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Category: Food Science and Technology

Evaluation And Optimization Of The Cassava Production Processes – Complete project material

CHAPTER 1-5 DELIVERY WITHIN 5 WORKING DAYS GET THE COMPLETE PROJECT» Do you need help? Talk to us right now: (+234) 8111770269, 08111770269 (Call/WhatsApp). Email: projects@blazingprojects.com. IF YOU CAN’T FIND YOUR TOPIC, CLICK HERE TO…

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Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets – Complete project material

CHAPTER ONE INTRODUCTION1.1 BACKGROUND INFORMATION Ruminant animals are mainly dependent on forages as these are essential to maintain their health and production at various stages of their development and growth. In developed countries, sufficient grazing land…

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Production And Determination Of Functional Properties Of Planatain Flour – Complete project material

ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries.  The gross value of…

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Economic Assessment Of Some Mehtods Adotped In Yoghurt Production – Complete project material

CHAPTER ONE INTRODUCTION1.1 BACKGROUND OF THE STUDY Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S…

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The Role Of Food Science In Human Nutrition – Complete project material

ABSTRACT In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now is concerned with the utilization of this food in the human…

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Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara – Complete project material

ABSTRACT Flours prepared from cowpea variety white using different processing methods (germination, heat treatment, fermentation and the untreated flour) were evaluated for proximate composition, functional, sensory properties and storage stability. The fermented and germinated samples…

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Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds – Complete project material

ABSTRACT Oil was extracted from carica papaya (pawpaw) seeds and analyzed for its physico-chemical properties (percentage of oil yield, moisture content, pH, specific gravity, acid value, saponification value, ester value, iodine value, peroxide value and unsaponifiable matter)…

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The Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality – Complete project material

ABSTRACT A quantity of 1 litre each of cow milk and blended (cow/soy) milk was pasteurized and each was inoculated with 5g of a mixed starter culture comprising streptococcus thermophillus, Lactobacillus acidophilus and Lactobacillus bulgariuos…

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Evaluation Of Nutritional Status And Dietary Management Of In-Patient Diabetic In Enugu State University Teaching Hospital, Parklane – Complete project material

Evaluation Of Nutritional Status And Dietary Management Of In-Patient Diabetic In Enugu State University Teaching Hospital, Parklane Abstract This study was on Evaluation of Nutritional status and Dietary management of in-patient Diabetic in Enugu state…

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Impact Of Nutrition And Adequate Rest On Cognitive Behavior Among Primary School Pupils – Complete project material

Abstract   This study was on impact of nutrition and adequate rest on cognitive behavior among primary school pupils. The total population for the study is 200 staff of selected primary schools in Uyo. The…

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