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Food technology
Showing 1-390 of 431 Thesis
EFFECT OF OKARA AND Detarium microcarpum INCORPORATION ON THE QUALITY OF ‘TALI...
<p> <b>ABSTRACT </b></p><p> The effect of...
NUTRIENT INTAKE, DIET SATISFACTION AND NUTRITION STATUS OF ADULT SURGICAL ORTHOPAEDI...
<p> ABSTRACT </p><p>Orthopaedic in...
Evaluation of the composition of Carica papaya L. seed oil extracted with supercriti...
<p> <b>ABSTRACT </b></p><p> A...
ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION...
<p> ABSTRACT</p><p><br>Yoghurt is a fermented milk product, p...
MANAGEMENT STRATEGIES OF ELAEIS GUINEENSIS (OIL PALM) IN RESPONSE TO LOCALIZED MARKE...
<p> ABSTRACT </p><p>West Africa was the leadin...
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGO...
<p> <b>ABSTRACT</b><br>This research work was designed to examine the awareness of good nutrition during pregnancy among women of chi...
EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHU...
Abstract: Sorghum bicolor, commonly known as sorghum, is an important cereal crop widely cultivated for its grains. In this research study, the effect of steep...
CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM...
Consumers Acceptability and Physiochemical Quality of Breakfast from Malted Sorghum (Sorghum vulgarc var KSVS), Acha (Digitaria exilib), and Cassava (Manihot es...
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE E...
Abstract: This study aimed to isolate Saccharomyces cerevisiae strains from palm wine obtained from Elaeis guineensis and evaluate their performance in bread m...
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN (A Case Study Of From Enugu Area)...
Abstract: Pleurotus tuberregium, a species of oyster mushroom, is known for its rich nutritional content and medicinal properties. However, its cultivation and...
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL COCONUT AND MELON...
Abstract: Margarine is a popular alternative to butter in many culinary applications due to its lower cost and availability. The use of oil blends from palm ker...
INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BE...
Abstract: African yam bean (Sphenostylis stenocarpa) is a leguminous crop commonly consumed in West Africa due to its nutritional benefits. This study aimed to...
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR...
Abstract: The utilization of composite flour blends in food processing has gained significant attention due to the potential benefits it offers in terms of nutr...
EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PR...
Abstract: Soy milk is a popular plant-based alternative to dairy milk, consumed by individuals seeking lactose-free or vegan options. The organoleptic quality ...
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE CITRUS SILE...
Abstract: The production of mixed fruit products using locally sourced citrus fruits such as orange (Citrus sinensis), tangerine (Citrus reticulata), and lemon...
PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE ...
Abstract: Cassava is a staple food in many tropical regions, and its processing into flour and fufu is a common practice. The physicochemical and organoleptic ...
EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP...
Abstract: This research project aimed to investigate the effect of processing on Afzelia africana (Akpalata) and Brachystegia spp flour as soup thickeners. The...
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE CITRUS SILE...
Abstract: This research project focuses on the production of mixed fruit using a combination of locally sourced citrus fruits including orange (Citrus sinensis...
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM SORGHUM BICOLOR BISCUIT...
Abstract: This study focused on the production and acceptability studies of malted sorghum (Sorghum bicolor) biscuit. The research aimed to explore the potentia...
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND...
ABSTRACT The aim of this study was to investigate the effect of storage time on the functional properties of a wheat-bambka groundnut blend. The blend was prep...
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND...
Abstract: The study focused on investigating the effect of storage time on the functional properties of a wheat-bambka groundnut blend. The blend was prepared ...
PRODUCTION OF “OGIRI†FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR...
Micro organisms associated in fermentation of castor bean seeds “ogiri†(COSO) were investigated. Organisms islated include micrococcus, Bacillus ...
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES P...
a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylop...
FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN ...
This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the avail...
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUT...
The most common meat product include Beef (cow), pork (pig), mutton (sheep) and they are commonly used in making sausages, burgers, meat rolls suya meat and...
THE ROLE OF PACKAGING IN FOOD PROCESSING...
Packaging plays the important role of a catalyst between the consumer and the product. Products reach and popularity is determined by its entire look and fe...
“MARGARINE†PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND ME...
Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to p...
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SI...
Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus pa...
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE ...
Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. ...
THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT...
Food Technologist must acquire the knowledge of packaging principle and practice as to meet up with the specific requirement of food in order way to retain i...
