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FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND RESEARCH MATERIALS


  • 1. 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 |  25 engagements | 

  • 2. 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 |  34 engagements | 

  • 3. 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 |  34 engagements | 

  • 4. 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 |  30 engagements | 

  • 5. 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 |  34 engagements | 

  • 6. 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 |  34 engagements | 

  • 7. 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 |  32 engagements | 

  • 8. 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 |  34 engagements | 

  • 9. 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 |  32 engagements | 

  • 10. 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 |  32 engagements | 

  • 11. 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 | 

  • 12. 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 |  44 engagements | 

  • 13. 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 | 

  • 14. 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 |  34 engagements | 

  • 15. 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 »

    76 pages |  34 engagements | 

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

    » 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 »

    65 pages |  -1 engagements | 

  • 17. ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR ...

    » TABLE OF CONTENT CHAPTER ONE 1.0 Introduction CHAPTER TWO: LITERATURE REVIEW 2.0 What are Food Additives and Preservatives 2.1 classifications of food additives and preservatives 2.2 important of food additives and preservatives 2.3 Additives, preservatives and their uses 2.4 Why do we use additives in food and general principles governing their uses 2.5 Role of some common additives in food 2.6 C...Continue Reading »

    64 pages |  -1 engagements | 

  • 18. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ

    » 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 »

    53 pages |  35 engagements | 

  • 19. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLO...

    » 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 »

    76 pages |  33 engagements | 

  • 20. AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTR...

    » TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction 1.1 Suya as a traditional meat 1.2 Aims and objectives CHAPTER TWO 2.0 Literature Review 2.1 Function Of A Package Meat And Meat Prodcut 2.2 Different Packaging Materials And Their Properties 2.3 Processing Of Suya 2.4 Methods Of Proximate Analysis 2.5 Results Of Proximate Analysis CHAPTER THREE 3.0 Recommendation 3.1 Use Of Different Packaging Mateir...Continue Reading »

    64 pages |  33 engagements |