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FOOD NUTRITION PROJECT TOPICS AND MATERIALS

Food Nutrition project topics and materials for undergraduate and post graduate students. Research project paper, seminar topics, proposals, titles, ideas and materials are available for dissertation, thesis and essay in Food Nutrition department. Find below the list of research project topics for OND, HND, BSC, Msc and PHD Food Nutrition students.

ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR...

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Abstract Food additives is a food preservation solution which involves exposes foodstuffs to a source of energy capable of stripping electrons from individual atoms in...

A COMPARATIVE STUDY OF THE NUTRITIONAL COMPOITION OF FRESH AND SMOKED...

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ABSTRACT The comparative studies of the nutritional composition of fresh and smoked Scombia scombrus and TrachurusTrachurus was carried out using standard analytical method to establish...

“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

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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...

PRODUCTION OF BANANA FLAVOURED SOY YOGURT

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  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...

PROXIMATE AND MICROBIAL QUALITY OF ROASTED MACKEREL FISH SOLD IN CALABAR...

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ABSTRACT The proximate and microbiological quality of roasted mackerel fish sold in Calabar metropolis was investigated. Roasted fish samples, hand swabs, knife swab, washed water...

PRODUCTION OF SAUERKRAUT USING NORMAL FLORA AND STARTER CULTURE OF LACTOBACILLUS...

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ABSTRACT The main aim of this study was to produce sauerkraut from locally grown cabbage (Brassica oleracea). The cabbage was bought from a vendor of...

PHYTOCHEMICAL SCREENING OF ETHANOLIC EXTRACT OF OCIMUM BASILICUM USING GAS CHROMATOGRAPHY...

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ABSTRACT Ocimum basilicum (sweet basil)is a member of the Lamiaceae family, belonging to the genus Ocimum. It is commonly found in the tropical regions of...

PHYSICOCHEMICAL PROPERTIES OF AFRICAN YAM BEAN (Sphenostylis stenocarpa) AND IRISH POTATO...

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ABSTRACT The physicochemical properties of formulated flakes from African yam bean and Irish potato were evaluated. Protein energy malnutrition is common in developing countries due...

PHYSICOCHEMICAL  PROPERTIES OF NAAN BREAD PRODUCED FROM WHEAT– PLANTAIN PEEL FLOUR

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ABSTRACT The physicochemical properties of Naan bread produced from wheat-plantain peel flour composite was investigated with the aim of producing a fibrous rich Naan bread....

MICROBIOLOGICAL SAFETY OF BOLE (ROASTED PLANTAIN) SOLD IN CALABAR METROPOLIS, CROSS...

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The microbiological safety of roasted plantain sold in different locations in Calabar metropolis was investigated. Roasted plantain samples , hand swab, knife swab and...

MICROBIOLOGICAL ASSESSMENT OF CUT AND VENDED PINEAPPLE SOLD IN CALABAR METROPOLIS

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ABSTRACT Globally, more than 20 kinds of fruits are vended as minimally processed or fresh-cut fruits (FCFs). In Nigeria, pineapple (Ananas comosus) is among the...

PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE

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CHAPTER ONE 1.1     ORIGIN, HISTORY OF CULTIVAT OF BANA (Musa nagensium). Edible Musa spp. Originated in south eastern Asia from the India east and south to northern...

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM

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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...

DETERMINATION OF SOME PHYSICAL PROPERTIES OF FRESH AND DRIED TIGER NUT...

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CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF THE STUDY             Tiger nut (Cyperus esculentus) is an underutilized crop in the family of Cyperaceae, which produce rhizomes from the...

NUTRIENT AND ANTI NUTRIENT CONTENT OF RAW, FERMENTED AND GERMINATED MILLET...

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ABSTRACT The nutrient and anti-nutrient content of raw millet, fermented and germinated millet flour were followed during a germination of 48h and a fermentation of...

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