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Food Science and Technology
Showing 1-360 of 478 projects
Investigating the Effects of Food Additives on Human Health...
<p><br><br>**Abstract:**<br>The use of food additives in the food industry has become increasingly prevalent, aimed at enhancing flavor,...
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<p>**Abstract:**<br>This project aims to investigate the effects of food additives on human health within the context of food science and technology...
Utilization of Food Waste for Value-Added Products**...
<p><br><br>**Abstract:**<br>This research project aims to investigate the potential utilization of food waste as a valuable resource for...
The Role of Packaging Materials in Food Preservation**...
<p><br><br>**Abstract:**<br>Packaging plays a crucial role in preserving the quality, safety, and shelf life of food products. This stud...
Method of preparing soybean mixed powder, method of preparing a solidified soybean f...
Abstract: This research project focuses on three distinct methods related to soybean food preparation. The first method involves preparing soybean mixed powder,...
“Share-a-coke” campaign and university students’ patronage of coca...
<p> The aim of this study was to determine the extent to which the “Share a Coke” campaign influenced university students’ patronage ...
Impact of nutrition and adequate rest on cognitive behavior among primary school pup...
<p> This study was on impact of nutrition and adequate rest on cognitive behavior among primary school pupils. The total population for the study is 20...
Evaluation of nutritional status and dietary management of in-patient diabetic in en...
<p> This study was on Evaluation of Nutritional status and Dietary management of in-patient Diabetic in Enugu state University Teaching Hospital, Parkl...
The effects of blending cow milk with soymilk on yoghurt quality ...
<p> A quantity of 1 litre each of cow milk and blended (cow/soy) milk was pasteurized and each was inoculated with 5g of a mixed starter culture compri...
Evaluation of oil obtained from paw paw (carica papaya) seeds...
<p> Oil was extracted from <em>carica papaya</em>&nbsp;(pawpaw) seeds and analyzed for its physico-chemical properties (percentage of o...
Effect of processing on the storage stability and functional properties of cowpea fl...
<p> Flours prepared from cowpea variety white using different processing methods (germination, heat treatment, fermentation and the untreated flour) we...
The role of food science in human nutrition...
<p> In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now i...
Economic assessment of some mehtods adotped in yoghurt production ...
Abstract: Yogurt production is a significant sector in the dairy industry, with various methods and techniques employed to achieve optimal results. This study ...
Production and determination of functional properties of planatain flour...
<p> Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the...
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...
