food science and technology project topics pdf – Page 4

Nutrient Composition Functional And Organoleptic Properties Of Complementary Foods From Sorghum Roasted African Yam Bean And Crayfish – Complete project material

ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios…

Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour – Complete project material

Abstract Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of boiled peeled…

Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body – Complete project material

ABSTRACT The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that were scientifically tested for. Where upon,…

The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho) – 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 Trtraleura Tetraopera (Oshsho). The proximate analysis of these spices were done to determine their moisture…

Economic Assessment Of Some Methods Adopted In Yoghourt Production – Complete project material

CHAPTER ONE INTRODUCTION Yoghourt 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 thermophilus enjoys a faster…

Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”) – Complete project material

ABSTRACT Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with…

Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition – Complete project material

ABSTRACT The main purpose of this study was to identify the effect of availability of equipment on students’ performance in Foods and Nutrition. The research is imperative in that the findings of the study will…

Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances – Complete project material

CHAPTER ONE 1.0 INTRODUCTION Herbs and spices have long been used by ancient civilsations for culinary, medicinal and cosmetic uses. With modernization and the development of patent medicines, the use of natural cures and elixirs decrease…

Producing Mixed Fruit Drink With Locally Source Citrus Fruit – Complete project material

CHAPTER ONE INTRODUCTION Fruits are part of a plant that houses seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they consist…

Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles – Complete project material

CHAPTER ONE INTRODUCTION Definition: Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods. Protein hydrolysate have many uses in specialty foods such as non allergenic infant formular, diets…

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