FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

Showing all 46 results

A FEASIBILITY STUDY ON THE PRODUCTION OF YOGHURT (A CASE STUDY OF FAN MILK NIGERIA PLC, OREGUN – IKEJA, LAGOS)
ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION
CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET (Pennisetum typhoiduem) AND MALTS OF COWPEA (Vigna unguiculata) AND SOYBEAN (Glycine max) DURING STORAGE
CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET (Pennisetum typhoiduem) AND MALTS OF COWPEA (Vigna unguiculata) AND SOYBEAN (Glycine max) DURING STORAGE.
CHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM Citrullus vulgaris S, Glycine max L, Arachis hypogea L AND Sclerotium tuberygii
CHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE (Chyrosophyllum albidum) PEELS AND COTYLEDONS.
CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER
CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS
CHEMICAL COMPOSITION, SHELF- LIFE AND ORGANOLEPTIC EVALUATION OF COMPLEMENTARY FOODS BASED ON ACHA (Digitaria exilis), BENNE SEED (Sesamum indicum) AND SOYBEAN (Glycine max
CONTRIBUTIONS OF PACKAGING TO THE EXTENSION OF SHELF LIFE OF PROCESSED GRASSCUTTER MEAT (Thyronomys swinderianus).
DETERMINATION OF SOME PHYSICAL PROPERTIES OF FRESH AND DRIED TIGER NUT (CYPERUS ESCULENTUS)
DEVELOPMENT AND EVALUATION OF SNACKS FROM WHEAT WITH GRADED LEVELS OF CASSAVA CORTEX, MAIZE, AND AFRICAN YAM BEAN FLOURS
ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
EFFECT OF CO-EXTRUDED FILM ON THE SHELF STABILITY OF SLICED SALTED PORK MEAT PRODUCT
EFFECT OF DIFFERENT PROCESSING METHODS ON PHYSICOCHEMICAL AND ANTI-NUTRIENT PROPERTIES OF FLOUR PRODUCED FROM TAMARIND (Tamarindus indica) SEEDS
EFFECT OF OIL TYPES ON THE PHYSIO-CHEMICAL AND ORGANOLEPTIC QUALITIES OF AKARA
EFFECT OF OKARA AND Detarium microcarpum INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS
EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO (Irvingia gabonensis)
EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION, HYPOGLYCEMIC AND HYPOLIPIDEMIC POTENTIALS OF Vernonia amygdalina (Onugbu) AND Gongronema latifolium (Utazi )VEGETABLES
EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION, HYPOGLYCEMIC AND HYPOLIPIDEMIC POTENTIALS OF Vernonia amygdalina (Onugbu) AND Gongronema latifolium (Utazi )VEGETABLES.
EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (Pentaclethra macrophylla Benth)
EFFECT OF PROCESSING ON THE NUTRACEUTICAL POTENTIAL OF NTURUKPA (Pterocarpus santalinoides) LEAF
EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (Scomboromorus scombrus
EFFECT OF SUPPLEMENTATION OF PLANTAIN FLOUR WITH OKARA AND Detarium microcarpum FLOURS AS DIETARY FIBER SOURCES ON BLOOD GLUCOSE AND SERUM CHOLESTEROL
EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONALPROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK
EFFECTS OF DIFFERENT STABILIZING AGENTS ON YOGHURT QUALITY
EFFECTS OF INCLUSION OF OYSTER MUSHROOM (Pleurotus sajor-caju) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER
EFFECTS OF PROCESSING METHODS ON THE BIOFUNCTIONAL PROPERTIES OF PHYSIC NUT (Jatropha gossypiifolia) LEAVES
EVALUATION OF GASOLINE GENERATOR MODIFIED FOR BIOGAS UTILIZATION
EVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (Heinsia crinata) and “UCHAKORO” (Vitex doniana) LEAVES
IN-HOUSE REPORT ON BREAD PRODUCTION, YOGHURT PRODUCTION AND MEAT PRESERVATION.
INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT
NUTRIENT AND ANTI NUTRIENT CONTENT OF RAW, FERMENTED AND GERMINATED MILLET FLOUR
NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR
PHYTOCHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF FOUR NIGERIAN SPICES
POTENTIALS OF Piper guineence (Schum and Thom) AND Mondora myristica (Gaertn) FOR THE PROTECTION OF STORED MAIZE (Zea mays) AGAINST Sitophilus Zeamais
PRODUCTION AND EVALUATION OF BREAKFAST CEREALS FROM BLENDS OF AFRICAN YAM BEAN (Sphenostylis stenocarpa), MAIZE (Zea mays) AND DEFATTED COCONUT (Cocos nucifera).
PRODUCTION AND EVALUATION OF EXTRUDED SNACKS FROM COMPOSITE FLOUR OF BAMBARA GROUNDNUT (Voandzeia subterranea (L) Thoaur ), HUNGRY RICE (Digitaria exilis Staph.) AND CARROT (Daucus carota L.)
PRODUCTION AND QUALITY EVALUATION OF MEAL REPLACEMENT DIET FROM SOYBEAN (Glycine max) AND SORGHUM (Sorghum bicolor L. Moench) FOR THE OVER-WEIGHT AND OBESE
PRODUCTION AND QUALITY EVALUATION OF SPOONABLE AND DRINKABLE YOGHURT WITH WATERMELON (Citrullus lanatus) JUICE AND PULP
PRODUCTION AND QUALITY EVALUATION OF SPOONABLE AND DRINKABLE YOGHURT WITH WATERMELON (Citrullus lanatus) JUICE AND PULP
PRODUCTION AND SENSORY EVALUATION OF MIXED FRUIT JUICE PRODUCED FROM CITRUS
PRODUCTION, PROPERTIES AND SHELF – LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT
SORPTION ISOTHERMS OF COMMERCIAL KILISHI OBTAINED FROM ABUJA NIGERIA
STUDY OF MECHANICAL, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF PRODUCTS FROM FOUR CASSAVA VARIETIES
THE ROLE OF PACKAGING IN FOOD PROCESSING

FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

A FEASIBILITY STUDY ON THE PRODUCTION OF YOGHURT (A CASE STUDY OF FAN MILK NIGERIA PLC, OREGUN – IKEJA, LAGOS)

ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION

CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET (Pennisetum typhoiduem) AND MALTS OF COWPEA (Vigna unguiculata) AND SOYBEAN (Glycine max) DURING STORAGE

CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET (Pennisetum typhoiduem) AND MALTS OF COWPEA (Vigna unguiculata) AND SOYBEAN (Glycine max) DURING STORAGE.

CHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM Citrullus vulgaris S, Glycine max L, Arachis hypogea L AND Sclerotium tuberygii

CHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE (Chyrosophyllum albidum) PEELS AND COTYLEDONS.

CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER

CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS

CHEMICAL COMPOSITION, SHELF- LIFE AND ORGANOLEPTIC EVALUATION OF COMPLEMENTARY FOODS BASED ON ACHA (Digitaria exilis), BENNE SEED (Sesamum indicum) AND SOYBEAN (Glycine max

CONTRIBUTIONS OF PACKAGING TO THE EXTENSION OF SHELF LIFE OF PROCESSED GRASSCUTTER MEAT (Thyronomys swinderianus).

DETERMINATION OF SOME PHYSICAL PROPERTIES OF FRESH AND DRIED TIGER NUT (CYPERUS ESCULENTUS)

DEVELOPMENT AND EVALUATION OF SNACKS FROM WHEAT WITH GRADED LEVELS OF CASSAVA CORTEX, MAIZE, AND AFRICAN YAM BEAN FLOURS

ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION

EFFECT OF CO-EXTRUDED FILM ON THE SHELF STABILITY OF SLICED SALTED PORK MEAT PRODUCT

EFFECT OF DIFFERENT PROCESSING METHODS ON PHYSICOCHEMICAL AND ANTI-NUTRIENT PROPERTIES OF FLOUR PRODUCED FROM TAMARIND (Tamarindus indica) SEEDS

EFFECT OF OIL TYPES ON THE PHYSIO-CHEMICAL AND ORGANOLEPTIC QUALITIES OF AKARA

EFFECT OF OKARA AND Detarium microcarpum INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS

EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO (Irvingia gabonensis)

EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION, HYPOGLYCEMIC AND HYPOLIPIDEMIC POTENTIALS OF Vernonia amygdalina (Onugbu) AND Gongronema latifolium (Utazi )VEGETABLES

EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION, HYPOGLYCEMIC AND HYPOLIPIDEMIC POTENTIALS OF Vernonia amygdalina (Onugbu) AND Gongronema latifolium (Utazi )VEGETABLES.

EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (Pentaclethra macrophylla Benth)

EFFECT OF PROCESSING ON THE NUTRACEUTICAL POTENTIAL OF NTURUKPA (Pterocarpus santalinoides) LEAF

EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (Scomboromorus scombrus

EFFECT OF SUPPLEMENTATION OF PLANTAIN FLOUR WITH OKARA AND Detarium microcarpum FLOURS AS DIETARY FIBER SOURCES ON BLOOD GLUCOSE AND SERUM CHOLESTEROL

EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONALPROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK

EFFECTS OF DIFFERENT STABILIZING AGENTS ON YOGHURT QUALITY

EFFECTS OF INCLUSION OF OYSTER MUSHROOM (Pleurotus sajor-caju) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER

EFFECTS OF PROCESSING METHODS ON THE BIOFUNCTIONAL PROPERTIES OF PHYSIC NUT (Jatropha gossypiifolia) LEAVES

EVALUATION OF GASOLINE GENERATOR MODIFIED FOR BIOGAS UTILIZATION

EVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (Heinsia crinata) and “UCHAKORO” (Vitex doniana) LEAVES

IN-HOUSE REPORT ON BREAD PRODUCTION, YOGHURT PRODUCTION AND MEAT PRESERVATION.

INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT

NUTRIENT AND ANTI NUTRIENT CONTENT OF RAW, FERMENTED AND GERMINATED MILLET FLOUR

NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR

PHYTOCHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF FOUR NIGERIAN SPICES

POTENTIALS OF Piper guineence (Schum and Thom) AND Mondora myristica (Gaertn) FOR THE PROTECTION OF STORED MAIZE (Zea mays) AGAINST Sitophilus Zeamais

PRODUCTION AND EVALUATION OF BREAKFAST CEREALS FROM BLENDS OF AFRICAN YAM BEAN (Sphenostylis stenocarpa), MAIZE (Zea mays) AND DEFATTED COCONUT (Cocos nucifera).

PRODUCTION AND EVALUATION OF EXTRUDED SNACKS FROM COMPOSITE FLOUR OF BAMBARA GROUNDNUT (Voandzeia subterranea (L) Thoaur ), HUNGRY RICE (Digitaria exilis Staph.) AND CARROT (Daucus carota L.)

PRODUCTION AND QUALITY EVALUATION OF MEAL REPLACEMENT DIET FROM SOYBEAN (Glycine max) AND SORGHUM (Sorghum bicolor L. Moench) FOR THE OVER-WEIGHT AND OBESE

PRODUCTION AND QUALITY EVALUATION OF SPOONABLE AND DRINKABLE YOGHURT WITH WATERMELON (Citrullus lanatus) JUICE AND PULP

PRODUCTION AND QUALITY EVALUATION OF SPOONABLE AND DRINKABLE YOGHURT WITH WATERMELON (Citrullus lanatus) JUICE AND PULP

PRODUCTION AND SENSORY EVALUATION OF MIXED FRUIT JUICE PRODUCED FROM CITRUS

PRODUCTION, PROPERTIES AND SHELF – LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT

SORPTION ISOTHERMS OF COMMERCIAL KILISHI OBTAINED FROM ABUJA NIGERIA

STUDY OF MECHANICAL, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF PRODUCTS FROM FOUR CASSAVA VARIETIES

THE ROLE OF PACKAGING IN FOOD PROCESSING