+234 813 0686 500
+234 809 3423 853
info@grossarchive.com
Food Technology Project Topics and Materials| grossarchive.com
Food Technology Project Topics with available Materials
S No Click on a Topic, to preview abstract Price
1 ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION [FTE0042] N 3000 ($14)
2 PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR [FTE0041] N 3000 ($14)
3 STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA [FTE0040] N 3000 ($14)
4 AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA [FTE0039] N 3000 ($14)
5 THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE [FTE0038] N 3000 ($14)
6 PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0037] N 3000 ($14)
7 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0036] N 3000 ($14)
8 ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION [FTE0035] N 3000 ($14)
9 THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT [FTE0034] N 3000 ($14)
10 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE; [FTE0033] N 3000 ($14)
11 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0032] N 3000 ($14)
12 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN [FTE0031] N 3000 ($14)
13 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0030] N 3000 ($14)
14 PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE [FTE0029] N 3000 ($14)
15 THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT [FTE0028] N 3000 ($14)
16 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD [FTE0027] N 3000 ($14)
17 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0026] N 3000 ($14)
18 ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. [FTE0025] N 3000 ($14)
19 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0024] N 3000 ($14)
20 "MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0023] N 3000 ($14)
21 THE ROLE OF PACKAGING IN FOOD PROCESSING [FTE0022] N 3000 ($14)
22 AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) [FTE0021] N 3000 ($14)
23 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0020] N 3000 ($14)
24 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE [FTE0019] N 3000 ($14)
25 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0018] N 3000 ($14)
26 FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE [FTE0017] N 3000 ($14)
27 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES [FTE0016] N 3000 ($14)
28 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) [FTE0015] N 3000 ($14)
29 PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR [FTE0014] N 3000 ($14)
30 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING [FTE0013] N 3000 ($14)
31 EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) [FTE0012] N 3000 ($14)
32 ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI) [FTE0011] N 3000 ($14)
33 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0010] N 3000 ($14)
34 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0009] N 3000 ($14)
35 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS) [FTE0008] N 3000 ($14)
36 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0007] N 3000 ($14)
37 MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0006] N 3000 ($14)
38 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX) [FTE0005] N 3000 ($14)
39 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0004] N 3000 ($14)
40 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0003] N 3000 ($14)
41 EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR [FTE0002] N 3000 ($14)
42 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE [FTE0001] N 3000 ($14)