Food Science & Technology Project Topics

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1. PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR

2. NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH

3. IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY

4. PRODUCTION, PROPERTIES AND SHELF -LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT

5. PREPARATION OF QUALITY FOODS WITH PROPER RECIPE

6. POTENTIALS OF Piper guineence (Schumand Thom) AND Mondora myristica (Gaertn) FOR THE PROTECTION OF STORED MAIZE(Zea mays) AGAINST  Sitophilus Zeamais

7. EVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (HEINSIA  CRINATA) and “UCHAKORO” (VITEX DONIANA) LEAVES

8. EVALUATION OF GASOLINE GENERATOR MODIFIED FOR BIOGAS UTILIZATION

9. EFFECTS OF PROCESSING METHODS ON THE BIO-FUNCTIONAL PROPERTIES OF PHYSIC NUT (Jatropha gossypiifolia) LEAVES

10. EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (SCOMBOROMORUS SCOMBRUS)

11. EFFECT OF PROCESSING ON THE NUTRACEUTICAL POTENTIAL OF NTURUKPA (Pterocarpus santalinoides) LEAF

12. EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (Pentaclethra macrophylla Benth)

13. CHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE(Chyrosophyllum albidum) PEELS AND COTYLEDONS

14. CHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM Citrullus vulgaris S, Glycine max L, Arachis hypogea L AND Sclerotium tuberygii

15. CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET (Pennisetum typhoiduem) AND MALTS OF COWPEA (Vigna unguiculata) AND SOYBEAN(Glycine max)DURING STORAGE

16. PHYSICOCHEMICAL, SENSORY AND MOISTURE SORPTION CHARACTERISTICS OF INTERMEDIATE MOISTURE SMOKED MEAT PRODUCTS

17. EVALUATION OF MODIFIED SMOKING KILN AND MOISTURE SORPTION ISOTHERM OF SMOKE- DRIED CATFISH (Clarias gariepinus) AND MACKEREL (Trachurus trachurus)

18. EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO (Irvingia gabonensis)

19. PRODUCTION AND EVALUATION OF EXTRUDED SNACKS FROM  COMPOSITE FLOUR OF BAMBARA GROUNDNUT (Voandzeia subterranea (L) Thoaur), HUNGRY RICE (Digitaria exilis Staph.) AND CARROT (Daucus carota  L.)

20. PRODUCTION AND EVALUATION OF BREAKFAST CEREALS FROM BLENDS OF AFRICAN YAM BEAN (Sphenostylis stenocarpa),MAIZE (Zea mays) AND DEFATTED COCONUT (Cocos nucifera)

21. INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT

22. EFFECTS OF INCLUSION OF OYSTER MUSHROOM (Pleurotus sajor-caju) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER

23. EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONAL PROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK

24. EFFECT OF SUPPLEMENTATION OF PLANTAIN FLOUR WITH OKARA AND Detarium microcarpum FLOURS AS DIETARY FIBER SOURCES ON BLOOD GLUCOSE AND SERUM CHOLESTEROL

25. EFFECT OF DRYING AND STORAGE ON THE PHYSICO-CHEMICAL CHARACTERISTICS AND PROTEIN QUALITY OF SMOKED HORSE MACKEREL(TRACHURUS  TRACHURUS) FILLETS

26. EFFECT OF CO-EXTRUDED FILM ON THE SHELF STABILITY OF SLICED SALTED PORK MEAT PRODUCT

27. PHYTOCHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF FOUR NIGERIAN SPICES

28. EFFECT OF PROCESSING AND POTENTIAL SFOR PREVENTING NUTRIENT DEFICIENCIES USING MORINGA (Moringa oleifera) LEAF POWDER AND SOYFLOUR BLENDS

29. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)

30. EVALUATION OF IRON, FOLIC ACID AND MACRO NUTRIENTS CONTENT OF A DRIED AND FRESH SPINACH

31. ADVERSE EFFECT OF FERMENTED MILK CONSUMED BY NIGERIA

32. EFFECTS OF PRECIPITATION ON THE YIELDS OF SOME SELECTED CEREAL CROPS, IN SELECTED RURAL COMMUNITIES OF LDAH, KOGI STATE

33. EVALUATION OF SOME COWPEA VARIETIES SUBJECTED TO ALTERNATIVE WETTING AND DRYING

34. CHEMICAL PROPERTIES AND UTILIZATION OF MORINGA OLEIFERA

35. KNOWLEDGE AND PRACTICE OF PERSONAL HYGIENE AMONG FOOD VENDORS IN OKIGWE LGA IN IMO STATE

36. DETERMINATION OF CYANIDE CONTENTS IN CASSAVA
 
37. PATTERN OF AND ATTITUDE TOWARD FOOD AND PERSONAL HYGIENE AMONG RESTAURANT FOOD HANDLERS IN LAURA LOCAL GOVERNMENT AREA OF KADUNA STATE

38. ASSESSMENT OF THE PHYTOCHEMICAL, PROXIMATE,VITAMIN AND MINERAL COMPOSITION OF SOLANUM GILO L
 
39. CHALLENGES OF FOOD CROP PRESERVATION IN BENUE STATE 1999-2022
 
40. COMPARATIVE STUDY OF MICROORGANISMS ASSOCIATED WITH SPOILAGE OF BANANA AND AVOCADO PEAR
 
41. DETERMINATION OF POTASSIUM BROMIDE IN SOME SELECTED BREAD CONSUMED IN GOMBE COMMUNITY
 
42. EVALUATION AND PROXIMATE COMPOSITION OF SOY AND TIGER NUT MILK BLEND
 
43. EVALUATION OF THE TECHNOLOGICAL PROPERTIES OF DOUGH FERMENTATION OF DIFFERENT BRANDS OF WHEAT FLOUR
 
44. EVALUATION OF YIELD DIFFERENCE OF BREAD AND DURUM WHEAT VARIETIES IN SUDAN SAVANNAH. KEBBI STATE NIGERIA
 
45. IMPACT OF WHEAT FLOUR BRANDS ON THE SHELF LIFE AND STALING CHARACTERISTICS OF BREAD
 
46. SOCIAL-CULTURAL VARIABLES AS DETERMINANT OF FOOD SECURITY IN EKITI STATE, NIGERIA

47. EXTRACTION AND PURIFICATION OF BROMELAIN
 
48. ISOLATION AND IDENTIFICATION OF MICROORGANISMS IN SPOILT CARROTS

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