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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.

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM

ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic...

EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON...

CHAPTER ONE1.0  INTRODUCTIONThe high cost of animal protein has directed interest towards several leguminous seed proteins as potential sources of vegetable protein for...

IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Food Irradiation is the process...

PROXIMATE AND THE PHYSICOCHEMICAL PROPERTIES ANALYSIS OF HONEY

CHAPTER ONE1.0     INTRODUCTION Honey is as old as written history dating back to 2100 BC where it was mentioned Sumerian and Babylonian cuneiform...

EXAMINATION AND THE ROLE OF NUTRITION IN THE WELL-BEING OF UNIVERSITY...

CHAPTER ONEINTRODUCTION1.1BACKGROUND OF THE STUDYGood nutrition is necessary for good health and concern with food is important if certain illnesses are to...

EXAMINATION AND ANALYSIS OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR...

CHAPTER ONE INTRODUCTION WHEAT (TRITICUM AESTIVUM) 1.1.1  ORIGIN AND DISTRIBUTION Despite...

EXAMINATION OF THE NUTRITIONAL POTENTIAL OF CHEMICAL COMPOSITION OF RAW AND...

CHAPTER ONE1.0     INTRODUCTION Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential for small parts of Virginia. Growing and...

ANALYSIS OF EFFICIENCY OF AIR PASSENGER SUPPORT SERVICES AT THE AIRPORTS...

CHAPTER ONE INTRODUCTION Background Of The Study Passengers leaving on a trip normally...

PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE

CHAPTER ONE 1.1     ORIGIN, HISTORY OF CULTIVAT OF BANA (Musa nagensium). Edible Musa spp. Originated in south...

CHEMICAL COMPOSITION OF SOME LESSER KNOWN WILD FRUITS AND VEGETABLES CONSUMED...

ABSTRACT The study identified some edible fresh wild green leafy vegetables and fruits and determined their nutrients, antinutrients and food toxicants...

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

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

ASSESSMENT OF IRON, ZINC AND ANTHROPOMETRIC INDICES OF PRESCHOOL CHILDREN IN...

ABSTRACT This study was aimed at assessing the iron, zinc and anthropometric indices of pre-school children aged 2 – 5 years...

DESICCATION TOLERANCE AND ANTIOXIDANTENZYMATIC ACTIVITY IN CITRUS RESHNI SEEDS EXPOSED TO...

TABLE CONTENTS Title Page———i Certification——–ii Dedication———iii Acknowledgement——-iv

ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES AND THEIR...

CHAPTER ONE1.0     INTRODUCTIONFood is a biological material which has aesthetic appeal, good organoleptic qualities, which when ingested, digested and absorbed by the...

EXAMINATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS

CHAPTER ONE1.1     INTRODUCTIONJam is a shelf-stable food product from fruit pulp, pectin and sugar cooked to form a gel. Fleshy or pulpy...

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