PROJECT TOPICS || HIRE A WRITER || DOWNLOAD || CONTACT US

FOOD SCIENCE AND TECHNOLOGY

EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION

Leave a Comment / FOOD SCIENCE AND TECHNOLOGY / By

EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION ABSTRACT The primary goal of this study was to determine the impact of equipment availability on students’ performance in Foods and Nutrition. The study’s findings are critical because they will assist the government and other key stakeholders in education in providing support for …

EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION Read More »

EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOURS AND FRAGRANCES

Leave a Comment / FOOD SCIENCE AND TECHNOLOGY / By

EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOURS AND FRAGRANCES CHAPTER ONE 1.0     INTRODUCTION Herbs and spices have long been used for culinary, medicinal, and cosmetic purposes by ancient civilizations. Natural cures and elixirs have become less popular as a result of modernization and the development of patent medicines. Disillusionment with …

EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOURS AND FRAGRANCES Read More »

PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT

Leave a Comment / FOOD SCIENCE AND TECHNOLOGY / By

PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT CHAPTER ONE   INTRODUCTION Fruits are plant parts that house seeds or flesh coverings of nuts or succulents. They are pulpy in character and often juice, and because they develop from plant flowers, they consist of the ripened seed or seeds with some edible tissue attached …

PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT Read More »

PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPL

Leave a Comment / FOOD SCIENCE AND TECHNOLOGY / By

PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPL CHAPTER ONE INTRODUCTION Protein hydrolysate can be defined as the end product of protein hydrolysis using chemical and enzymatic methods. Protein hydrolysate is used in a variety of specialty foods, including nonallergenic infant formula, diet foods, and other special nutritional foods. Many hydrolysates, such …

PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPL Read More »

THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR

Leave a Comment / FOOD SCIENCE AND TECHNOLOGY / By

THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR CHAPTER ONE 1.0     INTRODUCTION 1.1     WHEAT (TRITICUM AESTIVUM) 1.1.1  ORIGIN AND DISTRIBUTION Despite many years of research, it has not been possible to pinpoint the exact date and location of the first cultivated wheat. Wheat was an established crop whose …

THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR Read More »

USE OF COMPOSITE BLENDS FOR BISCUIT MAKING

Leave a Comment / FOOD SCIENCE AND TECHNOLOGY / By

USE OF COMPOSITE BLENDS FOR BISCUIT MAKING CHAPTER ONE 1.0     INTRODUCTION Biscuits are the primary product of the biscuit and cracker industries. Flour confectionery refers to a wide variety of flour-based goods other than bread that are made from batter, sponge, or dough through mixing and kneading and may be produced through fermentation, chemical, or other …

USE OF COMPOSITE BLENDS FOR BISCUIT MAKING Read More »

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH

Leave a Comment / FOOD SCIENCE AND TECHNOLOGY / By

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH ABSTRACT Sorghum, African yam bean, and crayfish were used to create complementary foods. The formulated complementary foods’ nutrient composition, functional properties, and organoleptic properties were investigated. Sorghum, African yam bean, and crayfish flours were combined in the following …

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH Read More »

PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR

Leave a Comment / FOOD SCIENCE AND TECHNOLOGY / By

PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Abstract A composite wheat / Abacha / African yam bean flour was used to make biscuits. Cassava root that was one year old was used to make Abacha flour. Before drying and milling Abacha flour, thin slices …

PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR Read More »

CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA

Leave a Comment / FOOD SCIENCE AND TECHNOLOGY / By

CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA CHAPTER ONE 1.0   INTRODUCTION Occupation hazards pose a significant threat to an active workforce. Back pain, contact dermatitis, fracture shoulder and wrist problem, cuts and burns, and some of the ill-health and injuries suffered by workers. Affected employees lose valuable man hours, and in severe cases, …

CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA Read More »

EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA

Leave a Comment / FOOD SCIENCE AND TECHNOLOGY / By

EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA CHAPTER ONE 1.1INTRODUCTION Concern about the wholesomeness and safety of our foods has grown dramatically, especially in countries where food scarcity is not an issue. Growing consumer and organized consumer group understanding and interest in technological matters, combined …

EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA Read More »

×