Category: FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE. ABSTRACT This research work explored the concept of food security and …

THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) Abstract a comparative study was done …

THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS)   ABSTRACT           The effect of different consecrations of citric acid on …

THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER ABSTRACT The effect of different processing methods on the functional properties of Akpalata (Afzelia …

PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT TABLE OF CONTENTS. CHAPTER  ONE DIFINITION INTRODUCTION   CHAPTER  TWO 2.1       DIFFERENT METHODS OF PRODUCTION OF …

THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE Title Page Approval Page Dedication Acknowledgement Abstract Table Of Content Chapter One 1.1 History …

EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND  ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara …

PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT ABSTRACT Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in …

PHYSICO – CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSES FROM CASSAVA VARIETIES ABSTRACT This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) …

PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”) Title Page Approval Page Dedication Acknolodgement Abstract CHAPTER ONE 1.0 INTRODUCTION …

USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and …

THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing …

ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING Title page Approval page Certification Dedication Acknowledgement Abstract …

EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) ABSTRACT  Starch was extracted from two varieties of sorghum bicolor …

ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC Format: Ms Word Document Pages: 79 Price: N 3,000 Chapters: 1-5 Get the Complete Project ABSTRACT Ghana …

AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD   Format: Ms Word Document Pages: 70 Price: N 3,000 Chapters: 1-5 Get the Complete Project CHAPTER ONE …

CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT Format: Ms Word Document Pages: 79 Price: N 3,000 Chapters: 1-5 Get the Complete Project ABSTRACT   The nutritional potential walnut was …