List of Food Science and Technology Thesis Topics and MSC Research Papers PDF Download for Final Year Masters, Undergraduates, and Dissertation Students.
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Production and Evaluation of Baked and Extruded Snacks From Blends of Millet, Pigeon Pea and Cassava Cortex Flour Abstract of Production and Evaluation of Baked and Extruded Snacks From Blends of Millet, Pigeon Pea and Cassava Cortex Flour Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio of…
Strategy for Guarantee Food Security Chapter One of Strategy for Guarantee Food Security INTRODUTION BACKGROUND TO THE STUDY Since independence in 1960, the Nigerian economy had operated under two major economic philosophies with the turning point being 1986. Prior to 1986, the economy was highly regulated with government taking direct control of the “commanding…
Awareness of Good Nutrition During Pregnancy Among Women of Child Bearing Age Abstract of Awareness of Good Nutrition During Pregnancy Among Women of Child Bearing Age 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 formulated and questionnaires…
The Effect of Food Packaging Material on the Environment Chapter One of The Effect of Food Packaging Material on the Environment INTRODUCTION Food packaging is just one among ways of food preservation for when food is been packaged, it is set for shipment and marketing. Food Technologist who must have a good knowledge of…
The Role of Packaging in Food Processing Chapter One of The Role of Packaging in Food Processing INTRODUCTION The role of packaging in food processing is just one among many ways of food preservation. As soon as food is packaged, it is set for shipment and marketing. For many food technologists to embark on…
An Investigation on the Effect of Various Packaging Material on the Quality Attributes of Suya (Meat) Chapter One of An Investigation on the Effect of Various Packaging Material on the Quality Attributes of Suya (Meat) INTRODUCTION Meat is a flesh of animals consumed for foods. In the topics, the bulk of the meat consumed…
The Effect of Different Concentrations of Citric Acid on the Physicochemical Properties of Orange Juice (Citrus Sinensis Abstract of The Effect of Different Concentrations of Citric Acid on the Physicochemical Properties of Orange Juice (Citrus Sinensis The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four…
The Effect of Processing on Afzelia Africana (Akpalata) and Brachystegia Spp Flour as Soup Thickner Abstract of The Effect of Processing on Afzelia Africana (Akpalata) and Brachystegia Spp Flour as Soup Thickner The effect of different processing methods on the functional properties of Akpalata (Afzelia Africana) and Achi (Brachystegia spp) flours were investigated. Parameters…
The Effect of Different Processign Techniquies on the Organoleptic Quality of Soymilk Processing and Storage Abstract of The Effect of Different Processign Techniquies on the Organoleptic Quality of Soymilk Processing and Storage Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method…
The Effects of Different Processign Techniquies on the Organoleptic Quality of Soymilk Processing and Storage Abstract of The Effects of Different Processign Techniquies on the Organoleptic Quality of Soymilk Processing and Storage Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method…
Production and Acceptability Studies of Malted Sorghum (Sorghum Bicolor) Biscuit Chapter One of Production and Acceptability Studies of Malted Sorghum (Sorghum Bicolor) Biscuit INTRODUCTION Biscuit may be defined as a thin flat baked product made from flour, salt, sweetening agent fat and preservatives. They are crisps, unleavened and sometimes sweet pastry produced light by…
Effect of Processing on Afzelia Africana Akpalata and Brachystegia Spp Flour as Soup Thickener Chapter One of Effect of Processing on Afzelia Africana Akpalata and Brachystegia Spp Flour as Soup Thickener INTRODUCTION Nigeria is presently passing through a developmental stage in which there is showing emphasis on local sourcing of raw materials and so…
Production of “ogiri” From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed “ogiri Abstract of Production of “ogiri” From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed “ogiri Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus….
Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean Sphenostylis Stenocarpa Chapter One of Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean Sphenostylis Stenocarpa INTRODUCTION African yam bean (Sphenostylis stenocarpa) belongs to the genera papilliona sec which is in the class known as…
Promote Composition of Pleurotus Tuberrcogin Chapter One of Promote Composition of Pleurotus Tuberrcogin INTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The morphor logical differentiation of plenntus tuberregium is limited. It forms hyphen and develop each type depending on the growth condition. The diameter of the…
Consumers Acceptability and Physio Chemical Quality of Breakfast From Malted Sorghum Sorghum Vulgarc Var Ksvs Acha Digitaria Exilib and Cassava Manihot Esculante Starch Chapter One of Consumers Acceptability and Physio Chemical Quality of Breakfast From Malted Sorghum Sorghum Vulgarc Var Ksvs Acha Digitaria Exilib and Cassava Manihot Esculante Starch INTRODUCTION BREAKFAST Breakfast cereal is…
Effect of Steeping Period on Yield and Acceptability of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety and Red Variety) Abstract of Effect of Steeping Period on Yield and Acceptability of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety and Red Variety) Starch was extracted from two varieties of sorghum bicolor grains (white and…
Analysis of the Hygienic Condition of Canteen Food Services in Nigeria Chapter One of Analysis of the Hygienic Condition of Canteen Food Services in Nigeria BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen…
Chemical Composition of Raw and Cooked Walnut Abstract of Chemical Composition of Raw and Cooked Walnut The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density of walnut flour, the result indicated the proximate composition to be Protein (39.01 + 39.69) Fat (36.26 + 38.53) Ash (2.56…
Effect of Spices Extract Ginger, Extract Garlic and Salt Concentration on the Microbial Load of Locust Bean Seeds (Parkia Biglobosa) Abstract of Effect of Spices Extract Ginger, Extract Garlic and Salt Concentration on the Microbial Load of Locust Bean Seeds (Parkia Biglobosa) Effect of spices (garlic and ginger extract) and salt concentration on the…
Analysis of the Hygienic Condition of Canteen Food Services Chapter One of Analysis of the Hygienic Condition of Canteen Food Services BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place in…
Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour Abstract of Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour This work reviewed the types, uses and effects of junk foods on human health (advantages and…
Effects of Different Processing Methods of Afzelia Africana (Akpalata) Seed Flour as a Soup Thickener Abstract of Effects of Different Processing Methods of Afzelia Africana (Akpalata) Seed Flour as a Soup Thickener Afzelia africana seeds (African Oak) were processed into flour using three different treatments. The treatments include: rawAfzelia Africana flour (sample A) the control. The…
Effect of Storage Time on the Functional Properties of Wheatbambka Groundnut Blend Abstract of Effect of Storage Time on the Functional Properties of Wheatbambka Groundnut Blend Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT)…
Production of Jam Using Bananaits Nutritive Value Abstract of Production of Jam Using Bananaits Nutritive Value Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or…
Production of Bread Using Wheat and Cassava Blend Flavoured With Ginger Chapter One of Production of Bread Using Wheat and Cassava Blend Flavoured With Ginger INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such as macronutrients (carbohydrates…
The Extraction and Production of Essential Oil From Cashew Nuts Abstract of The Extraction and Production of Essential Oil From Cashew Nuts This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for consumption and other uses….
Analysis of Physical and Chemical Properties of Soya Bean Chapter One of Analysis of Physical and Chemical Properties of Soya Bea INTRODUCTION Background of the Study Soy processing industries select raw material based on weight, moisture, impurities and grain damage. Differences in chemical and physical properties of soybean cultivars are not taken into consideration…
Improvements on Indigenous Fermented Foods, Prospects and Constraints Abstract of Improvements on Indigenous Fermented Foods, Prospects and Constraints This is a review on indigenous fermented foods outlining their traditional status, improvement made towards developing them to the status of modern processed foods as well as the problems and constraints militating against them despite such improvements. The problem…
Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour Abstract of Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin…
