Download Category: FOOD SCIENCE PROJECT TOPICS
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…
USE OF COMPOSITE BLENDS FOR BISCUIT MAKING
CHAPTER ONE INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods…
THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR
CHAPTER ONE INTRODUCTION WHEAT (TRITICUM AESTIVUM) 1.1.1 ORIGIN AND DISTRIBUTION Despite many years of investigation, it has not been possible to determine accurately when and where…
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Definition: Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods. Protein…
PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT
CHAPTER ONE INTRODUCTION Fruits are part of a plant that houses seeds or flesh covering of nuts or succulent they are pulpy in character often juice…
EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOURS AND FRAGRANCES
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Herbs and spices have long been used by ancient civilsations for culinary, medicinal and cosmetic uses. With modernization…
EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION
ABSTRACT The main purpose of this study was to identify the effect of availability of equipment on students’ performance in Foods and Nutrition. The research…
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION
ABSTRACT Many producers of yoghurt are confused on the methods and process of producing yoghurt, consequently, producing substandard yoghurt which may not meet the taste…
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce…
PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
ABSTRACT Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced…
