FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
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EFFECTIVE KILLING METHOD OF GRASS CUTTER ON THE SENSORY QUALITY OF THE MEAT UNDER ROOM STROARGE
CHAPTER ONE INTRODUCTION The grasscutter (thyoroumys Swinderionus) variously known as the warsh cane-rot ground hog and in trancophone West Africa, the aulocode or incorrectly. The animal is a rodent but not a rat proper since it belongs to the hystricomorpharat proper since it belongs to […]
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SENSORY EVALUATION OF MENUS PRODUCED FROM SOYA BEANS (A STUDY OF SOYA BEANS)
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY The immense benefits of soya beans must have stipulated lot of research on incorporating soya beans (Glycine max) into indigenous diets such as soy bean fortified gari and tapioca , Soy dadawa, Soy wara and Soy-yoghurt. […]
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SENSORY EVALUATION OF KUNU DRINKS PRODUCED FROM POTATO TUBER WITH DIFFERENT SPICES
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY For many years, the Nigerian soft drink industry has been heavily dependent on imported raw materials. In order to conserve foreign exchange, emphasis is now on the development of indigenous beverages and the country’s attention has begun […]
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SENSORY EVALUATION OF ENHANCED BREAD PRODUCTION FROM COMPOSITE FLOUR (WHEAT AND BEANS, GARNISED WITH SESAME SEED)
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Bread is a food made of flour, water, and yeast mixed together and baked. Bread is nourishing, comforting, and reassuringly down-to-earth, it’s perhaps the most fundamental of foods Sunset Breads (1991). Bread is one the most widely consumed […]
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ACCESSMENT OF BUILDING CONSTRUCTION ARTISANS PRODUCTIVITY ON BUILDING CONSTRUCTION PROJECTS (CASE STUDY OF SOME SELECTED PROJECT EKPOMA EDO STATE)
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY The decline in apprenticeship in both the public and private sectors, the increasing use of sub-contractors as well as the uncoordinated approach in the informal sector are contributing factors to the shortage of skilled artisans in the construction […]
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SENSORY EVALUATION OF CAKE PRODUCED FROM COMPOSITE FLOUR OF WHEAT AND RICE FLOUR
CHAPTER ONE INRODUCTION BACKGROUND OF THE STUDY Cakes are convenient food products. They are usually sweet and often baked, prepared from flour, sugar, shortening, baking powder, egg, and essence as principal ingredients . Wheat is the major flour used in cake production. Herbert (2000) reported […]
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SENSORY EVALUATION OF BREAD PRODUCED FROM COMPOSITE FLOUR A CASE STUDY OF BREAD FRUIT AND WHEAT FLOUR
CHAPTER ONE INRODUCTION BACKGROUND OF THE STUDY Bread is a food made of flour, water, and yeast mixed together and baked. Bread is nourishing, comforting, and reassuringly down-to-earth, it’s perhaps the most fundament of foods Sunset Breads (1991). Bread is one the most widely consumed […]
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EXAMINATION OF JOLLOF RICE SERVED IN THREE FOOD OUTLETS IN AUCHI FOR PATHOGENIC ORGANISMS
CHAPTER ONE INTRODUCTION 1.0 BACKGROUND OF THE STUDY The intention of food safely is to prevent food poisoning (the transmission of disease through food and to maintain the who lesomeness of the food product through all stages of processing, until it is finally extern. No […]
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EFFECTIVE KILLING METHOD OF GRASS CUTTER ON THE SENSORY QUALITY OF THE MEAT UNDER ROOM STROARGE
CHAPTER ONE INTRODUCTION The grasscutter (thyoroumys Swinderionus) variously known as the warsh cane-rot ground hog and in trancophone West Africa, the aulocode or incorrectly. The animal is a rodent but not a rat proper since it belongs to the hystricomorpharat proper since it belongs to […]
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SENSORY EVALUATION OF QAT PRODUCE FROM ACHA AND QUAKED QAT [PDF]
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Oat in its different processed forms is an important food for large numbers of people in the developing world, providing significant amounts of nutrients, in particular calories and protein. Its nutritional quality is particularly important for […]
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