Food Science And Technology Project Topics Books - Research Topics & Academic Projects

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

The word breakfast is a compound of "break" and "fast" which literally means breaking the fast from the last meal or snack from the previous day. Breakfast is the nutritional …

Food Science And Technology Project Topics

PRODUCTION AND EVALUATION OF EXTRUDED SNACKS FROM COMPOSITE FLOUR OF BAMBARA GROUNDNUT (Voandzeia subterranea (L)

In many developing countries such as Nigeria, malnutrition is an endemic dietary problem characterized by protein-energy malnutrition and micro-nutrient deficiency (Nnanyelugo, 1990; Bowley, 1995; Adelekan et al., 1997; WHO, 2005, …

Food Science And Technology Project Topics

SORPTION ISOTHERMS OF COMMERCIAL KILISHI OBTAINED FROM ABUJA NIGERIA

This work investigated the moisture sorption isotherm characteristics of commercial Kilishi. The adsorption and desorption of the Kilishi were determined at 30 oC and 40 oC temperatures. The sorption Models …

Food Science And Technology Project Topics

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

Cassava (Manihot esculenta Crantz) is one of the most important tropical root crops. It is a major source of dietary energy for more than 500 million people (Cerk, 1985). The …

Food Science And Technology Project Topics

Cover image for CHARACTERISATION OF TELFAIRIA OCCIDENTALIS, CELOSIA ARGENTIA AND AMARANTHUS HYBRIDUS AND THEIR EFFECTS ON INDUCED HYPERLIPIDEMIA IN WISTER RATS

CHARACTERISATION OF TELFAIRIA OCCIDENTALIS, CELOSIA ARGENTIA AND AMARANTHUS HYBRIDUS AND THEIR EFFECTS ON INDUCED HYPERLIPIDEMIA IN WISTER RATS

Hyperlipidemia refers to a group of inherited and acquired illnesses in which the body's lipid levels are abnormally high. Obesity prevalence ranges from 8.1% to 22.2% in Nigeria, with overweight …

Food Science And Technology Project Topics

DEVELOPMENT, EVALUATION AND IN-VIVO STUDIES OF DOUGH MEAL FROM PLANTAIN, DEFATTED SESAME AND RICE BRAN FLOUR

Malnutrition is a problem in Africa, particularly in rural areas, where starchy foods such as maize, cassava, plantain, yam, rice, and others are consumed as staple foods, resulting in a …

Food Science And Technology Project Topics

Cover image for EFFECT OF BIOLOGICAL AND HEAT TREATMENTS ON THE NUTRITIONAL, PHYTOCHEMICAL PROPERTIES OF SESAME FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKIES

EFFECT OF BIOLOGICAL AND HEAT TREATMENTS ON THE NUTRITIONAL, PHYTOCHEMICAL PROPERTIES OF SESAME FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKIES

The desire for healthy and safe choice of food is increasing with the recent use of functional foods that can serve as healthier choices to the consumers. Incorporation of sesame …

Food Science And Technology Project Topics

EFFECT OF DRYING TEMPERATURE AND PACKAGING MATERIAL ON THE QUALITY PARAMETER OF ORANGE-FLESHED SWEET POTATOES

Orange fleshed sweet potatoes (OFSP) contain significant quantities of -carotene, a precursor for vitamin A. The crop is being promoted to tackle vitamin A deficiency, a serious public health problem …

Food Science And Technology Project Topics

NUTRITIONAL, FUNCTIONAL AND IN-VIVO STUDIES OF COOKIES PRODUCED FROM FLOUR BLEND OF PLANTAIN, SESAME AND RICE BRAN

Cookies are widely consumed as snacks, but deficient in protein, resulting in protein-energy malnourishment. Its enrichment with protein-rich and fibre-rich food sources could minimize malnutrition and help in managing diabetes …

Food Science And Technology Project Topics

Cover image for NUTRITIONAL, PHYSICOCHEMICAL, MICROBIAL AND SENSORY ANALYSIS OF COMPOSITE FOOD SPREADS PRODUCED FROM PERSEA AMERICANA AND ARACHIS HYPOGEA PLANTS

NUTRITIONAL, PHYSICOCHEMICAL, MICROBIAL AND SENSORY ANALYSIS OF COMPOSITE FOOD SPREADS PRODUCED FROM PERSEA AMERICANA AND ARACHIS HYPOGEA PLANTS

Avocado (Persea americana) fruit deteriorates rapidly after harvest and this necessitated the implementation of this project. The objective of this project was centred around two accomplishments, i) to salvage the …

Food Science And Technology Project Topics

Food Science And Technology Project Topics Research Topics

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)

SORPTION ISOTHERMS OF COMMERCIAL KILISHI OBTAINED FROM ABUJA NIGERIA

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

CHARACTERISATION OF TELFAIRIA OCCIDENTALIS, CELOSIA ARGENTIA AND AMARANTHUS HYBRIDUS AND THEIR EFFECTS ON INDUCED HYPERLIPIDEMIA IN WISTER RATS

DEVELOPMENT, EVALUATION AND IN-VIVO STUDIES OF DOUGH MEAL FROM PLANTAIN, DEFATTED SESAME AND RICE BRAN FLOUR

EFFECT OF BIOLOGICAL AND HEAT TREATMENTS ON THE NUTRITIONAL, PHYTOCHEMICAL PROPERTIES OF SESAME FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKIES

EFFECT OF DRYING TEMPERATURE AND PACKAGING MATERIAL ON THE QUALITY PARAMETER OF ORANGE-FLESHED SWEET POTATOES

NUTRITIONAL, FUNCTIONAL AND IN-VIVO STUDIES OF COOKIES PRODUCED FROM FLOUR BLEND OF PLANTAIN, SESAME AND RICE BRAN

NUTRITIONAL, PHYSICOCHEMICAL, MICROBIAL AND SENSORY ANALYSIS OF COMPOSITE FOOD SPREADS PRODUCED FROM PERSEA AMERICANA AND ARACHIS HYPOGEA PLANTS

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