Study On Consumers Acceptability On Fresh And Smoked Catfish.
Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw. Case Study Of Bwari Area Council
Knowledge And Practice Of Food Hygiene Among Food Vendors. A Case Study Of Food Vendors In Ihima Community, Okehi Local Government Area Of Kogi State
Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel.
Chemical And Sensory Evaluation Of Peanut Butter.
Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age.
Assessment Of Nutritional Knowledge And Practices Among Expectant Mothers. In Oviri-Okpe Delta State
Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication.
Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta).
Assessment Of Heavy Metal In Gari.
Causes And Prevention Of Hazards In The Food Preparation Area.
Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium.
Comparative Assessment Of Some Physiochemical Properties Of Groundnut Oil And Palmolein Sold In Nigeria.
Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickener.
Determination Of Some Physical Properties Of Fresh And Dried Tiger Nut (Cyperus Esculentus).
Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food.
Application Of Nanotechnology In Food Science.
Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp.
Exploration Of Antioxidant Properties Of Common Nigerian Fruits:. A Case Study Of Banana And Orange Procured From A Local Market
Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread.
Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition.
Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour.
Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour.
Uses Of Coconut Palm Production.
Nutritional Disorder Commonly Found In Nigeria.
Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles.
Effects Of Nutrition Education On The Performance Of Athletes.
Production, Quality Evaluation And Sensory Properties Of Date Syrup.
Determination Of Heavy Metals In Fermented Cassava.
Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea.
Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body.
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa).
Causes Of Food Poison Among Catering Establishment Their Effects And Control.
Production Of Jam Using Banana And Its Nutritive Value.
Effect Of Hygienic Environment In Food And Beverages Industry.
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch.
Preparation Of Poulet DG.
Pyrolysis Studies Of Groundnut Shell.
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making.
Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students.
Evaluation And Optimization Of The Cassava Production Processes.
Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish.
Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour.
Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds.
Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips.
Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original.
Producing Mixed Fruit Drink With Locally Source Citrus Fruit.
Physical And Chemical Analysis Of Seven Sample Of Palm Oil.
Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut.
Quality Assessment And Sensory Evaluation Of Syrup Produced From Date Fruit.
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