Production and Acceptability Studies of Malted Sorghum (Sorghum Bicolor) Biscuit Chapter One of Production and Acceptability Studies of Malted Sorghum (Sorghum Bicolor) Biscuit INTRODUCTION Biscuit may be defined as a thin flat baked product made from flour, salt, sweetening agent fat and preservatives. They are crisps, unleavened and sometimes…
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List of Food Science and Technology Thesis Topics
Effect of Processing on Afzelia Africana Akpalata and Brachystegia Spp Flour as Soup Thickener
Effect of Processing on Afzelia Africana Akpalata and Brachystegia Spp Flour as Soup Thickener Chapter One of Effect of Processing on Afzelia Africana Akpalata and Brachystegia Spp Flour as Soup Thickener INTRODUCTION Nigeria is presently passing through a developmental stage in which there is showing emphasis on local sourcing…
Production of “ogiri” From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed “ogiri
Production of “ogiri” From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed “ogiri Abstract of Production of “ogiri” From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed “ogiri Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated…
Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean Sphenostylis Stenocarpa
Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean Sphenostylis Stenocarpa Chapter One of Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean Sphenostylis Stenocarpa INTRODUCTION African yam bean (Sphenostylis stenocarpa) belongs to the genera papilliona sec which is…
Promote Composition of Pleurotus Tuberrcogin
Promote Composition of Pleurotus Tuberrcogin Chapter One of Promote Composition of Pleurotus Tuberrcogin INTRODUCTION plenntus tuberregium is a fungi as and an aerobic metabolism and generates energy form oxidation of organic compound. The morphor logical differentiation of plenntus tuberregium is limited. It forms hyphen and develop each type depending on the growth…
Consumers Acceptability and Physio Chemical Quality of Breakfast From Malted Sorghum Sorghum Vulgarc Var Ksvs Acha Digitaria Exilib and Cassava Manihot Esculante Starch
Consumers Acceptability and Physio Chemical Quality of Breakfast From Malted Sorghum Sorghum Vulgarc Var Ksvs Acha Digitaria Exilib and Cassava Manihot Esculante Starch Chapter One of Consumers Acceptability and Physio Chemical Quality of Breakfast From Malted Sorghum Sorghum Vulgarc Var Ksvs Acha Digitaria Exilib and Cassava Manihot Esculante Starch…
Effect of Steeping Period on Yield and Acceptability of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety and Red Variety)
Effect of Steeping Period on Yield and Acceptability of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety and Red Variety) Abstract of Effect of Steeping Period on Yield and Acceptability of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety and Red Variety) Starch was extracted from two varieties of…
Analysis of the Hygienic Condition of Canteen Food Services in Nigeria
Analysis of the Hygienic Condition of Canteen Food Services in Nigeria Chapter One of Analysis of the Hygienic Condition of Canteen Food Services in Nigeria BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the…
Chemical Composition of Raw and Cooked Walnut
Chemical Composition of Raw and Cooked Walnut Abstract of Chemical Composition of Raw and Cooked Walnut The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density of walnut flour, the result indicated the proximate composition to be Protein (39.01 + 39.69) Fat…
Effect of Spices Extract Ginger, Extract Garlic and Salt Concentration on the Microbial Load of Locust Bean Seeds (Parkia Biglobosa)
Effect of Spices Extract Ginger, Extract Garlic and Salt Concentration on the Microbial Load of Locust Bean Seeds (Parkia Biglobosa) Abstract of Effect of Spices Extract Ginger, Extract Garlic and Salt Concentration on the Microbial Load of Locust Bean Seeds (Parkia Biglobosa) Effect of spices (garlic and ginger extract)…