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PHYSICS EDUCATION PROJECT TOPICS AND WRITEUPS

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

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