Download Category: FOOD SCIENCE PROJECT TOPICS

ABSTRACT Six samples  were generated  by mixing  the flours  (AYB+  maize  composite)  with  graded levels  of  defatted  coconut  flour  (100:0,  90:10,  80:20,  70:30,  60:40,  50:50),  sugar,  salt, sorghum malt extract and water. Breakfast cereals were produced by roasting (280°C) -a ...

Abstract Melon snack was produced by the conventional method in which melon and ground yeast was used as the main ingredients, in addition to other ingredients. The proportion of melon and ground yeast were varied while the other ingredients were ...

ABSTRACT Extracts and powders produced from the leaves of two indigenous vegetables – ‘atama’ (Heinsia crinata) and ‘uchakoro’ (Vitex doniana) were evaluated. Four groups of processes were applied on the vegetables to obtain the samples: blanching, oven drying and milling; ...

ABSTRACT This study addresses the design and modification of a gasoline generator to use biogas as an alternative fuel. The biogas was produced from fresh cow dung using a 10m3 fixed dome bio- digester and the produced biogas scrubbed to ...

ABSTRACT Poultry products are among the most valuable sources of animal protein, and offer a means of meeting the animal protein needs of the population. Compounded poultry feed, physical inactivity of the birds due to overcrowding  and  certain  unhealthy  habits ...

ABSTRACT The work was carried out to determine the effectiveness of smoking and oven drying on the shelf stability and sensory characteristics  of Atlantic mackerel fish fillets  during storage. In the study, mackerel fish was eviscerated and cut into fillets, ...

ABSTRACT The  effect  of processing  methods  on  the  chemical  composition,  proximate,  mineral,  vitamin  and microbiological quality of vegetable drink extract of Irvingia gabonensis was studied. The processing methods included drying (shade and solar drying), blanching (at 0, 2, 4 and ...

ABSTRACT Flours  were produced  from unripe  plantain  fruit, okara,  and Detarium  microcarpum  and analysed  for  selected  properties.  Plantain  flours  were  supplemented  with  5%  levels  of Detarium microcarpum  and okara flours as dietary fiber sources and the  effect on blood glucose ...

ABSTRACT This research was carried out to assess the physico-chemical properties, storage stability and acceptability of cured grasscutter meat (Thyronomys swinderianus) products which were smoked and packaged with different plastic films (High Density Polyethylene and Polypropylene). Live grasscutter was slaughtered, ...

ABSTRACT The study evaluated the efficiency of co-extruded polypropylene (PP) and low density polyethylene (LDPE) in extending the shelf-stability of unam inung traditional meat product during storage under ambient conditions. Fresh pork was processed, in traditional way, into unam inung ...

ABSTRACT This research was conducted to determine the contribution of mushroom on the physico-chemical, nutritive and sensory properties of hamburger. Four burger samples were prepared with different combinations (0%, 20%, 40% and 60%) of mushroom. The inclusion of mushroom caused ...

ABSTRACT The seeds and peels of African star apple (Chrysophyllum  albidum) (“udara”) were  split, followed by removal of mucilage from the seeds and subsequent cracking of the seed shells, and de-pulping of the peels. The seed cotyledons and peels were ...

ABSTRACT Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior to  fermentation  (PreGAF  samples)  and  after  fermentation ...

ABSTRACT Yoghurts were produced by blending reconstituted powdered cow milk (100 g of powdered cow milk (CM) : 0.5 litres of water) with 25 % and 50 % coconut milk (CCM) and a control (100 % cow milk) before fermentation. ...

Abstract Twenty-five intensively managed mature West African Dwarf goats were used for the experiment comprising 20 Does (dams) and 5 bucks (sires). The goats were classified into 5 mating pens of 4 Does (dams) and one buck (sire) randomly assigned ...

ABSTRACT Stabilized yoghurt samples were produced by reconstituting  powdered milk in water along  with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn starch and gum acacia before fermentation. The yoghurt samples were either produced ...

CHAPTER ONE 1.0                                              I N T R O D U C T I O N In  many  developing  countries  such  as  Nigeria,  malnutrition  is  an  endemic  dietary problem  characterized  by  protein-energy  malnutrition  and  micro-nutrient  deficiency (Nnanyelugo, 1990; Bowley, 1995; Adelekan ...

ABSTRACT Vernonia  amygdalina  (VA)  and  Gongronema  latifolium  (GL)  vegetables  were  processed using four methods; boiling for 5, 10, 15, 20, 25, 30 min, boiling for 5min each in a palm oil and salt (NaCl) medium, moist heating at 40 oC, ...

ABSTRACT Undamaged    and  uninfested  maize  grains  were  hand  picked,  packaged  in  moisture  proof package and disinfested in the deep freezer for 96 hours. Thirty six sets (500g per set) of disinfested maize were weighed into prepared containers. Each set of ...

ABSTRACT Four varieties of cassava, namely: 91/02324, 97/4779, 98/2101 and  NR87184 were processed into chips (30 x 2.0 x3.0 mm), ‘abacha shreds (0.80, 1.0, 1.6 mm thick)  ‘abacha’  slices  (0.5  mm  x  60  mm)  and  gari.  Part  of  the  chips ...