Download Category: FOOD SCIENCE PROJECT TOPICS

ABSTRACT   This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers. Randomized Study Design was adopted for the study: Soybean seeds were washed, soaked overnight, cooked, dehulled, dried and milled into flour to pass a 300µm sieve. Tigernut tubers were washed, soaked for 96h, dried and milled into flour (300µm). Three ...

ABSTRACT This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) research questions were formulated and questionnaires were administered to one hundred (100) respondents in order to gather data for the research. Results showed that the pregnant women are aware of the importance of good nutrition to a child bearing mother. It was discovered that the level of ...

ABSTRACT Two feeding trials were conducted to evaluate growth performance, carcass characteristics, nutrient digestibility, haematological and serum biochemical parameters of broiler chickens fed graded levels of onion (Allium cepa) and onion with Bactofort® as eubiotics. Two hundred and forty (240) day old Ross 308 strain broiler chicks were allotted into five different dietary treatments with 0, 100, 200, 300 and 400g Allium cepa levels/100kg diet in the first experiment and ...

ABSTRACT Cheese was prepared in a small scale at the Department of Agricultural technology Laboratory Kwara State polytechnic Ilorin, Kwara State and analysis of some parameter was carried out on evaluation of cheese quality using graded levels of different plant extracts as coagulant such as C.procera, C.papaya and lime fruit juice. The Parameters analyzed for were, Weight of the cheese, Colour of the cheese, pH of the whey, Time of ...

ABSTRACT This study was carried out to assess the food consumption pattern and micronutrient Intake of mothers in Ojo Local Government Area in Lagos State. One hundred and eighty respondents were selected randomly. Data was collected using food frequency and anthropometric data such as height, weight and body mass index. Other date collected include the socio-economic and demographic characteristics of the respondents. The data were analyzed using descriptive analysis such ...

ABSTRACT Flours prepared from cowpea variety white using different processing methods (germination, heat treatment, fermentation and the untreated flour) were evaluated for proximate composition, functional, sensory properties and storage stability. The fermented and germinated samples were found to be richer in carbohydrate content with 59.72% and 57.78% respectively while the untreated flour had the highest protein content (27.87%). The untreated flour also compared favorably with the control (wet processed paste) ...

ABSTRACT In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now is concerned with the utilization of this food in the human system. Because both cases are referring to food, it shows that both terms are inter-related. Actually, food science plays significant roles in human nutrition as it broadens our horizon on the foods we consume. Some ...

Abstract The study intends to evaluate the strategies for ensuring food security in Lagos state Nigeria. The importance of agriculture to a people, its economy and its place at achieving food security for Lagosian and Nigeria at large cannot be overemphasize. Furthermore, the study looked into food security and insecurity and its indices. It delved into prospects for increased agricultural production and how this can be achieved. Again, it discussed ...

ABSTRACT The interaction between a pregnant mother and her developing baby are numerous and varied ranging from the food she eats to the kicks of the baby that she feels. What the developing baby feeds on goes a long way in determining its state of health at birth. For a pregnant mother to eat healthfully, she needs to have adequate knowledge of the different component of food. But if the ...

CHAPTER ONE INTRODUCTION Background of the study The population of Nigeria was estimated to be about 170 million people by the end of 20133 , up from the general census figure of 105m (1997), 108m (1998), 112m (1999), 115m (2000) and 140m (2006). This rapidly increasing national population and the corresponding increase in demand for food makes Nigeria a big market for both locally produced and imported foods. There is ...

Abstract This study is on effect of malnutrition among children. The total population for the study is 200 residents in Oredo local government of Edo state. The researcher used questionnaires as the instrument for the data collection. Descriptive Survey research design was adopted for this study. A total of 133 respondents made married men, married women, public workers and youths were used for the study. The data collected were presented ...

Abstract There is none denying the fact that food is the essence of life as man cannot live without food for so long; hence, food has become an instrument of national power. It is within that imperatival need for food that this paper takes a cursory look at the issue in all its ramifications. The paper with a comprehensive review of Nigeria’s agricultural policy noted that much still needs to ...

TABLE OF CONTENTS TITLE PAGE APPROVAL PAGE DEDICATION ACKNOWLEDGEMENT ABSTRACT CHAPTER ONE 1.0       INTRODUCTION 1.2       OBJECTIVE OF THE STUDY CHAPTER TWO 2.0       LITEREATURE REVIEW 2.2       WHAT IS JUNK FOOD 2.3       MAJOR CONTENTS IN JUNK FOOD 2.4       HEALTH IMPLICATIONS OF CONSUMPTION OF JUNK FOOD 2.5       10 REASONS WHY JUNK FOOD IS BAD FOR YOUR HEALTH 2.6       WHY JUNK FOOD IS CALLED JUNK FOOD           CHAPTER 3 3.0       CONCLUSIONS 3.2       RECOMMENDATIONS REFERENCE ...

CHAPTER ONE INTRODUCTION Food security is a concept that has evolved during the 1990s far beyond a traditional focus on the supply of food at the national level. This concept has been given general definitions in time past but in recent times, there has been a divergence of ideas on what food security really means. food security is  defined as access by all people at all times to enough food ...

TABLE OF CONTENTS Title Page Declaration ----------------------------------------------------------------------------------  i Approval Page -----------------------------------------------------------------------------  ii Dedication------------------------------------------------------------------------------------iii Acknowledgement-------------------------------------------------------------------------iv Table of contents----------------------------------------------------------------------------v Abstract---------------------------------------------------------------------------------------vi CHAPTER ONE Introduction----------------------------------------------------------------------------------1 CHAPTER TWO Literature Review---------------------------------------------------------------------------4 CHAPTER THREE Materials and Methods------------------------------------------------------------------25 CHAPTER FOUR Results and Discussion-------------------------------------------------------------------36 CHAPTER FIVE Conclusion----------------------------------------------------------------------------------40 Recommendations------------------------------------------------------------------------40 References----------------------------------------------------------------------------------41 Appendix------------------------------------------------------------------------------------47   LIST OF FIGURES AND TABLES Fig. 1: flow diagram for the production of formulated complementary Food--------------------------------------------------------------------------------------- 25 Table 1:---------------------------------------------------------------------------------        36 Table 2:---------------------------------------------------------------------------------        36 Table 3:---------------------------------------------------------------------------------        37     ...

ABSTRACT Biscuits were prepared from – soy bean composite flour based on preliminary works, the nutritional qualities of the products (biscuits) were evaluated using wistar-strain albino rat feed intake, weight gain, feed efficiency Ratio (FEB) Protein efficiency Ration (PER) and proximate composition of the faces.    

TABLE OF CONTENTS Title Approval Acknowledgement Dedication Table of contents List of table abstract CHAPTER ONE Introduction Aim and objective CHAPTER TWO Literature Reviews Origin of Utazi and Nchuanwu Uses of gongronema latifoliumandocimum gratissmum. Production and international trade (Utazi and Nchuanwu) Description of utazi and Nchuanwu Growth and development of Utazi and Nchuanwu Propagation and planting (utazi and Nchuanwu). Harvesting (utazi and Nchuanwu). Handling after harvest (utazi and Nchuanwu) Genetic ...