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Food technology
Showing 1-390 of 415 projects
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: The production of mixed fruit using locally sourced citrus fruits such as orange (Citrus sinensis), tangerine (Citrus reticulata), lemon (C group Citr...
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM SORGHUM BICOLOR BISCUIT...
ABSTRACT Sorghum bicolor, commonly known as sorghum, is a nutritious cereal crop that is widely consumed in many parts of the world. In this study, malted sorg...
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND...
Abstract: The study aimed to investigate the effect of storage time on the functional properties of a wheat bambara groundnut blend. The blend was prepared by m...
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 pre...
PRODUCTION OF Γ’β¬ΕOGIRIΓ’β¬Β FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR...
Micro organisms associated in fermentation of castor bean seeds Γ’β¬ΕogiriΓ’β¬Β (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...
Γ’β¬ΕMARGARINEΓ’β¬Β 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: The process of refining vegetable oil is crucial to ensure its quality, safety, and nutritional value. This research project aims to investigate and ...
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...
