Category: FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

PRODUCTION SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE Title Page Approval Page Dedication Acknowledgement Abstract Table Of Content Chapter One 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition …

QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMPOSITE FLOUR. Title Page Approval Page Dedication Acknowledgement Abstract Table Of Content Chapter One 1.1 History Of Soybeans 1.2 Uses Of …

CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES Title Page Approval Page Dedication Acknowledgement Abstract Table Of Content Chapter One 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 …

PRODUCTION AND CHARACTERIZATION OF COCONUT OIL Title Page Approval Page Dedication Acknowledgement Abstract Table Of Content Chapter One 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition Of …

PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT                                                                CHAPTER ONE                                                                 INTRODUTION   BACKGROUND OF STUDY The African oil palm is native to tropical Africa, from Sierra Leone …

PRODUCTION AND CHARACTERITZATION OF COCONUT OIL Title Page Approval Page Dedication Acknowledgement Abstract Table Of Content Chapter One 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition Of …

NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED FROM BEEF, MUTTON AND GOAT MEAT Title Page Approval Page Dedication Acknowledgement Abstract Table Of Content Chapter One 1.1 History …

EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL Title Page Approval Page Dedication Acknowledgement Abstract Table Of Content Chapter One 1.1 …

PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA ABSTRACT Low nutritional value and inconsistent sensory qualities arising from crude and nonstandard …

A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF VEGETABLE OILS SOLD IN NEKEDE MARKET Abstract Physiochemical properties of some brands of edible oils (namely:- Turkey, Grand, Gino, tropical, Power, …

STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA CHAPTER ONE INTRODUTION 1.1    BACKGROUND TO THE STUDY Since independence in 1960, the Nigerian economy had …

AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA ABSTRACT This research work was designed to examine the awareness of good …

ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus …

THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT TABLE OF CONTENTS CHAPTER ONE 1.0              Introduction CHAPTER TWO 2.0              Causes and Effect of Malnutrition 2.1       Under Malnutrition 2.2              Malnutrition in Children …

ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. TABLE OF CONTENT CHAPTER ONE 1.0              Introduction CHAPTER TWO:    LITERATURE REVIEW 2.0              What are Food Additives …

PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR   ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions …

AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) Meat is a flesh of animals consumed for foods.  In the topics, the …