Download Category: FOOD SCIENCE PROJECT TOPICS
OPERATIONAL ANALYSIS OF FAST FOOD OUTLETS IN OREDO AND EGOR LOCAL GOVERNMENT AREAS OF EDO STATE, NIGERIA.
CHAPTER ONE 1.0 INTRODUCTION Poultry production has the potentials to contribute meaningfully to the economic growth of any country. In Nigeria for instance,…
MICRO ENVIRONMENTAL FACTORS AND PERFORMANCE OF QUICK SERVICE RESTAURANT IN PORT HARCOURT
ABSTRACT The broad objective of this study is to examine micro environmental factors and performance of quick service restaurant in Port Harcourt. The study adopted…
THE NUTRITIONAL COMPOSITION OF SOYA BEAN (PLANT MILK)
ABSTRACT Nutritional composition of Soymilk showed that it contained moisture content of 90.54%, ash content of 0.82%, protein 4.2%, carbohydrate 0.75%, crude fibre, ether extract…
NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH
ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods…
STRATEGIES FOR REDUCING MALNUTRITION ON CHILDREN’S ZERO TO FIVE YEARS
ABSTRACT The study examines the causes of malnutrition in children from zero to five years. This study was undertaken majorly to examine the causes of…
PREVALENCE OF MALNUTRITION AMONG CHILDREN UNDERAGE FIVE
ABSTRACT Malnutrition remains one of the major problems confronting children in Sub-Saharan Africa (SSA). The nutritional status of children influences their health status, which is…
ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA-MEAT IN ENUGU METROPOLIS
Abstract This project work was carried on the isolation and characterization of pathogenic bacteria from hawked suya meat. Suya-meat was bought from the sellers and…
PRODUCTION OF CUSTARD FROM CORN STARCH
ABSTRACT Custard is a fine textured food product made from edible corn starch and other concentrated nutrients or the combination of corn flour, egg yellow,…
EVALUATION OF THE PHYSIO CHEMICAL AND SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT
Abstract This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold…
THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION
ABSTRACT In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now is…
