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Food Science And Technology Project Topics & Research Materials | Final Year Research Project Topics With Free Chapter One

• 1. ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA

  » CHAPTER ONE CHAPTER ONE   BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place in the military, factory, camp, school etc. where people may buy food, drinks, sweets etc to eat. As advancement has set in, more services are rendered aside the normal buying and selling of food in modern can...Continue Reading »

  Item Type: Project Material |  65 pages |  6,565 engagements | 

• 2. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SO...

  » CHAPTER ONE 1.0 INTRODUCTIONStarch is non crystalline white powder, insoluble in cold water.It can be hydrolysed into simpler molecules by either heating with an acid or a suitable enzyme. (Awan and Okaka, 1983). Starch is the major storage form of carbohydrate in sorghum and millets. It consists of amylopectin, a branched – chain polymer of glucose, and amylose, a straight chain polymer (FAO, ...Continue Reading »

  Item Type: Project Material |  65 pages |  0 engagements | 

• 3. CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SOR...

  » CHAPTER ONE 1.0 INTRODUCTION 1.1 BREAKFASTBreakfast cereal is defined as food obtained by swelling, roasting, grinding, rolling and flaking of any cereal e.g. maize, barley, wheat, sorghum, millet, bender, (1982). Breakfast cereal food can be classified according to the amount of domestic cooking required, the form of the product or dish, the cereal used as raw material. Kent (1982) reported that...Continue Reading »

  Item Type: Project Material |  65 pages |  5,709 engagements | 

• 4. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WI...

  » CHAPTER ONE INTRODUCTION1.1 PALM WINEPalm wine is a milky alcoholic beverage produced from the inflorescence of palm tree it is the most widely used and cherished natural traditional alcoholic beverage especial in the southern part of Nigeria, and is the juice of the oil paolm ( Elacis guinneensis) and raffia palm ( Rapia hooker) ( Ihekoronye and Ngoddy 1985).A milky juice containing initially wel...Continue Reading »

  Item Type: Project Material |  65 pages |  0 engagements | 

• 5. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN

  » CHAPTER ONE INTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The morphor logical differentiation of plenntus tuberregium is limited. It forms hyphen and develop each type depending on the growth condition. The diameter of the hyphen is usually 5NM. The hyphen is either without septate or has a cellular morphology ...Continue Reading »

  Item Type: Project Material |  65 pages |  4,636 engagements | 

• 6. MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL COCONUT AND MELON

  » CHAPTER ONE INTRODUCTION Margarine, a butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, like homogenization and pasteurization is a reach innovation. Margarine is made from water in oilemulsion because margarine is oilemulsion. Today it is a manufactured imitation of butter made by mixing a variety of fats that may include whale oil or vegetab...Continue Reading »

  Item Type: Project Material |  65 pages |  0 engagements | 

• 7. INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YA...

  » CHAPTER ONE INTRODUCTIONAfrican yam bean (Sphenostylis stenocarpa) belongs to the genera papilliona sec which is in the class known as Leguminousae (Okigbo, 1973). It is one of the neglected indigenous grain legumes in Nigeria. It is produced mostly in the eastern part of the country where it is consumed in different forms such as snacks, delicacy, man meal etc. It can be used for the fortificatio...Continue Reading »

  Item Type: Project Material |  65 pages |  6,591 engagements | 

• 8. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR

  » CHAPTER ONE 1.0     INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough by mixing, kneading and may be created by fermentation, chemical or other means resulting in puff/flaky short or sweet product. Those that have their moisture...Continue Reading »

  Item Type: Project Material |  65 pages |  5,183 engagements | 

• 9. EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMIL...

  » CHAPTER ONE 1.0 INTRODUCTIONHis of Soymilk: Soybeans belongs to the family leguminous, subfamily papiliondase and the genus Glycine Max. (Ricker and Morse, 1984), other normendatures which have been used include phaseolus Max, Soja Max Piper and Soja hispide moech.It is not known when this remarkable legume, soybean was first cultivated in China. However as the first legume of which a written reco...Continue Reading »

  Item Type: Project Material |  65 pages |  4,941 engagements | 

• 10. PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FER...

  » ABSTRACT Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one portion was inoculated with the pureculture from caster beanseed “ogiri” the second portion was inoculated with caster bean seed “ogiri” (COSO) the rd part...Continue Reading »

  Item Type: Project Material |  65 pages |  7,085 engagements | 

• 11. PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASS...

  » CHAPTER ONE Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non gelatinized powder or paste icold o hot water (krama and maz 1972)This is usually eaten with soup or (ownueme, 1978) Ngoddy and Ihekoronye 1985)Fufu is important in Nigerian food utilization patterns. It is regarded as “perfect” food all over.Africa ...Continue Reading »

  Item Type: Project Material |  65 pages |  8,880 engagements | 

• 12. EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS ...

  » CHAPTER ONE 1.0 INTRODUCTIONNigeria is presently passing through a developmental stage in which there is showing emphasis on local sourcing of raw materials and so there is a growing commercial interest in processing Nigerian foods.The mechanism by which culinary products are thickened to varying degrees can be sub – divided into three separate processing such as starch thickening, protein coagu...Continue Reading »

  Item Type: Project Material |  65 pages |  5,011 engagements | 

• 13. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE CITRUS ...

  » CHAPTER ONE INTRODUCTIONFruits are part of a plant that houses seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they consist of the ripened seed or seeds with some edible tissue attached ( Iheoronye and Ngoddy 1985). Fruits are also plant parts which have aromatic and fragrant characteristics and are usually sweet or...Continue Reading »

  Item Type: Project Material |  65 pages |  0 engagements | 

• 14. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM SORGHUM BICOLOR BISCUIT

  » INTRODUCTIONBiscuit may be defined as a thin flat baked product made from flour, salt, sweetening agent fat and preservatives. They are crisps, unleavened and sometimes sweet pastry produced light by the addition – F baking powder or soda, sometimes with chocolate or fruit in put (Achukoh; 1992). Biscuit can also be defined as a baked product having not less than 8% of flour content calculated (...Continue Reading »

  Item Type: Project Material |  65 pages |  0 engagements | 

• 15. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BL...

  » CHAPTER ONE 1.0 INTRODUCTION1.1 WHEAT (TRITICUM AESTIVUM)1.1.1 ORIGIN AND DISTRIBUTIONDespite many years of investigation, it has not been possible to determine accurately when and where the first cultivated wheat originated. At the beginning of recorded history, wheat was already an established crop whose origin was unknown (Anon 1953). There is however some evidence that cultivation of wheat sta...Continue Reading »

  Item Type: Project Material |  65 pages |  4,742 engagements | 

• 16. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF S...

  »   ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A         Hot extraction method B.        Cold extraction method C.        Soaking before hot extraction method.             The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis.             R...Continue Reading »

  Item Type: Project Material |  65 pages |  4,903 engagements | 

• 17. EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SE...

  »    ABSTRACT             A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours.  The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively. The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4resp...Continue Reading »

  Item Type: Project Material |  65 pages |  7,601 engagements | 

• 18. THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SO...

  »    ABSTRACT  Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A         Hot extraction method B.        Cold extraction method C.        Soaking before hot extraction method.             The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis.           ...Continue Reading »

  Item Type: Project Material |  65 pages |  4,683 engagements | 

• 19. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRU...

  »    ABSTRACT         Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in this order were blended together, sample A 9:5:1:1:1, B5:2:1:1:1: C 4:3:2:2:2: D6:...Continue Reading »

  Item Type: Project Material |  65 pages |  0 engagements | 

• 20. "MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

  »    ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fatty acid and Iodine value with the  following results 0.27,0.84, 1.68 Free Fatty Acid, 17.77, 20.3...Continue Reading »

  Item Type: Project Material |  65 pages |  0 engagements | 

• 21. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLO...

  »     ABSTRACT The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters studied included the proximate composition, functional properties and sensory evaluation. Results of the proximate showed that (1% moisture 13, fat 13.83%, Ash 5.3%, crude protein 17.76% crude fibre 2.8%, carbohydrat...Continue Reading »

  Item Type: Project Material |  65 pages |  4,898 engagements | 

• 22. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PRO...

  »    ABSTRACT           The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared, three of which were added (O.ICA), O.2 (B) and 0.3% (C) Citic acid respectively to the forth sample (D) No preservative was added. They were stored on the shelf for a period of one week and they were an...Continue Reading »

  Item Type: Project Material |  65 pages |  0 engagements | 

• 23. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BL...

  »    ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.                   The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was stored and mo...Continue Reading »

  Item Type: Project Material |  65 pages |  7,097 engagements | 

• 24. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SO...

  »   ABSTRACT  Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional properties and overall acceptability. The yield of the white variety ranged from 0.45 – 0.70kg and the red variety was 0.40 – 0.50kg. The result of their functional properties were a...Continue Reading »

  Item Type: Project Material |  65 pages |  0 engagements | 

• 25. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WI...

  »   ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300  c and 40 c respectively. Similarly, sample A which served as the contol was leavened at 30c. the following proof heights were ...Continue Reading »

  Item Type: Project Material |  65 pages |  6,206 engagements |