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Food Technology Project Topics & Research Materials (PDF & DOC)

Browse over 229 Food Technology project topics and complete research materials for B.Sc, HND, ND, and postgraduate students. All topics are well-researched and suitable for Nigerian universities and polytechnics :(Page 6)
Showing 126 - 150 of 229

126) 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

127) 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

128) 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

129) 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

130) 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.

131) 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

132) 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

133) 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

134) 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

135) 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

136) 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

137) 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

138) 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

139) 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

140) 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

141) 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

142) 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

143) 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

144) 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

145) 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

146) 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

147) 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

148) 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

149) 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

150) 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
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