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Food Science And Technology project topics, essays, seminar topics, thesis topics, and project topics in food science and technology

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Quality Evaluation Of Bread Made By Substitution Of Bakery Fat With Bullet Pear (canarium Schweinfurthii) Fruit Oil

AbstractBullet pear (Canarium schweinfurthii) fruit oil was used as a replacement for bakery fat in bread production. Five loaves of bread samples were baked, the control sample was baked with 100% ba...

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The Microorganisms And Compounds Influencing The Organoleptic Properties Of Ugba (fermented Pentaclethra Macrophyllea Benth Seeds)

Ugba is a delicacy popular among the Ibo ethnic group of Nigeria, made by the fermentation of boiled seeds of African oil bean (Pentaclethra macrophyllea Benth)....

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Food Consumption Pattern, Lifestyle And Body Mass Index Of Market Women (a Case Study Of Ikosi-isheri Local Government Area Oflagos State, Nigeria)

The study was carried out to assess the food consumption pattern, lifestyle and body mass index of market women in Ikosi-isheri local government area of Lagos state....

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Consumer Acceptability Of Spiced Composite Bread

This study was conducted primarily to evaluate the consumer acceptability of spiced composite bread. The socio-economic characteristics, spiced composite bread consumption...

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The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (sphenostylis Stenocarpa)

Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively...

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The Effect Of Processing On Afzelia Africana (akpalata) And Brachystegia Spp Flour As Soup Thickner

The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated...

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Promote Composition Of Pleurotus Tuberrcoginin From Enugu Area.

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....

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Production Of “ogiri” From Soya Bean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “ogiri” (commercial “ogiri”)

Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated....

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Production And Acceptability Studies Of Malted Sorghum (sorghum Bicolor) Biscuit

Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned....

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Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon

Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined....

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