FOOD SCIENCE AND 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, BA, Degree, Thesis, Master, Phd, Msc and Phd Food Science and Technology students.

FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

  1. BIOPHYSICO-CHEMCIAL ASSESSMENT OF THE QUALITY OF BOREHOLE WATER IN UYO URBAN

  2. ANALYSING OF THE NUTRIENT IN FIVE BABY FOOD

  3. THE IMPACT OF REHEATING ON THE NUTRITIONAL, PHYTOCHEMICAL, MICROBIAL, AND SENSORY CHARACTERISTICS OF GBANUNU

  4. ENHANCING PROTEIN QUALITY AND DIGESTIBILITY IN EXTRUDED COMPLEMENT DIETS WITH MAIZE AND SOYBEAN PROTEIN

  5. ANALYSIS ON FERMENTATION IMPACT ON BLENDED PEARL MILLET AND ACHA FLOURS

  6. COMPARATIVE ANALYSIS OF YOGURT FROM BAMBARA GROUNDNUT AND SOYBEANS

  7. IMPROVING STEC SURVIVAL IN FERMENTED GOAT’S MILK WITH LACTOBACILLUS PLANTARUM

  8. ANALYSIS ON FERMENTATION EFFECTS ON CASSAVA-BASED FUFU NUTRITION

  9. IMPACT OF SMOKING METHODS AND FISH VARIETIES ON AMINO ACID, VITAMIN, AND MINERAL PROFILES IN SMOKED FISH

  10. CO-FERMENTATION EFFECTS ON NUTRITIONAL PROFILE AND COOKIE PREFERENCE IN SORGHUM-SOYBEAN BLENDS

  11. EXAMINING THE IMPACT OF LOW-FAT PEANUT FLOUR ON BREAD QUALITY

  12. EFFECTS OF DRYING TEMPERATURE AND PACKAGING ON SWEET POTATO QUALITY

  13. THE INFLUENCE OF TELFAIRIA OCCIDENTALIS AND AMARANTHUS HYBRIDUS ON INDUCED HYPERLIPIDEMIA IN WISTAR RATS

  14. MARKETING ANALYSIS AND CONSUMPTION PATTERN OF TOMATO IN OYO STATE,NIGERIA

  15. ENHANCING NUTRITIONAL VALUE IN PROCESSED FOODS WITH CITRUS WASTE-DERIVED DIETARY FIBER

  16. ENHANCING NUTRITIONAL VALUE AND SENSORY ACCEPTABILITY OF COOKIES THROUGH SESAME FLOUR INCORPORATION

  17. VALUE CHAIN IN ARTISANAL FISH PRODUCTION AND MARKETING IN NIGERIA . ONDO STATE COASTAL AREAS AS CASE STUDY

  18. EFFICIENCY MEASUREMENT OF MODERN GROUNDNUT OIL PROCESSING OF RMP-12 AND EX-DAKAR VARIETIES IN GOMBE METROPOLIS GOMBE STATE, NIGERIA

  19. SOCIO- ECONOMIC ANALYSIS OF FADAMA FARMERS IN AKURE SOUTH LOCAL GOVERNMENT AREA OF ONDO STATE, NIGERIA

  20. ECONOMIC ANALYSIS OF RISKS IN FRUIT AND VEGETABLE FARMING IN OSUN STATE, NIGERIA

  21. VEGETABLE PRODUCTION, LIVELIHOOD DIVERSIFICATION AND EMPLOYMENT GENERATION IN OYO STATE, NIGERIA

  22. ECONOMICS OF SMALL-SCALE SHEEP MARKETING IN GOMBE METROPOLITAN LIVESTOCK MARKETS GOMBE STATE, NIGERIA

  23. ANALYSIS OF MARKETING CHANNEL AND MARKET STRUCTURE OF DRIED FISH IN MAIDUGURI METROPOLIS OF BORNO STATE, NIGERIA

  24. ECONOMIC ANALYSIS OF MARKET PERFORMANCE OF FRESH FISH IN LAGOS STATE, NIGERIA

  25. MARKET STRUCTURE, CONDUCT AND PERFORMANCE OF GARI PROCESSING INDUSTRY IN SOUTH WESTERN NIGERIA

  26. PROFITABILITY AND EFFICIENCY ANALYSIS OF OKRA MARKETING IN IWO AGRICULTURAL ZONE OF OSUN STATE, NIGERIA

  27. EFFECTS OF CREDIT ACCESSIBILITY ON PERFORMANCE OF TOMATO MARKET IN OSUN STATE, NIGERIA

  28. ECONOMIC ANALYSIS OF SWEET POTATO MARKETING IN BENUE STATE, NIGERIA

  29. MARKETING STRUCTURE AND PERFORMANCE OF OCIMUM GRATISSIMUM IN SELECTED MARKETS IN IBADAN METROPOLIS

  30. SOCIO-ECONOMIC CHARACTERISTICS OF CHARCOAL MARKETERS IN BODIJA MARKET, IBADAN, OYO STATE, NIGERIA

    1. ANALYSIS OF PROFITABILITY AND OPERATIONAL EFFICIENCY OF SHEA BUTTER MARKETING: EMPIRICAL EVIDENCE FROM IBADAN, OYO STATE

    2. ECONOMIC ANALYSIS OF VEGETABLE PRODUCTION BY RURAL WOMEN IN IWO ZONE OF OSUN STATE, NIGERIA

    3. THE EFFECT OF SIZE AND DRYING METHOD ON RETENTION OF BETA-CAROTENE IN CARROT

    4. EFFECT OF MALNUTRITION ON CHILDREN UNDER 5YRS IN BWARI LGA

    5. SOCIO-ECONOMIC CHARACTERISTICS OF WATERMELON MARKETERS IN IBADAN METROPOLIS, OYO STATE, NIGERIA

    6. ETRACTION OF OIL FROM A LOCAL SEED (GROUNDNUT SEED) AND CHARACTERIZATION

    7. SOCIO-ECONOMIC CHARACTERISTICS OF VEGETABLE PRODUCER IN ONDO STATE

    8. Production and evaluation of extruded snacks from composite flour of bambara groundnut (voandzeia subterranea (l) thoaur ), hungry rice (digitaria exilis staph.) And carrot (daucus carota l.)

    9. Food Consumption Pattern, Anthropometric Indices And Micronutrient Status Of Children Aged 6 – 59 Months In Kaduna State, Nigeria

    10. The impact of inventory control and planning in stores administration. (a case study of fan milk industry in owerri)

    11. Chemical And Microbial Analysis Of Randomly Selected Water Samples Collected From Various Sources In Umudibia Nekede

    12. Evaluation of the physico chemical and sensory properties of infant food produced from maize, soybean and tiger nut.

    1. Physical And Chemical Analysis Of Seven Sample Of Palm Oil

    2. Soluble Solid And Cyanide In Cassava Processing Water Waste Bod And Biological Toxicity In The Aqueous Environment

    3. The Impact Of An Efficient Inventory Control On The Productivity Of An Organisation (A Case Study Of Rokana Industry, Owerri)

    4. Toxicity Of This Aqeous Environment

    5. Production Of Banana Flavoured Soy Yogurt

    6. Production Soybean Fortified Powdered Paip From Maize

    7. Quality characteristics of biscuit produced with wheat-sweet potato composite flour.

    8. Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread

    9. Chemical Characteristics Of Waste Water From Nigeria Breweries

    10. Production And Characterization Of Coconut Oil

    11. Extraction Of Oil From Groundnut Seeds Using Three Different Extractive Solvents (Methanol, Acetone And N-Hexane)

    12. Production And Characteritzation Of Coconut Oil

    13. Production Of Tiger Nut Milk Using Tiger Nuts

    14. Nutrient Quality Of Smoke – Dried Meat “Kilishi” Produced From Beef, Mutton And Goat Meat

    15. Effect Of Agricultural Waste And Inorganic Fertilizer On Biodegradation Rate Of Soil Polluted With Engine Oil

    16. Proximate And Sensory Characteristics Of “Akara” Produced From Different Blends Of African Yam Bean And Cowpea

    17. A Comparative Study On The Physico-Chemical Properties Of Vegetable Oils Sold In Nekede Market

    18. Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour

    19. Strategy For Guarantee Food Security In Edo State: Case Study Oredo Local Government Area

    20. Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age In Egor Local Government Area

    21. The Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students In Egor Local Government Area Of Edo State

    22. Economic Assessment Of Some Mehtods Adotped In Yoghurt Production

    23. The Status Of Processing And Preservation Of Cereals In Nigeriaprocess For Refining Vegetable Oil And Its Food Value

    24. Additives and preservatives used in food processing and preservation, and their health implication.

    25. Production And Determination Of Functional Properties Of Planatain Flour

    26. An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat)

    27. Food Security And National Development Implication For Home Economics Education In Oredo Local Government Areas Of Edo State

    28. The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies

    29. Promote Composition Of Pleurotus Tuberrcoginin

    30. The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis)

    31. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

    32. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

    33. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT

    34. THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

    35. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE

    36. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

    37. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

    38. PHYSICO – CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSES FROM CASSAVA VARIETIES

    39. PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)

    40. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).

    41. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)

    42. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)

    43. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

    44. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)

    45. CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM (SORGHUM VULGARC VAR K.S.V.S) “ACHA” “(DIGITARIA EXILIB) AND CASSAVA (MANIHOT ESCULANTE) STARCH

    46. ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC

    47. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD

    48. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI

    49. Effect Of Spices Extract Ginger, Extract Garlic And Salt Concentration On The Microbial Load Of Locust Bean Seeds (Parkiabiglobosa)

    50. NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE

    51. PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES

    52. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)

    53. EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT

    54. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

  31. ETHANOL PRODUCTION FROM TWO VARIETIES OF CASSAVA STARCH

  32. EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF AFRICAN BREADFRUIT  STARCH CONCENTRATE

  33. A COMPARATIVE STUDY OF THE PUBLIC RELATIONS STRATEGIES OF KILIMANJARO FAST FOODS AND ANCHOR INSURANCE PLC, UYO IN PRODUCT PATRONAGE

  34. HEALTH BENEFITS AND INDUSTRIAL USES OF PINEAPPLE

  35. THE PERFORMANCE EVALUATION OF A BRIQUETTING MACHINE

  36. PRODUCTION OF PLANTAIN CHIP USING DIFFERENT TYPES OF VEGETABLE OILS

  37. THE EFFECT OF FERMENTATION ON NUTRITIONAL QUALITIES OF FORMULATED CEREAL/LEGUME FORTIFIED WEANING FOODS

  38. SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEACHING OF PALM KERNEL OIL

  39. SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEACHING OF PALM KERNEL OIL

  40. FOODBORNE ILLNESSES AND ITS GLOBAL IMPACT

  41. THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS

  42. EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS

  43. PROBIOTICS AND ANTIMICROBIAL ACTIVITIES OF LACTIC ACID BACTERIA FROM PALM WINE

  44. DESIGN AND FABRICATION OF A MECHANICAL DRYER FOR DRYING OF SPENT GRAIN

  45. NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC  PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH

  46. EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS

  47. IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY

  48. ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION

  49. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)

  50. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD

  51. FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION

  52. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO)

  53. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

  54. ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION

  55. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).

  56. EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR

  57. THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

  58. IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY

  59. PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR

  60. NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH

  61.  IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS

  62. PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL

  63. THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS

  64. PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER

  65. PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE

  66. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

  67. FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR

  68. PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR

  69. EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT

  70. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

  71. THE PHYSICOCHEMICAL PROPERTIES OF HONEY

  72. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)   

  73. PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES

  74. NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE

  75. EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkiabiglobosa)

  76. CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTfood science

  77. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI 

  78. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR food science

  79. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD

  80. ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC

  81. PHYSICO CHEMICAL AND ORGANO LEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES

  82. ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT’S PRODUCTION

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

  84. PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)

  85. THE ROLE OF PACKAGING IN FOOD PROCESSING

  86. AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)

  87. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER

  88. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS

  89. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ

  90. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR

  91. THE EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANO LEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

  92. The Status Of Processing And Preservation Of Cereals In Nigeria process For Refining Vegetable Oil And Its Food Value

  93. The Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students In Egor Local Government Area Of Edo State

  94. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA

  95. Strategy For Guarantee Food Security In Edo State: Case Study Oredo Local Government Area

  96. Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour

  97. A Comparative Study On The Physico-Chemical Properties Of Vegetable Oils Sold In Nekede Market

  98. Effect Of Different Oil In High Protein Salad Cream

  99. Proximate And Sensory Characteristics Of “Akara” Produced From Different Blends Of African Yam Bean And Cowpea

  100. Effect Of Agricultural Waste And Inorganic Fertilizer On Biodegradation Rate Of Soil Polluted With Engine Oil

  101. Production Of Palm Oil And Effect Of Heat On It

  102. Production And Characterization Of Coconut Oil

  103. Nutrient Quality Of Smoke – Dried Meat “Kilishi” Produced From Beef, Mutton And Goat Meat

  104. EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)

  105. PRODUCTION OF TIGER NUT MILK USING TIGER NUTS

  106. CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES

  107. Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread

  108. Quality characteristics of biscuit produced with wheat-sweet potato composite flour.

  109. EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF Corchorus olitorius(EWEDU).

  110. SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA

  111. BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE

  112. PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA

  113. ASSESSING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA

  114. ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE

  115. ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE

  116. QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT

  117. PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN

  118. EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)

  119. COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.

  120. PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE.

  121. MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST,NIGERIA

  122. PYROLYSIS STUDIES OF GROUNDNUT SHELL

  123. QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA

  124. QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA

  125. THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER

  126. THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES

  127. THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS

  128. ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM

  129. MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS

  130. MICROBIAL PROFILE OF FERMENTING DAWA DAWA (AFRICAN LOCUST BEANS)

  131. MICROBIOLOGICAL ASSESSMENT OF CUT AND VENDED PINEAPPLE SOLD IN CALABAR METROPOLIS

  132. MICROBIOLOGICAL SAFETY OF BOLE (ROASTED PLANTAIN) SOLD IN CALABAR METROPOLIS, CROSS RIVER STATE, NIGERIA.

  133. PHYSICOCHEMICAL PROPERTIES OF NAAN BREAD PRODUCED FROM WHEAT- PLANTAIN PEEL FLOUR

  134. PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MOCKTAIL PRODUCED FROM BLEND OF LOCALLY SOURCED FRUITS (ORANGE, WATERMELON AND PINEAPPLE) WITH GRENADINE SYRUP.

  135. PHYSICOCHEMICAL PROPERTIES OF AFRICAN YAM BEAN (Sphenostylis stenocarpa) AND IRISH POTATO (Solanum tuberosum L.) FLOUR BLENDS AND SENSORY EVALUATION OF ITS FLAKES

  136. PHYTOCHEMICAL SCREENING OF ETHANOLIC EXTRACT OF OCIMUM BASILICUM USING GAS CHROMATOGRAPHY – MASS SPECTROMETRY

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

  138. PROXIMATE AND MICROBIAL QUALITY OF ROASTED MACKEREL FISH SOLD IN CALABAR METROPOLIS OF CROSS RIVER STATE

  139. SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH

  140. THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE

  141. QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE

  142. SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE

  143. EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM

  144. EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH

  145. QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA

  146. EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL

  147. PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS

  148. QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL

  149. INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS

  150. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI

  151. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR

  152.  ANALYSIS OF THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND  CASSAVE VERIETIES

  153. EVALUATION OF COMPOSITE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

  154. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

  155. ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION

  156. EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT

  157. THE PHYSICOCHEMICAL PROPERTIES OF HONEY SOYABEAN USING MICRO ORGANISM

  158. EFFECT OF PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEE

  159. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)   

  160. EFFECT OF ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT

  161. PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES

  162. NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE

  163. EFFECT OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN

  164. THE PROXIMATE AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE AND PROOFING DURING BREAD

  165. EFFECT OF PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH

  166. EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa)

  167. FOOD SECURITY AND CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT

  168. PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

  169. PROSPECTS AND PROBLEMS OF E- MARKETING IN HOSPITALITY AND TOURISM INDUSTRY: A STUDY OF CHANNEL VIEW HOTEL CALABAR.

  170. MARGARINE PR PROSPECTS AND PROBLEMSOF E- MARKETING IN HOSPITALITY AND TOURISM INDUSTRY: A STUDY OF CHANNEL VIEW HOTEL CALABAR.ODUCTION BY THE USE OF OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

  171. THE PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE ITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)

  172. FOOD SECURITY & NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION

  173. ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA

  174. EXTRACTION OF OIL FROM A LOCAL SEED (GROUNDNUT SEED) AND CHARACTERIZATION

  175. SOCIO-ECONOMIC CHARACTERISTICS OF VEGETABLE PRODUCER IN ONDO STATE

  176. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR

  177. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA

  178. THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY

  179. EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS

  180. SODOR OIL TERMINAL PROJECT MANAGEMENT AND CONTROL

  181. CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT

  182. ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE

  183. ASSESSMENT OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA

  184. EVALUATION OF  TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE

  185. ASSESSMENT OF PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA

  186. ASSESSMENT OF ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA

  187. QUALITY OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING VENDORS IN NIGERIA

  188. EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)

  189.  EFFECT OF SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT

  190. A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQEOUS WISTAR RAT

  191. EFFECT  OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL

  192. COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA

  193. EVALUATION OF MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN  NIGERIA

  194.  EFFECT  OF MICROBIOLOGICAL OF IRU (LOCUST BEAN CONDIMENT) SOLD

  195. PYROLYSIS STUDIES OF GROUNDNUT SHELL

  196. EFFECT  OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA

  197. EVALUATION OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA

  198. EVALUATION OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY  RIVER

  199. THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBSCUS SABDARIFFA AND VARIOUS SPICES

  200. THE QUALITY ASSESSMENT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS

  201. THE QUALITY EFFECT  OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM  VARIOUS SPICES

  202. THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS

  203. RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL

  204. THE EFFECT OF ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM

  205. THE EFFECT OF MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS

  206. THE EFFECT OF SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH

  207. EVALUATION OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE

  208. THE EFFECT OF SENSORY EVALUATION OF JAM FROM TAMARIND

  209. ANALYSIS OF THE COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS

  210. THE EFFECT OF  TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES SOLD IN SOME RESTAURANTS

  211. DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE

  212. EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL

  213. ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC

  214. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD

  215. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD

  216. CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET (Pennisetum typhoiduem) AND MALTS OF COWPEA (Vigna unguiculata) AND SOYBEAN (Glycine max) DURING STORAGE.

  217. CHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE (Chyrosophyllum albidum) PEELS AND COTYLEDONS.

  218. CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS

  219. CONTRIBUTIONS OF PACKAGING TO THE EXTENSION OF SHELF LIFE OF PROCESSED GRASSCUTTER MEAT (Thyronomys swinderianus).

  220. EFFECT OF OKARA AND Detarium microcarpum INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS

  221. EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONAL PROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK

  222. EFFECT OF PROCESSING ON THE NUTRACEUTICAL POTENTIAL OF NTURUKPA (Pterocarpus santalinoides) LEAF

  223. EFFECTS OF INCLUSION OF OYSTER MUSHROOM (Pleurotus sajor-caju) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER

  224. EVALUATION OF GASOLINE GENERATOR MODIFIED FOR BIOGAS UTILIZATION

  225. EVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (Heinsia crinata) and “UCHAKORO” (Vitex doniana) LEAVES

  226. INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT

  227. ANALYSIS OF EFFICIENCY OF AIR PASSENGER SUPPORT SERVICES AT THE AIRPORTS PROVIDED BY FAAN

  228. ASSESSMENT OF IRON, ZINC AND ANTHROPOMETRIC INDICES OF PRESCHOOL CHILDREN IN OZUBULU, ANAMBRA STATE, NIGERIA

  229. ASSESSMENT OF KNOWLEDGE AND PRACTICE OF PERICONCEPTIONAL FOLIC ACID SUPPLEMENTATION (PFAS) AMONG CHILDBEARING AGE WOMEN (18-45YEARS) ATTENDING ANTENATAL CLINICS

  230. ASSESSMENT OF THE NUTRITIONAL STATUS, CARE AND SUPPORT OF PEOPLE LIVING WITH HIV/AIDS IN NSUKKA LOCAL GOVERNMENT AREA, ENUGU STATE

  231. CHEMICAL COMPOSITION OF SOME LESSER KNOWN WILD FRUITS AND VEGETABLES CONSUMED IN AYAMELUM LOCAL GOVERNMENT AREA OF ANAMBRA STATE

  232. ASSESSMENT OF ANTHROPOMETRIC STATUS AND FOOD HABIT OF UNIVERSITY STUDENTS

  233. SELENIUM, ZINC AND IRON STATUS OF PREGNANT WOMEN AND ZINC CONTENT OF SELECTED TRADITIONAL FOODS IN OBIO-AKPOR L.G.A RIVERS STATE, NIGERIA

  234. SOCIO-ECONOMIC CHARACTERISTICS OF WATERMELON MARKETERS IN IBADAN METROPOLIS, OYO STATE, NIGERIA

  235. DRYING AND REDUCTION IN SENSITIVITY TO DESICCATION OF CAMPOMANESIAX ANTHOCARPA SEEDS

  236. DESICCATION TOLERANCE AND ANTIOXIDANTENZYMATIC ACTIVITY IN CITRUS RESHNI SEEDS EXPOSED TO VARIOUS DRYING RATES

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

  238. DETERMINATION OF SOME PHYSICAL PROPERTIES OF FRESH AND DRIED TIGER NUT (CYPERUS ESCULENTUS)

  239. NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM

  240. PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE

  241. FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS