Food Science And Technology Project Works

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

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Glucan And Glucanase Levels In Improved Sorghum Varieties During Malting And Their Effects In Brewing

Levels of glucan components (TBG: total glucan, WIBG: water insoluble glucan and WSBG: water soluble glucan) and glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during maltin...

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Physico – Chemical And Organolepticproperties Of Flour And Fufu Processe From Cassave Verieties.

this study was designed to evaluate the potentials of sweet cassava variety tms 4(2) 1425being manihet palmata and bitter varieties tms 30572, tms 30555, and nr 8082 being manihot utilisima cr...

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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).

fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (lime (citrus aurantifolis) and grape (citrus paradist) were mixed together t...

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Evaluation Of Amino Acid And Sensory Quality Of Peagon Pea-millet Flour

he most important single factor affecting the efficiency of protein utilization is the profile of digestible essential amino acids entering the small intestine. Assuming a constant ideal amino acid pr...

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Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication

Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of...

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Physico-chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varities

This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Cr...

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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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