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Department of Food Science And Technology | Final Year Research Project Topics | Download Free Projects

  • 1. ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN

    » CHAPTER ONE INTRODUCTION 1.1 Background of the Study Soy processing industries select raw material based on weight, moisture, impurities and grain damage. Differences in chemical and physical properties of soybean cultivars are not taken into consideration in soyfood processing. Information on these characteristics could help food industries obtain products with better functional, nutritional and ...Continue Reading »

    65 pages |  57 engagements | 

  • 2. PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WH...

    » CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Humans have consumed bakery products for hundreds of years. Among the different bakery products is the cake. Cakeis a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as...Continue Reading »

    65 pages |  62 engagements | 

  • 3. THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS

    » ABSTRACT This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for consumption and other uses. Soxhlet apparatus was used for the extraction using hexane as solvent. The physical and chemical properties of the extracted oil were analyzed. The percentage oil extracted from the shell of the cas...Continue Reading »

    65 pages |  48 engagements | 

  • 4. PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER

    »   CHAPTER ONE 1.0     INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such as macronutrients (carbohydrates protein, and fats) and micronutrients (minerals and vitamins) that are essential for human health. Its origin dates back to the Neolithic era and is still one of the consumed and acceptable staple food...Continue Reading »

    65 pages |  62 engagements | 

  • 5. PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE

    » ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and acid as these contributes towards the formation of go...Continue Reading »

    65 pages |  44 engagements | 

  • 6. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEATBAMBKA GROUNDNUT BLE...

    »  ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.                       The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was stored ...Continue Reading »

    65 pages |  -1 engagements | 

  • 7. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WI...

    » 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 B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300  c and 40 c respectively. Similarly, sample A which served as the contol was leavened at 30c. the following proof heights were rec...Continue Reading »

    65 pages |  54 engagements | 

  • 8. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS...

    » ABSTRACT           Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in this order were blended together, sample A 9:5:1:1:1, B5:2:1:1:1: C 4:3:2:2:2: D6:...Continue Reading »

    65 pages |  -1 engagements | 

  • 9. THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SO...

    » ABSTRACT   Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A       Hot extraction method B.      Cold extraction method C.      Soaking before hot extraction method.           The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis.           Result obtained...Continue Reading »

    65 pages |  53 engagements | 

  • 10. PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE

    » ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and acid as these contributes towards the formation of go...Continue Reading »

    65 pages |  48 engagements | 

  • 11. EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOU...

    » ABSTRACT Afzelia africana seeds (African Oak) were processed into flour using three different treatments. The treatments include: rawAfzelia Africana flour (sample A) the control. The seeds were cracked and dehulled. The boiling method, the seeds were boiled for 20 mins at 1000C (sample B) and soaking method, the seeds were soaked for 5 days (sample C), both were dehulled sundried,milled and sei...Continue Reading »

    65 pages |  57 engagements | 

  • 12. IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM

    » ABSTRACT The research work was focused on the possible vitamin composition of Utazi (Gongronema  latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that were scientifically tested for. Where upon, it was discovered that Utazi had 1.14mglml of vitamin A and 34:61mg1 100m1 of vitamin C, while Nchuanwu had 2.14mglm1 of vitamin A and 30.76mg1 100m1 of vi...Continue Reading »

    65 pages |  55 engagements | 

  • 13. NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FO...

    » 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 were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish respectively. Cerelac, a commercial sample served as c...Continue Reading »

    65 pages |  51 engagements | 

  • 14. PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR CASSAVA FLOUR ABACHA...

    » Abstract Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of boiled peeled tubers were soaked in water for 12 hours before drying and milling into Abacha flour. African Yam Bean was sorted and soaked in water 12 hours and milled into flour. Biscuit was baked with ...Continue Reading »

    65 pages |  -1 engagements | 

  • 15. Analysis of the hygienic condition of canteen food services

    » CHAPTER ONE BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place in the military, factory, camp, school etc. where people may buy food, drinks, sweets etc to eat. As advancement has set in, more services are rendered aside the normal buying and selling of food in modern canteens. Accordin...Continue Reading »

    65 pages |  72 engagements | 

  • 16. EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MI...

    » 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 locust bean (RLB) had the highest total viable counts of 1.8 x 106 Cfu/g. Fermented locust bean (FLB) had 3.4 x 105 cfulg while FLBGIN (Fermented locust bean with giger) had         2.8 x 104 cfu/g. Fement...Continue Reading »

    65 pages |  138 engagements | 

  • 17. CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT

    » CHAPTER ONE ABSTRACT       The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density of walnut flour, the result indicated the proximate composition to be Protein (39.01 + 39.69) Fat (36.26 + 38.53) Ash (2.56 + 2.71) while the mineral composition of walnut flour indicated calcium (6.93 + 6.78) Iron (2.87 + 2.80) mag...Continue Reading »

    65 pages |  113 engagements | 

  • 18. ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA

    » CHAPTER ONE CHAPTER ONE   BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place in the military, factory, camp, school etc. where people may buy food, drinks, sweets etc to eat. As advancement has set in, more services are rendered aside the normal buying and selling of food in modern can...Continue Reading »

    65 pages |  96 engagements | 

  • 19. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SO...

    » CHAPTER ONE 1.0 INTRODUCTIONStarch is non crystalline white powder, insoluble in cold water.It can be hydrolysed into simpler molecules by either heating with an acid or a suitable enzyme. (Awan and Okaka, 1983). Starch is the major storage form of carbohydrate in sorghum and millets. It consists of amylopectin, a branched – chain polymer of glucose, and amylose, a straight chain polymer (FAO, ...Continue Reading »

    65 pages |  -1 engagements | 

  • 20. CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SOR...

    » CHAPTER ONE 1.0 INTRODUCTION 1.1 BREAKFASTBreakfast cereal is defined as food obtained by swelling, roasting, grinding, rolling and flaking of any cereal e.g. maize, barley, wheat, sorghum, millet, bender, (1982). Breakfast cereal food can be classified according to the amount of domestic cooking required, the form of the product or dish, the cereal used as raw material. Kent (1982) reported that...Continue Reading »

    65 pages |  121 engagements | 


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