FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND RESEARCH MATERIALS

• 81. 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 |  1,080 engagements | 

• 82. 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 |  1,320 engagements | 

• 83. 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 | 

• 84. 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 | 

• 85. 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 |  474 engagements | 

• 86. 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 |  635 engagements | 

• 87. 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 |  844 engagements | 

• 88. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PRO...

  » 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 »

  53 pages |  -1 engagements | 

• 89. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIE...

  » Abstract a comparative study was done on the physico chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and TrtraleuraTetraopera (Oshsho). The proximate analysis of these spices were done to determine their moisture content, ash content, crude fat crude fibre and protein content. Extraction of the ...Continue Reading »

  76 pages |  559 engagements | 

• 90. FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION.

  » 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 »

  53 pages |  -1 engagements | 

• 91. 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 »

  65 pages |  769 engagements | 

• 92. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PRO...

  » 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 »

  53 pages |  1,479 engagements | 

• 93. 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 »

  53 pages |  983 engagements | 

• 94. “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 »

  64 pages |  -1 engagements | 

• 95. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF S...

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

  64 pages |  857 engagements | 

• 96. EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEE...

  » ABSTRACT A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively. The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4respectively. The control was neither...Continue Reading »

  53 pages |  -1 engagements | 

• 97. THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SO...

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

  76 pages |  460 engagements | 

• 98. 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 »

  65 pages |  1,901 engagements | 

• 99. EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS ...

  » CHAPTER ONE 1.0 INTRODUCTION Nigeria is presently passing through a developmental stage in which there is showing emphasis on local sourcing of raw materials and so there is a growing commercial interest in processing Nigerian foods.The mechanism by which culinary products are thickened to varying degrees can be sub – divided into three separate processing such as starch thickening, protein ...Continue Reading »

  65 pages |  498 engagements | 

• 100. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SO...

  » 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 »

  65 pages |  25 engagements |