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.
Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger.
Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis).
Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour.
Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour.
Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread.
Production Of Tiger Nut Milk Using Tiger Nuts.
Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener.
Profiling The Microbial Population In Stored Kunu Aya.
Nutritional Composition And Cyanogenic Content Of Gari Samples. In Osun State
Effect Of Hygienic Environment In Food And Beverages Industry.
Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality.
Status Of Processing And Preservation Of Cereals In Nigeria.
Enriching Nigeria Menu With The Use Of Soya Beans.
Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances.
Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish.
Toxicity Of Aqueous Environment.
Minerals And Fatty Acid Composite Of Finger Millets.
Bacteriological Assessment Of Two Food Service Centers. In Ladoke Akintola University Of Technology, Oyo State
Bacteria Flora Of Stored Locus Beans. Case Study of Beans Purchase From Sokoto Market
Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures.
Phytochemical Analysis And In-Vitro Antimicrobial Studies Of Leaf Ethanol Extract Of Vernonia Amygdalina.
Production Of Banana Flavoured Soy Yogurt.
Effect Of Agricultural Waste And Inorganic Fertilizer On Biodegradation Rate Of Soil Polluted With Engine Oil.
Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State.
Prevalence Of Schistosoma Haematobium Among School Children.
Comparative Study On The Physio-Chemical Properties Of Vegetable Oils.
Production Of Jam Using Banana And Its Nutritive Value.
Uses Of Coconut Palm Production.
Comparative Assessment Of Some Physiochemical Properties Of Groundnut Oil And Palmolein Sold In Nigeria.
Food Poisoning, It’s Causes, Effect And Control.
Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis).
Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication.
Isolation And Identification Of Microorganism In Spoilt Meat (Cow).
Effect Of Storage Time On The Functional Properties Of Wheat / Bambka Groundnut Blend.
Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour.
Effect Of Cooking Time On Anti Nutritional Factors And Adequate Cooking Time Of Corchorus Olitorius (Ewedu).
Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour.
Examination Of Food Hygiene Practices In Lagos State.
Causes And Prevention Of Hazards In The Food Preparation Area.
Irradiation As A Means Of Preservation In The Food Industry.
Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles.
Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original.
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