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FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND RESEARCH MATERIALS


  • 1. COMPARATIVE STUDY ON THE NUTRIENT COMPOSITION, FUNCTIONAL PROPERTIES AND MICROBI...

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    45 pages |  112 engagements | 

  • 2. HEALTH BENEFITS AND INDUSTRIAL USES OF PINEAPPLE

    » CHAPTER ONE 1.0 Introduction Pineapples are one of the most popular tropical fruits in the world, the important food which can be eaten fresh or in a processed form. It is composed of nutrients which are good for human health. Due to researchers carried out on the relationship between nutrients in pineapple and human health (Akinmusire, 2011) pineapple plays a vital role in human health due to its...Continue Reading »

    45 pages |  117 engagements | 

  • 3. THE PERFORMANCE EVALUATION OF A BRIQUETTING MACHINE

    » CHAPTER ONE INTRODUCTION 1.1 Background of the Study The demand for energy increases by the day because the population of the world continues to grow and energy is needed (Frei, 2012). Global energy consumption has about doubled in this last three decades of the past century. In 2004, about 77.8% of the primary energy consumption is fossil fuels, (32.8% oil, 21.1% natural gas, 24.1% coal, 5.4% fro...Continue Reading »

    45 pages |  74 engagements | 

  • 4. NUTRITION IN INFANCY A CASE STUDY OF KAWO GENERAL HOSPITAL, KADUNA

    » ABSTRACT The aim of this study is to assess nutrition in infancy, a case study of kawo general hospital, Kaduna. The specific objective of the study were to determine the level awareness of the infant nutrition process, determine the level of awareness of the importance of breastfeeding, find out the challenges of faced in infant nutrition and proffer ways of improving proper infant nutrition. The...Continue Reading »

    45 pages |  78 engagements | 

  • 5. PRODUCTION OF PLANTAIN CHIP USING DIFFERENT TYPES OF VEGETABLE OILS

    » CHAPTER ONE 1.1 Introduction Plantain (Musa paradisacal) is among the major tropical staple foods (Dzomeku et al., 2006). It is known that cooking methods or processing techniques of foods often lead to losses of vitamins and other nutrients such as vitamin up to 90% depending of the cooking or processing used (Penelope and Ritu, 2003). In Nigeria, steaming, roasting and frying are the most common...Continue Reading »

    45 pages |  106 engagements | 

  • 6. THE EFFECT OF FERMENTATION ON NUTRITIONAL QUALITIES OF FORMULATED CEREAL/LEGUME...

    » CHAPTER ONE 1.0 INTRODUCTION The first year of life is crucial in laying the foundation of good health and improving the quality of life of children. The World Health Organisation (WHO) recommends that infants be exclusively breastfed for the first six months of life (WHO, 2001). However after six months, breast milk alone will no longer be sufficient both in terms of quantity and quality to meet ...Continue Reading »

    45 pages |  101 engagements | 

  • 7. FISH SPECIES COMPOSITION, FOOD AND FEEDING HABITS AND LENGTH-WEIGHT RELATIONSHI...

    » FISH SPECIES COMPOSITION, FOOD AND FEEDING HABITS AND LENGTH WEIGHT RELATIONSHIP OF SOME TRAWLED FISH SPECIES OBTAINED FROM MIDDLEMEN IN IBAKA, OFF THE COAST OF THE CROSS RIVER ESTUARY, NIGERIA....Continue Reading »

    45 pages |  42 engagements | 

  • 8. SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEA...

    » CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF STUDY Palm kernel oil (PKO) is black viscous oil extracted from the kernel of oil palm. In its raw form it contains impurities such as organic pigments, oxidation metals, trace metals and traces of soap. For PKO to be used effectively, in most industrial processes, these impurities in it have to be extensively removed, thus making bleaching inevitable...Continue Reading »

    45 pages |  38 engagements | 

  • 9. FOODBORNE ILLNESSES AND ITS GLOBAL IMPACT

    » ABSTRACTS Foodborne diseases remain a major cause of morbidity and mortality in the general population, particularly in vulnerable groups. These diseases emanate from either the toxin of the “disease causing” microbe, or by the human body’s reactions to the microbe. More than 250 different types of viruses, bacteria, parasites, toxins, metals, and prions are associated with foodb...Continue Reading »

    45 pages |  42 engagements | 

  • 10. “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 | 

  • 11. 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 | 

  • 12. 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 |  67 engagements | 

  • 13. 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 | 

  • 14. 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 | 

  • 15. 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 |  52 engagements | 

  • 16. 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 | 

  • 17. 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 | 

  • 18. 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 | 

  • 19. 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 | 

  • 20. 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 | 

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