What's your project topic?

Food Science And Technology Project Topics & Research Materials | Final Year Research Project Topics With Free Chapter One

• 1. AN EVALUATION OF FOOD INSECURITY UNDER PRESIDENT TINUBU ADMINISTRATION, ITS IMPA...

  » CHAPTER ONE INTRODUCTION 1.1 Background of the study The world is currently facing an unprecedented situation that poses a significant challenge to the sustainability of public systems. One of the most significant societal changes is the ageing population, which has far reaching ramifications for all sectors of society. The global population of individuals aged 70 years or over is seeing a more ra...Continue Reading »

  Item Type: Project Material |  54 pages |  1,149 engagements | 

• 2. THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY

  » THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY CHAPTER ONE INTRODUCTION Interest in functional foods has recently increased among consumers due to a greater consciousness of health and nutrition; as well as the need to cure diseases and also the increasing scientific evidence of their effectiveness. Fermented products are a significant part of many indigenous diets. Yoghurt is a ...Continue Reading »

  Item Type: Project Material |  54 pages |  0 engagements | 

• 3. EFFECT OF MATERNAL LITERACY ON NUTRITIONAL STATUS 0-5 YEARS

  » ABSTRACT This study was carried out to effect of maternal literacy on nutritional status 0 5 years with special reference to mother and child hospital Ondo State. Specifically, the study assess mothers’ knowledge level in recommended childcare practices relating to nutrition. The study also investigate whether translation of acquired health and nutritional knowledge into practice is dependent ...Continue Reading »

  Item Type: Project Material |  63 pages |  5,830 engagements | 

• 4. THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION

  »   ABSTRACT   In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now is concerned with the utilization of this food in the human system. Because both cases are referring to food, it shows that both terms are inter related. Actually, food science plays significant roles in human nutrition as it broadens our ...Continue Reading »

  Item Type: Project Material |  50 pages |  22,498 engagements | 

• 5. EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS

  »   ABSTRACT   Oil was extracted from carica papaya (pawpaw) seeds and analyzed for its physico chemical properties (percentage of oil yield, moisture content, pH, specific gravity, acid value, saponification value, ester value, iodine value, peroxide value and unsaponifiable matter) and sensory qualities (colour, aroma, taste and general acceptability). The sensory characteristics analyzed by the...Continue Reading »

  Item Type: Project Material |  50 pages |  16,897 engagements | 

• 6. THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY

  »   ABSTRACT   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 comprising streptococcus thermophillus, Lactobacillus acidophilus and Lactobacillus bulgariuos and incubated at 500C for 5 hours to ferment to yoghurt. Proximate analysis on both yoghurts showed that there was no significant difference (P>0.05)...Continue Reading »

  Item Type: Project Material |  50 pages |  18,669 engagements | 

• 7. ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION

  »   CHAPTER ONE INTRODUCTION1.1 BACKGROUND OF THE STUDY Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S thermophilus enjoys a faster growth than L hulgricus.  It adds flavours and aroma to the yoghurt, though both organisms in association produces lactic acid but aceta...Continue Reading »

  Item Type: Project Material |  50 pages |  9,723 engagements | 

• 8. PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE

  »   CHAPTER ONE   INTRODUCTION               Palm oil is one the commercial product of palm fruit (Elaesis Guineesis). It is derived from the fleshy messieurs of the fruit of the oil palm which contains 45 – 55% oil. Palm oil belongs to a class of food known as fat and oil, which are generally termed lipid. It is oil from plant origin.               However, oil palm exi...Continue Reading »

  Item Type: Project Material |  50 pages |  0 engagements | 

• 9. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR

  »   ABSTRACT           Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries.  The gross value of plantain production in sub saharan Africa extent that of several other main food crops, such as maize, rice cassava and sweet potato.      They are ...Continue Reading »

  Item Type: Project Material |  50 pages |  11,293 engagements | 

• 10. EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS

  »   CHAPTER ONE   INTRODUCTION1.1 BACKGROUND INFORMATION Ruminant animals are mainly dependent on forages as these are essential to maintain their health and production at various stages of their development and growth. In developed countries, sufficient grazing land is available so ruminants can get adequate amount of green grasses during grazing seasons and when it is not possible in other seaso...Continue Reading »

  Item Type: Project Material |  50 pages |  7,970 engagements | 

• 11. EVALUATION AND OPTIMIZATION OF THE CASSAVA PRODUCTION PROCESSES

  » CHAPTER 1 5 DELIVERY WITHIN 5 WORKING DAYS...Continue Reading »

  Item Type: Project Material |  50 pages |  8,992 engagements | 

• 12. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA: A PROCESS FOR R...

  » CHAPTER ONE   1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content ...Continue Reading »

  Item Type: Project Material |  50 pages |  9,421 engagements | 

• 13. THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE

  » ABSTRACT The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, sixty adolescent girls in the age group of 12 18 years were selected randomly from two (a private and a public) secondary schools in Egor Local Government Area of Edo State. Nutrition education improved their mean nutrition knowledge scores significant (p...Continue Reading »

  Item Type: Project Material |  50 pages |  12,718 engagements | 

• 14. EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM

  » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of ...Continue Reading »

  Item Type: Project Material |  50 pages |  10,297 engagements | 

• 15. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE O...

  » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of...Continue Reading »

  Item Type: Project Material |  50 pages |  8,937 engagements | 

• 16. PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT

  » ABSTRACT This project work is on the bleaching of palm oil using heat (activated charcoal). The charcoal used for this work was made from pieces of animal bone by carbonization method. It was then activated into two different samples. Firstly, the basic sample was activated using anaphoric acid (H2 s04) while the other was activated by just heating as a control for the experiment; both at a consta...Continue Reading »

  Item Type: Project Material |  50 pages |  10,281 engagements | 

• 17. PRODUCTION AND CHARACTERIZATION OF COCONUT OIL

  » INTRODUCTION 1.1 BACKGROUND OF STUDY Coconut (Cocos nucifera L.) is a tree, referred to as “The Tree of Life”. Early Spanish explorers called coconut, Coco (“monkey face”) because of the three indentations (eyes) on the dehusked coconut fruit which resembles the head and face of a monkey. Nucifera means "nut bearing" (CRC, 2004). The people of Nzema in the Jomoro district r...Continue Reading »

  Item Type: Project Material |  50 pages |  10,494 engagements | 

• 18. QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE...

  » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of...Continue Reading »

  Item Type: Project Material |  50 pages |  10,704 engagements | 

• 19. PRODUCTION OF SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE

  » CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Akamu in Igbo or ogi in Yoruba is a fermented cereal paste made from maize (Zea mays), sorghum or guinea corn (Sorghum vulgare) or millet (Pennisetum typoideum). The colour of akamu depends on the cereal colour used which may be cream colour from maize, reddish brown colour from sorghum. Akamu from sorghum is popular in northern Nigeria and most...Continue Reading »

  Item Type: Project Material |  50 pages |  9,785 engagements | 

• 20. PRODUCTION OF BANANA FLAVOURED SOY YOGURT

  » Abstract   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% banana flavour with 95% and 90% soy yoghurt respectively and one sample from soy yoghurt only as a control. 0.05% dairy yoghurt was added to each of the samples as a starter culture and the effect of fortification of banana flavour j...Continue Reading »

  Item Type: Project Material |  50 pages |  17,646 engagements | 

• 21. TOXICITY OF AQUEOUS ENVIRONMENT

  » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content O...Continue Reading »

  Item Type: Project Material |  50 pages |  6,719 engagements | 

• 22. EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR

  » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of ...Continue Reading »

  Item Type: Project Material |  50 pages |  8,386 engagements | 

• 23. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL T...

  » Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of...Continue Reading »

  Item Type: Project Material |  50 pages |  6,298 engagements | 

• 24. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL

  » CHAPTER ONE Introduction The oil palm is a monocotyledon belonging to the species Elaeis. It is a perennial tree crop and the highest oil producing plant, yielding an average of 3.7 t of oil per hectare per year in Malaysia. The crop is unique in that it produces two types of oil. The ¯eshy mesocarp produces palm oil which is used mainly for edible purposes and the kernel produces palm kernel...Continue Reading »

  Item Type: Project Material |  50 pages |  7,451 engagements | 

• 25. EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCE...

  » Abstract This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house hold level by rural dwellers. Randomized Study Design was adopted for the study: Soybean seeds were washed, soaked overnight, cooked, dehulled, dried and milled into flour to pass a 300µm sieve. Tigernut tubers were washed, soaked ...Continue Reading »

  Item Type: Project Material |  48 pages |  9,877 engagements |