Masters Food Science & Technology Final Year Project Research Topics

FOOD SCIENCE & TECHNOLOGY Research Topics

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LIST OF FOOD SCIENCE & TECHNOLOGY MASTERS PROJECT TOPICS AND MATERIALS
S/N	Project Topic
1	EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES, NUTRIENTS COMPOSITION, GLYCEMIC INDEX AND SENSORY ATTRIBUTES OF FINGER MILLET (ELEUSINE CORACANA) FOOD ... ABSTRACT The effect of various processing methods (roasting, germination and fermentation) on functional properties, nutrient composition, glycemic index and sensory attributes of finger millet (Eleusine coracana) food products (Pap and Tuwo) were evaluated in context of management of type II diabetes. The cereal grain was purchased from a local market in Kaduna metropolis and the analytical metho... Continue Reading » Item Type & Format: Project Material - Ms Word \| 152 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
2	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
3	INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT ABSTRACT Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn starch and gum acacia before fermentation. The yoghurt samples were either produced as short set yoghurt by incubating at 42 oC for 5 hours or incubating at 30 ± 2 oC (room conditions) for 24 hours as long se... Continue Reading » Item Type & Format: Project Material - Ms Word \| 145 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
4	NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR ABSTRACT Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior to fermentation (PreGAF samples) and after fermentation (PoGAF samples). Gari without African yam bean seed flour served as the control. Fermentation was done for 2 days after which the samples were dewatered... Continue Reading » Item Type & Format: Project Material - Ms Word \| 112 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
5	FOOD CONSUMPTION PATTERN, ANTHROPOMETRIC INDICES AND MICRONUTRIENT STATUS OF CHILDREN AGED 6 – 59 MONTHS IN KADUNA STATE, NIGERIA ABSTRACT The study was undertaken to assess food consumption pattern, anthropometric and micronutrient status of children aged 6 59 months in Kaduna state. A cross sectional survey design was used. A multi stage sampling technique was used to select the subjects for the study. In the first stage, two Local Government Areas were selected from each of the three senatorial districts using simple rand... Continue Reading » Item Type & Format: Project Material - Ms Word \| 243 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
6	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
7	EFFECT OF MATERNAL NUTRITION KNOWLEDGE AND NUTRITIONAL STATUS ON PREGNANCY OUTCOME IN RURAL AND URBAN AREAS OF EBONYI STATE, NIGERIA. ABSTRACT The main purpose of this study was to assess the effect of maternal nutrition knowledge and nutritional status on pregnancy outcome in Ebonyi State, Nigeria. Specifically, the study sought to describe the general characteristics of pregnant women in rural and urban areas of Ebonyi State, to assess the nutrition knowledge of the respondents; assess their dietary practices and their percept... Continue Reading » Item Type & Format: Project Material - Ms Word \| 52 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
8	CHEMICAL COMPOSITION, SHELF- LIFE AND ORGANOLEPTIC EVALUATION OF COMPLEMENTARY FOODS BASED ON ACHA (DIGITARIA EXILIS), BENNE SEED (SESAMUM INDICUM) AN... ABSTRACT ) The study evaluated the chemical composition, nutrient adequacy, shelf life and organoleptic properties of complementary mixes based on “acha” (Digitaria exilis), benne seed (Sesamum indicum) and soybean (Glycine max). The staples (acha, benne seed and soybean) were purchased from Central Market Kaduna, Kaduna State, Nigeria. Acha was fermented for 48hours and sundried for 2... Continue Reading » Item Type & Format: Project Material - Ms Word \| 111 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
9	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

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LIST OF FOOD SCIENCE & TECHNOLOGY MASTERS PROJECT TOPICS AND MATERIALS
S/N	Project Topic
1	EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES, NUTRIENTS COMPOSITION, GLYCEMIC INDEX AND SENSORY ATTRIBUTES OF FINGER MILLET (ELEUSINE CORACANA) FOOD ... ABSTRACT The effect of various processing methods (roasting, germination and fermentation) on functional properties, nutrient composition, glycemic index and sensory attributes of finger millet (Eleusine coracana) food products (Pap and Tuwo) were evaluated in context of management of type II diabetes. The cereal grain was purchased from a local market in Kaduna metropolis and the analytical metho... Continue Reading » Item Type & Format: Project Material - Ms Word \| 152 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
2	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
3	INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT ABSTRACT Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn starch and gum acacia before fermentation. The yoghurt samples were either produced as short set yoghurt by incubating at 42 oC for 5 hours or incubating at 30 ± 2 oC (room conditions) for 24 hours as long se... Continue Reading » Item Type & Format: Project Material - Ms Word \| 145 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
4	NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR ABSTRACT Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior to fermentation (PreGAF samples) and after fermentation (PoGAF samples). Gari without African yam bean seed flour served as the control. Fermentation was done for 2 days after which the samples were dewatered... Continue Reading » Item Type & Format: Project Material - Ms Word \| 112 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
5	FOOD CONSUMPTION PATTERN, ANTHROPOMETRIC INDICES AND MICRONUTRIENT STATUS OF CHILDREN AGED 6 – 59 MONTHS IN KADUNA STATE, NIGERIA ABSTRACT The study was undertaken to assess food consumption pattern, anthropometric and micronutrient status of children aged 6 59 months in Kaduna state. A cross sectional survey design was used. A multi stage sampling technique was used to select the subjects for the study. In the first stage, two Local Government Areas were selected from each of the three senatorial districts using simple rand... Continue Reading » Item Type & Format: Project Material - Ms Word \| 243 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
6	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
7	EFFECT OF MATERNAL NUTRITION KNOWLEDGE AND NUTRITIONAL STATUS ON PREGNANCY OUTCOME IN RURAL AND URBAN AREAS OF EBONYI STATE, NIGERIA. ABSTRACT The main purpose of this study was to assess the effect of maternal nutrition knowledge and nutritional status on pregnancy outcome in Ebonyi State, Nigeria. Specifically, the study sought to describe the general characteristics of pregnant women in rural and urban areas of Ebonyi State, to assess the nutrition knowledge of the respondents; assess their dietary practices and their percept... Continue Reading » Item Type & Format: Project Material - Ms Word \| 52 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
8	CHEMICAL COMPOSITION, SHELF- LIFE AND ORGANOLEPTIC EVALUATION OF COMPLEMENTARY FOODS BASED ON ACHA (DIGITARIA EXILIS), BENNE SEED (SESAMUM INDICUM) AN... ABSTRACT ) The study evaluated the chemical composition, nutrient adequacy, shelf life and organoleptic properties of complementary mixes based on “acha” (Digitaria exilis), benne seed (Sesamum indicum) and soybean (Glycine max). The staples (acha, benne seed and soybean) were purchased from Central Market Kaduna, Kaduna State, Nigeria. Acha was fermented for 48hours and sundried for 2... Continue Reading » Item Type & Format: Project Material - Ms Word \| 111 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
9	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

Masters Food Science & Technology Final Year Project Research Topics

Quick Project Topic Search

EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES, NUTRIENTS COMPOSITION, GLYCEMIC INDEX AND SENSORY ATTRIBUTES OF FINGER MILLET (ELEUSINE CORACANA) FOOD ...

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

INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT

NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR

FOOD CONSUMPTION PATTERN, ANTHROPOMETRIC INDICES AND MICRONUTRIENT STATUS OF CHILDREN AGED 6 – 59 MONTHS IN KADUNA STATE, NIGERIA

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

EFFECT OF MATERNAL NUTRITION KNOWLEDGE AND NUTRITIONAL STATUS ON PREGNANCY OUTCOME IN RURAL AND URBAN AREAS OF EBONYI STATE, NIGERIA.

CHEMICAL COMPOSITION, SHELF- LIFE AND ORGANOLEPTIC EVALUATION OF COMPLEMENTARY FOODS BASED ON ACHA (DIGITARIA EXILIS), BENNE SEED (SESAMUM INDICUM) AN...

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

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