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Food Science And Technology Project Topics & Research Materials | Final Year Research Project Topics With Free Chapter One

  • 101. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)

    »   ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of biscuits with the specified ingredients. Prox...Continue Reading »

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

  • 102. 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 TrtraleuraTetraopera (Oshsho).  The proximate analysis of these spices  were done to determine their moisture content, ash content, crude fat crude fibre and protein content. Ext...Continue Reading »

    Item Type: Project Material |  65 pages |  3,986 engagements | 

  • 103. 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 phy...Continue Reading »

    Item Type: Project Material |  65 pages |  6,163 engagements | 

  • 104. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ

    »   ABSTRACT Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its  moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC. The results for the analysis showed that the materials has moisture content of 2.5% ash content of 1.50%, fat content of 3.00%, crude fibre content of 3.02% a...Continue Reading »

    Item Type: Project Material |  65 pages |  3,135 engagements | 

  • 105. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PRO...

    » )  ABSTRACT             The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared, three of which were added (O.ICA), O.2 (B) and 0.3% (C) Citic acid respectively to the forth sample (D) No preservative was added. They were stored on the shelf for a period of one week and they were...Continue Reading »

    Item Type: Project Material |  65 pages |  4,079 engagements | 

  • 106. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLO...

    »   ABSTRACT The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the proximate composition, functional properties and sensory evaluation. Results of the proximate showed that (1% moisture 13, fat 13.83%, Ash 5.3%, crude protein 17.76% crude fibre 2.8%, carbohydrate 47...Continue Reading »

    Item Type: Project Material |  65 pages |  3,289 engagements | 

  • 107. AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTR...

    » TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction 1.1 Suya as a traditional meat 1.2 Aims and objectives CHAPTER TWO 2.0 Literature Review 2.1 Function Of A Package Meat And Meat Prodcut 2.2 Different Packaging Materials And Their Properties 2.3 Processing Of Suya 2.4 Methods Of Proximate Analysis 2.5 Results Of Proximate Analysis CHAPTER THREE 3.0 Recommendation 3.1 Use Of Different Packaging Mateir...Continue Reading »

    Item Type: Project Material |  40 pages |  4,398 engagements | 

  • 108. THE ROLE OF PACKAGING IN FOOD PROCESSING

    »   TABLE OF CONTENTS CHAPTER ONE 1.0       Introduction 1.1              Background 1.2              Statement Of The Problems 1.3              Objectives 1.4              Scope Of The Work 1.5              Definition Of Terms CHAPTER TWO 2.0       Literature Review 2.1              Reasons For Packaging Our ...Continue Reading »

    Item Type: Project Material |  65 pages |  4,438 engagements | 

  • 109. “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 |  9,295 engagements | 

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

    » 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: ...Continue Reading »

    Item Type: Project Material |  65 pages |  7,801 engagements | 

  • 111. ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR ...

    »   TABLE OF CONTENT CHAPTER ONE 1.0              Introduction CHAPTER TWO:    LITERATURE REVIEW 2.0              What are Food Additives and Preservatives 2.1       classifications of food additives and preservatives 2.2              important of food additives and preservatives 2.3              Additives, preservatives and their use...Continue Reading »

    Item Type: Project Material |  65 pages |  12,075 engagements | 

  • 112. 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 ...Continue Reading »

    Item Type: Project Material |  65 pages |  5,262 engagements | 

  • 113. THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT

    »   TABLE OF CONTENTS CHAPTER ONE:     INTRODUCTION 1.1       Food packaging definition 1.2       History of food packaging 1.3       Reasons or purpose of food packaging 1.4       Types of food packaging 1.5       Functions of food packaging 1.6       Role of packaging 1.7       Characteristics CHAPTER TWO:    LITERATURE REVIEW 2.1       Effec...Continue Reading »

    Item Type: Project Material |  65 pages |  9,014 engagements | 

  • 114. PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE

    » TABLE OF CONTENTS CHAPTER ONE INTRODUCTION CHAPTER TWO 2.1 The Oil Palm 2.2 Extraction and Refining of Vegetable Oil 2.3 Types and Sources of Vegetable Oil 2.4 Physical Properties and Chemical Reactions of Vegetable Oil 2.5 Role of Vegetable Oil in the Diet 2.6 Utilization and Production of Vegetable Oil 2.7 Factors Influence Quality of Oil 2.8 Preservation Method of Vegetable Oil 2.9 Problems Fac...Continue Reading »

    Item Type: Project Material |  65 pages |  10,874 engagements | 

  • 115. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRIC...

    »   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 ...Continue Reading »

    Item Type: Project Material |  65 pages |  5,187 engagements | 

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

    » TABLE OF CONTENTS. CHAPTER ONE DIFINITION INTRODUCTION CHAPTER TWO 2.1 DIFFERENT METHODS OF PRODUCTION OF PROTEN HYDROLYSATE USING ENZYMATIC AND CHEMICAL METHODS 2.2 USES OF PROTEIN HYDROLYSATES IN FOOD SYSTEM 2.3 ADVANTAGES OF PROTEIN HYDROLYSATES OVER NATIVE PROTEIN 2.4 LIMITATIONS OF PROTEIN HYDROLYSATES IN FOOD SYSTEM 2.5 METHODS OF DEBITTERING THE HYDROLYSATES CHAPTER THREE CONCLLISION REFERE...Continue Reading »

    Item Type: Project Material |  65 pages |  3,167 engagements | 

  • 117. THE EFFECTS OF DIFFERENT PROCESS IN 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.             R...Continue Reading »

    Item Type: Project Material |  65 pages |  3,005 engagements | 

  • 118. ECONOMIC ASSESSMENT OF SOME METHODS ADOTPED IN YOGHURT PRODUCTION

    » TABLE OF CONTENTS CHAPTER ONE: INTRODUCTION 1.1 Background of the Study 1.2 Aim and Objectives of the Study 1.3 Significance of the Study 1.4 Statements of the Problem 1.5 Limitations of the Study CHAPTER TWO 2.0 Literature Review 2.1 Properties and Characteristics of Yoghurt 2.2 The evolution of Yoghurt 2.3 Process and manufacture of Yoghurt CHAPTER THREE 3.1 Materials and Methods for Yoghurt Pro...Continue Reading »

    Item Type: Project Material |  30 pages |  3,334 engagements | 

  • 119. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA

    »   TABLE OF CONTENTS CHAPTER ONE 1.0       Introduction CHAPTER TWO 2.0              Brief Description Of Various Types Of Cereals 2.1       Maize 2.2              Sorghum And Mihet 2.3              Cotton Seed Meal 2.4              Rice 2.5              Wheat 2.6              Nutritive Values Of Variou...Continue Reading »

    Item Type: Project Material |  65 pages |  5,916 engagements | 

  • 120. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUI...

    »   ABSTRACT Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 100:0. Creaming method was used in biscuit production with specified ingredients. Proxim...Continue Reading »

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

  • 121. THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS

    »   ABSTRACT The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, sixty adolescent girls in the age group of 12 18 years were selected randomly from two (a private and a public) secondary schools in Egor Local Government Area of Edo State. Nutrition education improved their mean nutrition knowledge scores significant...Continue Reading »

    Item Type: Project Material |  65 pages |  5,350 engagements | 

  • 122. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE

    »   ABSTRACT This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) research questions were formulated and questionnaires were administered to one hundred (100) respondents in order to gather data for the research. Results showed that the pregnant women are aware of the importance of good nutrition to a child bearing mot...Continue Reading »

    Item Type: Project Material |  65 pages |  9,692 engagements | 

  • 123. STRATEGY FOR GUARANTEE FOOD SECURITY

    »   CHAPTER ONE INTRODUTION 1.1    BACKGROUND TO THE STUDY Since independence in 1960, the Nigerian economy had operated under two major economic philosophies with the turning point being 1986. Prior to 1986, the economy was highly regulated with government taking direct control of the "commanding heights" of the national economy. By the early 1980s, significant distortions were thought to exis...Continue Reading »

    Item Type: Project Material |  65 pages |  3,792 engagements | 

  • 124. PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PI...

    »   ABSTRACT Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio of 65:35 to obtain millet pigeon pea flour blend (MPF). Wheat flour (WF) and MPF were used in ratios of 100: 0, 90:10, 80:20, 70: 30 and 60: 40 to produce cookies which were subjected to sensory evaluation, to isolate the best ratio (80:20). Cassava cortex flour (CCF) was produced and substituted wheat ...Continue Reading »

    Item Type: Project Material |  65 pages |  4,357 engagements | 

  • 125. PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABAC...

    »   Abstract This work reviewed the types, uses and effects of junk foods on human health (advantages and disadvantages). The different types of junk foods include. Drinks, snacks, and phytochemicals. Their advantages includes lowering the blood lipid levels, improving arterial compliance, scavenging free radicals and inhibiting platelet aggregation.  Disadvantages include the fact that the prese...Continue Reading »

    Item Type: Project Material |  65 pages |  4,946 engagements | 


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