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

  • 1. NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA

    » CHAPTER ONE 1.0   INTRODUCTION Nutritional disorder can be defined as the disease caused by nutritional imbalance, either over nutrition or under nutrition.  Nutritional disorder may result from eating too much of little of foods of a particular nutrients such as vitamins or minerals.  (www.studenttechnology.com.). When food lack one or more of the common nutrients in food, one disease cond...Continue Reading »

    Item Type: Project Material |  50 pages |  603 engagements | 

  • 2. IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY

    » CHAPTER ONE   1.1       INTRODUCTION Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, preserve food or to provide insect disinfestation. (wikipedia.org)   Food irradiation is sometimes referred to as cold pasteurization or electronic pasteurization to emphasize its similarity to the process of pasteurization. Like pasteurization of ...Continue Reading »

    Item Type: Project Material |  50 pages |  525 engagements | 

  • 3. INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD

    » ABSTRACT   24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer was used for the determination of heavy metals i.e. Lead, Cadmium and Chromium.   100% of the samples were found to have the concentration of heavy metals below the safe limit recommended by world health Organization (WHO).  The concentration of Lead, Cadmiu...Continue Reading »

    Item Type: Project Material |  50 pages |  526 engagements | 

  • 4. EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ...

    » CHAPTER ONE   1.1      INTRODUCTION Concern about the wholesomeness and safety of our foods has increased dramatically, particularly in those countries where food shortage is not a problem.   Increasing understanding of, and interest in technological matters on the part of the consumer and organized consumer groups, coupled with a recognition that neither government nor industry can guar...Continue Reading »

    Item Type: Project Material |  50 pages |  394 engagements | 

  • 5. 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, cuts and burns and some of the ill health and injuries suffered by people at work. Valueable man hours are lost from affected staff and in some severe cases, it may lead to permanent disability or death. Peop...Continue Reading »

    Item Type: Project Material |  50 pages |  467 engagements | 

  • 6. PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (A...

    » 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 »

    Item Type: Project Material |  50 pages |  646 engagements | 

  • 7. 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 »

    Item Type: Project Material |  50 pages |  0 engagements | 

  • 8. USE OF COMPOSITE BLENDS FOR BISCUIT MAKING

    » CHAPTER ONE   1.0     INTRODUCTION           Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough by mixing, kneading and may be created by fermentation, chemical or other means resulting in puff/flaky short or sweet product. Those t...Continue Reading »

    Item Type: Project Material |  50 pages |  384 engagements | 

  • 9. THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND...

    » CHAPTER ONE   1.0     INTRODUCTION 1.1     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 the first cultivated wheat originated. At the beginning of recorded history, wheat was already an established crop whose origin was unknown (Anon 1953). There is however some evidence th...Continue Reading »

    Item Type: Project Material |  50 pages |  333 engagements | 

  • 10. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES

    » CHAPTER ONE INTRODUCTION Definition:  Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods. Protein hydrolysate have many uses in specialty foods such as non allergenic infant formular, diets foods and other special nutritional foods. The drawback of many hydrolysates such as Soya or Casein hydrolysates is the bitter taste that develops...Continue Reading »

    Item Type: Project Material |  50 pages |  282 engagements | 

  • 11. 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 and since they develop from flowers of plants they consist of the ripened seed or seeds with some edible tissue attached    ( Iheoronye and Ngoddy 1985). Fruits are also plant parts which have aromatic  and fragrant characteristics and ar...Continue Reading »

    Item Type: Project Material |  50 pages |  424 engagements | 

  • 12. EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVO...

    » CHAPTER ONE   1.0     INTRODUCTION Herbs and spices have long been used by ancient civilsations for culinary, medicinal and cosmetic uses. With modernization and the development of patent medicines, the use of natural cures and elixirs decrease in popularity. Nowadays, disillusionment with synthetic drugs, artificial additives and their possible sides effects has given great rise in populari...Continue Reading »

    Item Type: Project Material |  50 pages |  320 engagements | 

  • 13. EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTR...

    » 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 is imperative in that the findings of the study will assist government and other key stakeholders in education to provide support towards the implementation of Foods and Nutrition curriculum focused on the identified critical challenges.  ...Continue Reading »

    Item Type: Project Material |  50 pages |  318 engagements | 

  • 14. PHYSICO " CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CA...

    » CHAPTER ONE   Fufu is a dough " like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non gelatinized powder or paste icold o hot water (krama and maz 1972) This is usually eaten with soup or (ownueme, 1978) Ngoddy and Ihekoronye 1985) Fufu is important in Nigerian food utilization patterns. It is regarded as "perfect" food all over. Africa ...Continue Reading »

    Item Type: Project Material |  65 pages |  21 engagements | 

  • 15. 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 of the consumer. However, this research work is aimed at developing appropriate process of producing yoghurts. The research work is also aimed at solving the problems of different methods of processing yoghurt. Also, it is aimed a...Continue Reading »

    Item Type: Project Material |  65 pages |  1,468 engagements | 

  • 16. 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 three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fatty acid and Iodine value with the  following results 0.27,0.84, 1.68 Free Fatty Acid, 17.77, 20.30,...Continue Reading »

    Item Type: Project Material |  65 pages |  27 engagements | 

  • 17. PRODUCTION OF "OGIRI" FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENT...

    » 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 and divided into three portions, one portion was inoculated with the pureculture from caster beanseed "ogiri" the second portion was inoculated with caster bean seed "ogiri" (COSO) the rd part, the contro...Continue Reading »

    Item Type: Project Material |  65 pages |  1,357 engagements | 

  • 18. ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION

    » CHAPTER ONE INTRODUCTION Yoghourt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S thermophilus enjoys a faster growth than L hulgricus.  It adds flavours and aroma to the yoghurt, though both organisms in association produces lactic acid but acetaldehyde and dimethyl propanol...Continue Reading »

    Item Type: Project Material |  65 pages |  2,562 engagements | 

  • 19. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICA...

    » ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and finally sample A was raw yam bean which served as control.  The entire sample was dry – milled int...Continue Reading »

    Item Type: Project Material |  65 pages |  0 engagements | 

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

    » CHAPTER ONE  INTRODUCTION 1.1       PALM WINE Palm wine is a milky alcoholic beverage produced from the inflorescence of palm tree it is the most widely used and cherished natural traditional alcoholic beverage especial in the southern part of Nigeria, and is the juice of the oil paolm ( Elacis guinneensis) and raffia palm ( Rapia hooker) ( Ihekoronye and Ngoddy 1985). A milky juice contain...Continue Reading »

    Item Type: Project Material |  65 pages |  0 engagements | 

  • 21. ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION AND THEIR H...

    » CHAPTER ONE INTRODUCTION             Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food” (United States Government 1981). Additives is any substance not commonly regarded or used as a food, which is added to or used in or on foo...Continue Reading »

    Item Type: Project Material |  65 pages |  0 engagements | 

  • 22. FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION

    » ABSTRACT This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability of adequate meals for man’s consumption as he desires, is an essential ingredient for the development of any nation. Adequate productivity through a reduction in disease and by aiding mental and physical development. The imp...Continue Reading »

    Item Type: Project Material |  65 pages |  0 engagements | 

  • 23. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIE...

    » ABSTRACT a comparative study was done on the physico chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and Trtraleura Tetraopera (Oshsho).  The proximate analysis of these spices  were done to determine their moisture content, ash content, crude fat crude fibre and protein content. Extr...Continue Reading »

    Item Type: Project Material |  65 pages |  1,762 engagements | 

  • 24. 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 recorded...Continue Reading »

    Item Type: Project Material |  65 pages |  0 engagements | 

  • 25. 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: D6:1:1:1:1:1: Quality p...Continue Reading »

    Item Type: Project Material |  65 pages |  0 engagements | 


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