S No Food Technology Project Topics with Materials: Click on a topic to continue Price
1 PRODUCTION, PROPERTIES AND SHELF - LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT [FTE0229] ₦ 3,000
2 Effect of Drying and Storage on the Physico-Chemical Characteristics and Protein Quality of Smoked Horse Mackerel (Trachurus Trachurus) Fillets [FTE0228] ₦ 3,000
3 Effect of Fermentation on the Physicochemical and Sensory Properties of Fibre Enriched ‘Ede India’ (Colocasia Esculenta) Instant Poundo [FTE0227] ₦ 3,000
4 Evaluation of Food safety hazards and control in selected fast foods outlets in Ifo Local Government Area, Ogun State [FTE0226] ₦ 5,000
5 PHYSICO – CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES. [FTE0225] ₦ 5,000
6 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0224] ₦ 5,000
7 Additives and preservatives used in food processing and preservation and their health implication [FTE0223] ₦ 5,000
8 Physico-Chemical and Organoleptic properties of flour and fufu processed from cassava varities [FTE0222] ₦ 5,000
9 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING [FTE0221] ₦ 5,000
10 EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR. [FTE0220] ₦ 5,000
11 EVALUATION OF THE PRODUCTION OF COMPOSITE FLOUR USING SWEET POTATOES [FTE0219] ₦ 5,000
12 PRODUCTION OF VITAMIN A FROM CARROT [FTE0218] ₦ 5,000
13 Quality Evaluation Of Food Drink Produced From Tiger Nuts (Cyperus Esculentus) And Pineapples (Ananas Comosus) [FTE0217] ₦ 5,000
14 Production And Quality Evaluation Of Cookies From Cocoyam And Plantain [FTE0216] ₦ 5,000
15 GLUCAN AND GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0215] ₦ 5,000
16 β-GLUCAN AND β-GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0214] ₦ 5,000
17 Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product [FTE0213] ₦ 5,000
18 PROXIMATE AND MINERAL COMPOSITION OF CO-FERMENTED BREADFRUIT AND CASSAVA INTO GARI ANALOGUE.. [FTE0212] ₦ 5,000
19 EFFECT OF PACKAGING MATERIALS ON THE FUNCTIONAL PROPERITIES OF WHITE GARRI [FTE0211] ₦ 5,000
20 THE MICROORGANISMS AND COMPOUNDS INFLUENCING THE ORGANOLEPTIC PROPERTIES OF UGBA (FERMENTED Pentaclethra macrophyllea BENTH SEEDS) [FTE0210] ₦ 5,000
21 FOOD CONSUMPTION PATTERN, LIFESTYLE AND BODY MASS INDEX OF MARKET WOMEN (A CASE STUDY OF IKOSI-ISHERI LOCAL GOVERNMENT AREA OFLAGOS STATE, NIGERIA) [FTE0209] ₦ 5,000
22 CONSUMER ACCEPTABILITY OF SPICED COMPOSITE BREAD [FTE0208] ₦ 5,000
23 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) [FTE0207] ₦ 5,000
24 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0206] ₦ 5,000
25 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA. [FTE0205] ₦ 5,000
26 PRODUCTION OF OGIRI FROM SOYA BEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED 'OGIRI' (COMMERCIAL OGIRI) [FTE0204] ₦ 5,000
27 PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0203] ₦ 5,000
28 MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0202] ₦ 5,000
29 EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) [FTE0201] ₦ 5,000
30 CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER [FTE0200] ₦ 5,000
31 BACHERIOLOGICAL EXAMINATION OF IDODO RIVER [FTE0199] ₦ 5,000
32 PREVALENCE STUDY OF HEPATITIS B (AUSTRALIAN ANTIGEN) AMONG PATIENTS IN NATIONAL ORTHOPAEDIC HOSPITAL ENUGU [FTE0198] ₦ 5,000
33 MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT [FTE0197] ₦ 5,000
34 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) [FTE0196] ₦ 5,000
35 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0195] ₦ 5,000
36 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) [FTE0194] ₦ 5,000
37 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ONE PALM WINE [FTE0193] ₦ 5,000
38 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0192] ₦ 5,000
39 EFFECT OF PROCESSING ON THE CHEMICAL, FUNCTIONAL AND ANTI NUTRITIONAL PROPERTIES OF AFRICAN YAM BEAN (AZIMA) [FTE0191] ₦ 5,000
40 Proximate and sensory properties of cookies produced from banana flour and coconut milk blend [FTE0190] ₦ 5,000
41 PRODUCTION OF PEANUT BUTTER [FTE0189] ₦ 5,000
42 EFFECT OF PLANT EXTRACT of Anthocliesta djalonensis ON THE ZONE OF INHIBITION OF MICROORGANISMS ISOLATED FROM FRUITS (ORANGE, WATERMELON, APPLE AND PINEAPPLE) JUICE. [FTE0188] ₦ 5,000
43 Physico-chemical Properties of Cocoyam Flour [FTE0187] ₦ 5,000
44 EFFECT OF PROCESSING METHOD ON THE FUNCTIONAL PROPERTIES OF CASSAVA FLOURS [FTE0186] ₦ 5,000
45 Evaluation of four baking temperature regimes and their effects on shelf stability of bread loaves [FTE0185] ₦ 5,000
46 EFFECT OF ADDITION OF CITRIC ACID AND SODIUMBENZOATE ON THE KEEPING QUALITY OF SOYMILK [FTE0184] ₦ 5,000
47 PRODUCTION, CHARACTERIZATION AND UTILIZATION OF GUAVA FLAVOR CONCENTRATE [FTE0183] ₦ 5,000
48 PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS. [FTE0182] ₦ 5,000
49 Chemical changes in African Star Apple (Chrysophyllum albidium) fruits [FTE0181] ₦ 5,000
50 PHYSICAL PROPERTIES OF CAKE FROM WHEAT FLOUR USING AVOCADO PASTE AS FAT REPLACER [FTE0180] ₦ 5,000
51 THE CHEMICAL QUALITY OF WELL WATER IN ABUJA COMMUNITY SUBURB OF IKORODU [FTE0179] ₦ 5,000
52 EFFECT OF SOAKING PERIOD ON THE FUNCTIONAL PROPERTIES OF OGI PRODUCED FROM SOME SELECTED MAIZE VARIETIES [FTE0178] ₦ 5,000
53 PROXIMATE AND SENSORY CHARACTERISTICS OF COOKIES FROM WHEAT AND TIGER NUT CHAFF FLOUR BLEND [FTE0177] ₦ 5,000
54 Thermophysical and Rheological properties of ogi(pap) made from sorghum [FTE0176] ₦ 5,000
55 Effect of Ocimum gratissimum in fresh tomato preservation [FTE0175] ₦ 5,000
56 PROPERTIES OF STORED TOMATO (Lycopersicum esculentum) CONCENTRATES [FTE0174] ₦ 5,000
57 QUALITY EVALUATION OF MARKET SAMPLES OF ZOBO-DRINK IN AWKA, ANAMBRA STATE, NIGERIA [FTE0173] ₦ 5,000
58 Evaluation of the Emulsification properties of Hydroxypropylated Cassava Starch and its potential use in cocoa beverage [FTE0172] ₦ 5,000
59 Comparative Of Production And Proximate Analysis Of Cake, Bread And Cookies Using Plantain Flour [FTE0171] ₦ 5,000
60 Antimicrobial Activities of Oil Extracts of Piper Guineense and Xylopia Aethiopica on Some Microbial Pathogens of Food [FTE0170] ₦ 5,000
61 CHARACTERISATION OF MICROWAVED AND OVEN DRIED AERIAL YAM (Dioscorea bulbifera) STARCH [FTE0169] ₦ 5,000
62 QUALITY, SENSORY AND STORAGE ATTRIBUTES OF CHEESE PRODUCED FROM COWMILK SUPPLEMENTED WITH TIGERNUT AND COCONUT MILK [FTE0168] ₦ 5,000
63 Traditional Fermentation And The Quality Of Balancotta Variety of Black Pepper {PIPER NIGRUM) [FTE0167] ₦ 5,000
64 Assessment Of Nutritional Quality Of Market Samples Of Fruit Drinks In Owerri [FTE0166] ₦ 5,000
65 Assessment Of Nutritional Quality Of Market Samples Of Fruit Drinks In Owerri [FTE0165] ₦ 5,000
66 Effect of Oven Drying Temperatures in Preserving African Breadfruit (Trecuila Africana) [FTE0164] ₦ 5,000
67 Effect of Chemical Pre- Milling Treatments On the Physico-Chemical Properties of Mucuna Sloanei ‘Ukpo’ [FTE0163] ₦ 5,000
68 Quality evaluation of zobo concentrate sweetened with inverted sugar syrup and sodium cyclamate. [FTE0162] ₦ 5,000
69 Production and Quality Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus Lanatus) Juice and Pulp [FTE0161] ₦ 5,000
70 Process Development and Product Characterization of Cowpea Fortified Extruded Breakfast Cereal from Low Grade Rice [FTE0160] ₦ 5,000
71 Development of Starter Culture for Fermentation of Millet into Fura and Preservation of Fura by Gamma Radiation [FTE0159] ₦ 5,000
72 Assessment of the Effect of Addition of Baobab ( Adansonia Digitata L.) Fruit Pulp on Properties of Camel Milk Yoghurt [FTE0158] ₦ 5,000
73 Impact of Brand Positioning on Brand Equity. A Coca Cola Case Study. Adebola Oluwaseun [FTE0157] ₦ 5,000
74 Promotion Of Intra-African Trade In Timber And Timber Products [FTE0156] ₦ 5,000
75 PRODUCTION AND COMPARATIVE EVALUATION OF PHYSICOCHEMICAL, VITAMINS AND SENSORY PROPERTIES OF COCOA BEVERAGE WITH MILO [FTE0155] ₦ 5,000
76 COMPARATIVE ASSESSMENT OF THE CYANIDE CONTENT OF VARIOUS CASSAVA FOOD PRODUCTS (GARRI, FUFU, WET ABACHA AND DRY ABACHA) SOLD IN IMT CAMPUS 3 [FTE0154] ₦ 5,000
77 EFFECT OF DIFFERENT PACKAGING MATERIALS ON THE QUALITY OF AFRICAN OIL BEAN SEED (PENTACLETHRA MACROPHYLLA BENTH) [FTE0153] ₦ 5,000
78 COMPOSITIONAL ANALYSIS OF THE NUTRIENTS OF SOY MILK [FTE0152] ₦ 5,000
79 EFFECT OF STORAGE PERIOD ON THE NUTRITIONAL AND MINERAL CONTENTS OF PLEUROTUS TUBER REGIUM [FTE0151] ₦ 5,000
80 EXTRACTION AND DETERMINATION OF SMOKE POINT, FLASH POINT, AND FIRE PINT OF GROUNDNUT OIL (UNREFINED) [FTE0150] ₦ 5,000
81 PRODUCTION AND EVALUATION OF WEANING FOOD FROM BLEND OF MALTED MAIZE(ZEA MAYS), UNRIPE PLANTAIN (MUSA PARADISACA) AND CRAYFISH (ASTLACIDEN LEPTODACTYLUS) [FTE0149] ₦ 5,000
82 PROXIMATE AND SENSORY QUALITY OF CAKE PRODUCE FROM BLENDS OF UNRIPE PAW PAW (CARICA-PAPAYA) FLOUR AND WHEAT FLOUR [FTE0148] ₦ 5,000
83 COMPARATIVE STUDY OF SOME HEAVY METALS ACCUMULATION OF WATERMELON FOUND IN ZARIA AND KANO NIGERIA [FTE0147] ₦ 5,000
84 PROPERTIES OF STORED TOMATO (Lycopersicum esculentum) CONCENTRATES [FTE0146] ₦ 5,000
85 QUALITY EVALUATION OF MARKET SAMPLES OF ZOBO-DRINK IN AWKA, ANAMBRA STATE, NIGERIA [FTE0145] ₦ 5,000
86 Effect of Ocimum gratissimum in fresh tomato preservation [FTE0144] ₦ 5,000
87 Effect of Ocimum gratissimum in fresh tomato preservation [FTE0143] ₦ 5,000
88 GLUCAN AND GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0142] ₦ 5,000
89 β-GLUCAN AND β-GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0141] ₦ 5,000
90 GLUCAN AND GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0140] ₦ 5,000
91 β-GLUCAN AND β-GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0139] ₦ 5,000
92 EFFECT OF PROCESSING ON THE CHEMICAL, FUNCTIONAL AND ANTI NUTRITIONAL PROPERTIES OF AFRICAN YAM BEAN (AZIMA) [FTE0138] ₦ 5,000
93 PROXIMATE COMPOSITION, MINERAL CONTENT AND THE EFFECT OF ETHYLENE GLYCOL AND ETHANOL (NON-AQUEOUS SOLVENTS) ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATES OF CITRULLUS COLOCYNTHIS L. [FTE0137] ₦ 5,000
94 EFFECT OF PLANT EXTRACT of Anthocliesta djalonensis ON THE ZONE OF INHIBITION OF MICROORGANISMS ISOLATED FROM FRUITS (ORANGE, WATERMELON, APPLE AND PINEAPPLE) JUICE. [FTE0136] ₦ 5,000
95 EFFECT OF PLANT EXTRACT of Anthocliesta djalonensis ON THE ZONE OF INHIBITION OF MICROORGANISMS ISOLATED FROM FRUITS (ORANGE, WATERMELON, APPLE AND PINEAPPLE) JUICE. [FTE0135] ₦ 5,000
96 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING [FTE0134] ₦ 5,000
97 EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR. [FTE0133] ₦ 5,000
98 Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product [FTE0132] ₦ 5,000
99 Additives and preservatives used in food processing and preservation and their health implication [FTE0131] ₦ 5,000
100 Physico-Chemical and Organoleptic properties of flour and fufu processed from cassava varities [FTE0130] ₦ 5,000
101 PROXIMATE AND MINERAL COMPOSITION OF CO-FERMENTED BREADFRUIT AND CASSAVA INTO GARI ANALOGUE.. [FTE0129] ₦ 5,000
102 Evaluation of four baking temperature regimes and their effects on shelf stability of bread loaves [FTE0128] ₦ 5,000
103 Comparative Of Production And Proximate Analysis Of Cake, Bread And Cookies Using Plantain Flour [FTE0127] ₦ 5,000
104 Antimicrobial Activities of Oil Extracts of Piper Guineense and Xylopia Aethiopica on Some Microbial Pathogens of Food [FTE0126] ₦ 5,000
105 CHARACTERISATION OF MICROWAVED AND OVEN DRIED AERIAL YAM (Dioscorea bulbifera) STARCH [FTE0125] ₦ 5,000
106 QUALITY, SENSORY AND STORAGE ATTRIBUTES OF CHEESE PRODUCED FROM COWMILK SUPPLEMENTED WITH TIGERNUT AND COCONUT MILK [FTE0124] ₦ 5,000
107 Chemical changes in African Star Apple (Chrysophyllum albidium) fruits [FTE0123] ₦ 5,000
108 PHYSICAL PROPERTIES OF CAKE FROM WHEAT FLOUR USING AVOCADO PASTE AS FAT REPLACER [FTE0122] ₦ 5,000
109 THE CHEMICAL QUALITY OF WELL WATER IN ABUJA COMMUNITY SUBURB OF IKORODU [FTE0121] ₦ 5,000
110 PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS. [FTE0120] ₦ 5,000
111 PRODUCTION, CHARACTERIZATION AND UTILIZATION OF GUAVA FLAVOR CONCENTRATE [FTE0119] ₦ 5,000
112 EFFECT OF PROCESSING METHOD ON THE FUNCTIONAL PROPERTIES OF CASSAVA FLOURS [FTE0118] ₦ 5,000
113 PRODUCTION OF PEANUT BUTTER [FTE0117] ₦ 5,000
114 EFFECT OF PACKAGING MATERIALS ON THE FUNCTIONAL PROPERITIES OF WHITE GARRI [FTE0116] ₦ 5,000
115 Proximate and sensory properties of cookies produced from banana flour and coconut milk blend [FTE0115] ₦ 5,000
116 EFFECT OF SOAKING PERIOD ON THE FUNCTIONAL PROPERTIES OF OGI PRODUCED FROM SOME SELECTED MAIZE VARIETIES [FTE0114] ₦ 5,000
117 PROXIMATE AND SENSORY CHARACTERISTICS OF COOKIES FROM WHEAT AND TIGER NUT CHAFF FLOUR BLEND [FTE0113] ₦ 5,000
118 Thermophysical and Rheological properties of ogi(pap) made from sorghum [FTE0112] ₦ 5,000
119 EVALUATION OF THE PRODUCTION OF COMPOSITE FLOUR USING SWEET POTATOES [FTE0111] ₦ 5,000
120 PRODUCTION OF VITAMIN A FROM CARROT [FTE0110] ₦ 5,000
121 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0109] ₦ 5,000
122 EFFECT OF ADDITION OF CITRIC ACID AND SODIUMBENZOATE ON THE KEEPING QUALITY OF SOYMILK [FTE0108] ₦ 5,000
123 PHYSICO-CHEMICAL PROPERTIES OF COCOYAM FLOUR [FTE0107] ₦ 5,000
124 Evaluation of the Emulsification properties of Hydroxypropylated Cassava Starch and its potential use in cocoa beverage [FTE0106] ₦ 5,000
125 PHYSICO – CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES. [FTE0105] ₦ 5,000
126 QUALITY EVALUATION OF FOOD DRINK PRODUCED FROM TIGER NUTS (CYPERUS ESCULENTUS) AND PINEAPPLES (ANANAS COMOSUS) [FTE0104] ₦ 5,000
127 Production And Quality Evaluation Of Cookies From Cocoyam And Plantain [FTE0103] ₦ 5,000
128 PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI [FTE0102] ₦ 5,000
129 PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0101] ₦ 5,000
130 MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0100] ₦ 5,000
131 EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) [FTE0099] ₦ 5,000
132 CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER [FTE0098] ₦ 5,000
133 BACHERIOLOGICAL EXAMINATION OF IDODO RIVER [FTE0097] ₦ 5,000
134 PREVALENCE STUDY OF HEPATITIS B (AUSTRALIAN ANTIGEN) AMONG PATIENTS IN NATIONAL ORTHOPAEDIC HOSPITAL ENUGU [FTE0096] ₦ 5,000
135 MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT [FTE0095] ₦ 5,000
136 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) [FTE0094] ₦ 5,000
137 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0093] ₦ 5,000
138 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) [FTE0092] ₦ 5,000
139 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ONE PALM WINE [FTE0091] ₦ 5,000
140 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0090] ₦ 5,000
141 THE MICROORGANISMS AND COMPOUNDS INFLUENCING THE ORGANOLEPTIC PROPERTIES OF UGBA (FERMENTED Pentaclethra macrophyllea BENTH SEEDS) [FTE0089] ₦ 5,000
142 FOOD CONSUMPTION PATTERN, LIFESTYLE AND BODY MASS INDEX OF MARKET WOMEN (A CASE STUDY OF IKOSI-ISHERI LOCAL GOVERNMENT AREA OFLAGOS STATE, NIGERIA) [FTE0088] ₦ 5,000
143 CONSUMER ACCEPTABILITY OF SPICED COMPOSITE BREAD [FTE0087] ₦ 5,000
144 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) [FTE0086] ₦ 5,000
145 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0085] ₦ 5,000
146 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA. [FTE0084] ₦ 5,000
147 PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI [FTE0083] ₦ 5,000
148 FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR [FTE0082] ₦ 5,000
149 AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE [FTE0081] ₦ 5,000
150 THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS [FTE0080] ₦ 5,000
151 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0079] ₦ 5,000
152 THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT [FTE0078] ₦ 5,000
153 AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) [FTE0077] ₦ 5,000
154 FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION  [FTE0076] ₦ 5,000
155 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES [FTE0075] ₦ 5,000
156 EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR [FTE0074] ₦ 5,000
157 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND [FTE0073] ₦ 5,000
158 PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES [FTE0072] ₦ 5,000
159 PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI [FTE0071] ₦ 5,000
160 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR [FTE0070] ₦ 5,000
161 ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA [FTE0069] ₦ 5,000
162 CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT [FTE0068] ₦ 5,000
163 EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA) [FTE0067] ₦ 5,000
164 PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR [FTE0066] ₦ 5,000
165 NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM [FTE0065] ₦ 5,000
166 PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE [FTE0064] ₦ 5,000
167 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0063] ₦ 5,000
168 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0062] ₦ 5,000
169 PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE [FTE0061] ₦ 5,000
170 PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER [FTE0060] ₦ 5,000
171 THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS [FTE0059] ₦ 5,000
172 PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL [FTE0058] ₦ 5,000
173 ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN [FTE0057] ₦ 5,000
174 NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH [FTE0056] ₦ 5,000
175 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) [FTE0055] ₦ 5,000
176 PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT [FTE0054] ₦ 5,000
177 INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD [FTE0053] ₦ 5,000
178 IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY [FTE0052] ₦ 5,000
179 NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA [FTE0051] ₦ 5,000
180 EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT [FTE0050] ₦ 5,000
181 PRODUCTION OF BANANA FLAVOURED SOY YOGURT [FTE0049] ₦ 5,000
182 QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE FLOUR [FTE0048] ₦ 5,000
183 PRODUCTION AND CHARACTERIZATION OF COCONUT OIL [FTE0047] ₦ 5,000
184 THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION [FTE0046] ₦ 5,000
185 PALM OIL PROCESSING [FTE0045] ₦ 5,000
186 STUDIES ON THE INHIBITORY EFFECT ON TYROSINE ON POLYPHENOL OXIDASE IN WATER YAM ABSTRACT [FTE0044] ₦ 5,000
187 THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0043] ₦ 5,000
188 ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION [FTE0042] ₦ 5,000
189 PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR [FTE0041] ₦ 5,000
190 STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA [FTE0040] ₦ 5,000
191 AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA [FTE0039] ₦ 5,000
192 THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE [FTE0038] ₦ 5,000
193 PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0037] ₦ 5,000
194 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0036] ₦ 5,000
195 ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION [FTE0035] ₦ 5,000
196 THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT [FTE0034] ₦ 5,000
197 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE; [FTE0033] ₦ 5,000
198 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0032] ₦ 5,000
199 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN [FTE0031] ₦ 5,000
200 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0030] ₦ 5,000
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