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Items In Project Materials Listing | Final Year Research Project Topics & Materials In PDF & Doc | iproject

• 1. CONSTRUCTION OF A POTABLE ELECTRIC OPERATED WITH RADIO CONTROL (WIRELESS REMOTE)...

  »   ABSTRACT Construction of a potable electric operated motor vehicle for long Volvo Bus. In this project involves the knowledge of mechanical engineering workshop technology and engineering material science and strength. This was exactly what we were taught. We contracted the electric car with the actual dimension of long Volvo bus(Ml ) got from the catalogue and we enlarged the scale by 1: 8mm. ...Continue Reading »

  Item Type: Project Material |  65 pages |  3,915 engagements | 

• 2. DESIGN AND CONSTRUCTION OF A METALLIC  BOOK SHELF

  »   ABSTRACT This project aims at designing and constructing a book metallic shelf hose capability will be to contain different standard sizes of books at minimum paces. What is taken into consideration in this project are the cost of its production, processes, and maintenance. Other considerable factors are the functional aspect of the plant/equipment and its durability as well as the reliability....Continue Reading »

  Item Type: Project Material |  65 pages |  6,606 engagements | 

• 3. AN ELECTRIC POP-CORN MACHINE

  » ABSTRACT An electric popcorn machine is machine that is used to popcorn for human consumption. It uses electricity as it sources of energy, transfer it energy, that is used to pop the Corn. Also it has a stirrer, which rotate due to the convection of electrical energy from the source to mechanical energy in the motor, the stirrer tons the corn so that it will not burns. This project went as far as...Continue Reading »

  Item Type: Project Material |  24 pages |  6,350 engagements | 

• 4. CONSTRUCTION OF GRAIN GRINDING MACHINE

  » CHAPTER ONE INTRODUCTION 1.1 Background of the Study The grinding of grain occurs by the application of mechanical forces that alter the structure of the grain by overcoming the interior binding forces, after which the state of the solid is changed to flour. Grain produce on the farm is processed in some form before it is actually consumed. One of the important processes involving a non chemical c...Continue Reading »

  Item Type: Project Material |  65 pages |  8,561 engagements | 

• 5. THE DESIGN AND FABRICATION OF A IRON SHELLING MACHINE

  »   ABSTRACT. A machine for corn Sheller is highly and greatly need for consistence of usage of corn in local and international levels. With regards to this indispensable need, a corn shelling machine is designed which operates to remove the corn grains and leaving the cobs intact. In attainment to this design objective and aims, a proper considerations was given to the machinability factor which i...Continue Reading »

  Item Type: Project Material |  65 pages |  4,973 engagements | 

• 6. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF S...

  »   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 |  4,292 engagements | 

• 7. EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SE...

  »    ABSTRACT             A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours.  The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively. The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4resp...Continue Reading »

  Item Type: Project Material |  65 pages |  6,922 engagements | 

• 8. THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES 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.           ...Continue Reading »

  Item Type: Project Material |  65 pages |  4,066 engagements | 

• 9. 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: D6:...Continue Reading »

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

• 10. "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, 20.3...Continue Reading »

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

• 11. 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 |  4,298 engagements | 

• 12. 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 |  7,485 engagements | 

• 13. 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 | 

• 14. 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 |  6,381 engagements | 

• 15. 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 | 

• 16. 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 |  5,535 engagements | 

• 17. 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 |  9,606 engagements | 

• 18. 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 | 

• 19. 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 |  5,518 engagements | 

• 20. 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 |  8,231 engagements | 

• 21. 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 |  4,433 engagements | 

• 22. 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 |  5,831 engagements | 

• 23. 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 |  4,570 engagements | 

• 24. 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 |  5,852 engagements | 

• 25. 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 |  6,547 engagements |