Food Technology Project Topics with available Materials

1) Production, Properties And Shelf - Life Of Intermediate Moisture Snail Meat

This research was carried out to study the influence of three cooking methods (frying, smoking and roasting) on the physicho-chemical properties and the shelf – life of snail meat (Achachatina marginata). The snail meat was first washed using different washing agents (lime, alum, salt and ash) and through sensory evaluation, the best... Continue Reading

2) Effect Of Drying And Storage On The Physico-chemical Characteristics And Protein Quality Of Smoked Horse Mackerel (trachurus Trachurus) Fillets

This study assessed the effect of drying on smoked horse mackerel fillets during storage at room temperature. Smoked horse mackerel (Trachurus trachurus) fillets were prepared by smoking brined horse mackerel fillets in a traditional improved kiln for 4 hours at 60 – 70oC. The fillets were later oven-dried at 65-70oC for 0, 2, 4, 6, and... Continue Reading

3) Effect Of Fermentation On The Physicochemical And Sensory Properties Of Fibre Enriched ‘ede India’ (colocasia Esculenta) Instant Poundo

TABLE OF CONTENTS TITLE PAGE CERTIFICATION DEDICATION ACKNOWLEDGEMENTS TABLE OF CONTENTS LIST OF TABLES LIST OF FIGURES ABSTRACT CHAPTER ONE: INTRODUCTION 1.1 BACKGROUND OF THE STUDY 1.2 STATEMENT OF PROBLEM 1.3 OBJECTIVE OF THE STUDY 1.3.1 MAIN OBJECTIVE 1.3.2 SPECIFIC OBJECTIVES 1.4 JUSTIFICATION 1.5 SCOPE OF STUDY CHAPTER TWO: LITERATURE REVIEW... Continue Reading
  • Type:Project
  • ID:FTE0227
  • Pages:188

4) Evaluation Of Food Safety Hazards And Control In Selected Fast Foods Outlets In Ifo Local Government Area, Ogun State

Although the safety of foods served in fast-foods in Nigeria has been an ongoing concern, the unhygienic environments where some fast-foods are located contribute to transmission of foodborne diseases. Health experts in Nigeria have said that the shortage of water may affect the success of any safety campaigns. According to the WHO/UNICEF Joint... Continue Reading

5) Physico – Chemical And Organolepticproperties Of Flour And Fufu Processe From Cassave Verieties.

This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading

6) Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (citrus Paradox).

  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... Continue Reading

7) Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication

Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food” (United States Government 1981). Additives is any substance not commonly regarded or used as a food, which is added to or used in or on... Continue Reading

8) Physico-chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varities

This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading

9) Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (elaels Guinneensis) At Different Temperature Of Proofing During Bread Making

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... Continue Reading

10) Effects Of Some Salts (nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (telfaria Occidentals) Floor.

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%... Continue Reading

11) Evaluation Of The Production Of Composite Flour Using Sweet Potatoes

This study targeted two sweet potato varieties; TIS 87/0087, Umuspo3, evaluating their performance as composite flour with wheat at (30:70%) and (50:50%) respectively. Quality characteristics of the resultant  production was analysed to ascertain its sensory properties. The Acceptable cake were produced from 70% wheat and 30% orange... Continue Reading

12) Production Of Vitamin A From Carrot

Vitamin A production from the carrot involves the extraction and encapsulation of the beta carotene content of the carrot. Beta-carotene is the dominant carotenoid in carrot amounting up to 80% of the total carotenoid content of carrots. which is aimed at improving the shelf life or storage quality and also the bioavailability of the... Continue Reading

13) Quality Evaluation Of Food Drink Produced From Tiger Nuts (cyperus Esculentus) And Pineapples (ananas Comosus)

Pineapple (Ananas comosis) juice (PP) and Tiger``nut (Cyperus esculentus) milk (TN) were blended to a fruit drink. 100% pineapple was used as the control. The juice blend was stored for 72 hours at refrigerated temperature. The sensory analysis was carried out immediately after production. The physiochemical and microbial examination were... Continue Reading

14) Production And Quality Evaluation Of Cookies From Cocoyam And Plantain

CHAPTER 1 1.0INTRODUCTION 1.1BACKGROUND OF STUDY Cookies are a form of confectionery products usually dried to a low moisture content (Okaka, 2009). Compared to biscuits, they tend to be larger with a softer chewer texture. They are consumed extensively all over the world as a snack food and on a large scale in developing countries where protein... Continue Reading

15) Glucan And Glucanase Levels In Improved Sorghum Varieties During Malting And Their Effects In Brewing

Levels of glucan components (TBG: total glucan, WIBG: water  insoluble glucan and WSBG: water soluble glucan) and glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG levels of 0.298... Continue Reading
  • Type:Project
  • ID:FTE0215
  • Pages:156

16) β-glucan And β-glucanase Levels In Improved Sorghum Varieties During Malting And Their Effects In Brewing

Levels of β-glucan components (TBG: total β-glucan, WIBG: water insoluble β-glucan and WSBG: water soluble β-glucan) and β-glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG... Continue Reading
  • Type:Project
  • ID:FTE0214
  • Pages:156

17) Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product

  Majority of farmers in Nigeria harvest a large proportion of maize under conditions of high  humidity, and sadly enough, they lack equipment for drying the grains. The farmers store the  grains at conditions of high moisture and humidity which results in growth of organisms that  cause deterioration. One of the most important... Continue Reading
  • Type:Project
  • ID:FTE0213
  • Pages:109

18) Proximate And Mineral Composition Of Co-fermented Breadfruit And Cassava Into Gari Analogue..

  The study explored the potentials of substituting breadfruit into cassava to obtain gari analogue of which proximate and mineral compositions were evaluated. A portion of matured but unripe breadfruit ( Artocarpus altilis ) and mature cassava tubers were co-fermented (100:0, 0:100, 80:20, 70:30, and 60: 40 Cassava to Breadfruit) to... Continue Reading

19) Effect Of Packaging Materials On The Functional Properities Of White Garri

This research work is on the effect of packaging materials on the functional properties of white garri. in the research work ,three packaging materials were used, namely rice bag, baco bag and plastic bowl. The functional properties that were tested for in this research work were bulk density wettability, gelation capacity, pH,... Continue Reading

20) The Microorganisms And Compounds Influencing The Organoleptic Properties Of Ugba (fermented Pentaclethra Macrophyllea Benth Seeds)

Ugba is a delicacy popular among the Ibo ethnic group of Nigeria, made by the fermentation of boiled seeds of African oil bean (Pentaclethra macrophyllea Benth). The microorganisms and compounds influencing the organoleptice properties of ugba were studied. The pure cultures of these microorganisms isolated from (ugba) sample produced by... Continue Reading

21) Food Consumption Pattern, Lifestyle And Body Mass Index Of Market Women (a Case Study Of Ikosi-isheri Local Government Area Oflagos State, Nigeria)

The study was carried out to assess the food consumption pattern, lifestyle and body mass index of market women in Ikosi-isheri local government area of Lagos state. One hundred and fifty respondents were selected from two markets using random sampling method. Data were collected using 24-hour dietary recall, diet history, anthropometric... Continue Reading

22) Consumer Acceptability Of Spiced Composite Bread

This study was conducted primarily to evaluate the consumer acceptability of spiced composite bread. The socio-economic characteristics, spiced composite bread consumption pattern of the consumer and the purchase intent through the use of questionnaire were also determined using a structured questionnaire. The bread samples were evaluated... Continue Reading

23) The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (sphenostylis Stenocarpa)

  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... Continue Reading

24) The Effect Of Processing On Afzelia Africana (akpalata) And Brachystegia Spp Flour As Soup Thickner

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... Continue Reading
  • Type:Project
  • ID:FTE0206
  • Pages:112

25) Promote Composition Of Pleurotus Tuberrcoginin From Enugu Area.

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... Continue Reading

26) Production Of Ogiri From Soya Bean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed 'ogiri' (commercial Ogiri)

Micro organisms associated in fermentation of castor bean seeds ogiri (COSO) were investigated. Organisms isolated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions; one portion was inoculated with the pure culture from caster bean seed 'ogiri' the second portion was inoculated with... Continue Reading

27) Production And Acceptability Studies Of Malted Sorghum (sorghum Bicolor) Biscuit

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... Continue Reading

28) Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon

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... Continue Reading

29) Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (sorghum Bicolor, White Variety And Red Variety)

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 –... Continue Reading

30) Chemical And Sensory Evaluation Of Peanut Butter

Chemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea) Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia from Ogoja in cross-River state of Nigeria. The peanut butter obtained was evaluated chemically and... Continue Reading

31) Bacheriological Examination Of Idodo River

This work was aimed at assessing microbial coal of Idodo river in Enugu state Nigeria. The samples of river was obtained from the arc of low activity, and a place where human activities are very high.  The samples were collected very early in the morning and afternoon.  They were examined to determined the bacterial organisms that are... Continue Reading

32) Prevalence Study Of Hepatitis B (australian Antigen) Among Patients In National Orthopaedic Hospital Enugu

The prevalence of viral hepatitis B among patients in National Orthopedic Hospital Enugu was studied. The samples comprised that of men , woman and children 200 in numbers, all patient of orthopedic Hospital Enugu. Laboratory investigation done were this HBs  tested which 110 patient out of the 200 patients tested positive,  and liver... Continue Reading

33) Microbial Examination Of Spoilt Avocado Fruit

Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism.  A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial... Continue Reading

34) The Physico-chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (uziza) Xylpia Aethpica (uda) Monodora Myristica (ehuru) Tetrapelura Tetraptera (oshosho)

  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 content,... Continue Reading

35) Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (citrus Paradox).

  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... Continue Reading

36) Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour)

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... Continue Reading
  • Type:Project
  • ID:FTE0194
  • Pages:114

37) Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From One Palm Wine

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... Continue Reading

38) Effect Of Storage Time On The Functional Properties Of Wheat/bambka Groundnut Blend

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... Continue Reading

39) Effect Of Processing On The Chemical, Functional And Anti Nutritional Properties Of African Yam Bean (azima)

African yam bean ( Sphenostylisstenocarpa ) is an underutilized food legume crop in the tropics that is not as popular as other food legumes crop (Moyib et al., 2008). It is one of the neglected indigenous grain legumes in Nigeria. It is produced mostly in the eastern part of the country where it is consumed in different forms such as snacks,... Continue Reading

40) Proximate And Sensory Properties Of Cookies Produced From Banana Flour And Coconut Milk Blend

  Cookies were produced from the blends of banana flour and coconut milk. The proximate  composition, metabolised energy value and sensory characteristics of the cookie were  evaluated. Selected functional properties of the UBF were also determined. The composition  varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%;... Continue Reading

41) Production Of Peanut Butter

            Production of Peanut Butter was done using roasted groundnuts, salt and yeast. The process involved roasting and grinding into fine paste, after which equal amount of honey and vegetable oil were added, sugar, salt, followed by powdered yolk of an egg was added as colouring agent. The product produced peanut butter... Continue Reading

42) Effect Of Plant Extract Of Anthocliesta Djalonensis On The Zone Of Inhibition Of Microorganisms Isolated From Fruits (orange, Watermelon, Apple And Pineapple) Juice.

The effect of Anthocleista djalonensis leaves on the zone of inhibition of microorganism isolated from fruits (Watermelon, pineapple, apple and orange) juice stored at 30+10C for 20days were investigated using agar diffusion and dilution methods. The result obtained reveled that the Zone of inhibition Staphylococcus aureus was 18mm (juice... Continue Reading

43) Physico-chemical Properties Of Cocoyam Flour

 ABSTRACT This work examined the physicochemical properties of cocoyam flour. Cocoyam corms were cleaned, peeled, diced, blanched, sundried, milled and sieved to obtain flour of fine particle sizes. Physical properties and chemical composition of the flour were determined in accordance with standard methods. The results of the physical properties... Continue Reading

44) Effect Of Processing Method On The Functional Properties Of Cassava Flours

The effects of variety and processing methods on the functional properties of cassava flours were studied. The functional properties of the flour were determined using standard procedures. Cassava roots were fermented, blanched, soaked, dried and milled into flour. The functional properties of the flour were determined. There were variety... Continue Reading

45) Evaluation Of Four Baking Temperature Regimes And Their Effects On Shelf Stability Of Bread Loaves

The work was done to determine the effects of baking temperature on the proximate, micronutrient, microbial and sensory properties of bread. The breads were baked at four different temperatures of 190, 200, 210 and 220 0C for BT1, BT2, BT3 and BT4 respectively. The protein ranged from 10.53% to 12.42% and a significant (p < 0.05) difference... Continue Reading

46) Effect Of Addition Of Citric Acid And Sodiumbenzoate On The Keeping Quality Of Soymilk

The greatest problem consumers encounter with soy milk remains its very short shelf life due to microbial activity. The combination of different preservation methods may just be the solution to the problem. The synergistic  effect of citric acid and sodium benzoate preservatives at various concentrations within their maximum permissible levels... Continue Reading
  • Type:Project
  • ID:FTE0184
  • Pages:102

47) Production, Characterization And Utilization Of Guava Flavor Concentrate

This study was carried out to investigate the characterization and utilization of guava flavour concentrate produced from two guava cultivar using simple distillation technique for the flavor extraction. The physical properties of the flavor concentrate were determined and then utilized in the formulation of guava drinks with three... Continue Reading

48) Physiochemical And Sensory Properties Of Cookies Produced From Wheat, Sorghum And Defatted Coconut Flour Blends.

Cookies were produced from wheat, sorghum, and defatted coconut flour blends to determine their potentials in cookie manufacture. Eight Cookies formulations were produced and they were evaluated for their proximate, physical, mineral, colour and sensory properties. The result showed that the moisture content ranges from 7.10 to 10.89%,... Continue Reading
  • Type:Project
  • ID:FTE0182
  • Pages:101

49) Chemical Changes In African Star Apple (chrysophyllum Albidium) Fruits

The study investigated the chemical changes inAfrican Star Apple (Chrysophyllum albidium) fruits prior to onset of rains and during the rainy season, with the aim of ascertainingits optimum consumption quality. The fruits were harvested from the School of Agriculture and Agricultural Technology, Federal University of Technology, Akure.... Continue Reading

50) Physical Properties Of Cake From Wheat Flour Using Avocado Paste As Fat Replacer

Avocado (Persea Americana) paste was utilized to substitute wheat (Triticum aestivum) flour as fat replacer in the production of cake . This study examined the effect of avocado paste substitutions at various proportions in production of cake. The proportions were 100% wheat flour, 95:5%, 90 :10%, 85 : 15%, 80 : 20%, 75 : 25% and 70 : 30%... Continue Reading

51) The Chemical Quality Of Well Water In Abuja Community Suburb Of Ikorodu

Well water samples were collected from different household wells in Ifedapo Estate in Abuja community of Ikorodu Local Government Area, Lagos State, Nigeria. The samples of the well were analyzed for their physiochemical properties. The physiochemical properties of the water samples were analyzed using standard methods. The pH and... Continue Reading

52) Effect Of Soaking Period On The Functional Properties Of Ogi Produced From Some Selected Maize Varieties

The research evaluated the effect of soaking period on the functional properties of ogi produced from selected maize varieties (B2W, E1Y, N6W and R6Y). The maize varieties were steeped for 0, 12, 24 and 36th hour respectively and processed into ogi making use of the traditional method and thereafter dried at 550C. The ogi powder obtained... Continue Reading

53) Proximate And Sensory Characteristics Of Cookies From Wheat And Tiger Nut Chaff Flour Blend

The proximate and sensory characteristics of cookies from wheat and tiger nut chaff flour blend. Tigernut chaff was obtained, incorporated into wheat flour in the ratio (90:10, 80:20, 70:30, and 60:40). Cookies was produced from the blends using standard method. The cookie samples were analyzed for the proximate composition and sensory... Continue Reading

54) Thermophysical And Rheological Properties Of Ogi(pap) Made From Sorghum

This study evaluated the thermo-physical and rheological properties of Ogi produced from varieties of sorghum with different soaking period (12, 24 and 36 hrs.). Sorghum grain steeped for 12, 24 and 36 hrs. was processed into Ogi making use of the traditional method and subsequently dried at 55oC. The Ogi powder obtained was analyzed for... Continue Reading

55) Effect Of Ocimum Gratissimum In Fresh Tomato Preservation

 The ability of leaf powder and leaf extract of Ocimum gratissimum plant to preserve tomatoes (Solanum lycopersicum) from early spoilage was investigated in  this study. Mixed cultures of tomatoes purchased from a  retail outlet in Ogun, Southwestern Nigeria, were treated with  the powder  and  some  with  the  leaf  extract ... Continue Reading

56) Properties Of Stored Tomato (lycopersicum Esculentum) Concentrates

In  ensuring  the  prevention  of  losses  when  raw  agricultural  product  is  in  the peak  of  its  season  and to  assure  safety,  effective  method  of  packaging  and  processing  is  highly  indispensable.  This  study researched into the property  of stored tomato concentrate packed in  glass... Continue Reading

57) Quality Evaluation Of Market Samples Of Zobo-drink In Awka, Anambra State, Nigeria

The effect of ingredients, spices and ratio of water of extraction to sorrel calyx quantity and preservation method on the quality of zobo drink sold within awka metropolis was carried out through field studies, processing activities, physiochemical, analytical and organoleptic studies. The research design involved the random sampling... Continue Reading

58) Evaluation Of The Emulsification Properties Of Hydroxypropylated Cassava Starch And Its Potential Use In Cocoa Beverage

Lecithin is used for applications in human food, animal feed, pharmaceuticals, paints, and other  industrial applications, but consistent importation of lecithin has a negative effect on foreign  exchange leading to devaluation of the naira. The need to explore locally available products such  as cassava starch as a possible substitute... Continue Reading

59) Comparative Of Production And Proximate Analysis Of Cake, Bread And Cookies Using Plantain Flour

Background of the study There is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003).  Food professional/industries might face challenges of producing food products containing functional... Continue Reading

60) Antimicrobial Activities Of Oil Extracts Of Piper Guineense And Xylopia Aethiopica On Some Microbial Pathogens Of Food

Oils extracted from the fruits of two Africa spices- Piper guineense and Xylopia aethiopica were evaluated for their antimicrobial activities using Escherichia coli, Salmonella sp, Aspergillus sp, Bacillus cereus, Penicillum commune and Rhizopus stolonifer as test isolates. Well-in-agar, disc diffusion and dilution susceptibility testing... Continue Reading

61) Characterisation Of Microwaved And Oven Dried Aerial Yam (dioscorea Bulbifera) Starch

Native Starch was extracted from Aerial yam (Dioscorea bulbifera). The starch extracted was dried using oven (at 300C for 24 hours) and microwaved for (30, 45, 60 seconds). Starch obtained using different drying methods and conditions were analysed for their physicochemical, functional properties and pasting characteristics. Results... Continue Reading

62) Quality, Sensory And Storage Attributes Of Cheese Produced From Cowmilk Supplemented With Tigernut And Coconut Milk

Cheese is a concentrated dairy product produced by acid or rennet curdling of milk, stirring and heating the curd, draining off the whey, collecting and pressing the curd. In this study, Cheese was made from cow milk supplemented with tigernut milk and coconut milk in the percentage ratio of 25:25:50; 25:50:25; 50:25:25; 75:25:0; 75:0:25%... Continue Reading
  • Type:Project
  • ID:FTE0168
  • Pages:107

63) Traditional Fermentation And The Quality Of Balancotta Variety Of Black Pepper {piper Nigrum)

A study was made of the effect on pepper quality of the traditional method of processing the 'Balancotta' variety of Piper nigrum (black pepper). The study comparatively considered the microbiological quality, drying method, drying rate, colour and appearance, washing or cleaning method, prior to fermentation or heaping as well as an... Continue Reading
  • Type:Project
  • ID:FTE0167
  • Pages:143

64) Assessment Of Nutritional Quality Of Market Samples Of Fruit Drinks In Owerri

Nutritional quality of market samples of some fruit drinks were assessed through laboratory analysis. The assessment covered the determination of quality parameters of six brands of fruits drinks which include California brands of orange and pineapple drinks, orange and pineapple fruta drinks and 5 – alive orange and pineapple drinks.... Continue Reading

65) Assessment Of Nutritional Quality Of Market Samples Of Fruit Drinks In Owerri

Nutritional quality of market samples of some fruit drinks were assessed through laboratory analysis. The assessment covered the determination of quality parameters of six brands of fruits drinks which include California brands of orange and pineapple drinks, orange and pineapple fruta drinks and 5 – alive orange and pineapple drinks.... Continue Reading

66) Effect Of Oven Drying Temperatures In Preserving African Breadfruit (trecuila Africana)

The study was designed to evaluate the effect of oven drying temperature in Preserving African Breadfruit (Trecuila africana). African breadfruit was sorted out, washed with clean water, parboiled for three mins to enable easy dehulling of the seed, dehulled using manual disc attraction mill, winowed and cleaned. The African breadfruit... Continue Reading

67) Effect Of Chemical Pre- Milling Treatments On The Physico-chemical Properties Of Mucuna Sloanei ‘ukpo’

This study examined the effects of chemical pre-milling treatment on the physico-chemical as well as pasting properties of Mucuna sloanei ‘ukpo’ flour. The seeds were treated with Distilled water, Citric Acid, Sodium bicarbonate, and Sodium Chloride solutions at various levels of concentration (1% 2.50%, 5% 7.5%, 10% w/v) before... Continue Reading
  • Type:Project
  • ID:FTE0163
  • Pages:111

68) Quality Evaluation Of Zobo Concentrate Sweetened With Inverted Sugar Syrup And Sodium Cyclamate.

In this study, triple strength Zobo concentrate (ZC) was prepared using purple calyx of Sorrel by Hurdle Technology; and asepti- cally packaged in ambered coloured containers for spray drying. The prepared samples of ZC were sweetened with inverted sugar syrup (coded 617) and sodium cyclamate (coded 615) were subjected to sensory,... Continue Reading

69) Production And Quality Evaluation Of Spoonable And Drinkable Yoghurt With Watermelon (citrullus Lanatus) Juice And Pulp

Yoghurt was produced and flavoured with graded levels of watermelon pulp and juice. Watermelon (Citrullus lanatus) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties of the yoghurts were determined. The results showed that the pH of the yoghurt ranged from 4.68... Continue Reading

70) Process Development And Product Characterization Of Cowpea Fortified Extruded Breakfast Cereal From Low Grade Rice

Rice production in Ghana is faced with the major challenge of low patronage. This is due to its poor physical and sensory quality rendering it ‘low grade’ rice. Among the many local varieties of rice in Ghana, Viwonor is perceived to be a low grade rice whereas Jasmine 85 a high grade. Large quantities of rice are imported to address... Continue Reading
  • Type:Project
  • ID:FTE0160
  • Pages:177

71) Development Of Starter Culture For Fermentation Of Millet Into Fura And Preservation Of Fura By Gamma Radiation

Lactic Acid Bacteria (LAB) are the most widespread of organisms responsible for food fermentation and have been applied as commercial starter cultures in many food industries. A study was conducted to develop a starter culture for the fermentation of millet into Fura and to extend the shelf life of Fura by gamma radiation. The isolation,... Continue Reading
  • Type:Project
  • ID:FTE0159
  • Pages:154

72) Assessment Of The Effect Of Addition Of Baobab ( Adansonia Digitata L.) Fruit Pulp On Properties Of Camel Milk Yoghurt

This study was carried out to investigate the effect of Baobab fruit pulp on the physicochemical and microbiological properties of yoghurt made from camel milk and cow milk. Yoghurt was made from camel milk and cow milk with Baobab fruit pulp (5g/L, 10g/L, 15g/L, and 20g/L). Starter culture was added at rate of 3 % (v: v) and stored for... Continue Reading
  • Type:Project
  • ID:FTE0158
  • Pages:115

73) Impact Of Brand Positioning On Brand Equity. A Coca Cola Case Study. Adebola Oluwaseun

The scope of this study, is to evaluate the role brand positioning plays in the marketplace, acceptance of Coca Cola in Nigeria, especially in the cola segment. The study would therefore, be a local evaluation, as the largest non- alcoholic beverage company in the world, Coca Cola is sold in more than 200 countries and territories.... Continue Reading

74) Promotion Of Intra-african Trade In Timber And Timber Products

  The objectives of this report are to: Examine the development and current state of the Nigerian timber market with reference to the production and consumption as well as availability of TTPs (in volume and value); Examine the development and current state of imports of TTPs to Nigeria, their distribution channels, end uses and the share... Continue Reading

75) Production And Comparative Evaluation Of Physicochemical, Vitamins And Sensory Properties Of Cocoa Beverage With Milo

ABSTRACT This study was aimed to determine the physicochemical properties, vitamin content and sensory evaluation of cocoa beverage. Cocoa pod was harvested, carefully opened to remove the seeds from the pod, then it was allowed to... Continue Reading

76) Comparative Assessment Of The Cyanide Content Of Various Cassava Food Products (garri, Fufu, Wet Abacha And Dry Abacha) Sold In Imt Campus 3

ABSTRACT This study was aimed at investigating the comparative assessment of the cyanide content of various cassava food products (Garri, Fufu, Wet Abacha and Dry Abacha) sold in IMT campus 3. Samples of the... Continue Reading

77) Effect Of Different Packaging Materials On The Quality Of African Oil Bean Seed (pentaclethra Macrophylla Benth)

EFFECT OF DIFFERENT PACKAGING MATERIALS ON THE QUALITY OF AFRICAN OIL BEAN SEED  (PENTACLETHRA MACROPHYLLA BENTH) ABSTRACT Effect of packaging materials for the preservation of the ‘Ugba’ as studied and evaluated. Raw African oil bean seed was processed to ‘ugba’ by fermentation for 72hours.  Wrapped in plant in leaf (musaparadisiaca).... Continue Reading

78) Compositional Analysis Of The Nutrients Of Soy Milk

ABSTRACT Soybeans (Glycine max M) were processed into natural fresh soy milk drink and retained in its powdery form.  This was evaluated for their proximate and microbial content. They were analyzed for crude protein, crude fat, carbohydrate, ash, crude fibre and moisture content. The results... Continue Reading

79) Effect Of Storage Period On The Nutritional And Mineral Contents Of Pleurotus Tuber Regium

ABSTRACT This research work was carried out to evaluate the effect of storage period on the nutritional (proximate) and mineral content of pleurotus tuber regium (Osu). Pleurotus tuber regium was sourced, sorted, washed, split into portions, dried (72hrs),... Continue Reading

80) Extraction And Determination Of Smoke Point, Flash Point, And Fire Pint Of Groundnut Oil (unrefined)

ABSTRACT The aim of this work was to extract oil from groundnut using small kitchen utensil (traditional method) and determine the temperature at which an unrefined oil smoke flash light (discontinuous, combustion) and fire point (continuous... Continue Reading

81) Production And Evaluation Of Weaning Food From Blend Of Malted Maize(zea Mays), Unripe Plantain (musa Paradisaca) And Crayfish (astlaciden Leptodactylus)

PRODUCTION AND EVALUATION OF WEANING FOOD FROM BLEND OF MALTED MAIZE(Zea mays), UNRIPE PLANTAIN (Musa paradisaca) AND CRAYFISH (Astlaciden leptodactylus) ABSTRACT This research work is on the production and evaluation of weaning food from the blend of malted maize, unripe plantain and crayfish, by determining the proximate composition and sensory... Continue Reading

82) Proximate And Sensory Quality Of Cake Produce From Blends Of Unripe Paw Paw (carica-papaya) Flour And Wheat Flour

  ABSTRACT This study was on the proximate and sensory composition of paw paw, produced from the blends of unripe paw-paw carica-papaya and wheat flour, unripe paw-paw, where washed, peeled, deseeded, sliced, weighed, blanched at... Continue Reading

83) Comparative Study Of Some Heavy Metals Accumulation Of Watermelon Found In Zaria And Kano Nigeria

The comparative study of some heavy metals accumulation of watermelon commonly consumed in Kano and Zaria environmental. The nutritional and mineral levels in watermelon fruits are generally important to support the nutritional requirement of man that is why its demand necessary to check the concentration of the ions it contains. Laboratory... Continue Reading

84) Properties Of Stored Tomato (lycopersicum Esculentum) Concentrates

In ensuring the prevention of losses when raw agricultural product is in the peak of its season and to assure safety, effective method of packaging and processing is highly indispensable. This study researched into the property of stored tomato concentrate packed in glass bottle, plastic bottle and polyethylene stored in the presence of... Continue Reading

85) Quality Evaluation Of Market Samples Of Zobo-drink In Awka, Anambra State, Nigeria

The effect of ingredients, spices and ratio of water of extraction to sorrel calyx quantity and preservation method on the quality of zobo drink sold within awka metropolis was carried out through field studies, processing activities, physiochemical, analytical and organoleptic studies. The research design involved the random sampling... Continue Reading

86) Effect Of Ocimum Gratissimum In Fresh Tomato Preservation

The ability of leaf powder and leaf extract of Ocimum gratissimum plant to preserve tomatoes (Solanum lycopersicum) from early spoilage was investigated in this study. Mixed cultures of tomatoes purchased from a retail outlet in Ogun, Southwestern Nigeria, were treated with the powder and some with the leaf extract of Ocimum gratissimum... Continue Reading

87) Effect Of Ocimum Gratissimum In Fresh Tomato Preservation

The ability of leaf powder and leaf extract of Ocimum gratissimum plant to preserve tomatoes (Solanum lycopersicum) from early spoilage was investigated in this study. Mixed cultures of tomatoes purchased from a retail outlet in Ogun, Southwestern Nigeria, were treated with the powder and some with the leaf extract of Ocimum gratissimum... Continue Reading

88) Glucan And Glucanase Levels In Improved Sorghum Varieties During Malting And Their Effects In Brewing

Levels of glucan components (TBG: total glucan, WIBG: water insoluble glucan and WSBG: water soluble glucan) and glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG levels of 0.298 ±... Continue Reading
  • Type:Project
  • ID:FTE0142
  • Pages:156

89) β-glucan And β-glucanase Levels In Improved Sorghum Varieties During Malting And Their Effects In Brewing

Levels of β-glucan components (TBG: total β-glucan, WIBG: water insoluble β-glucan and WSBG: water soluble β-glucan) and β-glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG... Continue Reading
  • Type:Project
  • ID:FTE0141
  • Pages:156

90) Glucan And Glucanase Levels In Improved Sorghum Varieties During Malting And Their Effects In Brewing

Levels of glucan components (TBG: total glucan, WIBG: water insoluble glucan and WSBG: water soluble glucan) and glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG levels of 0.298 ±... Continue Reading
  • Type:Project
  • ID:FTE0140
  • Pages:156

91) β-glucan And β-glucanase Levels In Improved Sorghum Varieties During Malting And Their Effects In Brewing

Levels of β-glucan components (TBG: total β-glucan, WIBG: water insoluble β-glucan and WSBG: water soluble β-glucan) and β-glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG... Continue Reading
  • Type:Project
  • ID:FTE0139
  • Pages:156

92) Effect Of Processing On The Chemical, Functional And Anti Nutritional Properties Of African Yam Bean (azima)

African yam bean ( Sphenostylisstenocarpa ) is an underutilized food legume crop in the tropics that is not as popular as other food legumes crop (Moyib et al., 2008). It is one of the neglected indigenous grain legumes in Nigeria. It is produced mostly in the eastern part of the country where it is consumed in different forms such as snacks,... Continue Reading

93) Proximate Composition, Mineral Content And The Effect Of Ethylene Glycol And Ethanol (non-aqueous Solvents) On The Functional Properties Of Protein Concentrates Of Citrullus Colocynthis L.

94) Effect Of Plant Extract Of Anthocliesta Djalonensis On The Zone Of Inhibition Of Microorganisms Isolated From Fruits (orange, Watermelon, Apple And Pineapple) Juice.

The effect of Anthocleista djalonensis leaves on the zone of inhibition of microorganism isolated from fruits (Watermelon, pineapple, apple and orange) juice stored at 30+10C for 20days were investigated using agar diffusion and dilution methods. The result obtained reveled that the Zone of inhibition Staphylococcus aureus was 18mm (juice... Continue Reading

95) Effect Of Plant Extract Of Anthocliesta Djalonensis On The Zone Of Inhibition Of Microorganisms Isolated From Fruits (orange, Watermelon, Apple And Pineapple) Juice.

The effect of Anthocleista djalonensis leaves on the zone of inhibition of microorganism isolated from fruits (Watermelon, pineapple, apple and orange) juice stored at 30+10C for 20days were investigated using agar diffusion and dilution methods. The result obtained reveled that the Zone of inhibition Staphylococcus aureus was 18mm (juice... Continue Reading

96) Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (elaels Guinneensis) At Different Temperature Of Proofing During Bread Making

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... Continue Reading

97) Effects Of Some Salts (nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (telfaria Occidentals) Floor.

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... Continue Reading

98) Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product

Majority of farmers in Nigeria harvest a large proportion of maize under conditions of high humidity, and sadly enough, they lack equipment for drying the grains. The farmers store the grains at conditions of high moisture and humidity which results in growth of organisms that cause deterioration. One of the most important operations... Continue Reading
  • Type:Project
  • ID:FTE0132
  • Pages:109

99) Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication

Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food” (United States Government 1981). Additives is any substance not commonly regarded or used as a food, which is added to or used in or on... Continue Reading

100) Physico-chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varities

This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading

101) Proximate And Mineral Composition Of Co-fermented Breadfruit And Cassava Into Gari Analogue..

The study explored the potentials of substituting breadfruit into cassava to obtain gari analogue of which proximate and mineral compositions were evaluated. A portion of matured but unripe breadfruit ( Artocarpus altilis ) and mature cassava tubers were co-fermented (100:0, 0:100, 80:20, 70:30, and 60: 40 Cassava to Breadfruit) to obtain... Continue Reading

102) Evaluation Of Four Baking Temperature Regimes And Their Effects On Shelf Stability Of Bread Loaves

The work was done to determine the effects of baking temperature on the proximate, micronutrient, microbial and sensory properties of bread. The breads were baked at four different temperatures of 190, 200, 210 and 220 0C for BT1, BT2, BT3 and BT4 respectively. The protein ranged from 10.53% to 12.42% and a significant (p < 0.05) difference... Continue Reading

103) Comparative Of Production And Proximate Analysis Of Cake, Bread And Cookies Using Plantain Flour

Background of the study There is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003). Food professional/industries might face challenges of producing food products containing functional... Continue Reading

104) Antimicrobial Activities Of Oil Extracts Of Piper Guineense And Xylopia Aethiopica On Some Microbial Pathogens Of Food

Oils extracted from the fruits of two Africa spices- Piper guineense and Xylopia aethiopica were evaluated for their antimicrobial activities using Escherichia coli, Salmonella sp, Aspergillus sp, Bacillus cereus, Penicillum commune and Rhizopus stolonifer as test isolates. Well-in-agar, disc diffusion and dilution susceptibility testing... Continue Reading

105) Characterisation Of Microwaved And Oven Dried Aerial Yam (dioscorea Bulbifera) Starch

Native Starch was extracted from Aerial yam (Dioscorea bulbifera). The starch extracted was dried using oven (at 300C for 24 hours) and microwaved for (30, 45, 60 seconds). Starch obtained using different drying methods and conditions were analysed for their physicochemical, functional properties and pasting characteristics. Results... Continue Reading

106) Quality, Sensory And Storage Attributes Of Cheese Produced From Cowmilk Supplemented With Tigernut And Coconut Milk

Cheese is a concentrated dairy product produced by acid or rennet curdling of milk, stirring and heating the curd, draining off the whey, collecting and pressing the curd. In this study, Cheese was made from cow milk supplemented with tigernut milk and coconut milk in the percentage ratio of 25:25:50; 25:50:25; 50:25:25; 75:25:0; 75:0:25%... Continue Reading
  • Type:Project
  • ID:FTE0124
  • Pages:107

107) Chemical Changes In African Star Apple (chrysophyllum Albidium) Fruits

The study investigated the chemical changes inAfrican Star Apple (Chrysophyllum albidium) fruits prior to onset of rains and during the rainy season, with the aim of ascertainingits optimum consumption quality. The fruits were harvested from the School of Agriculture and Agricultural Technology, Federal University of Technology, Akure.... Continue Reading

108) Physical Properties Of Cake From Wheat Flour Using Avocado Paste As Fat Replacer

Avocado (Persea Americana) paste was utilized to substitute wheat (Triticum aestivum) flour as fat replacer in the production of cake . This study examined the effect of avocado paste substitutions at various proportions in production of cake. The proportions were 100% wheat flour, 95:5%, 90 :10%, 85 : 15%, 80 : 20%, 75 : 25% and 70 : 30%... Continue Reading

109) The Chemical Quality Of Well Water In Abuja Community Suburb Of Ikorodu

Well water samples were collected from different household wells in Ifedapo Estate in Abuja community of Ikorodu Local Government Area, Lagos State, Nigeria. The samples of the well were analyzed for their physiochemical properties. The physiochemical properties of the water samples were analyzed using standard methods. The pH and... Continue Reading

110) Physiochemical And Sensory Properties Of Cookies Produced From Wheat, Sorghum And Defatted Coconut Flour Blends.

Cookies were produced from wheat, sorghum, and defatted coconut flour blends to determine their potentials in cookie manufacture. Eight Cookies formulations were produced and they were evaluated for their proximate, physical, mineral, colour and sensory properties. The result showed that the moisture content ranges from 7.10 to 10.89%,... Continue Reading
  • Type:Project
  • ID:FTE0120
  • Pages:101

111) Production, Characterization And Utilization Of Guava Flavor Concentrate

This study was carried out to investigate the characterization and utilization of guava flavour concentrate produced from two guava cultivar using simple distillation technique for the flavor extraction. The physical properties of the flavor concentrate were determined and then utilized in the formulation of guava drinks with three... Continue Reading

112) Effect Of Processing Method On The Functional Properties Of Cassava Flours

The effects of variety and processing methods on the functional properties of cassava flours were studied. The functional properties of the flour were determined using standard procedures. Cassava roots were fermented, blanched, soaked, dried and milled into flour. The functional properties of the flour were determined. There were variety... Continue Reading

113) Production Of Peanut Butter

            Production of Peanut Butter was done using roasted groundnuts, salt and yeast. The process involved roasting and grinding into fine paste, after which equal amount of honey and vegetable oil were added, sugar, salt, followed by powdered yolk of an egg was added as colouring agent. The product produced peanut butter... Continue Reading

114) Effect Of Packaging Materials On The Functional Properities Of White Garri

This research work is on the effect of packaging materials on the functional properties of white garri. in the research work ,three packaging materials were used, namely rice bag, baco bag and plastic bowl. The functional properties that were tested for in this research work were bulk density wettability, gelation capacity, pH,... Continue Reading

115) Proximate And Sensory Properties Of Cookies Produced From Banana Flour And Coconut Milk Blend

  Cookies were produced from the blends of banana flour and coconut milk. The proximate  composition, metabolised energy value and sensory characteristics of the cookie were  evaluated. Selected functional properties of the UBF were also determined. The composition  varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%;... Continue Reading

116) Effect Of Soaking Period On The Functional Properties Of Ogi Produced From Some Selected Maize Varieties

The research evaluated the effect of soaking period on the functional properties of ogi produced from selected maize varieties (B2W, E1Y, N6W and R6Y). The maize varieties were steeped for 0, 12, 24 and 36 th hour respectively and processed into ogi making use of the traditional method and thereafter dried at 55 0 C. The ogi powder... Continue Reading

117) Proximate And Sensory Characteristics Of Cookies From Wheat And Tiger Nut Chaff Flour Blend

The proximate and sensory characteristics of cookies from wheat and tiger nut chaff flour blend. Tigernut chaff was obtained, incorporated into wheat flour in the ratio (90:10, 80:20, 70:30, and 60:40). Cookies was produced from the blends using standard method. The cookie samples were analyzed for the proximate composition and sensory... Continue Reading

118) Thermophysical And Rheological Properties Of Ogi(pap) Made From Sorghum

This study evaluated the thermo-physical and rheological properties of Ogi produced from varieties of sorghum with different soaking period (12, 24 and 36 hrs.). Sorghum grain steeped for 12, 24 and 36 hrs. was processed into Ogi making use of the traditional method and subsequently dried at 55oC. The Ogi powder obtained was analyzed for... Continue Reading

119) Evaluation Of The Production Of Composite Flour Using Sweet Potatoes

This study targeted two sweet potato varieties; TIS 87/0087, Umuspo3, evaluating their performance as composite flour with wheat at (30:70%) and (50:50%) respectively. Quality characteristics of the resultant  production was analysed to ascertain its sensory properties. The Acceptable cake were produced from 70% wheat and 30% orange... Continue Reading

120) Production Of Vitamin A From Carrot

TABLE OF CONTENT CHAPTER ONE INTRODUCTION CHAPTER TWO LITERATURE REVIEW CHAPTER THREE RESEARCH METHODOLOGY CHAPTER FOUR RESULTS AND DISCUSSION CHAPTER FIVE SUMMARY OF FINDINGS AND RECOMMENDATIONS... Continue Reading

121) Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (citrus Paradox).

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... Continue Reading

122) Effect Of Addition Of Citric Acid And Sodiumbenzoate On The Keeping Quality Of Soymilk

The greatest problem consumers encounter with soy milk remains its very short shelf life due to microbial activity. The combination of different preservation methods may just be the solution to the problem. The synergistic  effect of citric acid and sodium benzoate preservatives at various concentrations within their maximum permissible levels... Continue Reading
  • Type:Project
  • ID:FTE0108
  • Pages:102

123) Physico-chemical Properties Of Cocoyam Flour

 ABSTRACT This work examined the physicochemical properties of cocoyam flour. Cocoyam corms were cleaned, peeled, diced, blanched, sundried, milled and sieved to obtain flour of fine particle sizes. Physical properties and chemical composition of the flour were determined in accordance with standard methods. The results of the physical properties... Continue Reading

124) Evaluation Of The Emulsification Properties Of Hydroxypropylated Cassava Starch And Its Potential Use In Cocoa Beverage

Lecithin is used for applications in human food, animal feed, pharmaceuticals, paints, and other  industrial applications, but consistent importation of lecithin has a negative effect on foreign  exchange leading to devaluation of the naira. The need to explore locally available products such  as cassava starch as a possible substitute... Continue Reading

125) Physico – Chemical And Organolepticproperties Of Flour And Fufu Processe From Cassave Verieties.

This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading

126) Quality Evaluation Of Food Drink Produced From Tiger Nuts (cyperus Esculentus) And Pineapples (ananas Comosus)

Pineapple (Ananas comosis) juice (PP) and Tiger``nut (Cyperus esculentus) milk (TN) were blended to a fruit drink. 100% pineapple was used as the control. The juice blend was stored for 72 hours at refrigerated temperature. The sensory analysis was carried out immediately after production. The physiochemical and microbial examination were... Continue Reading

127) Production And Quality Evaluation Of Cookies From Cocoyam And Plantain

CHAPTER 1 1.0 INTRODUCTION 1.1 BACKGROUND OF STUDY Cookies are a form of confectionery products usually dried to a low moisture content (Okaka, 2009). Compared to biscuits, they tend to be larger with a softer chewer texture. They are consumed extensively all over the world as a snack food and on a large scale in developing countries where protein... Continue Reading

128) Production Of “ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “ogiri

Micro organisms associated in fermentation of castor bean seeds \'ogiri\' (COSO) were investigated. Organisms isolated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions; one portion was inoculated with the pure culture from caster bean seed \'ogiri\' the second portion was... Continue Reading

129) Production And Acceptability Studies Of Malted Sorghum (sorghum Bicolor) Biscuit

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... Continue Reading

130) Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon

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... Continue Reading

131) Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (sorghum Bicolor, White Variety And Red Variety)

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 –... Continue Reading

132) Chemical And Sensory Evaluation Of Peanut Butter

Chemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea) Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia from Ogoja in cross-River state of Nigeria. The peanut butter obtained was evaluated chemically and... Continue Reading

133) Bacheriological Examination Of Idodo River

This work was aimed at assessing microbial coal of Idodo river in Enugu state Nigeria. The samples of river was obtained from the arc of low activity, and a place where human activities are very high. The samples were collected very early in the morning and afternoon. They were examined to determined the bacterial organisms that are... Continue Reading

134) Prevalence Study Of Hepatitis B (australian Antigen) Among Patients In National Orthopaedic Hospital Enugu

The prevalence of viral hepatitis B among patients in National Orthopedic Hospital Enugu was studied. The samples comprised that of men , woman and children 200 in numbers, all patient of orthopedic Hospital Enugu. Laboratory investigation done were this HBs tested which 110 patient out of the 200 patients tested positive, and liver... Continue Reading

135) Microbial Examination Of Spoilt Avocado Fruit

Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species... Continue Reading

136) The Physico-chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (uziza) Xylpia Aethpica (uda) Monodora Myristica (ehuru) Tetrapelura Tetraptera (oshosho)

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 content, crude fat... Continue Reading

137) Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (citrus Paradox).

  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... Continue Reading

138) Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour)

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... Continue Reading
  • Type:Project
  • ID:FTE0092
  • Pages:114

139) Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From One Palm Wine

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... Continue Reading

140) Effect Of Storage Time On The Functional Properties Of Wheat/bambka Groundnut Blend

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... Continue Reading

141) The Microorganisms And Compounds Influencing The Organoleptic Properties Of Ugba (fermented Pentaclethra Macrophyllea Benth Seeds)

Ugba is a delicacy popular among the Ibo ethnic group of Nigeria, made by the fermentation of boiled seeds of African oil bean (Pentaclethra macrophyllea Benth). The microorganisms and compounds influencing the organoleptice properties of ugba were studied. The pure cultures of these microorganisms isolated from (ugba) sample produced by... Continue Reading

142) Food Consumption Pattern, Lifestyle And Body Mass Index Of Market Women (a Case Study Of Ikosi-isheri Local Government Area Oflagos State, Nigeria)

The study was carried out to assess the food consumption pattern, lifestyle and body mass index of market women in Ikosi-isheri local government area of Lagos state. One hundred and fifty respondents were selected from two markets using random sampling method. Data were collected using 24-hour dietary recall, diet history, anthropometric... Continue Reading

143) Consumer Acceptability Of Spiced Composite Bread

This study was conducted primarily to evaluate the consumer acceptability of spiced composite bread. The socio-economic characteristics, spiced composite bread consumption pattern of the consumer and the purchase intent through the use of questionnaire were also determined using a structured questionnaire. The bread samples were evaluated... Continue Reading

144) The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (sphenostylis Stenocarpa)

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... Continue Reading

145) The Effect Of Processing On Afzelia Africana (akpalata) And Brachystegia Spp Flour As Soup Thickner

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... Continue Reading
  • Type:Project
  • ID:FTE0085
  • Pages:112

146) Promote Composition Of Pleurotus Tuberrcoginin From Enugu Area.

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... Continue Reading

147) Production Of “ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “ogiri

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 with... Continue Reading

148) Functional Properties Of Flour Produced From Abacha (cassava) Flour

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

149) Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age

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

150) The Impact Of Nutrition Education On The Dietary Habits

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

151) Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles In It

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

152) 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... Continue Reading

153) An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (meat)

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

154) Food Security And National Development Implication For Home Economics Education 

            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

155) The Physico-chemical And Antioxidant Properties Of Culinary Herbs And Local Spies

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

156) Effects Of Some Salts (nacl And Na2 so4) On Functional Properties Of Pumpkin Seed (telfaria Occidentals) Floor

 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

157) Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend

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

158) Physico Chemical And Organolepticproperties Of Flour And Fufu Processe From Cassave Verieties

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

159) Production Of “ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “ogiri

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

160) Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour

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

161) Analysis Of The Hygienic Condition Of Canteen Food Services In Nigeria

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

162) Chemical Composition Of Raw And Cooked Walnut

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

163) Effect Of Spices Extract Ginger, Extract Garlic And Salt Concentration On The Microbial Load Of Locust Bean Seeds (parkia Biglobosa)

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

164) Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (abacha Floor) And African Yam Bean Flour

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

165) Nutrient Composition Functional And Organoleptic Properties Of Complementary Foods From Sorghum

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

166) Production Of Jam Using Banana Its Nutritive Value

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

167) Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (citrus Paradox).

            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

168) Effect Of Storage Time On The Functional Properties Of Wheat/bambka Groundnut Blend

 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

169) Production Of Jam Using Banana/its Nutritive Value

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

170) Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger

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

171) The Extraction And Production Of Essential Oil From Cashew Nuts

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

172) Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original

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

173) Analysis Of Physical And Chemical Properties Of Soya Bean

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

174) Nutrient Composition Functional And Organoleptic Properties Of Complementary Foods From Sorghum Roasted African Yam Bean And Crayfish

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

175) The Physico-chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (uziza) Xylpia Aethpica (uda) Monodora Myristica (ehuru) Tetrapelura Tetraptera (oshosho)

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

176) Producing Mixed Fruit Drink With Locally Source Citrus Fruit

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

177) Investigation On The Occurence Of Heavy Metals In Yoghurt Sold

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

178) Irradiation As A Means Of Preservation In The Food Industry

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

179) Nutritional Disorder Commonly Found In Nigeria

TABLE OF CONTENTS                                                                                  PAGES Title page                                                                 i... Continue Reading

180) Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut

  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

181) Production Of Banana Flavoured Soy Yogurt

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

182) Quality Characteristics Of Biscuit Produced With Wheat-sweet Potatoes Composite Flour

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

183) Production And Characterization Of Coconut Oil

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

184) The Role Of Food Science In Human Nutrition

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

185) Palm Oil Processing

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

186) Studies On The Inhibitory Effect On Tyrosine On Polyphenol Oxidase In Water Yam Abstract

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

187) The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage

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

188) Analysis Of Total Protein And Oil In Citrullus Lanatus (egusi Bara) And Big Goard Like Type (egusi Igba), Melon Protein Concentration

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

189) Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour

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

190) Strategy For Guarantee Food Security In Edo State: Case Study Oredo Local Government Area

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

191) Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age In Egor Local Government Area

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

192) The Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students In Egor Local Government Area Of Edo State

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

193) Production And Acceptability Studies Of Malted Sorghum (sorghum Bicolor) Biscuit

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

194) 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 Various Types Of Cereals 2.7 The Processing Of Various Types Of Cereals And... Continue Reading

195) Economic Assessment Of Some Mehtods 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... Continue Reading

196) The Effect Of Management On Human Development

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

197) The Effects Of Different Processign Techniquies On The Organoleptic Quality Of Soymilk Processing And Storage;

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

198) Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles In It

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

199) The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean

(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

200) 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 Various Types Of Cereals 2.7 The Processing Of Various Types Of Cereals And... Continue Reading

201) 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... Continue Reading

202) 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 Effect of... Continue Reading

203) Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (elaels Guinneensis) At Different Temperature Of Proofing During Bread

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

204) 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

205) Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication.

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

206) Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (citrus Paradox).

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

207) Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon

“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

208) 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 Foods 2.2 General Description and Operation In Food packaging and food processing 2.3... Continue Reading

209) An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (meat)

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

210) The Effect Of Processing On Afzelia Africana (akpalata) And Brachystegia Spp Flour As Soup Thickner

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

211) The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice

(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

212) Promote Composition Of Pleurotus Tuberrcoginin

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

213) Food Security And National Development Implication For Home Economics Education In Oredo Local Government Areas Of Edo State

. 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

214) The Physico-chemical And Antioxidant Properties Of Culinary Herbs And Local Spies

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

215) 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... Continue Reading
  • Type:Project
  • ID:FTE0015
  • Pages:110

216) Production And Determination Of Functional Properties Of Planatain 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... Continue Reading

217) Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (elaels Guinneensis) At Different Temperature Of Proofing During Bread Making

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

218) Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (sorghum Bicolor, White Variety And Red Variety)

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

219) Isolation And Characterization Of Microorganisms From Stored Pap (ogi)

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

220) Effect Of Storage Time On The Functional Properties Of Wheat/bambka Groundnut Blend

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

221) Promote Composition Of Pleurotus Tuberrcoginin

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

222) The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (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

223) The Effect Of Processing On Afzelia Africana (akpalata) And Brachystegia Spp Flour As Soup Thickner

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

224) Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon

“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

225) Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (citrus Paradox)

. 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

226) The Effects Of Different Processign Techniquies On The Organoleptic Quality Of Soymilk Processing And Storage

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

227) Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles In It

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

228) Effects Of Some Salts (nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (telfaria Occidentals) Floor

. 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

229) The Effects Of Different Processign Techniques On The Organoleptic Quality Of Soy Milk Processing And Storage

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

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