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Food technology
Showing 1-360 of 415 projects
effects of the amount of oil in salad dressing on the bioavailability of carotenoids...
Abstract: The consumption of salad vegetables, rich in carotenoids and fat-soluble vitamins, is widely recognized for its health benefits. However, the bioavail...
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR...
<p></p><h3> <strong>ABSTRACT</st...
Production Of Palm Oil And Effect Of Heat On It...
The abstract is as follows: Palm oil is one of the most widely used vegetable oils globally, finding applications in various industries such as food, cosmetics...
Effect Of Modification On The Physical Properties Of Tiger Nut Starch (Imumu)...
<p> <strong>ABSTRACT </stro...
Efficiency Measurement of Modern Groundnut Oil Processing of RMP-12 and Ex-dakar Var...
<p> </p><div><h3> ABSTRACT</h3><p></p><p&...
ANALYSIS OF LIVELIHOOD DIVERSIFICATION BY FARMING HOUSEHOLDS IN SELECTED LOCAL GOVER...
<p> <b>ABSTRACT </...
Effects of Credit Accessibility on Performance of Tomato Market in Osun State, Niger...
<p> <b>ABSTRACT</b></p>&...
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum...
Abstract: This research project aimed to evaluate the consumer acceptability and physiochemical quality of breakfast products made from malted sorghum (Sorghum...
THE EFFECTS OF SORGHUM [SORGHUM BICOLOR (L.) MOENCH] PHENOLIC COMPOUNDS ON STARCH DI...
<p> <b>ABSTRACT <...
Promote Composition Of Pleurotus Tuberrcogin...
Abstract: Pleurotus tuberregium, commonly known as the "King Tuber Oyster mushroom," is a highly nutritious and medicinal mushroom species with great potential...
QUALITY IMPROVEMENT OF SOYMILK PROCESSED FROM TWO SOYBEAN VARIETIES...
<p> <b>ABSTRACT </b></p><...
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SIL...
<p> <b>ABSTRACT </b></p...
Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend...
Abstract: The effect of storage time on the functional properties of a wheat bambara groundnut blend was investigated in this study. The blend was stored for d...
USE OF COWPEA FOR SHITO PRODUCTION...
<p> <b>ABSTRACT </b></p><p> T...
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 a widely cultivated cereal crop known for its nutritional value and versatility. This study aimed to i...
CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM...
Consumers' acceptability and physiochemical quality of breakfast from malted sorghum (Sorghum vulgare var KSVS), acha (Digitaria exilis), and cassava (Manihot e...
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE E...
Abstract: Saccharomyces cerevisiae is a widely used yeast strain in various fermentation processes, including bread making. In this study, Saccharomyces cerevis...
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN (A Case Study Of From Enugu Area)...
Abstract: Pleurotus tuberregium is a highly nutritious and medicinal mushroom species that has gained significant attention due to its potential health benefit...
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL COCONUT AND MELON...
Abstract: This research project focuses on the production of margarine using oil blends derived from palm kernel, coconut, and melon. Margarine is a popular bu...
INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BE...
Abstract: African yam bean (Sphenostylis stenocarpa) is a leguminous crop widely consumed in Africa due to its high nutritional value. However, the presence of...
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR...
Abstract: The use of composite flour blends in food processing has gained significant attention due to the potential benefits of combining different flours to e...
EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PR...
Abstract: The organoleptic quality of soymilk is a key factor in determining consumer acceptance and overall market success. This research project aimed to inve...
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE CITRUS SILE...
Abstract: The production of mixed fruit using locally sourced citrus fruits such as Orange Citrus Sinensis, Tangerine Citrus Reticulata, Lemon Citrus C Groups,...
PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE ...
Abstract: Cassava is a vital staple crop in many developing countries, providing a source of carbohydrates for millions of people. This study aimed to investiga...
