Use Of Cowpea For Shito Production.
Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour.
Study On Consumers Acceptability On Fresh And Smoked Catfish.
Significance Of Innovation And Technology In Transforming Food Security. In East Africa
Promote Composition Of Pleurotus Tuberrcogin. A Case Study Of From Enugu Area
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri (Commercial “Ogiri”).
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange Citrus Silences Tangerine Citrus Reticulate Lemon C Groups Citrus Paradox.
Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit.
Physico Chemical And Organoleptic properties Of Flour And Fufu Processes From Cassava Varieties.
Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw. Case Study Of Bwari Area Council
Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon.
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
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine Elaels Guinneensis At Different Temperature Of Proofing During Bread Making.
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa.
Impact Of NAFDAC On The Consumption Of Consumer Goods Beverage. A Case study of Nigerian Breweries Enugu state
Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel.
Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage.
Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend.
Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum Sorghum Bicolor White Variety And Red Variety.
Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener.
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum.
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.
Minerals And Fatty Acid Composite Of Finger Millets.
Exploration Of Antioxidant Properties Of Common Nigerian Fruits:. A Case Study Of Banana And Orange Procured From A Local Market
Evaluation And Optimization Of The Cassava Production Processes.
Causes Of Food Poison Among Catering Establishment Their Effects And Control.
Effects Of Nutrition Education On The Performance Of Athletes.
Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange.
Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State.
Enriching Nigeria Menu With The Use Of Soya Beans.
Quality Assessment And Sensory Evaluation Of Syrup Produced From Date Fruit.
Determination Of Glycemic Indices Of Composite Fufu From Different Yam Cultivars And Plantain Peel.
Effect Of Maternal Literacy On Nutritional Status 0-5 Years.
Assessment Of Agricultural Information On Citrus Improved Technologies Production And Marketing. In Benue State
Assessment Of Nutritional Composition And Cyanogenic Content Of Gari Sold. In Ibadan, Oyo State
Perceived Causes And Prevention Of Malnutrition Among Primary School Pupils In Ilorin East Local Government, Kwara State.
Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara.
Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour.
Chemical Composition Of Raw And Cooked Walnut.
Production Of Tiger Nut Milk Using Tiger Nuts.
Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties.
Effect Of Hygienic Environment In Food And Beverages Industry.
Process For Refining Vegetable Oil And It’s Food Value.
Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food.
Quality Assessment And Sensory Evaluation Of Jam From Tamarind And Pineapple.
Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds.
Composition Analysis Of Yam Flour With Bambara Nut And Sorghum Fibre.
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