Tag: FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
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PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR ABSTRACT Millet flour (MF) and pigeon pea flour (PPF) were produced …
Format: Ms Word, Ms Word |
Pages: 78 |
Price: ₦5000 |
Chapters: 1-5
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 …
Format: Ms Word, Ms Word |
Pages: 76 |
Price: ₦5000 |
Chapters: 1-5
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 …
Format: Ms Word, Ms Word |
Pages: 78 |
Price: ₦5000 |
Chapters: 1-5
THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE ABSTRACT The objective of this study was …
Format: Ms Word, Ms Word |
Pages: 76 |
Price: ₦5000 |
Chapters: 1-5
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 …
Format: Ms Word, Ms Word |
Pages: 87 |
Price: ₦5000 |
Chapters: 1-5
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 …
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Pages: 76 |
Price: ₦5000 |
Chapters: 1-5
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIAPROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE Title Page Approval Page Dedication Acknowledgement Abstract Table Of Content Chapter …
Format: Ms Word, Ms Word |
Pages: 78 |
Price: ₦5000 |
Chapters: 1-5
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 …
Format: Ms Word, Ms Word |
Pages: 89 |
Price: ₦5000 |
Chapters: 1-5
THE ROLE OF PACKAGING IN FOOD PROCESSING TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction 1.1 Background 1.2 Statement Of The Problems 1.3 Objectives 1.4 Scope Of The Work 1.5 …
Format: Ms Word, Ms Word |
Pages: 76 |
Price: ₦5000 |
Chapters: 1-5
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 …
Format: Ms Word, Ms Word |
Pages: 87 |
Price: ₦5000 |
Chapters: 1-5
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 …
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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 …
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PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA. ABSTRACT Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its moisture, crude …
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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 …
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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 …
Format: Ms Word, Ms Word |
Pages: 78 |
Price: ₦5000 |
Chapters: 1-5
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE Title Page Approval Page Dedication Acknowledgement Abstract Table Of Content Chapter One 1.1 History …
Format: Ms Word, Ms Word |
Pages: 78 |
Price: ₦5000 |
Chapters: 1-5
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 …
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THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE Title Page Approval Page Dedication Acknowledgement Abstract Table Of Content Chapter One 1.1 …
Format: Ms Word, Ms Word |
Pages: 87 |
Price: ₦5000 |
Chapters: 1-5
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 …
Format: Ms Word, Ms Word |
Pages: 98 |
Price: ₦5000 |
Chapters: 1-5
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 …
Format: Ms Word, Ms Word |
Pages: 87 |
Price: ₦5000 |
Chapters: 1-5
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 …
Format: Ms Word, Ms Word |
Pages: 76 |
Price: ₦5000 |
Chapters: 1-5
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) …
Format: Ms Word, Ms Word |
Pages: 87 |
Price: ₦5000 |
Chapters: 1-5
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 …
Format: Ms Word, Ms Word |
Pages: 98 |
Price: ₦5000 |
Chapters: 1-5
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). ABSTRACT Fix locally sourced citrus fruit (orange citrus …
Format: Ms Word, Ms Word |
Pages: 87 |
Price: ₦5000 |
Chapters: 1-5
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 …
