Food Science and Technology Thesis Topics

Importance of Utazi (Gongronema Latifolium) and Nchuanwu (Ocimum Gratissium) in Human Body   Abstract of Importance of Utazi (Gongronema Latifolium) and Nchuanwu (Ocimum Gratissium) in Human Body The research work was focused on the possible vitamin composition of Utazi (Gongronema  latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that…

The Effects of Different Processing Techniques on the Organoleptic Quality of Soymilk Processing and Storage   Abstract of The Effects of Different Processing Techniques 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 Cold extraction method Soaking…

Effects of Some Salts (Nacl and Na2 So4) on Functional Properties of Pumpkin Seed (Telfaria Occidentals) Floor   Abstract of Effects of Some Salts (Nacl and Na2 So4) on Functional Properties of Pumpkin Seed (Telfaria Occidentals) Floor A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. …

Production of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox).   Abstract of Production of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox). Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus…

Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Making   Abstract of Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Making Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis…

The Physico-chemical and Antioxidant Properties of Culinary Herbs and Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho)   Abstract of The Physico-chemical and Antioxidant Properties of Culinary Herbs and Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho) A comparative study was done on…

Food Security and National Development Implication for Home Economics Education   Abstract of Food Security and National Development Implication for Home Economics Education This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability of adequate meals for man’s consumption as he…

Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication   Chapter One of Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication INTRODUCTION Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a…

Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread   Abstract of Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The…

The Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean (Sphenostylis Stenocarpa)   Abstract of The Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean (Sphenostylis Stenocarpa) Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6…

Economic Assessment of Some Methods Adopted in Yoghourt Production   Chapter One of Economic Assessment of Some Methods Adopted in Yoghourt Production INTRODUCTION Yoghourt 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…

Production of Ogiri From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed Ogiri (Commercial Ogiri)   Chapter One of Production of Ogiri From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed Ogiri (Commercial Ogiri) Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated…

“Margarine” Production Using Oil Blends From Palm Kernel, Coconut and Melon   Abstract of “Margarine” Production Using Oil Blends From Palm Kernel, Coconut and Melon Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel…

Economic Assessment of Some Methods Adopted in Youghourt Production   Abstract of Economic Assessment of Some Methods Adopted in Youghourt Production Many producers of yoghurt are confused on the methods and process of producing yoghurt, consequently, producing substandard yoghurt which may not meet the taste of the consumer. However, this research work is aimed at…

Physico Chemical and Organolepticproperties of Flour and Fufu Processe From Cassave Verieties   Chapter One of Physico Chemical and Organolepticproperties of Flour and Fufu Processe From Cassave Verieties Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non-gelatinized powder or paste icold o…

Effect of Availability of Equipment on Students’ Performance in Foods and Nutrition   Abstract of Effect of Availability of Equipment on Students’ Performance in Foods and Nutrition The main purpose of this study was to identify the effect of availability of equipment on students’ performance in Foods and Nutrition. The research is imperative in that…

Extraction of Oleoresin and Essential Oils in Herbs and Spices That Impart Flavours and Fragrances   Chapter One of Extraction of Oleoresin and Essential Oils in Herbs and Spices That Impart Flavours and Fragrances  INTRODUCTION Herbs and spices have long been used by ancient civilsations for culinary, medicinal and cosmetic uses. With modernization and the…

Producing Mixed Fruit Drink With Locally Source Citrus Fruit   Chapter One of Producing Mixed Fruit Drink With Locally Source Citrus Fruit INTRODUCTION Fruits are part of a plant that houses  seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they consist…

Production and Uses of Protein Hydrolysates an Removal of Bittering Principles                            Chapter One of Production and Uses of Protein Hydrolysates an Removal of Bittering Principles INTRODUCTION Definition:  Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods. Protein hydrolysate have many uses in specialty foods such as non…

The Effect of Storage Time on the Functional Properties of Bambara Groundnut and Wheat Blend for Cake Prior   Chapter One of The Effect of Storage Time on the Functional Properties of Bambara Groundnut and Wheat Blend for Cake Prior INTRODUCTION WHEAT (TRITICUM AESTIVUM) ORIGIN AND DISTRIBUTION Despite many years of investigation, it has not…

Use of Composite Blends for Biscuit Making   Chapter One of Use of Composite Blends for Biscuit Making INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough by mixing, kneading and may…

Nutrient Composition Functional and Organoleptic Properties of Complementary Foods From Sorghum Roasted African Yam Bean and Crayfish   Abstract of Nutrient Composition Functional and Organoleptic Properties of Complementary Foods From Sorghum Roasted African Yam Bean and Crayfish Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic…

Producing and Sensory Examination of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour   Abstract of Producing and Sensory Examination of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava…

Causes and Prevention of Hazards in the Food Preparation Area   Chapter One of Causes and Prevention of Hazards in the Food Preparation Area INTRODUCTION Occupation hazards constitute a major threat to an active workforce. Fricidences such as back pain, contact dermatis, fracture shoulder and wrist problem, cuts and burns and some of the ill-health…

Effect of National Agency for Food and Drug Administration and Control (Nafdac) on Food Industry in Nigeria   Chapter One of Effect of National Agency for Food and Drug Administration and Control (Nafdac) on Food Industry in Nigeria INTRODUCTION Concern about the wholesomeness and safety of our foods has increased dramatically, particularly in those countries…

Investigation on the Occurence of Heavy Metals in Yoghurt Sold   Abstract of Investigation on the Occurence of Heavy Metals in Yoghurt Sold 24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer was used for the determination of heavy metals i.e. Lead, Cadmium and Chromium.   100% of…

Irradiation as a Means of Preservation in the Food Industry   Chapter One of Irradiation as a Means of Preservation in the Food Industry INTRODUCTION Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, preserve food or to provide insect disinfestation. (wikipedia.org) Food irradiation is sometimes referred to as…

Nutritional Disorder Commonly Found in Nigeria   Chapter One of Nutritional Disorder Commonly Found in Nigeria INTRODUCTION Nutritional disorder can be defined as the disease caused by nutritional imbalance, either over nutrition or under nutrition.  Nutritional disorder may result from eating too much of little of foods of a particular nutrients such as vitamins or minerals.  (www.studenttechnology.com.)….

The Impact of Inventory Control and Planning in Stores Administration   Abstract of The Impact of Inventory Control and Planning in Stores Administration The research work will look into the impact of inventory control and planning in stores administration in fan milk industry owerri. This work is divided into five chapters, the first chapter will…

Evaluation of the Physico Chemical an Sensory Properties of Infant Food Produced From Maize, Soybean and Tiger Nut   Abstract of Evaluation of the Physico Chemical an Sensory Properties of Infant Food Produced From Maize, Soybean and Tiger Nut This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based…