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FOOD SCIENCE TECHNOLOGY PROJECT TOPICS AND MATERIALS

Food Science and Technology 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 Science and Technology department. Find below the list of research project topics for Bsc, Msc and Phd Food Science and Technology students.

EXTRACTION OF OIL FROM GROUNDNUT SEED AND CHARACTERIZATION

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ABSTRACT The extraction of oil from groundnut seed was investigated and carried out. The physical and chemical properties contained in this oil e.g. the antiseptic and...

EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR...

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CHAPTER ONE INTRODUCTION Grain legumes are major sources of dietary protein in the developing countries, as animal proteins are expensive. In addition to the protein contribution...

AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING...

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CHAPTER ONE INTRODUCTION 1.1 Background to the study     Nutrition is a major intrauterine environmental factor that alters expression of the foetal genome and may have life...

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...

“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 AND SENSORY PROPERTIES OF MOCKTAIL PRODUCED FROM BLEND OF LOCALLY...

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Mocktail production is one of the methods that can improve the nutritional quality of juices. The aim of this study was to evaluate the...

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...

MICROBIAL PROFILE OF FERMENTING DAWA DAWA (AFRICAN LOCUST BEANS)

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Dawa dawa is known as a nutritious rich condiment all over Nigeria. is utilized as delicacy, used as food seasoning, flavour enhancer and aroma....

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