Food Science and Technology

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

ABSTRACTDigestive and gingerroot biscuits were produced from composite flour blen

ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ONE PALM WINE

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis

EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

ABSTRACT Study of effect of storage time on the functional properties of wheat (T

The Status Of Processing And Preservation Of Cereals In Nigeria

INTRODUCTION Of all the plant on which man has depended for his food, cereal grai

PROXIMATE AND MINERAL COMPOSITION OF CO-FERMENTED BREADFRUIT AND CASSAVA INTO GARI ANALOGUE..

ABSTRACT   The study explored the potentials of substituting breadfruit into cass

EFFECT OF PACKAGING MATERIALS ON THE FUNCTIONAL PROPERITIES OF WHITE GARRI

ABSTRACT This research work is on the effect of packaging materials on the functi

TECHNICAL AND ECONOMIC PLANS FOR THE DESIGN OF A FACTORY TO PRODUCE 500,000 METRIC TONNES OF CHOCOLATE LIQUOR PER ANNUM

ABSTRACT Cocoa is the common name for some species in the genus Theobroma (family

A REPORT ON FOOD ENGINEERING LAB II

ABSTRACT This report covers details of experiments carried out on three laborator

A REPORT ON MILK AND DAIRY TECHNOLOGY PRACTICAL

ABSTRACT This report covers details of experiments carried out on five laboratory

OHMIC HEATING-ASSISTED EXTRACTION OF ANTHOCYANINS FROM BLACK RICE BRAN TO PREPARE A NATURAL FOOD COLOURANT

ABSTRACT Black glutinous rice bran (Oryza sativa L.) is a potential source of the

Students’ Industrial Work Experience Scheme (SIWES) FDE 400 Undertaken at NIGERIAN BOTTLING COMPANY (NBC)

ABSTRACT    This is a report of industrial attachment at Nigerian Bottling Compan

Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product

ABSTRACT  Majority of farmers in Nigeria harvest a large proportion of maize unde

Food Packaging and its Various Processes

Introduction Packaging is the technology of enclosing or protecting products for

ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis

EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR.

ABSTRACT A study was carried out on the physico – chemical properties of fluted p

EVALUATION OF THE PRODUCTION OF COMPOSITE FLOUR USING SWEET POTATOES

ABSTRACT This study targeted two sweet potato varieties; TIS 87/0087, Umuspo3, ev

PRODUCTION OF VITAMIN A FROM CARROT

ABSTRACT Vitamin A production from the carrot involves the extraction and encapsu

Quality Evaluation Of Food Drink Produced From Tiger Nuts (Cyperus Esculentus) And Pineapples (Ananas Comosus)

ABSTRACT Pineapple (Ananas comosis) juice (PP) and Tiger``nut (Cyperus esculentus

A Thesis On Chemical Composition, Functional Properties, Sensory Evaluation And Glycemic Index Of Biscuits Produced From Flour Blends Of Unripe Plantain, Soybeans And Carrot

INTRODUCTION Diabetes mellitus often simply referred to as diabetes, is a group o

Impact Of Food Safety On Vended Food In Nigeria

ABSTRACT Street food vending has become an important public health issue and a gr

Production And Quality Evaluation Of Cookies From Cocoyam And Plantain

CHAPTER 1 1.0INTRODUCTION 1.1BACKGROUND OF STUDY Cookies are a form of confection

GLUCAN AND GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING

ABSTRACTLevels of glucan components (TBG: total glucan, WIBG: water  insoluble gl

β-GLUCAN AND β-GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING

ABSTRACT Levels of β-glucan components (TBG: total β-glucan, WIBG: water insolubl

POST MILLING EFFECT OF STORAGE ,TEMPERATURE ON BREAD BAKING QUALITY OF REFINED WHITE FLOUR,WHEAT BREAD AND THE ROLE OF FLOUR LIPIDS

1.1INTRODUCTION  The USDA issued a Dietary Guidelines recommendation on June 12th

Evaluation of Food safety hazards and control in selected fast foods outlets in Ifo Local Government Area, Ogun State

Although the safety of foods served in fast-foods in Nigeria has been an ongoing

PHYSICO – CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES.

ABSTRACT This study was designed to evaluate the potentials of sweet cassava vari

FOOD POSIONING, IT’S CAUSES, EFFECT AND CONTROL

PREFACE  Food poisoning might be described as a food borne diseases or food borne

PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).

ABSTRACT  Fix locally sourced citrus fruit (orange citrus sinners) tangerine (cit

Additives and preservatives used in food processing and preservation and their health implication

Additives is “any substance the intended use of which result or may reasonably be

An investigation on the effect of various packaging material on the quality attributes of suya (meat)

Meat is a flesh of animals consumed for foods.  In the topics, the bulk of the me