Food Science & Technology Final Year Project Research Topics

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LIST OF FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND MATERIALS
S/N Project Topic
1

PROFITABILITY AND TECHNICAL EFFICIENCY ANALYSIS OF RICE PRODUCTION IN ESAN CENTRAL AND NORTH EAST LOCAL GOVERNMENT AREA OF EDO STATE

ABSTRACT This research was designed to access the Profitability and Technical Efficiency Analysis of Rice Production in Esan Central and North East Local Government Areas of Edo State with a specific objective of examine the socio economic characteristics of the farmers, determine the profitability of rice in the stud area. Data were collected on socio economic characteristics inputs and output qu... Continue Reading »

Item Type & Format: Project Material - Ms Word |  65 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

2

FISH SPECIES COMPOSITION, FOOD AND FEEDING HABITS AND LENGTH-WEIGHT RELATIONSHIP OF SOME TRAWLED FISH SPECIES OBTAINED FROM MIDDLEMEN IN IBAKA, OFF TH...

TABLE OF CONTENTS TITLE PAGE Title Page i Dedication ii Acknowledgement iii Certification iv Table of content v List of tables ix List of figures xi Abstract xii CHAPTER ONE 1.0 Introduction 1 1.1 Justification 6 1.2 Aims and objectives 6 CHAPTER TWO 2.0 Literature review 7 2.1 Length weight relationship 7 2.3 Size 8 2.4 Condition factor 9 2.5 Food and feeding habit 9 CHAPTER THREE 3.0 Materials a... Continue Reading »

Item Type & Format: Project Material - Ms Word |  74 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

3

FISH DRYING IN NIGERIA

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND TO THE STUDY Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation (air dryi... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

4

A DETAIL STUDY ON COAGULATION AND FLOCCULATION FOR REMOVAL OF NON-SETTLEABLE IN WATER TREATMENT

CHAPTER ONE INTRODUCTION BACKGROUNG OF STUDY Coagulation Flocculation is an important process in water and wastewater treatment used for the removal of heavy metals, total suspended solids (TSS), Chemical Oxygen Demand (COD) and turbidity. Most common coagulants are aluminum based salts and iron based salts. Other coagulant includes polyacrylamide (PAA) and chitosan, a biodegradable, non toxic lin... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

5

ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA

CHAPTER ONE BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place in the military, factory, camp, school etc. where people may buy food, drinks, sweets etc to eat. As advancement has set in, more services are rendered aside the normal buying and selling of food in modern canteens. Accordin... Continue Reading »

Item Type & Format: Project Material - Ms Word |  53 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

6

THE USE OF BITTERLEAF (VERNONIA AMYGDALINA) EXTRACT AS A MEANS OF EXTENDING THE SHELF-LIFE OF LOCALLY BREWED SORGHUM BEER

ABSTRACT Locally brewed beer (sorghum beer) is an indigenous alcohol average. It is produced mainly from sorghum grain (Sorghum vulgare ) and the process of brewing involves malting, mashing, souring, fermentation and packaging. Locally brewed beer without hops has a short shelf life. The aqueous extract of a tropical plant, bitter leaf was used as the hop .Two type of drink were produced, one wit... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

7

DEHYDRATION OF FRUITS AND VEGETABLES BY VACUUM DRYING METHOD

Chapter One Introduction 1.1 Introduction Fruits and vegetables are important sources of essential dietary nutrients such as vitamins, minerals and fibre. Since the moisture content of fresh fruits and vegetables is more than 80%, they are classified as highly perishable commodities (Orsat et al. 2006). Keeping the product fresh is the best way to maintain its nutritional value, but most storage t... Continue Reading »

Item Type & Format: Project Material - Ms Word |  22 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

8

PRODUCTION OF DIABETIC MEAL USING WHEAT AND PLANTAIN (PANKASO SNACK)

TABLE OF CONTENTS ABSTRACT CHAPTER ONE 1.0 introduction 1.1 background of the study 1.1.1 Type of diabetes mellitus 1.1.2 Diabetes mellitus type 2 (also known as type 2 diabetes): is a long – term 1.1.3 Sign and symptoms 1.1.4 Causes 1.1.5 What causes type 1 diabetes 1.1.6 Type 2 diabetes causes 1.1.7 Gestational diabetes causes 1.1.8 Other diabetes causes 1.1.9 Prevention and treatment 1.1.... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

9

THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS

ABSTRACT This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for consumption and other uses. Soxhlet apparatus was used for the extraction using hexane as solvent. The physical and chemical properties of the extracted oil were analyzed. The percentage oil extracted from the shell of the cas... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

10

THE PREVALENCE OF GESTATIONAL DIABETICS AMONG PREGNANT WOMEN ATTENDING (Y.D.M.H) YUSUF DAN-TSOHO MEMORIAL HOSPITAL TUDUN WADA, KADUNA STATE

ABSTRACT This project was aimed at assessing the prevalence of Gestational diabetes among pregnant women attending Yusuf Dantsoho Memorial Hospital Tudun Wada Kaduna (Y.D.M.H) Kaduna state. Simple random techniques was administer to generate information on socio economic characteristics and on their prevalence of gestational diabetes. The findings of the 19 24 (53.66%). 65.09% of them were full ti... Continue Reading »

Item Type & Format: Project Material - Ms Word |  44 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

11

EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)

ABSTRACT Starch from tigernut was isolated by wet milling process and physico chemical properties of native and modified tigernut starches (cyperus esculetus) were analyzed. The carboxymethylated modified starch had highest amount of protein (0.45%) fibre (0.25%) and moisture content (14.96%) while natives had highest amount of fat (0.60%) ash (0.17%) starch (77.90%) and amylose 17.71%. the physic... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

12

CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS

ABSTRACT Sweet orange (Citrus sinensis) fruits were washed, peeled manually, the juice extracted and the seeds were removed. The peels and pulps were sliced into thin slices of about 2 cm thick, sun dried at 30 ± 2°C to constant weight, milled and sieved to obtain orange peel and orange pulp flours, respectively. The orange peel and pulp flours, respectively were used to substitute whea... Continue Reading »

Item Type & Format: Project Material - Ms Word |  98 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

13

EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS

ABSTRACT This project work is aimed at examination of jollof rice served in hotels for pathogenic organisms and to find out possible pathogenic organisms in the food. Samples were collected from the hotels and were brought to the laboratory for analysis. The sample were homogenized and serial dilution of the sample was made out using 5ml sterile pipette and test tubes. The dilution were the cultur... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

14

ASSESSMENT OF HEAVY METAL CONTAMINATION IN IRISH POTATOES AND SOILS FROM AN ABANDONED MINING SITE IN JOS-SOUTH, USING AAS AND XRF TECHNIQUES.

ABSTRACT This study was undertaken to assay the elemental concentration in some Irish potatoes and soils from farmlands in an ex mining area at Dahwol vwana village, Jos south L.G.A, Plateau state, Nigeria. The total heavy metal concentrations (for Irish potato and soil samples) were obtained using Atomic Absorption Spectrometer. It was observed from the soil sample concentration values gotten at ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

15

EFFECT OF OKARA AND DETARIUM MICROCARPUM INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS

ABSTRACT The effect of Okara and Detarium microcarpum seed flours on the quality of talia noddles produced from wheat and sorghum flour composites was investigated. Composites of wheat semolina/sorghum flour blended in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were prepared and evaluated for water absorption capacity, soluble solids and swelling capacity. Cold extruded talia produced fr... Continue Reading »

Item Type & Format: Project Material - Ms Word |  107 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

16

ASSESSMENT OF LAND USE/LAND COVER CHANGE AND FLORISTIC COMPOSITION OF KUWANKA BANZA FOREST RESERVE KEBBI STATE, NIGERIA

ABSTRACT This research on assessment of land use/land cover change and floristic composition of Kuwanka Banza Forest Reserve in Kebbi State was carried out to determine percentage change and extent of forest cover of the Reserve area between 1984 and 2013, the current land uses in the forest area as well as the distribution and abundance of woody species. Remote sensing techniques were used in thi... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

17

PREVALENCE OF MALNUTRITION AMONG CHILDREN UNDER 5 IN NIGERIA

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND INFORMATION Nutrition is the sum total of the processes involved in the intake and utilization of food substances by living organisms, including ingestion, digestion, absorption, transport and metabolism of nutrients found in food.(Melvin, 2005). Adequate nutrition during early childhood is fundamental to the development of each child’s potential. It is es... Continue Reading »

Item Type & Format: Project Material - Ms Word |  58 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

18

THE EFFECT OF OIL SPILLAGE ON SOIL PROPERTIES AND PLANT PERFORMANCE

Abstract The study focused on the effect of oil spillage on soil properties and plant performance in East Senatorial district of Bayelsa state. Five research questions were developed in conformity with the purpose of the study. Five null hypothesis of no significance difference were formulated and tested at 0.05 level of significance at relevant degrees of freedom. The study adopted survey researc... Continue Reading »

Item Type & Format: Project Material - Ms Word |  90 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

19

EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)

ABSTRACT Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia biglobosa) were investigated. The raw locust bean (RLB) had the highest total viable counts of 1.8 x 106 Cfu/g. Fermented locust bean (FLB) had 3.4 x 105 cfulg while FLBGIN (Fermented locust bean with giger) had 2.8 x 104 cfu/g. Femented locust bean wi... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

20

CONSUMPTION PATTERN OF ANTIOXIDANT RICH FOOD BY MIDDLE AGED ADULTS IN ENUGU LOCAL GOVERNMENT AREA

CHAPTER ONE 1.0 INTRODUCTION 1.1 Background Information Antioxidant rich food intake is the main contributor of micronutrient deficiencies in the developing world especially in population with low intake of animal protein foods such as meat and dairy products. World Health Organization (WHO) (2003) estimated that low intake of antioxidant rich food caused about 19% gastro intestinal cancers, about... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

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