Economic Assessment of Some Methods Adopted in Yoghourt Production Chapter One of Economic Assessment of Some Methods Adopted in Yoghourt Production INTRODUCTION Yoghourt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio….
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List of Food Science and Technology Thesis Topics
Production of “Ogiri” From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)
Production of Ogiri From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed Ogiri (Commercial Ogiri) Chapter One of Production of Ogiri From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed Ogiri (Commercial Ogiri) Micro organisms associated in fermentation of castor bean seeds “ogiri”…
“Margarine” Production Using Oil Blends From Palm Kernel, Coconut and Melon
“Margarine” Production Using Oil Blends From Palm Kernel, Coconut and Melon Abstract of “Margarine” Production Using Oil Blends From Palm Kernel, Coconut and Melon Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three…
Economic Assessment of Some Methods Adopted in Youghourt Production
Economic Assessment of Some Methods Adopted in Youghourt Production Abstract of Economic Assessment of Some Methods Adopted in Youghourt Production Many producers of yoghurt are confused on the methods and process of producing yoghurt, consequently, producing substandard yoghurt which may not meet the taste of the consumer. However, this…
Physico Chemical and Organolepticproperties of Flour and Fufu Processe From Cassave Verieties
Physico Chemical and Organolepticproperties of Flour and Fufu Processe From Cassave Verieties Chapter One of Physico Chemical and Organolepticproperties of Flour and Fufu Processe From Cassave Verieties Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non-gelatinized…
Effect of Availability of Equipment on Students’ Performance in Foods and Nutrition
Effect of Availability of Equipment on Students’ Performance in Foods and Nutrition Abstract of Effect of Availability of Equipment on Students’ Performance in Foods and Nutrition The main purpose of this study was to identify the effect of availability of equipment on students’ performance in Foods and Nutrition. The…
Extraction of Oleoresin and Essential Oils in Herbs and Spices That Impart Flavours and Fragrances
Extraction of Oleoresin and Essential Oils in Herbs and Spices That Impart Flavours and Fragrances Chapter One of Extraction of Oleoresin and Essential Oils in Herbs and Spices That Impart Flavours and Fragrances INTRODUCTION Herbs and spices have long been used by ancient civilsations for culinary, medicinal and cosmetic…
Producing Mixed Fruit Drink With Locally Source Citrus Fruit
Producing Mixed Fruit Drink With Locally Source Citrus Fruit Chapter One of Producing Mixed Fruit Drink With Locally Source Citrus Fruit INTRODUCTION Fruits are part of a plant that houses seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from…
Production and Uses of Protein Hydrolysates an Removal of Bittering Principles
Production and Uses of Protein Hydrolysates an Removal of Bittering Principles Chapter One of Production and Uses of Protein Hydrolysates an Removal of Bittering Principles INTRODUCTION Definition: Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods. Protein hydrolysate have many uses in…
The Effect of Storage Time on the Functional Properties of Bambara Groundnut and Wheat Blend for Cake Prior
The Effect of Storage Time on the Functional Properties of Bambara Groundnut and Wheat Blend for Cake Prior Chapter One of The Effect of Storage Time on the Functional Properties of Bambara Groundnut and Wheat Blend for Cake Prior INTRODUCTION WHEAT (TRITICUM AESTIVUM) ORIGIN AND DISTRIBUTION Despite many years…