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

121. THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS

» ABSTRACT This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for consumption and other uses. Soxhlet apparatus was used for the extraction using hexane as solvent. The physical and chemical properties of the extracted oil were analyzed. The percentage oil extracted from the shell of the cas...Continue Reading »

64 pages | 1,271 engagements |

122. PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR

» 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 »

65 pages | 744 engagements |

123. NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOO...

» ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish respectively. Cerelac, a commercial sample served as c...Continue Reading »

65 pages | 556 engagements |

124. 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 | 859 engagements |

125. THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SO...

» 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 »

53 pages | 963 engagements |

126. IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN ...

» ABSTRACT The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that were scientifically tested for. Where upon, it was discovered that Utazi had 1.14mglml of vitamin A and 34:61mg1 100m1 of vitamin C, while Nchuanwu had 2.14mglm1 of vitamin A and 30.76mg1 100m1 of vitami...Continue Reading »

64 pages | 594 engagements |

127. 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 | 1,549 engagements |

128. ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION

» CHAPTER ONE INTRODUCTION Yoghourt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S thermophilus enjoys a faster growth than L hulgricus. It adds flavours and aroma to the yoghurt, though both organisms in association produces lactic acid but acetaldehyde and dimethyl propanol, ...Continue Reading »

76 pages | 529 engagements |

129. 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 »

53 pages | 951 engagements |

130. 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 | 879 engagements |

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

» ABSTRACT...Continue Reading »

64 pages | 1,380 engagements |

132. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WI...

» ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly, sample A which served as the contol was leavened at 30c. the following proof heights were recorded...Continue Reading »

64 pages | 519 engagements |

133. 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 »

76 pages | 1,346 engagements |

134. SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM...

» 1.1 Background to the Study Legumes have historically been part of expensive meals throughout the world as they have a major role to play in the fight against malnutrition. It is therefore necessary that their levels of consumption, which are already too low in a nber of developing countries be increased. Plant proteins provide nearly 65% cereals and 10 15% legumes. Legumes serve as a source of no...Continue Reading »

65 pages | 968 engagements |

135. BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIV...

» 1.1 Background to the Study The presence of pathogenic microorganisms in food stuffs, food contact surfaces, equipments and utensils has led to a high degree of chronic illness ( Enuogu and Alan, 2000). Enuogu and Alan, (2000) have identified cafeterian workers a.d other food service workers as likely sources of food contamination. Many organisms have been found to proliferate readily at wide temp...Continue Reading »

56 pages | 519 engagements |

136. PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA.

» 1.1 Background to the Study In the last decade we witnessed an increasing demand for nutritious, fresh like food products with high organoleptic attributes, improved safety and prolonged shelf life. Non thermal inactivation of microorganisms has been a major reach topic on this subject. Some of the other investigated technologies are high hydrostatic pressure (HHP), pulsed electrical fields (IEF),...Continue Reading »

65 pages | 864 engagements |

137. ASSESS ING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA.

» 1.1 Background to the Study A street vendor us 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 and in meeting food demand...Continue Reading »

60 pages | 1,617 engagements |

138. ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCT...

» CHAPTER ONE 1.1 Background To The Study Citrus fruits constitute vital fruit crop with highest value in terms of international trade. The market for citrus fruit consist of the fresh fruit market and the processed citrus fruits market which involves mainly of orange juice. Oranges account for most of the citrus production but significant quantities of pomeloes, grapefruits, lemons and limes are al...Continue Reading »