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Food Science and Technology
Showing 1-450 of 464 projects
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE...
This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) research questions w...
THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT...
food packages purposely protect the products from environment hazards throughout the period of the shelf life. Some industries can even be instituted purposel...
FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION ...
This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availa...
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SIL...
Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citru...
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND...
Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. &n...
THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS...
This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitabili...
IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMA...
The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, i...
EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUT...
The main purpose of this study was to identify the effect of availability of equipment on students’ performance in Foods and Nutrition. The research is...
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS F...
Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes ...
PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACH...
Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of ...
CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA...
this study is to examine critically the causes and prevention of these hazards. Discussion shall feature areas of health and safety, kitchen plannin...
INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD...
24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer was used for the determination of...
PRODUCTION OF BANANA FLAVOURED SOY YOGURT...
Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were made by blending 5% and 10% ban...
THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE...
The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, sixty adolescent g...
