Food Technology Project Topics with Materials:

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.... Continue Reading
  • Type:Project
  • ID:FTE0045
  • Pages:37
  • Chapters:5
  • Methodology:Nil
  • Reference:YES
Studies on the inhibitory effect on tyrosine on polyphenol oxidase in water yam Abstract Yam (Dioscorea SPP) is an important food in West Africa. Nigeria alone produces 21,814 millions tons of yams per year, making it the worlds largest yam producer. It is estimated that after six months in... Continue Reading
  • Type:Project
  • ID:FTE0044
  • Pages:48
  • Chapters:5
  • Methodology:Scientific Method
  • Reference:YES
ABSTRACT This study examined the effects of different processing techniques on the organoleptic quality of soymilk processing and storage. The utilization of soybean for the production of... Continue Reading
  • Type:Project
  • ID:FTE0043
  • Pages:63
  • Chapters:5
  • Methodology:T- Test
  • Reference:YES
ABSTRACT Freshly harvested melon seeds i.e. (i)Citrullus lanatus (ii) Moniordica charantia (iii)Big goard like type was plucked and processed for its seed protein... Continue Reading
  • Type:Project
  • ID:FTE0042
  • Pages:60
  • Chapters:5
  • Methodology:Discriptive Method
  • Reference:YES
ABSTRACT Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio of 65:35 to obtain millet-pigeon pea flour blend (MPF). Wheat flour (WF) and MPF were used... Continue Reading
  • Type:Project
  • ID:FTE0041
  • Pages:110
  • Chapters:5
  • Methodology:Nil
  • Reference:YES
CHAPTER ONE INTRODUTION 1.1 BACKGROUND TO THE STUDY Since independence in 1960, the Nigerian economy had operated under two major economic philosophies with the turning point being 1986. Prior to 1986, the... Continue Reading
  • Type:Project
  • ID:FTE0040
  • Pages:71
  • Chapters:5
  • Methodology:simple percentage
  • Reference:YES
ABSTRACT This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) research questions were formulated and... Continue Reading
  • Type:Project
  • ID:FTE0039
  • Pages:103
  • Chapters:5
  • Methodology:simple percentage
  • Reference:YES
ABSTRACT The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, sixty adolescent... Continue Reading
  • Type:Project
  • ID:FTE0038
  • Pages:57
  • Chapters:5
  • Methodology:nil
  • Reference:YES
ABSTRACT Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and... Continue Reading
  • Type:Project
  • ID:FTE0037
  • Pages:86
  • Chapters:5
  • Methodology:Simple Percentage
  • Reference:YES
TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction CHAPTER TWO 2.0 Brief Description Of Various Types Of Cereals 2.1 Maize 2.2 Sorghum And Mihet 2.3 Cotton Seed Meal 2.4 Rice 2.5 Wheat 2.6 Nutritive Values Of Various Types Of Cereals 2.7... Continue Reading
  • Type:Project
  • ID:FTE0036
  • Pages:30
  • Chapters:3
  • Methodology:Descriptive
  • Reference:YES
TABLE OF CONTENTS CHAPTER ONE: INTRODUCTION 1.1 Background of the Study 1.2 Aim and Objectives of the Study 1.3 Significance of the Study 1.4 Statements of the Problem 1.5 Limitations of the Study CHAPTER TWO 2.0 Literature Review... Continue Reading
  • Type:Project
  • ID:FTE0035
  • Pages:29
  • Chapters:4
  • Methodology:Descriptive
  • Reference:YES
TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction CHAPTER TWO 2.0 Causes and Effect of Malnutrition 2.1 Under Malnutrition 2.2 Malnutrition in Children 2.3 Psychological Effect 2.4 Food Habits 2.5 Taboos and Superstition 2.6 Nutritional Basic Education... Continue Reading
  • Type:Project
  • ID:FTE0034
  • Pages:39
  • Chapters:4
  • Methodology:nil
  • Reference:YES
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method C. Soaking before hot extraction... Continue Reading
  • Type:Project
  • ID:FTE0033
  • Pages:72
  • Chapters:5
  • Methodology:statistical analysis
  • Reference:YES
TABLE OF CONTENTS. CHAPTER ONE DIFINITION INTRODUCTION CHAPTER TWO 2.1 DIFFERENT METHODS OF PRODUCTION OF PROTEN HYDROLYSATE USING ENZYMATIC AND CHEMICAL METHODS 2.2 USES OF PROTEIN HYDROLYSATES IN FOOD SYSTEM 2.3... Continue Reading
  • Type:Project
  • ID:FTE0032
  • Pages:54
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
(Sphenostylis Stenocarpa) ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes... Continue Reading
  • Type:Project
  • ID:FTE0031
  • Pages:53
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction CHAPTER TWO 2.0 Brief Description Of Various Types Of Cereals 2.1 Maize 2.2 Sorghum And Mihet 2.3 Cotton Seed Meal 2.4 Rice 2.5 Wheat 2.6 Nutritive Values Of Various Types Of Cereals 2.7... Continue Reading
  • Type:Project
  • ID:FTE0030
  • Pages:35
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
TABLE OF CONTENTS CHAPTER ONE INTRODUCTION CHAPTER TWO 2.1 The Oil Palm 2.2 Extraction and Refining of Vegetable Oil 2.3 Types and Sources of Vegetable Oil 2.4 Physical Properties and Chemical Reactions of Vegetable Oil 2.5 Role of Vegetable Oil... Continue Reading
  • Type:Project
  • ID:FTE0029
  • Pages:70
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
TABLE OF CONTENTS CHAPTER ONE: INTRODUCTION 1.1 Food packaging definition 1.2 History of food packaging 1.3 Reasons or purpose of food packaging 1.4 Types of food packaging 1.5 Functions of food packaging 1.6 Role of packaging 1.7... Continue Reading
  • Type:Project
  • ID:FTE0028
  • Pages:26
  • Chapters:3
  • Methodology:nil
  • Reference:YES
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at... Continue Reading
  • Type:Project
  • ID:FTE0027
  • Pages:55
  • Chapters:5
  • Methodology:statistical analysis
  • Reference:YES
ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method C. Soaking before hot extraction... Continue Reading
  • Type:Project
  • ID:FTE0026
  • Pages:72
  • Chapters:5
  • Methodology:simple percentage
  • Reference:YES
TABLE OF CONTENT CHAPTER ONE 1.0 Introduction CHAPTER TWO: LITERATURE REVIEW 2.0 What are Food Additives and Preservatives 2.1 classifications of food additives and preservatives 2.2 important of... Continue Reading
  • Type:Project
  • ID:FTE0025
  • Pages:72
  • Chapters:4
  • Methodology:Descriptive method
  • Reference:YES
ABSTRACT Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis)... Continue Reading
  • Type:Project
  • ID:FTE0024
  • Pages:56
  • Chapters:3
  • Methodology:statistical analysis
  • Reference:YES
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil... Continue Reading
  • Type:Project
  • ID:FTE0023
  • Pages:96
  • Chapters:5
  • Methodology:statistical analysis
  • Reference:YES
TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction 1.1 Background 1.2 Statement Of The Problems 1.3 Objectives 1.4 Scope Of The Work 1.5 Definition Of Terms CHAPTER TWO 2.0 Literature Review 2.1 Reasons For Packaging Our Foods 2.2 General Description and... Continue Reading
  • Type:Project
  • ID:FTE0022
  • Pages:29
  • Chapters:3
  • Methodology:nil
  • Reference:YES
TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction 1.1 Suya as a traditional meat 1.2 Aims and objectives CHAPTER TWO 2.0 Literature Review 2.1 Function Of A Package Meat And Meat Prodcut 2.2 Different... Continue Reading
  • Type:Project
  • ID:FTE0021
  • Pages:40
  • Chapters:3
  • Methodology:proximate analysis
  • Reference:YES
ABSTRACT The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the... Continue Reading
  • Type:Project
  • ID:FTE0020
  • Pages:111
  • Chapters:5
  • Methodology:ANOVA and Duncan New Multiple Range test
  • Reference:YES
(CITRUS SINENSIS) ABSTRACT The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared,... Continue Reading
  • Type:Project
  • ID:FTE0019
  • Pages:55
  • Chapters:5
  • Methodology:PHYSIOCHEMICAL ANALYSIS
  • Reference:YES
FROM ENUGU AREA. ABSTRACT Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC.... Continue Reading
  • Type:Project
  • ID:FTE0018
  • Pages:56
  • Chapters:5
  • Methodology:proximate analysis
  • Reference:YES
. ABSTRACT This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability... Continue Reading
  • Type:Project
  • ID:FTE0017
  • Pages:42
  • Chapters:5
  • Methodology:simple percentage
  • Reference:YES
PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) Abstract a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs... Continue Reading
  • Type:Project
  • ID:FTE0016
  • Pages:82
  • Chapters:5
  • Methodology:proximate analysis
  • Reference:YES
ABSTRACT Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 :... Continue Reading
  • Type:Project
  • ID:FTE0015
  • Pages:110
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries. The gross value of... Continue Reading
  • Type:Project
  • ID:FTE0014
  • Pages:83
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing... Continue Reading
  • Type:Project
  • ID:FTE0013
  • Pages:85
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
ABSTRACT Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch... Continue Reading
  • Type:Project
  • ID:FTE0012
  • Pages:111
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
ABSTRACT The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping. The bacterial number for... Continue Reading
  • Type:Project
  • ID:FTE0011
  • Pages:80
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
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,... Continue Reading
  • Type:Project
  • ID:FTE0010
  • Pages:76
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
FROM ENUGU AREA. ABSTRACT Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC.... Continue Reading
  • Type:Project
  • ID:FTE0009
  • Pages:62
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
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,... Continue Reading
  • Type:Project
  • ID:FTE0008
  • Pages:77
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
ABSTRACT The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the... Continue Reading
  • Type:Project
  • ID:FTE0007
  • Pages:110
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil... Continue Reading
  • Type:Project
  • ID:FTE0006
  • Pages:92
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
. ABSTRACT Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis)... Continue Reading
  • Type:Project
  • ID:FTE0005
  • Pages:58
  • Chapters:1-5
  • Methodology:Simple Percentage
  • Reference:YES
THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method C. Soaking before hot extraction... Continue Reading
  • Type:Project
  • ID:FTE0004
  • Pages:86
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
TABLE OF CONTENTS. CHAPTER ONE DIFINITION INTRODUCTION CHAPTER TWO 2.1 DIFFERENT METHODS OF PRODUCTION OF PROTEN HYDROLYSATE USING ENZYMATIC AND CHEMICAL METHODS 2.2 USES OF PROTEIN HYDROLYSATES IN FOOD SYSTEM 2.3... Continue Reading
  • Type:Project
  • ID:FTE0003
  • Pages:60
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
. ABSTRACT A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1st two flour samples were obtained by boiling for 1 hr... Continue Reading
  • Type:Project
  • ID:FTE0002
  • Pages:60
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method C. Soaking before hot extraction... Continue Reading
  • Type:Project
  • ID:FTE0001
  • Pages:71
  • Chapters:1-5
  • Methodology:NIL
  • Reference:YES