RECENT PROJECT TOPICS AND MATERIALS

THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE ABSTRACT  Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A         Hot extraction method B.        Cold extraction method C.        Soaking…

THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER 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 EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS ABSTRACT The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange…

EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT AND BAMBKA GROUNDNUT BLEND 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…

EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM 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…

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

PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries. …

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…