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Food technology
Showing 1-390 of 416 Thesis
PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE ...
Abstract: Cassava is a staple food in many tropical regions, and its processing into flour and fufu is a common practice. The physicochemical and organoleptic ...
EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP...
Abstract: This research project aimed to investigate the effect of processing on Afzelia africana (Akpalata) and Brachystegia spp flour as soup thickeners. The...
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE CITRUS SILE...
Abstract: This research project focuses on the production of mixed fruit using a combination of locally sourced citrus fruits including orange (Citrus sinensis...
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM SORGHUM BICOLOR BISCUIT...
Abstract: This study focused on the production and acceptability studies of malted sorghum (Sorghum bicolor) biscuit. The research aimed to explore the potentia...
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND...
ABSTRACT The aim of this study was to investigate the effect of storage time on the functional properties of a wheat-bambka groundnut blend. The blend was prep...
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND...
Abstract: The study focused on investigating the effect of storage time on the functional properties of a wheat-bambka groundnut blend. The blend was prepared ...
PRODUCTION OF Γ’β¬ΕOGIRIΓ’β¬Β FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR...
Micro organisms associated in fermentation of castor bean seeds Γ’β¬ΕogiriΓ’β¬Β (COSO) were investigated. Organisms islated include micrococcus, Bacillus ...
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES P...
a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylop...
FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN ...
This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the avail...
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUT...
The most common meat product include Beef (cow), pork (pig), mutton (sheep) and they are commonly used in making sausages, burgers, meat rolls suya meat and...
THE ROLE OF PACKAGING IN FOOD PROCESSING...
Packaging plays the important role of a catalyst between the consumer and the product. Products reach and popularity is determined by its entire look and fe...
Γ’β¬ΕMARGARINEΓ’β¬Β PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND ME...
Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to p...
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SI...
Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus pa...
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE ...
Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. ...
THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT...
Food Technologist must acquire the knowledge of packaging principle and practice as to meet up with the specific requirement of food in order way to retain i...
PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE...
Abstract: Vegetable oils are an essential component of the human diet due to their high nutritional value and culinary applications. However, the quality of the...
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN Y...
Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, m...
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN Y...
Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, m...
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN Y...
Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, m...
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMI...
Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. &nb...
THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT...
Malnutrition is described as the over or under consumption of food nutrient resulting in health disorder malnutrition is usually common even in well - to do ...
THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT...
Malnutrition is described as the over or under consumption of food nutrient resulting in health disorder malnutrition is usually common even in well - to do ...
ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION...
Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactob...
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT ...
Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four s...
THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL S...
The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, sixty adoles...
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGO...
This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) research questions were...
