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Food technology
Showing 1-420 of 462 projects
USE OF COWPEA FOR SHITO PRODUCTION...
<p>               <b>ABSTRACT&nbsp;</b></p><p> T...
EFFECT OF OKARA AND Detarium microcarpum INCORPORATION ON THE QUALITY OF ‘TALI...
<p>             <b>ABSTRACT&nbsp;</b></p><p> The effect of...
NUTRIENT INTAKE, DIET SATISFACTION AND NUTRITION STATUS OF ADULT SURGICAL ORTHOPAEDI...
<p>                 ABSTRACT&nbsp;</p><p>Orthopaedic in...
Evaluation of the composition of Carica papaya L. seed oil extracted with supercriti...
<p>               <b>ABSTRACT&nbsp;</b></p><p> A...
ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION...
<p>             ABSTRACT</p><p><br>Yoghurt is a fermented milk product, p...
MANAGEMENT STRATEGIES OF ELAEIS GUINEENSIS (OIL PALM) IN RESPONSE TO LOCALIZED MARKE...
<p>               ABSTRACT&nbsp;</p><p>West Africa was the leadin...
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGO...
<p> <b>ABSTRACT</b><br>This research work was designed to examine the awareness of good nutrition during pregnancy among women of chi...
EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHU...
Abstract: Sorghum bicolor, commonly known as sorghum, is a widely cultivated cereal crop known for its nutritional value and versatility. This study aimed to i...
CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM...
Consumers' acceptability and physiochemical quality of breakfast from malted sorghum (Sorghum vulgare var KSVS), acha (Digitaria exilis), and cassava (Manihot e...
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE E...
Abstract: Saccharomyces cerevisiae is a widely used yeast strain in various fermentation processes, including bread making. In this study, Saccharomyces cerevis...
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN (A Case Study Of From Enugu Area)...
Abstract: Pleurotus tuberregium is a highly nutritious and medicinal mushroom species that has gained significant attention due to its potential health benefit...
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL COCONUT AND MELON...
Abstract: This research project focuses on the production of margarine using oil blends derived from palm kernel, coconut, and melon. Margarine is a popular bu...
INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BE...
Abstract: African yam bean (Sphenostylis stenocarpa) is a leguminous crop widely consumed in Africa due to its high nutritional value. However, the presence of...
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR...
Abstract: The use of composite flour blends in food processing has gained significant attention due to the potential benefits of combining different flours to e...
EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PR...
Abstract: The organoleptic quality of soymilk is a key factor in determining consumer acceptance and overall market success. This research project aimed to inve...
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE CITRUS SILE...
Abstract: The production of mixed fruit using locally sourced citrus fruits such as Orange Citrus Sinensis, Tangerine Citrus Reticulata, Lemon Citrus C Groups,...
PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE ...
Abstract: Cassava is a vital staple crop in many developing countries, providing a source of carbohydrates for millions of people. This study aimed to investiga...
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: The production of mixed fruit using locally sourced citrus fruits such as orange (Citrus sinensis), tangerine (Citrus reticulata), lemon (C group Citr...
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM SORGHUM BICOLOR BISCUIT...
ABSTRACT Sorghum bicolor, commonly known as sorghum, is a nutritious cereal crop that is widely consumed in many parts of the world. In this study, malted sorg...
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND...
Abstract: The study aimed to investigate the effect of storage time on the functional properties of a wheat bambara groundnut blend. The blend was prepared by m...
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 pre...
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), Xylopia aethopi...
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. ...
