List of available Project Topics and Materials in Food Science and Technology;<\/p>\n
Consumers Acceptability And Physico Chemical Quality Of Breakfast From Malted Sorghum (Sorghum Vulgarc Var K.s.v.s) \u201cAcha\u201d(Digitaria Exilib) And Cassava (Manihot Esculante) Starch<\/p>\n
Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety And Red Variety)<\/p>\n
Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit<\/p>\n
Production Of \u201cOgiri\u201d From Soya Bean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed \u201cOgiri\u201d (Commercial \u201cOgiri\u201d)<\/p>\n
The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickner<\/p>\n
The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa)<\/p>\n
Chemical And Sensory Evaluation Of Peanut Butter<\/p>\n
Prevalence Study Of Hepatitis B (Australian Antigen) Among Patients In National Orthopaedic Hospital Enugu<\/p>\n
Microbial Examination Of Spoilt Avocado Fruit<\/p>\n
The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho)<\/p>\n
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox).<\/p>\n
Use Of Composite Flour Blends For Biscuit Making (Peanut\/cassava Flour)<\/p>\n
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From One Palm Wine<\/p>\n