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Food Technology Project Topics with available Materials

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... Continue Reading
  • Type:Project
  • ID:FTE0083
  • Pages:65
  • Chapters:5
ABSTRACT This study was carried out to determine the functional properties of cassava flour produced using different drying method namely sundried and oven dried. The flours were obtaining from cassava (Manihot Esculent Crantz) by peelings, washing, cooking, slicing or chopping, drying, milling  and sieving. The flours obtained were evaluated for... Continue Reading
  • Type:Project
  • ID:FTE0082
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0081
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0080
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0079
  • Pages:65
  • Chapters:3
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... Continue Reading
  • Type:Project
  • ID:FTE0078
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0077
  • Pages:40
  • Chapters:3
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... Continue Reading
  • Type:Project
  • ID:FTE0076
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0075
  • Pages:65
  • Chapters:5
 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... Continue Reading
  • Type:Project
  • ID:FTE0074
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0073
  • Pages:65
  • Chapters:5
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.... Continue Reading
  • Type:Project
  • ID:FTE0072
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0071
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0070
  • Pages:65
  • Chapters:5
CHAPTER ONE CHAPTER ONE BACKGROUND OF THE STUDY . Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place in the military, factory, camp, school etc. where people may buy food, drinks, sweets etc to eat. As advancement has set in, more services are rendered aside... Continue Reading
  • Type:Project
  • ID:FTE0069
  • Pages:65
  • Chapters:5
CHAPTER ONE ABSTRACT The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density of walnut flour, the result indicated the proximate composition to be Protein (39.01 + 39.69) Fat (36.26 + 38.53) Ash (2.56 + 2.71) while the mineral composition of walnut flour indicated... Continue Reading
  • Type:Project
  • ID:FTE0068
  • Pages:65
  • Chapters:5
ABSTRACT Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia biglobosa) were investigated. The raw locust bean (RLB) had the highest total viable counts of 1.8 x 106 Cfu/g. Fermented locust bean (FLB) had 3.4 x 105 cfulg while FLBGIN (Fermented locust bean with giger)... Continue Reading
  • Type:Project
  • ID:FTE0067
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0066
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0065
  • Pages:65
  • Chapters:5
ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and... Continue Reading
  • Type:Project
  • ID:FTE0064
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0063
  • Pages:65
  • Chapters:5
 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%... Continue Reading
  • Type:Project
  • ID:FTE0062
  • Pages:65
  • Chapters:5
ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and... Continue Reading
  • Type:Project
  • ID:FTE0061
  • Pages:65
  • Chapters:5
CHAPTER ONE 1.0      INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such as macronutrients (carbohydrates protein, and fats) and micronutrients (minerals and vitamins) that are essential for human health. Its origin dates back to the Neolithic era and is... Continue Reading
  • Type:Project
  • ID:FTE0060
  • Pages:65
  • Chapters:5
ABSTRACT This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for consumption and other uses. Soxhlet apparatus was used for the extraction using hexane as solvent. The physical and chemical properties of the extracted oil were analyzed. The... Continue Reading
  • Type:Project
  • ID:FTE0059
  • Pages:65
  • Chapters:5
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Humans have consumed bakery products for hundreds of years. Among the different bakery products is the cake. Cakeis a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or... Continue Reading
  • Type:Project
  • ID:FTE0058
  • Pages:65
  • Chapters:5
CHAPTER ONE INTRODUCTION 1.1 Background of the Study Soy processing industries select raw material based on weight, moisture, impurities and grain damage. Differences in chemical and physical properties of soybean cultivars are not taken into consideration in soyfood processing. Information on these characteristics could help food industries... Continue Reading
  • Type:Project
  • ID:FTE0057
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0056
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0055
  • Pages:65
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0054
  • Pages:50
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0053
  • Pages:50
  • Chapters:5
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... Continue Reading
  • Type:Project
  • ID:FTE0052
  • Pages:50
  • Chapters:5
TABLE OF CONTENTS                                                                                  PAGES Title page                                                                 i... Continue Reading
  • Type:Project
  • ID:FTE0051
  • Pages:50
  • Chapters:5
Abstract   This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers. Randomized Study Design was adopted for the study: Soybean seeds were washed, soaked overnight, cooked, dehulled, dried and milled into flour to pass a... Continue Reading
  • Type:Project
  • ID:FTE0050
  • Pages:48
  • Chapters:5
Abstract Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were made by blending 5% and 10% banana flavour with 95% and 90% soy yoghurt respectively and one sample from soy yoghurt only as a control. 0.05% dairy yoghurt was added to each of the samples as a starter culture and... Continue Reading
  • Type:Project
  • ID:FTE0049
  • Pages:50
  • Chapters:5
Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional... Continue Reading
  • Type:Project
  • ID:FTE0048
  • Pages:50
  • Chapters:5
INTRODUCTION 1.1 BACKGROUND OF STUDY Coconut (Cocos nucifera L.) is a tree, referred to as “The Tree of Life”.  Early  Spanish explorers  called  coconut,  Coco  (“monkey  face”)  because  of  the  three  indentations  (eyes) on the dehusked coconut fruit which resembles the head  and  face  of  a  monkey.  Nucifera... Continue Reading
  • Type:Project
  • ID:FTE0047
  • Pages:50
  • Chapters:5
ABSTRACT In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now is concerned with the utilization of this food in the human system. Because both cases are referring to food, it shows that both terms are inter-related. Actually, food science plays significant... Continue Reading
  • Type:Project
  • ID:FTE0046
  • Pages:50
  • Chapters:5
CHAPTER ONE It is generally agreed that the oil palm (Elaeis guineensis) originated in the tropical rain forest region of West Africa (Ishiwu & Iwouno, 2006). The main belt runs through the Southern latitudes of Cameroon. Cotedivire, Ghana, Liberia, Nigeria, Sierra Leone. Togo and into the equatorial region of Angola and... Continue Reading
  • Type:Project
  • ID:FTE0045
  • Pages:37
  • Chapters:5
  • Methodology:Nil
  • Reference:YES
Studies on the inhibitory effect on tyrosine on polyphenol oxidase in water yam Abstract Yam (Dioscorea SPP) is an important food in West Africa. Nigeria alone produces 21,814 millions tons of yams per year, making it the worlds largest yam producer. It is estimated that after six months in storage, up to 56% of the crop is lost due to rot.... Continue Reading
  • Type:Project
  • ID:FTE0044
  • Pages:48
  • Chapters:5
  • Methodology:Scientific Method
  • Reference:YES
ABSTRACT This study examined the effects of different processing techniques on the organoleptic quality of soymilk processing and storage. The utilization of soybean for the production of soy milk was studied. Soy milk was extracted from... Continue Reading
  • Type:Project
  • ID:FTE0043
  • Pages:63
  • Chapters:5
  • Methodology:T- Test
  • Reference:YES
ABSTRACT Freshly harvested melon seeds i.e. (i)Citrullus lanatus (ii) Moniordica charantia (iii)Big goard like type was plucked and processed for its seed protein concentrates with a view to evaluate its proximate... Continue Reading
  • Type:Project
  • ID:FTE0042
  • Pages:60
  • Chapters:5
  • Methodology:Discriptive Method
  • Reference:YES
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:... Continue Reading
  • Type:Project
  • ID:FTE0041
  • Pages:110
  • Chapters:5
  • Methodology:Nil
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0040
  • Pages:71
  • Chapters:5
  • Methodology:simple percentage
  • Reference:YES
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)... Continue Reading
  • Type:Project
  • ID:FTE0039
  • Pages:103
  • Chapters:5
  • Methodology:simple percentage
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0038
  • Pages:57
  • Chapters:5
  • Methodology:nil
  • Reference:YES
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,... Continue Reading
  • Type:Project
  • ID:FTE0037
  • Pages:86
  • Chapters:5
  • Methodology:Simple Percentage
  • Reference:YES
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 Various Types Of Cereals 2.7 The Processing Of Various Types Of Cereals And... Continue Reading
  • Type:Project
  • ID:FTE0036
  • Pages:30
  • Chapters:3
  • Methodology:Descriptive
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0035
  • Pages:29
  • Chapters:4
  • Methodology:Descriptive
  • Reference:YES
TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction CHAPTER TWO 2.0 Causes and Effect of Malnutrition 2.1 Under Malnutrition 2.2 Malnutrition in Children 2.3 Psychological Effect 2.4 Food Habits 2.5 Taboos and Superstition 2.6 Nutritional Basic Education CHAPTER THREE 3.0 Obesity 3.1 Causes Effect of... Continue Reading
  • Type:Project
  • ID:FTE0034
  • Pages:39
  • Chapters:4
  • Methodology:nil
  • Reference:YES
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE 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... Continue Reading
  • Type:Project
  • ID:FTE0033
  • Pages:72
  • Chapters:5
  • Methodology:statistical analysis
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0032
  • Pages:54
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
(Sphenostylis Stenocarpa) 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... Continue Reading
  • Type:Project
  • ID:FTE0031
  • Pages:53
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
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 Various Types Of Cereals 2.7 The Processing Of Various Types Of Cereals And... Continue Reading
  • Type:Project
  • ID:FTE0030
  • Pages:35
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0029
  • Pages:70
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
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 Effect of... Continue Reading
  • Type:Project
  • ID:FTE0028
  • Pages:26
  • Chapters:3
  • Methodology:nil
  • Reference:YES
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD 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... Continue Reading
  • Type:Project
  • ID:FTE0027
  • Pages:55
  • Chapters:5
  • Methodology:statistical analysis
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0026
  • Pages:72
  • Chapters:5
  • Methodology:simple percentage
  • Reference:YES
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,... Continue Reading
  • Type:Project
  • ID:FTE0025
  • Pages:72
  • Chapters:4
  • Methodology:Descriptive method
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0024
  • Pages:56
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
“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... Continue Reading
  • Type:Project
  • ID:FTE0023
  • Pages:96
  • Chapters:5
  • Methodology:statistical analysis
  • Reference:YES
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 Foods 2.2 General Description and Operation In Food packaging and food processing 2.3... Continue Reading
  • Type:Project
  • ID:FTE0022
  • Pages:29
  • Chapters:3
  • Methodology:nil
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0021
  • Pages:40
  • Chapters:3
  • Methodology:proximate analysis
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0020
  • Pages:111
  • Chapters:5
  • Methodology:ANOVA and Duncan New Multiple Range test
  • Reference:YES
(CITRUS SINENSIS) 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%... Continue Reading
  • Type:Project
  • ID:FTE0019
  • Pages:55
  • Chapters:5
  • Methodology:PHYSIOCHEMICAL ANALYSIS
  • Reference:YES
FROM ENUGU AREA. 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... Continue Reading
  • Type:Project
  • ID:FTE0018
  • Pages:56
  • Chapters:5
  • Methodology:proximate analysis
  • Reference:YES
. 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... Continue Reading
  • Type:Project
  • ID:FTE0017
  • Pages:42
  • Chapters:5
  • Methodology:simple percentage
  • Reference:YES
PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) Abstract a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia... Continue Reading
  • Type:Project
  • ID:FTE0016
  • Pages:82
  • Chapters:5
  • Methodology:proximate analysis
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0015
  • Pages:110
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0014
  • Pages:83
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
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,... Continue Reading
  • Type:Project
  • ID:FTE0013
  • Pages:85
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0012
  • Pages:111
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
ABSTRACT The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping. The bacterial number for the steeped water ranged from 4.7x104 to 3.2 x 107... Continue Reading
  • Type:Project
  • ID:FTE0011
  • Pages:80
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
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,... Continue Reading
  • Type:Project
  • ID:FTE0010
  • Pages:76
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
FROM ENUGU AREA. 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... Continue Reading
  • Type:Project
  • ID:FTE0009
  • Pages:62
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
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%... Continue Reading
  • Type:Project
  • ID:FTE0008
  • Pages:77
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0007
  • Pages:110
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
“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... Continue Reading
  • Type:Project
  • ID:FTE0006
  • Pages:92
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
. 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... Continue Reading
  • Type:Project
  • ID:FTE0005
  • Pages:58
  • Chapters:1-5
  • Methodology:Simple Percentage
  • Reference:YES
THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE 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... Continue Reading
  • Type:Project
  • ID:FTE0004
  • Pages:86
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
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... Continue Reading
  • Type:Project
  • ID:FTE0003
  • Pages:60
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
. 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... Continue Reading
  • Type:Project
  • ID:FTE0002
  • Pages:60
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE 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... Continue Reading
  • Type:Project
  • ID:FTE0001
  • Pages:71
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES