Recent Food Technology Project Topics and Materials (Page 8)

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

ABSTRACT 24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer was used for the determination of heavy metals i.e. Lead, Cadmium and Chromium.   100% of the samples were found to have the concentration of heavy metals below the safe limit recommended by world health... Continue Reading

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

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

Abstract   This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers. Randomized Study Design was adopted for the study: Soybean seeds were washed, soaked overnight, cooked, dehulled, dried and milled into flour to pass a... Continue Reading

Abstract Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were made by blending 5% and 10% banana flavour with 95% and 90% soy yoghurt respectively and one sample from soy yoghurt only as a control. 0.05% dairy yoghurt was added to each of the samples as a starter culture and... Continue Reading

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

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

ABSTRACT In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now is concerned with the utilization of this food in the human system. Because both cases are referring to food, it shows that both terms are inter-related. Actually, food science plays significant... Continue Reading

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

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

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

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

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

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

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

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

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

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

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

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

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

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

(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

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