfu/ml while the fungal number ranged from 1.5 x103 to 5.7 x 106 cfu/ml. In the stored pap, pap I had higher count wh...Continue Reading »

    50 pages |  -1 engagements | 

  • 12. IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN...

    » 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 »

    50 pages |  -1 engagements | 

  • 13. FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATIO...

    » 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 »

    50 pages |  -1 engagements | 

  • 14. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM S...

    » 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 »

    50 pages |  -1 engagements | 

  • 15. EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL

    » ABSTRACT The purpose of this study is to look into the effect of different calcium sources on the shell formation of snail. A total of 60 growing snails were purchased from a reputable snail farm, the snails were divided into three groups. Group A control were fed with bone meal and Oyster shell, Group B were fed with Bone. The data collected was on weekly weight gain and total calcium consumed by...Continue Reading »

    50 pages |  5 engagements | 

  • 16. DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS

    » ABSTRACT This study was focused on dietary pattern and nutritional status of in school adolescents in Abeokuta South and Abeokuta North Local Government areas of Ogun State. In the course of the research the researcher made use of 100 copies of questionnaires to collect data distributing on the four (4) schools. CHAPTER ONE INTRODUCTION 1.1 Background of the Study Adolescents are considered to be ...Continue Reading »

    50 pages |  6 engagements | 

  • 17. ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION

    » CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Food production is an integral part of man’s quest to survival as this result in the food we eat everyday. There have been series of food processing company with various methods applied in their production proceses. Since there end product is for public consumption, government is very much interested in the issue of food production, for instan...Continue Reading »

    50 pages |  6 engagements | 

  • 18. ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION

    » CHAPTER ONE INTRODUCTION Yoghourt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S thermophilus enjoys a faster growth than L hulgricus. It adds flavours and aroma to the yoghurt, though both organisms in association produces lactic acid but acetaldehyde and dimethyl propanol, ...Continue Reading »

    50 pages |  -1 engagements | 

  • 19. DEVELOPING THREE RECIPE USING MORINGA OLEIFERA LEAVE POWDER FOR CHILDREN

    » ABSTRACT This research work is to develop three recipe using moringa leaves powder for children. The high rate of micronutrient deficiencies persists in Africa with the most valuable groups being women and children. The moringa oleifera tree has been identified to help becomes of its rich content of vitamins A in its plants from – beta –carotene, iron and vitamin C. The objective of th...Continue Reading »

    50 pages |  6 engagements | 

  • 20. DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FL...

    » ABSTRACT This research is carried out in order to develop recipe on Moringa Tea using varieties of flavour, spices, to improve the flavour of Moringa Tea and also to educate, encourage people on the countless benefit of this Tea (Moringa) Moringa is not meant for vulnerable groups alone but for everybody. CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Moringa Oleifera, the world Moringa probably...Continue Reading »

    50 pages |  5 engagements | 

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