Most Relevant Food Technology Project Topics and Materials (Page 5)

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

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

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

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

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

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

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

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

TABLE OF CONTENTS                                                                                  PAGES Title page                                                                 i... 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

ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish... Continue Reading

 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

ABSTRACT             Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in this order were blended... Continue Reading

ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish... Continue Reading

Abstract This work reviewed the types, uses and effects of junk foods on human health (advantages and disadvantages). The different types of junk foods include. Drinks, snacks, and phytochemicals. Their advantages includes lowering the blood lipid levels, improving arterial compliance, scavenging free radicals and inhibiting platelet... Continue Reading

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

ABSTRACT Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed “ogiri” the second portion was inoculated... Continue Reading

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

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

 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

ABSTRACT             This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability of adequate meals for man’s consumption as he desires, is an essential ingredient for the development of any nation. Adequate productivity through a... Continue Reading

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

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

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 materials has moisture content of 2.5% ash content of 1.50%, fat... Continue Reading

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 sensory evaluation. Results of the proximate showed that (1% moisture 13, fat 13.83%, Ash 5.3%, crude... Continue Reading