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1. 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%, carbohydrat...Continue Reading »
Item Type: Project Material | 65 pages | 4,953 engagements | Source: Food Science And Technology Projects & Research Materials
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2. INSTRUCTIONAL MATERIALS UTILIZATION ON JSS 3 STUDENTS’ ACADEMIC PERFORMANCE IN...
» CHAPTER ONE INTRODUCTION 1.1 Background of the study The search for efficient and effective delivery of instructions to Students has always been major concern of Science Educators. This is so as a result of repeated mass failure recorded in Mathematics and other Science subjects in Basic Education Certificate Examination (BECE) and West African Senior Secondary School Certificate Exam...Continue Reading »
Item Type: Project Material | 57 pages | 8,214 engagements | Source: Education Projects & Research Materials
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3. 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 an...Continue Reading »
Item Type: Project Material | 65 pages | 0 engagements | Source: Food Science And Technology Projects & Research Materials
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4. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BL...
» 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 and mo...Continue Reading »
Item Type: Project Material | 65 pages | 7,140 engagements | Source: Food Science And Technology Projects & Research Materials
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5. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SO...
» ABSTRACT Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional properties and overall acceptability. The yield of the white variety ranged from 0.45 – 0.70kg and the red variety was 0.40 – 0.50kg. The result of their functional properties were a...Continue Reading »
Item Type: Project Material | 65 pages | 0 engagements | Source: Food Science And Technology Projects & Research Materials
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6. 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 | 6,270 engagements | Source: Food Science And Technology Projects & Research Materials
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7. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
» ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries. The gross value of plantain production in sub saharan Africa extent that of several other main food crops, such as maize, rice cassava and sweet potato. They are con...Continue Reading »
Item Type: Project Material | 65 pages | 11,599 engagements | Source: Food Science And Technology Projects & Research Materials
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8. 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 | Source: Food Science And Technology Projects & Research Materials
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9. 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 | 6,320 engagements | Source: Food Science And Technology Projects & Research Materials
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10. 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 | 9,102 engagements | Source: Food Science And Technology Projects & Research Materials
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11. 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 | 5,081 engagements | Source: Food Science And Technology Projects & Research Materials
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12. 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 | 6,614 engagements | Source: Food Science And Technology Projects & Research Materials
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13. 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 | 5,282 engagements | Source: Food Science And Technology Projects & Research Materials
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14. 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 | 6,597 engagements | Source: Food Science And Technology Projects & Research Materials
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15. 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 | 7,575 engagements | Source: Food Science And Technology Projects & Research Materials
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16. PROFILE OF EMPLOYEES OF SMALL SCALE BUSINESS
» IN BARRAGE AREA OF LAGOS METROPOLITANS LAGOS, OJOTA CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY It is a well known fact that for every economy to thrive, much emphasis needs to be placed on the existing profile of small scale businesses and the funding of the already existing ones. Aside its importance to the economy, it is a sound way of reducing unemployment in Nigeria. Eve...Continue Reading »
Item Type: Project Material | 53 pages | 5,201 engagements | Source: Banking And Finance Projects & Research Materials
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17. “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 | 12,795 engagements | Source: Food Science And Technology Projects & Research Materials
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18. 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 | 11,162 engagements | Source: Food Science And Technology Projects & Research Materials
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19. 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 | 16,556 engagements | Source: Food Science And Technology Projects & Research Materials
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20. 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 | 8,144 engagements | Source: Food Science And Technology Projects & Research Materials
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21. 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 | 12,371 engagements | Source: Food Science And Technology Projects & Research Materials
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22. 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 | 15,824 engagements | Source: Food Science And Technology Projects & Research Materials
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23. 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 | 7,382 engagements | Source: Food Science And Technology Projects & Research Materials
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24. 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 | 5,032 engagements | Source: Food Science And Technology Projects & Research Materials
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25. 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 | 4,841 engagements | Source: Food Science And Technology Projects & Research Materials