This page contains food and nutrition project topics and materials for undergraduate, post graduate students, OND, HND, BSC, PGD, Msc and PHD. Click on the topic(s) to download:
[1]. DETERMINATION OF GLYCEMIC INDICES OF COMPOSITE FUFU FROM DIFFERENT YAM CULTIVARS AND PLANTAIN PEEL: Starchy dough food is the most commonly consumed food in Nigeria. However, the recent disease epidemiological changes from communicable to non-communicable diseases, has implicated changes in occupational choice from farming to sedentary works and consumption of predominantly dough starchy food as a notable culpable cause. Hence, this study examined the glycemic impact of the commonly eaten staple starchy foods in Nigerian subjects...read and download
[2]. DETERMINATION OF GLYCEMIC INDICES OF COMPOSITE GARI AND FUFU FROM CASSAVA AND MAIZE: This study investigated the glycemic indices of two different cassava and maize (corn) food products. Four groups of volunteers were each fed with 167g of garri and 162g of fufu form corn, 169g of garri and 205g of fufu form cassava diets and control volunteers were fed with 50g anhydrous glucose. The venous blood samples were drawn at 30mins intervals for 2 hours after fasting blood glucose test, which was determined, using glucose oxidase method ...read and download
[3]. DETERMINATION OF THE GLYCEMIC INDICES OF COMPOSITE WHEAT, SORGHUM AND MILLET MEAL: The glycemic index (GI) is a measure of the potential of foods containing the same amount of carbohydrate to raise ß-glucose concentration in the blood after a meal. This study was conducted to measure the glycemic index and glycemic load of staple foods used in Nigeria for the management of type 2 diabetes mellitus. Whole grain flours of wheat, millet...read and download
[4]. DETERMINATION OF THE GLYCEMIC INDICES OF COMPOSITE WHEAT, SORGHUM AND MILLET MEAL: The glycemic index (GI) is a measure of the potential of foods containing the same amount of carbohydrate to raise ß-glucose concentration in the blood after a meal. This study was conducted to measure the glycemic index and glycemic load of staple foods used in Nigeria for...read and download
[5]. DIETARY FIBER, SENSOR QUALITY, FUNCTIONAL AND PASTING PROPERTIES OF BREAD PRODUCED FROM PLANTAIN PEELS AND WHEAT: Plantain peels flour was incorporated into whole meal wheat flour at 10, 20, 30, 40 and 50% levels to evaluate the effect on some functional properties of the flour and nutrient composition, physical and organoleptic qualities of bread samples produced from the composite flours...read and download
[6]. EFFECT OF FERMENTATION TIME ON THE PHYSIOCHEMICAL PROPERTIES OF ‘EDE INDIA’ (COLOCASIA ESCULENTA) AND TIGERNUT (CYPERUS ESCULENTUS) INSTANT FLOUR: The roots of cocoyam and tigernut were processed into composite flour. Four (4) samples were obtained by combining the cocoyam and tigernut flour in the ratios, 100%, and 70:30 to obtain the flour samples A,B,C and D with increasingly fermentation time (O, 24,48, and 72hrs) .The effect of Fermentation time on the physiochemical properties were then evaluated...read and download
[7]. COMPOSITION ANALYSIS OF YAM FLOUR WITH BAMBARA NUT AND SORGHUM FIBRE: Yam is a starchy vegetable which serves as a staple food in regions like West Africa, Southeast Asia, and the Caribbean (Liu et al., 2007). In these regions, notably West Africa and New Guinea, yam is a primary agricultural commodity and the focal point of elaborate rituals (Encyclopaedia Britannica, 2018). Yam is usually eaten boiled, roasted, or fried (Mohankumar et al., 2000). It can also be processed into flour and baked or made into dough. Yam provides high calories in the diet and has a low glycemic index. However, yam flour has a higher glycemic index than whole yam ...read and download
[8]. MICROBIOLOGICAL ANALYSIS OF SMOOTHIES:Various kinds of fruit juices sold by the street vendors are widely consumed in BELL University. These street vended fruit juices are usually high in microbial loads...read more and download full material
[9]. QUALITY ASSESSMENT AND SHELF LIFE OF SOYMILK PRODUCED FROM BLEND OF QUINOA (CHENOPODIUM QUINOA ) AND SOYBEAN (GLYCINE MAX) SEEDS: This work was to investigate the quality and shelf life of soymilk made with quinoa and soya beans seeds. This was carried out by isolating resident bacteria and carrying out their proximate analyses...read more and download full material
10]. EFFECT OF PACKAGING LEAF TYPE ON QUALITY AND FLAVOUR PROFILE OF UGBA (Pentaclethra macrophylla Benth) SEEDS: African oil beans, Ugba (Pentaclethra macrophylla Benth) seeds were naturally fermented. The seeds were washed, boiled for 6hrs, peeled, cotyledons cooled and cut into different slices, fermented in two different baskets lined with blanched banana (Musa paradisiaca) leaves and blanched cocoyam (Xanthosoma sagittifolium) leaves at room temperature for 3 days. The quality of the ugba prior to fermentation, and after the three days fermentation were checked by determining proximate compositions of the samples using internationally accepted standards ...read and download
11]. FUNCTIONAL, ANTI NUTRITIONAL, PASTING AND MINERAL PROPERTIES OF COMPOSITE MEALS FROM POTATOES AND PLANTAIN PEEL: Plantain and potatoes popular as a staple food in many parts of Nigeria and are the popular snack items in Nigeria. According to Noorfarahzihah, Lee, Sharifudin, Mohd-Fadzelly, and Hasmadi (2014), composite flour is defined as a mixture of flours from tubers (e.g. cassava, yam, plantain, sweet potato) and/or legumes (e.g. soybean, pigeon pea, peanut) and/or cereal (e.g. maize, wheat, rice, millet, buckwheat)...read and download
12]. INVESTIGATION OF GROUND WATER POLLUTION AT EWU-ELEPE DUMPSITE, USING MAGNETIC AND PHYSICO-CHEMICAL METHODS: Groundwater pollution is imminent in most developing countries as a result of increased anthropogenic activities apart from possible natural pollutants. This study reviewed groundwater pollution and discussed possible remediation measures. Sources of pollution can be categorized into two major types: point source pollution and non-point source pollution. Point source pollution (e.g. municipal sewage treatment plant and industrial plant, intense evaporation in shallow aquifers, degradation of water sources in areas located in geothermal/volcanic fields, and ...read and download
13]. INVESTIGATION INTO THE EFFECT OF DIFFERENT PROCESSING CONDITIONS ON THE COLIFORM LOADING INDEX OF TWO SAMPLED PACKAGED TABLE WATER WITHIN NNEOCHI METROPOLIS: Today, packed table water is used in many countries of the world due to its relatively low cost, better taste, ease of access and low levels of impurities. In unfavorable conditions, the maintenance of microorganisms due to hydrophobicity and adherence to bottles and as a result of increased lipolytic activity can lead to undesirable changes in color, taste and odor, and in cases of more severe load, microbial contamination may cause unhealthy water and flooding ...read and download
[14]. NUTRITIONAL COMPOSITION OF DRINKS SOLD IN BELLS UNIVERSITY OR TECHNOLOGY: The aim of this study was carried out to determine the different categories of non-alcoholic beverages in Bell University based on the information declared on the labels of these products; we expect this first step to justify the need for the coordination and harmonization of food composition tables so that there will be an updated database available to produce realistic scientific nutrient intake estimates in accordance with the actual market scenario...read more and download here
[15]. NUTRITIONAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF MALTED SOY-KUNU ZAKI: An Improved Traditional Beverage CASE STUDY OF BELLS UNIVERSITY OR TECHNOLOGY: The nutritional composition of kunu-zaki produced from malted cereals enriched with malted soymilk at different substitution levels (0% - 30%) which is one of the major drinks sold in Bell University were investigated...read more and download here
16]. PRODUCTION, EVALUATION AND OPTIMIZATION OF OKPA FROM BAMBARA (VIGNA SUBTERRANEA) NUTS WITH QUINOA (CHENOPODIUM QUINOA) SEEDS: Bambara groundnut flours of different particle sizes were prepared after Quinoa seeds had been cold-soaked, dried, milled and sieved. The flours were used to prepare okpa (local dish prepared by steaming mashed bambara groundnut) and their sensory properties determined. Viscosity of the flour pastes, before steaming, were also determined ...read and download1].
17]. PHYSICOCHEMICAL PROPERTIES AND SHELFLIFE OF YOGHURTS PRODUCED FROM TIGERNUT MILK USING DIFFERENT AMOUNT OF STARTERS CULTURES: Tiger nut drink is an energetic, diuretic, whitish beverage rich in nutrients and minerals prepared using tiger nut. It is considered as a medicinal drink. Tiger nut drink can be used to develop a yoghurt-like product. A good yoghurt is an example of a probiotic product...read and download
19]. EFFECT OF FERMENTATION TIME ON THE PHYSIOCHEMICAL PROPERTIES OF ‘EDE INDIA’ (COLOCASIA ESCULENTA) AND TIGERNUT (CYPERUS ESCULENTUS) INSTANT FLOUR: The roots of cocoyam and tigernut were processed into composite flour. Four (4) samples were obtained by combining the cocoyam and tigernut flour in the ratios, 100%, and 70:30 to obtain the flour samples A,B,C and D with increasingly fermentation time (O, 24,48, and 72hrs) .The effect of Fermentation time on the physiochemical properties were then evaluated ...read and download
20]. INVESTIGATION INTO THE PHYSICO-CHEMICAL PROPERTIES OF SACHET WATER PRODUCED AND SELL IN SELECTED LOCAL GOVERNMENT AREAS OF KANO METROPOLIS, KANO STATE - NIGERIA: Fifty (50) brands of sachet water produced from bore hole and tap water in five (5) local government areas of Kano metropolis were analysed for physicochemical quality. Ten (10) brands of sachet water were sampled from each of the five (5) local government areas of; Nasarawa, Tarauni, Gwale, Kumbotso and Ungogo. Physical parameters tested such as; colour, taste, odour and pH in all ...read and download
21]. COMPOSITION ANALYSIS OF YAM FLOUR WITH BAMBARA NUT AND SORGHUM FIBRE: Yam is a starchy vegetable which serves as a staple food in regions like West Africa, Southeast Asia, and the Caribbean (Liu et al., 2007). In these regions, notably West Africa and New Guinea, yam is a primary agricultural commodity and the focal point of elaborate rituals (Encyclopaedia Britannica, 2018). Yam is usually eaten boiled, roasted, or fried (Mohankumar et al., 2000). It can also be processed into flour and baked or made into dough. Yam provides high calories in the diet and has a low glycemic index. However, yam flour has a higher glycemic index than whole yam ...read and download
22]. PRODUCTION OF ASSORTED SNACKS FROM COMPOSITE FLOUR WITH SPECIAL REFERENCES TO SWEET POTATO:This research was carried out to know the usefulness of our local root and tuber crops as composite flour in bakery industry. Also, to put the readers mind off on the use of imported wheat flour and allow varied menu in Nigeria diet...READ AND DOWNLOAD
23]. DETERMINATION OF GLYCEMIC INDICES OF COMPOSITE FUFU FROM DIFFERENT YAM CULTIVARS AND PLANTAIN PEEL: Starchy dough food is the most commonly consumed food in Nigeria. However, the recent disease epidemiological changes from communicable to non-communicable diseases, has implicated changes in occupational choice from farming to sedentary works and consumption of predominantly dough starchy food as a notable culpable cause. Hence, this study examined the glycemic impact of the commonly eaten staple starchy foods in Nigerian subjects ...read and download
24]. DETERMINATION OF GLYCEMIC INDICES OF COMPOSITE GARI AND FUFU FROM CASSAVA AND MAIZE: This study investigated the glycemic indices of two different cassava and maize (corn) food products. Four groups of volunteers were each fed with 167g of garri and 162g of fufu form corn, 169g of garri and 205g of fufu form cassava diets and control volunteers were fed with 50g anhydrous glucose. The venous blood samples were drawn at 30mins intervals for 2 hours after fasting blood glucose test, which was determined, using glucose oxidase method ...read and download
25]. DETERMINATION OF THE GLYCEMIC INDICES OF COMPOSITE WHEAT, SORGHUM AND MILLET MEAL: The glycemic index (GI) is a measure of the potential of foods containing the same amount of carbohydrate to raise ß-glucose concentration in the blood after a meal. This study was conducted to measure the glycemic index and glycemic load of staple foods used in Nigeria for the management of type 2 diabetes mellitus. Whole grain flours of wheat, millet and sorghum mixed with sardines (sardinops malanosticta) were prepared into meals in the laboratory of the Department of Food Science and Technology, Imo State University ...read and download
26]. DETERMINATION OF THE PHYSICOCHEMICAL PROPERTIES OF THREE PACKAGED TABLE WATER WITHIN NNEOCHI METROPOLIS: This study presents the result of quality assessment of some packaged table water sold in Nneochi metropolis. In this study, three different brands of sachet water were sampled, physically examined and assessed for their physicochemical parameters using standard analytical procedures to ascertain the level of compliance with World Health Organization (WHO) and Standard Organization of Nigeria (SON) specification for drinking water ...read and download
27]. DETERMINATION THE GLYCEMIC INDICES OF YAM FLOUR WITH BAMBARA NUT AND SORGHUM FIBRE: Yam is a starchy vegetable which serves as a staple food in regions like West Africa, Southeast Asia, and the Caribbean (Liu et al., 2007). In these regions, notably West Africa and New Guinea, yam is a primary agricultural commodity and the focal point of elaborate rituals (Encyclopaedia Britannica, 2018). Yam is usually eaten boiled, roasted, or fried (Mohankumar et al., 2000) ...read and download
28]. DIETARY FIBER, SENSOR QUALITY, FUNCTIONAL AND PASTING PROPERTIES OF BREAD PRODUCED FROM PLANTAIN PEELS AND WHEAT: Plantain peels flour was incorporated into whole meal wheat flour at 10, 20, 30, 40 and 50% levels to evaluate the effect on some functional properties of the flour and nutrient composition, physical and organoleptic qualities of bread samples produced from the composite flours. A control (100% wholemeal wheat flour) was used for comparison ...read and download
29 ]. EFFECT OF FERMENTATION TIME ON THE PHYSIOCHEMICAL PROPERTIES OF ‘EDE INDIA’ (COLOCASIA ESCULENTA) AND TIGERNUT (CYPERUS ESCULENTUS) INSTANT FLOUR: The roots of cocoyam and tigernut were processed into composite flour. Four (4) samples were obtained by combining the cocoyam and tigernut flour in the ratios, 100%, and 70:30 to obtain the flour samples A,B,C and D with increasingly fermentation time (O, 24,48, and 72hrs) .The effect of Fermentation time on the physiochemical properties were then evaluated ...read and download
30]. EFFECT OF PACKAGING LEAF TYPE ON QUALITY AND FLAVOUR PROFILE OF UGBA (Pentaclethra macrophylla Benth) SEEDS: African oil beans, Ugba (Pentaclethra macrophylla Benth) seeds were naturally fermented. The seeds were washed, boiled for 6hrs, peeled, cotyledons cooled and cut into different slices, fermented in two different baskets lined with blanched banana (Musa paradisiaca) leaves and blanched cocoyam (Xanthosoma sagittifolium) leaves at room temperature for 3 days. The quality of the ugba prior to fermentation, and after the three days fermentation were checked by determining proximate compositions of the samples using internationally accepted standards ...read and download
31]. FUNCTIONAL, ANTI NUTRITIONAL, PASTING AND MINERAL PROPERTIES OF COMPOSITE MEALS FROM POTATOES AND PLANTAIN PEEL: Plantain and potatoes popular as a staple food in many parts of Nigeria and are the popular snack items in Nigeria. According to Noorfarahzihah, Lee, Sharifudin, Mohd-Fadzelly, and Hasmadi (2014), composite flour is defined as a mixture of flours from tubers (e.g. cassava, yam, plantain, sweet potato) and/or legumes (e.g. soybean, pigeon pea, peanut) and/or cereal (e.g. maize, wheat, rice, millet, buckwheat) ...read and download
[32]. DETERMINATION OF NUTRITIONAL COMPOSITION OF SMOOTHIES: This study on the nutritional (proximate, mineral and vitamin contents) and antioxidant capacities of smoothies made from a blend of pineapple, banana and apple...read more and download here
[33]. COMPARATIVE ANALYSIS OF SELECTED SOFT DRINKS (With reference to physiological analysis, pH, sugar-glucose content, acidity, carbonate, metals present): Soft drinks are sold and consumed daily in Nigeria due to its affordability, characteristic taste, and thirst quenching potential...read more and download here
[34]. NUTRITIONAL COMPOSITION OF DRINKS SOLD IN BELLS UNIVERSITY OR TECHNOLOGY: The aim of this study was carried out to determine the different categories of non-alcoholic beverages in Bell University based on the information declared on the labels of these products; we expect this first step to justify the need for the coordination and harmonization of food composition tables so that there will be an updated database available to produce realistic scientific nutrient intake estimates in accordance with the actual market scenario...read more and download here
[35]. NUTRITIONAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF MALTED SOY-KUNU ZAKI: An Improved Traditional Beverage CASE STUDY OF BELLS UNIVERSITY OR TECHNOLOGY: The nutritional composition of kunu-zaki produced from malted cereals enriched with malted soymilk at different substitution levels (0% - 30%) which is one of the major drinks sold in Bell University were investigated...read more and download here
[36]. PROXIMATE ANALYSIS ON TIGERNUT: Tiger nut is a tuber that is grown in the soil. It has a dimension ranging from 6-10 mm and occurs in different varieties. The colour is brown and has a sweet flavor when eaten...READ AND DOWNLOAD
[37]. EVALUATION OF CHEESE QUALITY USING GRADED LEVEL OF DIFFERENT PLANT EXTRACTS AS MILK COAGULANT: 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...READ AND DOWNLOAD
[38]. ENRICHING NIGERIA MENU WITH THE USE OF SOYA BEANS: The aim of this project is to enrich Nigerian menu with the use of soyabeans. Using semovita as control for soyabeans flour for the production of Amala, and using corn flour as control for soyabeans flour for the production of moinmoin...READ AND DOWNLOAD
[39]. PRODUCTION OF ASSORTED SNACKS FROM COMPOSITE FLOUR WITH SPECIAL REFERENCES TO SWEET POTATO: This research was carried out to know the usefulness of our local root and tuber crops as composite flour in bakery industry. Also, to put the readers mind off on the use of imported wheat flour and allow varied menu in Nigeria diet...READ AND DOWNLOAD
[40]. ASSESSMENT OF PROXIMATE MINERAL, PHYTOCHEMICALS AND VITAMIN CONTENTS OF BANANA SUBJECTED TO RIPENING BY ARTIFICIAL METHODS: Foods frequently eaten supply both micro and macro nutrients to humans which are important in the total assessment of public health status of an individual. The analysis of these foods will provide evidence on their nutritional values, guide to appropriate choice of meal and encourage intake of varieties of food with better qualities during illness while preventing diet-associated disorders ...read more and download here
[41]. FUNCTIONAL, ANTI NUTRITIONAL, PASTING AND MINERAL PROPERTIES OF COMPOSITE MEALS FROM POTATOES AND PLANTAIN PEEL: This study investigated some quality attributes of sweet potato flour (SPF) and unripe plantain peel flour (UPF) meals. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties...read more and download here
[42]. DETERMINATION OF THE GLYCEMIC INDICES OF COMPOSITE WHEAT, SORGHUM AND MILLET MEAL: The glycemic index (GI) is a measure of the potential of foods containing the same amount of carbohydrate to raise ß-glucose concentration in the blood after a meal. This study was conducted to measure the glycemic index and glycemic load of staple foods used in Nigeria for the management...read more and download here
[43]. QUALITY ASSESSMENT AND GLYCEMIC INDICES OF BISCUITS PRODUCED FROM WHEAT (TRITICIUM AESTIVUM) AND WHOLE POTATOES FLOUR: ...read more and download here
[44]. DETERMINATION OF GLYCEMIC INDICES OF COMPOSITE FUFU FROM DIFFERENT YAM CULTIVARS AND PLANTAIN PEEL: Starchy dough food is the most commonly consumed food in Nigeria. However, the recent disease epidemiological changes from communicable to non-communicable diseases, has implicated changes in occupational choice from farming to sedentary works and consumption of predominantly%, 84.08% and 97.04% respectively and for apparently healthy group...read more and download here
[45]. DETERMINATION THE GLYCEMIC INDICES OF YAM FLOUR WITH BAMBARA NUT AND SORGHUM FIBRE: ...read more and download here
[46]. DETERMINATION OF GLYCEMIC INDICES OF COMPOSITE GARI AND FUFU FROM CASSAVA AND MAIZE: This study investigated the glycemic indices of two different cassava and maize (corn) food products. Four groups of volunteers were each fed with 167g of garri and 162g of fufu form corn, 169g of garri and 205g of fufu form cassava diets and control volunteers were fed with 50g anhydrous...read more and download here
[47]. EFFECT OF FERMENTATION TIME ON THE PHYSIOCHEMICAL PROPERTIES OF ‘EDE INDIA’ (COLOCASIA ESCULENTA) AND TIGERNUT (CYPERUS ESCULENTUS) INSTANT FLOUR: The roots of cocoyam and tigernut were processed into composite flour. Four (4) samples were obtained by combining the cocoyam and tigernut flour in the ratios, 100%, and 70:30 to obtain the flour samples A,B,C and D with increasingly fermentation time (O, 24,48, and 72hrs) .The effect of Fermentation time on the physiochemical properties were then evaluated...read more and download here
[48]. COMPOSITION ANALYSIS OF YAM FLOUR WITH BAMBARA NUT AND SORGHUM FIBRE: Yam is a starchy vegetable which serves as a staple food in regions like West Africa, Southeast Asia, and the Caribbean (Liu et al., 2007). In these regions, notably West Africa and New Guinea, yam ...read more and download here
[49]. PRODUCTION, EVALUATION AND OPTIMIZATION OF OKPA FROM BAMBARA NUTS WITH QUINOA SEEDS: Bambara groundnut flours of different particle sizes were prepared after Quinoa seeds had been cold-soaked, dried, milled and sieved. The flours were used to prepare okpa (local dish prepared by steaming mashed bambara groundnut) and their sensory properties determined. Viscosity of the flour pastes, before steaming...read more and download here
[50]. PHYSICOCHEMICAL PROPERTIES AND SHELFLIFE OF YOGHURTS PRODUCED FROM TIGERNUT MILK USING DIFFERENT AMOUNT OF STARTERS CULTURES: Tiger nut drink is an energetic, diuretic, whitish beverage rich in nutrients and minerals prepared using tiger nut. It is considered as a medicinal drink. Tiger nut drink can be used to develop a yoghurt-like product. A good yoghurt is an example of a probiotic product. Tiger nut drink can ...read more and download here
[51]. DIETARY FIBER, SENSOR QUALITY, FUNCTIONAL AND PASTING PROPERTIES OF BREAD PRODUCED FROM PLANTAIN PEELS AND WHEAT: Plantain peels flour was incorporated into whole meal wheat flour at 10, 20, 30, 40 and 50% levels to evaluate the effect on some functional properties of the flour and nutrient composition, physical and organoleptic qualities of bread samples produced from the composite flours. A control (100% wholemeal wheat flour) was used for comparison. Water absorption capacity and...read more and download here
[52]. EFFECT OF PACKAGING LEAF TYPE ON QUALITY AND FLAVOUR PROFILE OF UGBA (Pentaclethra macrophylla Benth) SEEDS: African oil beans, Ugba (Pentaclethra macrophylla Benth) seeds were naturally fermented. The seeds were washed, boiled for 6hrs, peeled, cotyledons cooled and cut into different slices, fermented in two different baskets lined with blanched banana (Musa paradisiaca) leaves and blanched cocoyam (Xanthosoma sagittifolium) leaves...read more and download here
[53]. MINERAL ANALYSIS OF UNRIPE PLANTAIN: Plantain belongs to the family Musaceae and the genues Musa, tree like perennial, 2 – 9 inch tall, with an underground rhizome. plantain products serve as dietary staple in Nigeria were studied for their nutrient composition and contribution to dietary diversification of consumers. In this study, Unripe plantain was purchased from Oje market in Ibadan, Nigeria. Mineral composition...read more and download here
[54]. EFFECT OF PROCESSING METHODS ON CHEMICAL COMPOSITION AND FLAVOUR PROFILE OF FERMENTED AFRICAN OIL BEAN SEEDS: The prepared seed slices of African oil bean (Pentaclthra macrophylla Benth) were subjected to different fermentation periods and dried using different drying methods...read more and download here
[55]. MICROBIAL EVALUATION AND NUTRITIONAL CONTENT OF COOKIES: This study utilized composite flour from Orange peel, Pineapple peel, Plantain peel and Wheat for the production of cookies with the bid to increase the protein quality, lipid and crude fibre content of cookies and promote the utilization of composite flour. Different blends of composite flour and wheat with appropriate quantity of other ingredients were mixed to produce cookies. The flour and cookies prod...read more and download here
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