FOOD TECHNOLOGY PROJECT TOPICS
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Enugu, Nigeria
Nigeria
Enugu State
Nigeria
09080008483
info@projectng.com
09080008483
info@projectng.com

Food Technology Project Topics

1 Producing And Sensory Examine The Biscuit Using Wheat Flour Cassava Flour Abacha Floor And African Yam Bean Flour

PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR CASSAVA FLOUR ABACHA FLOOR AND AFRICAN YAM BEAN FLOUR Abstract 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... Continue Reading »

2 Nutrient Composition Functional And Organoleptic Properties Of Complementary Foods From Sorghum

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC  PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated... Continue Reading »

3 Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium

IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM ABSTRACT 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 were... Continue Reading »

4 Effects Of Different Processing Methods Of Afzelia Africana (akpalata) Seed Flour As A Soup Thickener

EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR AS A SOUP THICKENER ABSTRACT Afzelia africana seeds (African Oak) were processed into flour using three different treatments. The treatments include: raw Afzelia Africana flour (sample A) the control. The seeds... Continue Reading »

5 Production Of Jam Using Banana Its Nutritive Value

PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE ABSTRACT 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... Continue Reading »

6 The Physico-chemical And Antioxidant Properties Of Culinary Herbs And Local Spies

THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES Abstract           a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza),... Continue Reading »

7 The Effects Of Different Processign Techniquies On The Organoleptic Quality Of Soymilk Processing And Storage

THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE ABSTRACT   Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A       Hot extraction... Continue Reading »

8 Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (citrus Paradox).

PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). ABSTRACT           Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus... Continue Reading »

9 Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine

ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing... Continue Reading »

10 Effect Of Storage Time On The Functional Properties Of Wheatbambka Groundnut Blend

EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEATBAMBKA GROUNDNUT BLEND                       ABSTRACT Study of effect of storage time on the functional properties of wheat... Continue Reading »

11 Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour)

USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) TABLE OF CONTENTS   Title page Approval page Dedication Acknowledgement Abstract Table of Contents   CHAPTER ONE 1.0     Introduction 1.1     Statement of... Continue Reading »

12 The Status Of Processing And Preservation Of Cereals In Nigeria

THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA TABLE OF CONTENTS   Title page Approval page Dedication Acknowledgement Table of contents   CHAPTER ONE 1.0     Introduction   CHAPTER... Continue Reading »

13 Production Of Jam Using Banana/its Nutritive Value

  PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE ABSTRACT 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... Continue Reading »

14 Production And Acceptability Studies Of Malted Sorghum (sorghum Bicolor) Biscuit

PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT   ABSTRACT   Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were... Continue Reading »

15 Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger

PRODUCTION OF BREAD  USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER TABLE OF CONTENT Title page       -      -      -      -     ... Continue Reading »

16 The Extraction And Production Of Essential Oil From Cashew Nuts

THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS ABSTRACT 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. Soxhlet apparatus was used... Continue Reading »

17 Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original

PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Humans have consumed bakery products for hundreds of years. Among the different bakery products is the cake. Cakeis a form of sweet... Continue Reading »

18 Analysis Of Physical And Chemical Properties Of Soya Bean

ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN CHAPTER ONE INTRODUCTION 1.1 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... Continue Reading »

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