FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND MATERIALS IN NIGERIA | RESEARCH PROJECT TOPICS AND PROJECT TOPICS ON EDUCATION

1. ANALYSIS OF THE HYGIENE CONDITION OF CANTEEN FOOD SERVICES IN COMMUNITY

» CHAPTER ONE INTRODUCTION 1.1 Background of Study The need to strengthen food safety and hygiene practices is a fundamental public health concern for all for the prevention of food borne diseases. World Health Organization (WHO) (1999) defines food as any substance, whether processed, semi processed or raw which is intended for human consumption. In a similar view, Akande (2002) defines food as any...Continue Reading »

50 pages | 1,118 engagements |

2. DIETARY MANAGEMENT OF CHILDREN WITH PROTEIN ENERGY MALNUTRITION IN 44 NIGERIA AR...

» CHAPTER ONE INTRODUCTION 1. 0 Background of the Study The World Health Organization estimated in 2008 that globally, half of all cases of under nutrition in children under five were caused by unsafe water, inadequate sanitation or insufficient hygiene. This link is often due to repeated diarrhea and intestinal worm infections as a result of inadequate sanitation. However, the relative contribution...Continue Reading »

50 pages | 643 engagements |

3. COMPARATIVE ANALYSIS OF THE MICROBIAL QUALITY OF WATER SOURCED FROM DIFFERENT BO...

» CHAPTER ONE 1.0 Introduction 1.1 Background of Study Water is a natural chemical substance which consists of the elements; Hydrogen and oxygen in the ratio of two is to one (2:1). It is indispensable for man’s existence on earth as about two thirds of the human body consist of water and requires between one to seven (1 7) liters of water per day for its appropriate functioning to avoid dehyd...Continue Reading »

50 pages | 847 engagements |

4. THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHO...

» CHAPTER ONE INTRODUCTION 1.0 BACKGROUND OF THE STUDY Nutrition education is any combination of educational strategies, accompanied by environmental supports, designed to facilitate voluntary adoption of food choices and other food and nutrition related behaviour conducive to health and well being. Nutrition education is delivered through multiple venues and involves activities of the individual, c...Continue Reading »

50 pages | 745 engagements |

5. IMPROVING THE DIETARY INTAKE OF DIABETIC PATIENTS IN IKWO LOCAL GOVERNMENT AREA

» CHAPTER ONE INTRODUCTION Background of the Study According to world health organization (WHO, 2003), Diet is the sum of food consumed by a person or an organism. Diet may also be modified and used for persons who are ill as part of their therapy (Therapetical diet). Diet is the usual food or drink consumed by an organism (person or animal) (Njoku, 2012). Dietary intakes are the habitual decision a...Continue Reading »

50 pages | 765 engagements |

6. DETERMINATION OF HEAVY METALS IN SNACKS AT OSIELEMARKETS

» CHAPTER ONE INTRODUTION BACKGROUND OF THE STUDY Snacks food can be found in nearly every corner of the world and have been on sale for thousands of years. Such food are inexpensive, provide a nutritional source based on traditional knowledge, mostly follow the seasonality of farm production and this allows for variation in consumer diets and are widely distributed and available in both urban and r...Continue Reading »

50 pages | 941 engagements |

7. RESPONSE OF WHEAT (Triticum aestivum L.) VARIETIES TO SOWING METHOD AND FERTILIZ...

» CHAPTER ONE 1.0 INTRODUCTION Wheat (Triticum aestivum L.) belongs to the family Poaceae and ranks first in both area cultivated and production among cereal crops. It contributes more calories and proteins to the world‟s human diet than any other cereals. Globally, production is estimated at 749 million metric tonnes from about 220.4 million hectares (FAO, 2016). The highest average yields are ob...Continue Reading »

66 pages | 646 engagements |

8. ISOLATION AND IDENTIFICATION OF FUNGI ASSOCIATED WITH SWEET POTATO SPOILAGE

» CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND INFORMATION Maytenus senegalensis (Lam) excel is an African shrubs or trees that go under the common name of Red spike thorn, which belong to the celastraccae family. Maytenus is one of the most frequently used specie of the Maytenus Molina genus in the African traditional medicine (along with M. Obscura, M. peduncularis, M. putterlichwides, M. serrata a...Continue Reading »

60 pages | 1,986 engagements |

9. COMPARATIVE ANALYSIS OF NUTRITIONAL POLICY AND IMPLEMENTATION IN BASIC 7-9 IN PU...

» CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Primary education is typically the first and foundation level of compulsory education in the education industry. The goal of achieving Universal Primary Education (UPE) has been on the international agenda since the universal declaration of Human rights affirmed in 1948, that primary education has to be made freely and compulsory available for a...Continue Reading »

50 pages | 942 engagements |

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

» ...Continue Reading »

45 pages | 1,336 engagements |

11. 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 | 2,216 engagements |

12. 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 | 961 engagements |

13. 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 | 1,030 engagements |

14. 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 | 2,796 engagements |

15. 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 | 1,370 engagements |

16. 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 | 691 engagements |

17. 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 | 837 engagements |

18. 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 | 1,031 engagements |

19. “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 |

20. 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 »