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Food & Nutrition Sciences Project Topics & Materials

Sensory evaluation of Akara ball made from mung beans flour

Sensory evaluation of Akara ball made from mung beans flour Introduction Akara is a deep-fat fried ball prepared from whipped cowpea paste, flavoured with pepper,...

PHYTOCHEMICAL AND NUTRITIONAL VALUE OF WAINA (MASA)

Statement of the Problem   People are increasingly dying in large numbers everyday due to chronic diseases such as diabetes, obesity, hypertension, coronary heart disease, atherosclerosis...

Effect of Different Cereals on the Quality of Masa

Effect of Different Cereals on the Quality of Masa Abstract: The pearl millet and maize grains were dehulled, washed, dried and ground while the rice grain...

Chemical and microbiological stability of meat and meat products

Chemical and microbiological stability of meat and meat products Abstract Storage temperature and duration plays an important role in meat processing. Observations in poultry processing plants...

PRODUCTION OF WINE FROM FERMENTATION OF WATERMELON AND PINEAPPLE

PRODUCTION OF WINE FROM FERMENTATION OF WATERMELON AND PINEAPPLE Abstract Mixed fruit wine (pineapple and watermelon) was produced using Saccharomyces cerevisiae isolated from palm wine....

Microbial quality evaluation of awara (Soybean cheese) processed and sold locally in Nigeria

Microbial quality evaluation of awara (Soybean cheese) processed and sold locally in Nigeria Abstract Microbial quality evaluation of Awara sold within University of Maiduguri, Borno State...

agidi production from maize and almond seed

Agidi production from maize and almond seed INTRODUCTION “Agidi” is a thick gel produced from fermented maize paste or flour. It is a popular food product...

Nutritional status of undergraduates in a Nigerian university

Abstract The study evaluated the nutritional status and eating habits of undergraduate students in a Nigerian University. One hundred...

FORMULATION AND CHARACTERIZATION OF SWEETPOTATO-BASED COMPLEMENTARY FOOD

FORMULATION AND CHARACTERIZATION OF SWEETPOTATO-BASED COMPLEMENTARY FOOD Abstract To promote the utilization of orange-fleshed sweetpotato...

THE SIGNIFICANCE OF WELFARE CATERING SERVICES TO THE NIGERIAN MILITARY A STUDY OF...

Background of the study  Welfare is a globally broad concept referring to a state of living of an individual...
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