FOOD SCIENCE AND TECH PROJECT TOPICS

THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES Abstract a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and TrtraleuraTetraopera (Oshsho).  The proximate analysis of these spices …

FOOD SECURITY & NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION ABSTRACT This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability of adequate meals for man’s…

PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ ABSTRACT Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its  moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC. The results for the…

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…

THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER 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…

AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)   CHAPTER ONE INTRODUCTION Meat is a flesh of animals consumed for foods.  In the topics, the bulk of the meat consumed is derived…

THE ROLE OF PACKAGING IN FOOD PROCESSING CHAPTER ONE INTRODUCTION The role of packaging in food processing is just one among many ways of food preservation.  As soon as food is packaged, it is set for shipment and marketing.  For…

MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT & 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:…

THE PRODUCTION OF MIXED FRUIT BY THE USE OF FUSE LOCALLY SOURCED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX) ABSTRACT Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni)…

ADDITIVES & PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION CHAPTER ONE INTRODUCTION Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a…

ISOLATION & PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing…

THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT CHAPTER ONE INTRODUCTION Food packaging is just one among ways of food preservation for when food is been packaged, it is set for shipment and marketing. Food Technologist who must have…

PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE CHAPTER ONE INTRODUCTION Palm oil is one the commercial product of palm fruit (Elaesis Guineesis). It is derived from the fleshy messieurs of the fruit of the oil palm which contains 45…

THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN & CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling…

PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT   CHAPTER  ONE INTRODUCTION Background of the Study Definition: Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods. Protein…

THE EFFECTS OF DIFFERENT PROCESS IN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE CHAPTER ONE INTRODUCTION His of Soymilk:  Soybeans belongs to the family leguminous, subfamily  papiliondase and the genus Glycine Max. (Ricker and Morse, 1984), other…

ECONOMIC ASSESSMENT OF SOME METHODS ADOTPED IN YOGHURT PRODUCTION CHAPTER ONE INTRODUCTION 1.1       BACKGROUND OF THE STUDY Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is a mixed cultureof streptococcus thermophilus and lactobacillus bulgaricus in…

THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA CHAPTER ONE INTRODUCTION Of all the plant on which man has depended for his food, cereal grains are by far the most important.  Since recorded history, cereals grains are the…

PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT CHAPTER ONE INTRODUCTION Biscuit 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…