Download Category: FOOD SCIENCE PROJECT TOPICS
CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM SORGHUM VULGARC VAR KSVS ACHA DIGITARIA EXILIB AND CASSAVA MANIHOT ESCULANTE STARCH
CHAPTER ONE INTRODUCTION BREAKFAST Breakfast cereal is defined as food obtained by swelling, roasting, grinding, rolling and flaking of any cereal e.g. maize, barley, wheat,…
ISOLATION/PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples…
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN
CHAPTER ONE INTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The morphor logical differentiation of plenntus…
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT & 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…
INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN SPHENOSTYLIS STENOCARPA
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY African yam bean (Sphenostylis stenocarpa) belongs to the genera papilliona sec which is in the class known as…
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range…
EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
CHAPTER ONE INTRODUCTION His of Soymilk: Soybeans belongs to the family leguminous, subfamily papiliondase and the genus Glycine Max. (Ricker and Morse, 1984), other normendatures…
PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED OGIRI
ABSTRACT Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms isolated include micrococcus, Bacillus and proteus. Soyabean paste was produced…
THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES
CHAPTER ONE INTRODUCTION Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non-gelatinized…
EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Nigeria is presently passing through a developmental stage in which there is showing emphasis on local sourcing of…
