Download Category: FOOD SCIENCE PROJECT TOPICS
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
ABSTRACT Six samples of Cassava product (garri) were collected from different processing centres in Osun state and subjected to proximate and cyanogenic analysis to determine…
PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
ABSTRACT Fermented plantain flour is a good source of carbohydrate, protein and fat it can be blend different proportion with composite wheat flour to produce…
PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
ABSTRACT Composite jam was produced from four different tropical fruits – pineapple, apple, orange and banana at different proportion. Four difernt samples were produced with…
PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
ABSTRACT Work on production proximate and physicochemical analyses of fish flour produced from Tilapia, cat and stock fishes was investigated. The fish species after harvesting…
NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA
CHAPTER ONE INTRODUCTION Nutritional disorder can be defined as the disease caused by nutritional imbalance, either over nutrition or under nutrition. Nutritional disorder may result from…
THE PHYSICOCHEMICAL PROPERTIES OF HONEY
CHAPTER ONE 1.0 INTRODUCTION Honey is as old as written history dating back to 2100 BC where it was mentioned Sumerian and Babylonian cuneiform writings,…
THE ROLE OF NUTRITION IN THE WELL-BEING OF UNDERGRADUATES
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Good nutrition is necessary for good health and concern with food is important if certain illnesses are to…
IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, preserve food…
CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
CHAPTER ONE 1.0 INTRODUCTION Occupation hazards constitute a major threat to an active workforce. Fricidences such as back pain, contact dermatis, fracture shoulder and wrist problem,…
PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
Abstract Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for…
