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Food Science and Technology
Showing 1-360 of 464 projects
Evaluation of the nutrient constituents of fresh forages and formulated diets...
Abstract: The evaluation of nutrient constituents in fresh forages and formulated diets is essential for ensuring proper animal nutrition and maximizing produc...
The status of processing and preservation of cereals in nigeria: a process for refin...
Abstract: Cereals are important food staples in Nigeria, providing essential nutrients and energy for the population. The processing and preservation of cereal...
The impact of nutrition education on the dietary habits of female ...
<p> <em>The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, s...
A comparative study on the physio-chemical properties of vegetable oils...
Abstract: This research project aimed to conduct a comparative study on the physio-chemical properties of vegetable oils commonly used in cooking and food prep...
Effect of different oil in high protein salad cream...
Abstract: The aim of this study was to investigate the effect of different oils in high protein salad cream. Three types of oils were used: olive oil, avocado ...
Production of tiger nut milk using tiger nuts...
Abstract: Tiger nuts have gained popularity in recent years due to their nutritional benefits and versatility in food production. One of the common uses of tig...
Production of palm oil and effect of heat on it...
Abstract: Palm oil is the most widely consumed vegetable oil globally and is used in various food products, cosmetics, and biofuels. The production of palm oil ...
Extraction of oil from groundnut seeds using three different extractive solvents (me...
Abstract: The extraction of oil from groundnut seeds using various extractive solvents such as methanol, acetone, and n-hexane was investigated in this study. ...
Production and characterization of coconut oil...
Abstract: Coconut oil, a versatile oil with numerous applications in food, cosmetics, and pharmaceutical industries, is produced through traditional and modern ...
Chemical characteristics of waste water from nigeria breweries...
Abstract: The brewing industry generates a significant amount of wastewater containing various organic and inorganic compounds that can pose a threat to the env...
Evaluation of proximate and sensory properties of cocoyam – wheat composite br...
Abstract: This study evaluated the proximate and sensory properties of cocoyam-wheat composite bread. Cocoyam flour was incorporated into wheat flour at differe...
Quality characteristics of biscuit produced with wheat-sweet potatoes composite flou...
Abstract: This research project aimed to investigate the quality characteristics of biscuits produced with wheat-sweet potatoes composite flour. Sweet potatoes ...
Production of soybean fortified powdered paip from maize ...
Abstract: The production of soybean fortified powdered pap from maize is a promising approach to address malnutrition and enhance food security in many developi...
Production of banana flavoured soy yogurt ...
<p> 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% ...
Soluble solid and cyanide cassava processing water waste bod and biological toxicity...
Abstract: The processing of cassava roots into various food products generates a significant amount of waste in the form of processing water. This study focused...
Toxicity of aqueous environment...
Abstract: The toxicity of the aqueous environment is a critical issue that has gained increasing attention in recent years due to the detrimental effects on aqu...
Toxicity of aqueous environment ...
Abstract: The toxicity of aqueous environments is a critical issue that requires close attention and research to understand its effects on ecosystems and human ...
The effect of cryogenic grounding on liquid milk produced from tigernut at different...
Abstract: Cryogenic grounding is a novel method that involves the use of extremely low temperatures for grinding food products. In this research study, the eff...
Effect of fermentation time on the quality characteristic of cassava flour...
Abstract: Cassava is a widely consumed starchy root crop in many tropical regions, providing a significant source of carbohydrates in the diet. Processing cass...
Physical and chemical analysis of seven sample of palm oil ...
The abstract for the research project is as follows: This study focused on the physical and chemical analysis of seven samples of palm oil obtained from differ...
Evaluation of the physico chemical an sensory properties of infant food produced fro...
Abstract: The aim of this study was to evaluate the physicochemical and sensory properties of infant food produced from a blend of maize, soybean, and tiger nu...
The impact of inventory control and planning in stores administration...
Abstract: Inventory control and planning play a crucial role in the effective management of stores administration. This research project aims to investigate the...
The impact of inventory control and planning in stores administration...
Abstract: Inventory control and planning play a crucial role in the efficient administration of stores in various industries. Effective inventory management en...
Nutritional disorder commonly found in nigeria...
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Irradiation as a means of preservation in the food industry...
Abstract: Irradiation is a food preservation technique that uses ionizing radiation to extend the shelf life of food products by reducing or eliminating harmfu...
Investigation on the occurence of heavy metals in yoghurt sold...
<p> </p><p>24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer was...
Causes and prevention of hazards in the food preparation area...
Abstract: Food preparation areas are susceptible to various hazards that can compromise food safety and quality. This research project aims to investigate the c...
Producing and sensory examination of biscuit using wheat flour, cassava flour (abach...
<p> Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the pro...
Use of composite blends for biscuit making...
Abstract: Composite blends have gained significant attention in the food industry due to their potential to improve product quality and nutritional value. This ...
The effect of storage time on the functional properties of bambara groundnut and whe...
The abstract section of the research content is as follows: Abstract: Bambara groundnut and wheat flour blends have gained attention as alternative ingredients...
