Analysis of the Hygienic Condition of Canteen Food Services Chapter One of Analysis of the Hygienic Condition of Canteen Food Services BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be…
Category: Food Science and Technology Thesis Topics
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List of Food Science and Technology Thesis Topics
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 of Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour This work reviewed the types, uses and effects of junk foods…
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 of Effects of Different Processing Methods of Afzelia Africana (Akpalata) Seed Flour as a Soup Thickener Afzelia africana seeds (African Oak) were processed into flour using three different treatments. The treatments include: rawAfzelia Africana flour…
Effect of Storage Time on the Functional Properties of Wheat/bambka Groundnut Blend
Effect of Storage Time on the Functional Properties of Wheatbambka Groundnut Blend Abstract of Effect of Storage Time on the Functional Properties of Wheatbambka Groundnut Blend Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour…
Production of Jam Using Banana/its Nutritive Value
Production of Jam Using Bananaits Nutritive Value Abstract of Production of Jam Using Bananaits Nutritive Value 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…
Production of Bread Using Wheat and Cassava Blend Flavoured With Ginger
Production of Bread Using Wheat and Cassava Blend Flavoured With Ginger Chapter One of Production of Bread Using Wheat and Cassava Blend Flavoured With Ginger INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good…
The Extraction and Production of Essential Oil From Cashew Nuts
The Extraction and Production of Essential Oil From Cashew Nuts Abstract of The Extraction and Production of Essential Oil From Cashew Nuts 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…
Analysis of Physical and Chemical Properties of Soya Bean
Analysis of Physical and Chemical Properties of Soya Bean Chapter One of Analysis of Physical and Chemical Properties of Soya Bea INTRODUCTION 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…
Improvements on Indigenous Fermented Foods, Prospects and Constraints
Improvements on Indigenous Fermented Foods, Prospects and Constraints Abstract of Improvements on Indigenous Fermented Foods, Prospects and Constraints This is a review on indigenous fermented foods outlining their traditional status, improvement made towards developing them to the status of modern processed foods as well as the problems and constraints militating against them…
Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour
Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour Abstract of Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the…