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FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND RESEARCH MATERIALS


  • 1. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA: A PROCESS FOR R...

    » CHAPTER ONE 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two2.0 Literature Review 2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of Soybe...Continue Reading »

    50 pages |  10 engagements | 

  • 2. ASSESSING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA

    » CHAPTER ONE INTRODUCTION 1.1 Background to the Study A street vendor is broadly defined as a person who offers goods for sale to the public without having a permanent built up structure from which to sell. Street vendors may be stationary i.e. occupying space, or they may be mobile. The street food industry plays an important role in cities and towns of many developing countries both economically ...Continue Reading »

    35 pages |  8 engagements | 

  • 3. FUNCTIONAL AND COMPOSITIONAL PROPERTIES OF GLUTEN

    » ABSTRACT The importance of gluten has led to a substantial research tool. Gluten can be extracted from wheat flour, it content has been implicated as a factor in the staling of bread because it binds water by hydration. Gluten content can be determined, this is carried out on flour to determine its elasticity and rising ability during baking process. It plays a very vital role especially in baking...Continue Reading »

    35 pages |  7 engagements | 

  • 4. PRODUCTION OF "OGIRI" FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENT...

    » ABSTRACT Micro organisms associated in fermentation of castor bean seeds "ogiri" (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed "ogiri" the second portion was inoculated with caster bean seed "ogiri" (COSO) the rd part, the contro...Continue Reading »

    50 pages |  13 engagements | 

  • 5. ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION

    » ABSTRACT Many producers of yoghurt are confused on the methods and process of producing yoghurt, consequently, producing substandard yoghurt which may not meet the taste of the consumer. However, this research work is aimed at developing appropriate process of producing yoghurts. The research work is also aimed at solving the problems of different methods of processing yoghurt. Also, it is aimed a...Continue Reading »

    50 pages |  9 engagements | 

  • 6. PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT

    » CHAPTER ONE INTRODUCTION Fruits are part of a plant that houses seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they consist of the ripened seed or seeds with some edible tissue attached ( Iheoronye and Ngoddy 1985). Fruits are also plant parts which have aromatic and fragrant characteristics and are usually sweet o...Continue Reading »

    50 pages |  6 engagements | 

  • 7. EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVO...

    » CHAPTER ONE 1.0 INTRODUCTION Herbs and spices have long been used by ancient civilsations for culinary, medicinal and cosmetic uses. With modernization and the development of patent medicines, the use of natural cures and elixirs decrease in popularity. Nowadays, disillusionment with synthetic drugs, artificial additives and their possible sides effects has given great rise in popularity to many n...Continue Reading »

    50 pages |  9 engagements | 

  • 8. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES

    » CHAPTER ONE INTRODUCTION Definition: Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods. Protein hydrolysate have many uses in specialty foods such as non allergenic infant formular, diets foods and other special nutritional foods. The drawback of many hydrolysates such as Soya or Casein hydrolysates is the bitter taste that develops wh...Continue Reading »

    50 pages |  7 engagements | 

  • 9. PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (A...

    » Abstract Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of boiled peeled tubers were soaked in water for 12 hours before drying and milling into Abacha flour. African Yam Bean was sorted and soaked in water 12 hours and milled into flour. Biscuit was baked with q...Continue Reading »

    50 pages |  10 engagements | 

  • 10. CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA

    » CHAPTER ONE 1.0 INTRODUCTION Occupation hazards constitute a major threat to an active workforce. Fricidences such as back pain, contact dermatis, fracture shoulder and wrist problem, cuts and burns and some of the ill health and injuries suffered by people at work. Valueable man hours are lost from affected staff and in some severe cases, it may lead to permanent disability or death. People from ...Continue Reading »

    50 pages |  6 engagements | 

  • 11. EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ...

    » CHAPTER ONE 1.1INTRODUCTION Concern about the wholesomeness and safety of our foods has increased dramatically, particularly in those countries where food shortage is not a problem. Increasing understanding of, and interest in technological matters on the part of the consumer and organized consumer groups, coupled with a recognition that neither government nor industry can guarantee the safety of ...Continue Reading »

    50 pages |  6 engagements | 

  • 12. INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD

    » ABSTRACT 24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer was used for the determination of heavy metals i.e. Lead, Cadmium and Chromium. 100% of the samples were found to have the concentration of heavy metals below the safe limit recommended by world health Organization (WHO). The concentration of Lead, Cadmium and Chrom...Continue Reading »

    50 pages |  6 engagements | 

  • 13. IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY

    » CHAPTER ONE 1.1INTRODUCTION Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, preserve food or to provide insect disinfestation. (wikipedia.org) Food irradiation is sometimes referred to as cold pasteurization or electronic pasteurization to emphasize its similarity to the process of pasteurization. Like pasteurization of milk and pressure co...Continue Reading »

    50 pages |  7 engagements | 

  • 14. NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA

    » CHAPTER ONE 1.0 INTRODUCTION Nutritional disorder can be defined as the disease caused by nutritional imbalance, either over nutrition or under nutrition. Nutritional disorder may result from eating too much of little of foods of a particular nutrients such as vitamins or minerals. (www.studenttechnology.com.). When food lack one or more of the common nutrients in food, one disease condition or an...Continue Reading »

    50 pages |  6 engagements | 

  • 15. ASSESSMENT OF THE CYANIDE CONTENT OF DIFFERENT CASSAVA PRODUCTS (ABACHAMMIRI, FU...

    » Abstract Cassava (Manihot esculenta) is a root tuber produced in the tropical region of the world between latitudes 300 North, 300 South of the equator usually referred to as the cassava belt, which is known to contain residual cyanide. This work covered the cyanide assessment of different cassava products like (garri, fufu, abachammiri and African salad) which are being consumed in Afikpo, Ebonyi...Continue Reading »

    54 pages |  146 engagements | 

  • 16. QUALITY CHARACTERISTICS OF COOKIES PRODUCED FROM WHEAT, CORN – SOY COMPOSITE A...

    » Abstract Cookies were produced using 100% Wheat, 90%:10%, 80%:20%, 70%:30% and 60%:40% Corn – Soy composite. The Proximate Analysis showed that Moisture Content ranged from 5.0% to 8.3%, Fibre Content ranged from 0.59% to 1.14%, Fat Content ranged from 12.12% to 14.13%, Protein Content ranged from 12.01% to 14.14%, Ash content ranged from 1.39% to 1.74%, Carbohydrate Content ranged from 55.1...Continue Reading »

    89 pages |  122 engagements | 

  • 17. FORMULATION AND PRODUCTION OF ETHANOL FROM CASSAVA WASTE PEELS

    » Abstract The research was carried out to produce ethanol from cassava peels. Cassava peels were collected and prepared by washing, mashing and fermenting. Distillation of the fermented liquid was carried out immediately after fermentation. 115% by volume was produced after distillation from 385g of ethanol sample at the temperature range of 60OC 80OC. The sample was analyzed in order to compare th...Continue Reading »

    54 pages |  118 engagements | 

  • 18. NUTRIENT AND ANTI-NUTRIENT CONTENT OF RAW, FERMENTED AND GERMINATED MILLET FLOUR

    » Abstract The nutrient and anti nutrient content of raw millet, fermented and germinated millet flour was followed during a germination of 48h and a fermentation of 72hrs. There was a significant decrease in the anti nutritional factors with tannins from 0.357%, to 0.157%, phytates 0.144% to 0.074% and an increase in the cyanide 8.50ppm to 600ppm, oxalate 0.352% to 0.572%. Also, a significant diffe...Continue Reading »

    54 pages |  102 engagements | 

  • 19. DETERMINATION OF SOME PHYSICAL PROPERTIES OF FRESH AND DRIED TIGER NUT (CYPERUS ...

    » Abstract This study was conducted to determine the physical properties of fresh and dried tiger nut which are essential for designing engineering processes, material handling, storage, equipment design, and fabrication. Samples of Tiger nut were collected from the market (Ekeonunwa), both fresh and sun dried was used as sample A and B respectively. Some selected physical properties of Tiger nut we...Continue Reading »

    89 pages |  106 engagements | 

  • 20. ASSESSING THE IMPACT OF AIR HUMIDITY ON THE DRYING OF FRESHLY HARVESTED CORN

    » Abstract The effect of air humidity of 10%, 20%, 30%, 40% and 50% on the drying of freshly harvested corn was assessed. The freshly harvested corn was weighed and dried differently in drying environments of air humidity of 10%, 20%, 30%, 40% and 50% and temperatures of 320c, 340c, 350c, 360c and 380c respectively using the dry and wet bulb thermometers. The corn samples were assessed for drying ra...Continue Reading »

    89 pages |  94 engagements | 

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