Most Read Food Technology Project Topics and Materials (Page 7)

ABSTRACT 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

ABSTRACT 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

ABSTRACT A comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and Trtraleura Tetraopera (Oshsho). The proximate analysis of these spices were done to determine their moisture content, ash content, crude fat... Continue Reading

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

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

ABSTRACT 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

ABSTRACT 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

ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fatty acid and Iodine value with the  following... Continue Reading

ABSTRACT 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

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

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

ABSTRACT 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

ABSTRACT 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

ABSTRACT 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

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

ABSTRACT 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

ABSTRACT 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

ABSTRACT 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

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, sample B; 50:50, sample C; 60:40, sample D; 100:0. Creaming method was used in... Continue Reading

 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

ABSTRACT 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

ABSTRACT 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

ABSTRACT 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

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

ABSTRACT   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