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Food technology
Showing 1-450 of 466 Thesis
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...
PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE...
Abstract: Vegetable oils are an essential component of the human diet due to their high nutritional value and culinary applications. However, the quality of the...
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN Y...
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, m...
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN Y...
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, m...
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN Y...
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, m...
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMI...
Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. &nb...
THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT...
Malnutrition is described as the over or under consumption of food nutrient resulting in health disorder malnutrition is usually common even in well - to do ...
THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT...
Malnutrition is described as the over or under consumption of food nutrient resulting in health disorder malnutrition is usually common even in well - to do ...
ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION...
Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactob...
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. Four s...
THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL S...
The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, sixty adoles...
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGO...
This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) research questions were...
