Food Science and Technology Research Topics

  1. Public health significance of some local spices sold in your local market.
  2. Physico-chemical and sensory properties of moi-moi (steamed paste) prepared from water yam flour using different drying methods
  3. Effect of drying and blanching methods on the chemical and microbiological composition of fluted pumpkin (Telfaira occidentalis) Leaf.
  4. Effect of processing on phytochemical and vitamin C content of green leafy vegetables.
  5. Effect of fermentation time on the nutritional cyanide content of garri from selected varieties of cassava (Manihot esculenta).
  6. Physico-chemical and sensory properties of wine from bitter kola (Garcinia kola) fruit pulp.
  7. Production and evaluation of herbal tea using (Gongronema latifolium).
  8. Extraction, physiochemical and functional properties of cellulose and dietary fibre from dry moringa oleifera pods.
  9. Application of chitosan to check sprouting and mould growth on Indian cocoyam (Xanthosama spp).
  10. Effect of blanching temperature on phytochemical and nutritional content of some local medicine plants.
  11. Effect of drying on physiochemical properties of fermented and unfermented cocoyam flour.
  12. Amino acid profile of roasted Jackfruit (artocarpus heterophyllus) and effect of processing on nutrient content of jackfruit and groundnut (arachis hypogaba.L)
  13. Production and sensory evaluation and shelf life study of groundnut milk flavoured with vanilla.
  14. Effect of zelia gum on quality characteristics of macaroni from cassava (manihot esculenta crantz) and African yam bean (sphenostylis stenocarpa) composite flour.
  15. Physio-chemical and sensory properties of deep fried chin chin from blends of African yam bean, cocoyam and wheat flour.
  16. Production of extruded snacks from blends of cassava (manihot esculenta), Cowpea (vigna nugriculata), and Tiger nut (cyperus  esculentus) flour.
  17. Comparative proximate composition and amino acid profile of prawn (macrobrachium rosenbergil) and crayfish (cambarus) sold in your location eg (Rivers State).
  18. Shelf stability of chitosan coated sweet potato chips fried in palm oil.
  19. Production, sensory evaluation and shelf life study of tiger nut milk (cyperus esculentus L).
  20. Effect of germination on physiochemical properties of cowpea flour from your location eg (Imo state)
  21. Production of pasta from yam bean and wheat flavoured with local with local spices.
  22. Oil palm pests ( elaesis guineensis) in your location eg (Anambra).
  23. Amino acid profile and effect of boiling time on changes in nutrient phytochemicals and functional properties of pigeon pea (cajanus cajan).
  24. Physiochemical and sensory properties of cookies from flour blends of wheat, cassava and cashew nut.
  25. The potentials of mushroom powder and papain extract as dough improvers.
  26. Effect of chitosan on the stability and quality of African pear.
  27. Physiochemical and sensory properties of pasta from sprouted African yam bean flour and wheat flour.
  28. Production of juice drink from hibiscus sabdariffa (roselle) and irvinga gabonensis (African bush mango).
  29. The physiochemical, nutritional and sensory evaluation of milk from moringa seed extract.
  30. Microbiological and nutritional quality of stockfish and bones from (your location eg Umuahia market)
  31. Determination of the physiochemical properties and vitamin A value of common Nigerian vegetable oils.
  32. Determination of trace elements in some imported and local food spices
  33. Physiochemical and storage stability of palm kernel oil marketed in your location (eg Uyo)
  34. Physicochemical and sensory properties of noodles made from bambara and wheat composite flour.
  35. Effect of boiling on chemical composition, functional properties and anti-nutritional factors of Ukpo (mucuna flagelipes) flour
  36. Microbial biota and physio-chemical properties of commercial palm wine sold in your location (eg Enugu).
  37. Effect of processing on haemagglutinin activity on crude lecting extracts from African oil bean (penthtaclethra macrophylla) and castor oil bean (Riginus Communis).
  38. Chemical and phytochemical contents of selected natural plant spices.
  39. Effects of boiling time on nutrients and phytochemical and amino acid profile of (Ceiba pentandra) Leaves.
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