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Food Science and Technology
Showing 1-420 of 464 projects
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR...
<p> </p><p> Plantains (Musa epp) are important staple foods, which make substantial contribution...
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR...
<p> </p><p> Plantains (Musa epp) are important staple foods, which make substantial contribution...
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR...
<p> </p><p> Plantains (Musa epp) are important staple foods, which make substantial contribution...
FOOD SECURITY & NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION...
<p> </p><p> This research work explored the concept of food security and its relationship to national development studies indicate...
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ...
<p> </p><p>Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for...
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR A...
<p> </p><p>The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia sp...
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR A...
<p> </p><p>The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia sp...
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUT...
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ISOLATION & PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WIN...
<p> </p><p>Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofin...
ADDITIVES & PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR H...
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THE PRODUCTION OF MIXED FRUIT BY THE USE OF FUSE LOCALLY SOURCED CITRUS FRUITS ORANG...
<p> </p><p> Fix locally sourced citrus fruit (orange citrus sinners) tange...
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT & MELON...
<p> </p><p>Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The r...
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT & MELON...
<p> </p><p>Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The r...
THE ROLE OF PACKAGING IN FOOD PROCESSING...
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THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA...
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PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT...
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THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS...
<p> </p><p>The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school st...
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE...
<p> </p><p><br>This research work was designed to examine the awareness of good nutrition during pregnancy among women of child beari...
STRATEGY FOR GUARANTEE FOOD SECURITY...
<p>Title page — – – – &am...
PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA F...
<p>This work reviewed the types, uses and effects of junk foods on human health (advantages and disadvantages). The different types of junk foods include....
FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR...
<p> </p><p>This study was carried out to determine the functional properties of cassava flour produced using different drying method namely...
THE ISOLATION AND IDENTIFICATION OF NEMATODE AFFECTING TOMATOES GROWN IN SOME SELEC...
<p> </p><p>Four (4) sites or area were sampled, using the”simple random sampling technique” to make up the study group namely; ...
THE ISOLATION AND IDENTIFICATION OF NEMATODE AFFECTING TOMATOES GROWN IN SOME SELEC...
<p> </p><p>Four (4) sites or area were sampled, using the”simple random sampling technique” to make up the study group namely; ...
THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION...
<p> </p><p>In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Hu...
EFFECT OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPEA FL...
<p> </p><p>Flours prepared from cowpea variety white using different processing methods (germination, heat treatment, fermentation and the ...
PRODUCTION OF BANANA FLAVOURED SOY YOGURT...
<p> </p><p>Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were m...
PRODUCTION OF BANANA FLAVOURED SOY YOGURT...
<p> </p><p>Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were m...
EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FR...
<p> </p><p>This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that co...
EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FR...
<p> </p><p>This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that co...
THE IMPACT OF INVENTORY CONTROL AND PLANNING IN STORES ADMINISTRATION...
<p></p><blockquote><p><br></p></blockquote><p></p>...
