Free Food Technology Project Topics
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Nutri-Tech Innovation & Advanced Bio-Processing
Modern Food Technology projects now focus on Precision Fermentation, AI-driven R&D, and Circular Processing (Upcycling). If your research involves Functional Ingredients, Nano-nutraceuticals, or Smart Freshness Sensors, ensure your methodology follows the HACCP and ISO 22000 Food Safety standards and robust Bio-analytical and Sensory Evaluation frameworks.
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1. Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour
ABSTRACT
The nutrient and anti-nutrient content of raw millet, fermented and germinated millet flour were followed during a germination of 48h and a fermentation of 72hrs. There was a significant decrease in the anti-nutritional factors with tannins from 0.357%, to 0.157%, phytates 0.144% to...
2. Effect Of Oil Types On The Physio-chemical And Organoleptic Qualities Of Akara
ABSTRACT
Akara is a tasty snack enjoyed by different sections of the population. This project investigated the effect of oil type on the sensory and chemical properties of akara produced from three different oil samples. The cowpea samples were soaked, washed, dehulled, grind, mixed...
3. Determination Of Some Physical Properties Of Fresh And Dried Tiger Nut (cyperus Esculentus)
ABSTRACT
This study was conducted to determine the physical properties of fresh and dried Tiger nut which are essential for designing engineering processes, material handling, storage, equipment design and fabrication. Samples of Tiger nut were collected from the market (Ekeonunwa), both fresh...
4. 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...
5. 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...
6. 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...
7. 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...
8. 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...
9. 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),...
10. 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...
11. 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...
12. 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...
13. 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...
14. 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...
15. 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...
16. 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...
17. 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...
18. Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger
PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
CHAPTER ONE
1.0 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...
19. 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...
20. 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...
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