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Category: Food Science and Technology

An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat) – Complete project material

TABLE OF CONTENTS CHAPTER ONE 1.0       Introduction 1.1              Suya as a traditional meat 1.2              Aims and objectives CHAPTER TWO 2.0       Literature Review 2.1              Function Of A Package Meat And Meat Prodcut 2.2              Different Packaging Materials…

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The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickener – Complete project material

ABSTRACT The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the proximate composition, functional properties and sensory evaluation. Results of…

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The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis – Complete project material

ABSTRACT The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared, three of which were added (O.ICA), O.2 (B) and…

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Promote Composition Of Pleurotus Tuberrcoginin – Complete project material

ABSTRACT Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its  moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC. The results for the…

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Food Security And National Development Implication For Home Economics Education – Complete project material

ABSTRACT This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability of adequate meals for man’s consumption as he desires, is…

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The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies – Complete project material

Abstract a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and TrtraleuraTetraopera (Oshsho).  The proximate analysis of these spices  were done to determine their moisture…

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Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox – Complete project material

            Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine…

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Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend – Complete project material

CHAPTER ONE 1.0 INTRODUCTION1.1 WHEAT (TRITICUM AESTIVUM)1.1.1 ORIGIN AND DISTRIBUTIONDespite many years of investigation, it has not been possible to determine accurately when and where the first cultivated wheat originated. At the beginning of recorded…

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Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox) – Complete project material

            Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine…

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Physico Chemical And Organolepticproperties Of Flour And Fufu Processe From Cassave Verieties – Complete project material

CHAPTER ONE Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non-gelatinized powder or paste icold o hot water (krama and maz 1972)This…

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