Download Category: FOOD SCIENCE PROJECT TOPICS
KNOWLEDGE, ATTITUDE AND PRACTICE OF ADULTS TOWARDS HEALTHY SNACKING
Abstract Healthy eating is one of the ways of disease prevention around the world. The aim of this study was to determine the knowledge, attitude…
THE EFFECT OF CONSUMERS’ PERCEPTION OF SAFETY OF FOOD IN NIGERIA
CHAPTER ONE INTRODUCTION 1.1 Background of the Study Analysis of the perception and the consumer decision making processes are extremely important to assist the marketer…
THE NATURE, FREQUENCY AND CONSUMPTION OF LOCAL AND CONTINENTAL SNACKS AMONGST STUDENT
ABSTRACT This study was carried out to determine the frequency of consumption of local and continental snacks amongst secondary school students. Socio demographic characteristics of…
NUTRITION KNOWLEDGE, ATTITUDES AND PRACTICES OF CHILDREN
ABSTRACT Nutrition Education is the process by which people gain knowledge, attitudes and skills necessary for developing appropriate dietary habits. Schools, families and communities are…
THE EFFECT OF NUTRITION ON MENTAL DEVELOPMENT OF SCHOOL AGED CHILDREN
CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF STUDY In Nigeria today with the level of exposure and improvement in knowledge on health, food and nutrition,…
NUTRITIONAL DISORDER IN CHILDREN ESSAY
CHAPTER ONE INTRODUCTION 1.1 NUTRITIONAL DISORDER Nutritional disorder is a pathological state due to a relative or absolute deficiency or excess of one or more…
CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
CHAPTER ONE 1.0 INTRODUCTION Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential for small parts of Virginia. Growing and handling…
EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
ABSTRACT Starch from tiger nut was isolated by wet milling process and physico-chemical properties of native and modified tigernut starches (cyperus esculetus) were analyzed. The…
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)
ABSTRACT Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia biglobosa) were investigated. The raw…
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
ABSTRACT Additives used in food processing can be natural or synthetic in nature. The use of natural additives in food processing has been encouraged due…
