RECENT PROJECT TOPICS AND MATERIALS

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…