ATTENTION: Below are Food Science Project Topics, Food Science and Technology Project topics and materials, Food Science and Technology final year project, Food Technology Project pdf, Food Science and Technology Project topics in Nigeria, Food Science and Technology Project Topics ppt, Food science and technology project topics pdf, project topics on food and beverage production, food engineering project topics with available Chapters 1-5. Click on any to read its Contents
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food science
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EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
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PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
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SOCIO-ECONOMIC CHARACTERISTICS OF WATERMELON MARKETERS IN IBADAN METROPOLIS, OYO STATE, NIGERIA
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ECONOMIC ANALYSIS OF CABBAGE PRODUCTION IN PLATEAU STATE, NIGERIA
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ECONOMIC ANALYSIS OF VEGETABLE PRODUCTION BY RURAL WOMEN IN IWO ZONE OF OSUN STATE, NIGERIA
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ANALYSIS OF PROFITABILITY AND OPERATIONAL EFFICIENCY OF SHEA BUTTER MARKETING: EMPIRICAL EVIDENCE FROM IBADAN, OYO STATE
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SOCIO-ECONOMIC CHARACTERISTICS OF CHARCOAL MARKETERS IN BODIJA MARKET, IBADAN, OYO STATE, NIGERIA
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MARKETING STRUCTURE AND PERFORMANCE OF OCIMUM GRATISSIMUM IN SELECTED MARKETS IN IBADAN METROPOLIS
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STRUCTURE AND PERFORMANCE OF FRESH FISH MARKETING IN YENAGOA LOCAL GOVERNMENT AREA OF BAYELSA STATE, NIGERIA
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ECONOMIC ANALYSIS OF SWEET POTATO MARKETING IN BENUE STATE, NIGERIA
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EFFECTS OF CREDIT ACCESSIBILITY ON THE PERFORMANCE OF TOMATO MARKET IN OSUN STATE, NIGERIA
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MARKETING ANALYSIS AND CONSUMPTION PATTERN OF TOMATO IN OYO STATE, NIGERIA
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PROFITABILITY AND EFFICIENCY ANALYSIS OF OKRA MARKETING IN IWO AGRICULTURAL ZONE OF OSUN STATE, NIGERIA
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MARKET STRUCTURE, CONDUCT AND PERFORMANCE OF THE GARI PROCESSING INDUSTRY IN SOUTH WESTERN NIGERIA
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ECONOMIC ANALYSIS OF MARKET PERFORMANCE OF FRESH FISH IN LAGOS STATE, NIGERIA
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ANALYSIS OF MARKETING CHANNEL AND MARKET STRUCTURE OF DRIED FISH IN MAIDUGURI METROPOLIS OF BORNO STATE, NIGERIA
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ECONOMICS OF SMALL-SCALE SHEEP MARKETING IN GOMBE METROPOLITAN LIVESTOCK MARKETS GOMBE STATE, NIGERIA
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VEGETABLE PRODUCTION, LIVELIHOOD DIVERSIFICATION, AND EMPLOYMENT GENERATION IN OYO STATE, NIGERIA
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ECONOMIC ANALYSIS OF RISKS IN FRUIT AND VEGETABLE FARMING IN OSUN STATE, NIGERIA
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SOCIO-ECONOMIC ANALYSIS OF FADAMA FARMERS IN AKURE SOUTH LOCAL GOVERNMENT AREA OF ONDO STATE, NIGERIA
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EFFICIENCY MEASUREMENT OF MODERN GROUNDNUT OIL PROCESSING OF RMP-12 AND EX-DAKAR VARIETIES IN GOMBE METROPOLIS GOMBE STATE, NIGERIA
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VALUE CHAIN IN ARTISANAL FISH PRODUCTION AND MARKETING IN NIGERIA. ONDO STATE COASTAL AREAS AS CASE STUDY
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THE PHYSICOCHEMICAL PROPERTIES OF HONEY
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EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
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PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
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NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
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EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkiabiglobosa)
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CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTfood science
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EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
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PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR food science
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AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
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ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
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SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BODY AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT
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PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLES OF PALM OIL
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EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
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THE IMPACT OF INVENTORY CONTROL AND PLANNING IN STORES ADMINISTRATION. (A CASE STUDY OF FAN MILK INDUSTRY IN OWERRI)
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PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
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PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA
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EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
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CHEMICAL AND MICROBIAL ANALYSIS OF RANDOMLY SELECTED WATER SAMPLES COLLECTED FROM VARIOUS SOURCES IN UMUDIBIA NEEDED
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PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA
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EVALUATION OF THE PHYSICO CHEMICAL AND SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT.
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PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLES OF PALM OIL
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PROXIMATE AND SENSORY CHARACTERISTICS OF AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
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SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BODY AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT
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EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR
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EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
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THE IMPACT OF EFFICIENT INVENTORY CONTROL ON THE PRODUCTIVITY OF AN ORGANISATION (A CASE STUDY OF ROKANA INDUSTRY, OWERRI)
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PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
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THE EFFECT OF CRYOGENIC GROUNDING ON LIQUID MILK PRODUCED FROM TIGERNUT AT DIFFERENT TEMPERATURES
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SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BODY AND BIOLOGICAL
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TOXICITY OF THIS AQEOUS ENVIRONMENT
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PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
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PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
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EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE SOLVENTS, ACETONE, METHANOL AND N-HE CANE
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SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BODY AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT
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PRODUCTION OF BANANA-FLAVOURED SOY YOGURT
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EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS- ACETONE, METHANOL AND N-HEXANE
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PRODUCTION SOYBEAN FORTIFIED POWDERED PAIR FROM MAIZE
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QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMPOSITE FLOUR.
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PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
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EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM–WHEAT COMPOSITE BREAD
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CHEMICAL CHARACTERISTICS OF WASTEWATER FROM NIGERIA BREWERIES
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PRODUCTION AND CHARACTERISATION OF COCONUT OIL
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EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
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PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
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PRODUCTION AND CHARACTERITZATION OF COCONUT OIL
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EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
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NUTRIENT QUALITY OF SMOKE–DRIED MEAT “KILISHI” PRODUCED FROM BEEF, MUTTON AND GOAT MEAT
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PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
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PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
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EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
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PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
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EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM
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A COMPARATIVE STUDY ON THE PHYSICOCHEMICAL PROPERTIES OF VEGETABLE OILS SOLD IN NEKEDE MARKET
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PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
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STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA
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AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILDBEARING AGE IN THE EGOR LOCAL GOVERNMENT AREA
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THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN THE EGOR LOCAL GOVERNMENT AREA OF EDO STATE
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PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
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THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
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ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT PRODUCTION
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THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT
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THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
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PRODUCTION AND USES OF PROTEIN HYDROLYSATES AND REMOVAL OF BITTERING PRINCIPLES IN IT
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THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN
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THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIAPROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
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THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
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ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURES OF PROOFING DURING BREAD
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THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
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ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION.
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PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
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“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
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THE ROLE OF PACKAGING IN FOOD PROCESSING
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AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
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THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
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THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE
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PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
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FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE
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THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPICES
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USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
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PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
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ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURES OF PROOFING DURING BREAD-MAKING
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EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)
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ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)
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EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
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PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
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THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS)
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THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
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MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
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PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
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THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
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PRODUCTION AND USES OF PROTEIN HYDROLYSATES AND REMOVAL OF BITTERING PRINCIPLES IN IT
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EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
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THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE
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EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
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PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
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PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
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THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
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PHYSICO – CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSES FROM CASSAVA VARIETIES
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PRODUCTION OF “ONIGIRI” FROM SOYBEAN USING ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
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PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
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THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
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USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER
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THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
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“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
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PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN
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ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURES OF PROOFING DURING BREAD-MAKING
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CONSUMERS ACCEPTABILITY AND PHYSIOCHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM (SORGHUM VULGAR VAR K.S.V.S) “ACHA” “(DIGITARIA EXILIC) AND CASSAVA (MANIHOT ESCALANTE) STARCH
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EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)
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food science