FOOD TECHNOLOGY

 

1.     PRODUCTION AND EVALUATION OF BISCUITS FROM BLENDS OF WHEAT FLOUR AND SPENT PEPPER FRUIT (DENNITTIA TRIPETALA) FLOUR

2.     PRODUCTION AND QUALITY EVALUATION OF BISCUIT FROM MILLET (PENNISETUM GLAUCUM), SORGHUM ( BICOLOR(L.) MOENCH) AND BAMBARA GROUNDNUT ( VIGNA SUBTERRANEAVERDC) FLOUR BLENDS

3.     EFFECT OF K-SORBATE, TRIPOLYPHOSPHATE, SALT AND GLYCEROL ON HISTOLOGICAL AND RHEOLOGICAL PROPERTIES OF BEEF

4.     SAVING AND INVESTMENT AMONG SMALL- HOLDER FARMERS IN RIVERS STATE

5.     THE EFFECT OF SPECIES ON LIPID CHARACTERISTICS AND ACCEPTABILITY OF SMOKED CATFISH (CLARIAS EBRIERNSIS)

6.     DEVELOPMENT OF MAIZE-BAMBARA GROUNDNUT COMPLEMENTARY FOODS FORTIFIED WITH FOODS RICH IN CALCIUM, IRON, ZINC AND PROVITAMIN A

7.     LABORATORY STUDIES ON BEER PRODUCTION FROM MAIZE (ZEA MAYS)

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

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

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

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

12.                        STUDY OF MECHANICAL, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF PRODUCTS FROM FOUR CASSAVA VARIETIES

13.                        EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION, HYPOGLYCEMIC AND HYPOLIPIDEMIC POTENTIALS OF VERNONIA AMYGDALINA (ONUGBU) AND GONGRONEMA LATIFOLIUM (UTAZI ) VEGETABLES.

14.                        EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (SCOMBOROMORUS SCOMBRUS)

15.                        POTENTIALS OF PIPER GUINEENCE (SCHUM AND THOM) AND MONDORA MYRISTICA (GAERTN) FOR THE PROTECTION OF STORED MAIZE (ZEA MAYS) AGAINST SITOPHILUS ZEAMAIS

16.                        EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (PENTACLETHRA MACROPHYLLA BENTH)

17.                        CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET (PENNISETUM TYPHOIDUEM) AND MALTS OF COWPEA (VIGNA UNGUICULATA) AND SOYBEAN (GLYCINE MAX) DURING STORAG

18.                        PRODUCTION AND EVALUATION OF BREAKFAST CEREALS FROM BLENDS OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA), MAIZE (ZEA MAYS) AND DEFATTED COCONUT (COCOS NUCIFERA).

19.                        CHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM CITRULLUS VULGARIS S, GLYCINE MAX L, ARACHIS HYPOGEA L AND SCLEROTIUM TUBERYGII

20.                        EFFECT OF CO-EXTRUDED FILM ON THE SHELF STABILITY OF SLICED SALTED PORK MEAT PRODUCT

21.                        EVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (HEINSIA CRINATA) AND “UCHAKORO” (VITEX DONIANA) LEAVES

22.                        EVALUATION OF GASOLINE GENERATOR MODIFIED FOR BIOGAS UTILIZATION

23.                        EFFECTS OF INCLUSION OF OYSTER MUSHROOM (PLEUROTUS SAJOR-CAJU) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER

24.                        CHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE (CHYROSOPHYLLUM ALBIDUM) PEELS AND COTYLEDONS

25.                        PRODUCTION AND EVALUATION OF EXTRUDED SNACKS FROM COMPOSITE FLOUR OF BAMBARA GROUNDNUT (VOANDZEIA SUBTERRANEA (L) THOAUR ), HUNGRY RICE (DIGITARIA EXILIS STAPH.) AND CARROT (DAUCUS CAROTA L

26.                        EFFECT OF PROCESSING ON THE NUTRACEUTICAL POTENTIAL OF NTURUKPA (PTEROCARPUS SANTALINOIDES) LEAF

27.                        EFFECT OF SUPPLEMENTATION OF PLANTAIN FLOUR WITH OKARA AND DETARIUM MICROCARPUM FLOURS AS DIETARY FIBER SOURCES ON BLOOD GLUCOSE AND SERUM CHOLESTEROL

28.                        CONTRIBUTIONS OF PACKAGING TO THE EXTENSION OF SHELF LIFE OF PROCESSED GRASSCUTTER MEAT (THYRONOMYS SWINDERIANUS).

29.                        EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONALPROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK

30.                        EVALUATION OF THE USE OF A HARDNESS TESTER AS A MODIFICATION INDEX FOR SORGHUM DURING MALTING

31.                        EFFECTS OF PROCESSING METHODS ON THE BIO-FUNCTIONAL PROPERTIES OF PHYSIC NUT (JATROPHA GOSSYPIIFOLIA) LEAVES

32.                        EFFECT OF DRYING AND STORAGE ON THE PHYSICO-CHEMICAL CHARACTERISTICS AND PROTEIN QUALITY OF SMOKED HORSE MACKEREL (TRACHURUS TRACHURUS) FILLETS

33.                        PRODUCTION, PROPERTIES AND SHELF - LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT

34.                        DEVELOPMENT AND EVALUATION OF BEVERAGE FROM AFRICAN BREADFRUIT (TRECULIA AFRICANA)

35.                        LABORATORY STUDIES ON BEER PRODUCTION FROM MAIZE (ZEA MAYS)

36.                        DEVELOPMENT AND EVALUATION OF BEVERAGE FROM AFRICAN BREADFRUIT (TRECULIA AFRICANA)

37.                        STUDIES ON THE COMPOSITION AND SENSORY PROPERTIES OF CHIN-CHIN FROM WHEAT, AFRICAN BREADFRUIT, SOYBEAN AND SORGHUM COMPOSITE FLOUR BLENDS

38.                        PRODUCTION, QUALITY AND TOXICOLOGICAL EVALUATION OF HUNGRY RICE (DIGITARIA EXILIS) AND PIGEON PEA (CAJANUS CAJAN) COMPLEMENTARY FOOD FORTIFIED WITH SOUR SOP (ANNONA MURICATA) LEAVES

39.                        THE EFFECT OF FERMENTATION ON THE NUTRIENT COMPOSITION OF A FERMENTED PRODUCT (OGIRI) OF CASTOR OIL SEED (RICINUS COMMUNIS

40.                        PRODUCTION AND CHARACTERISATION OF GLUCOSE/XYCLOSE ISOMERASE FROM STREPTOMYCES THERMOVULGARICUS (INTENDED FOR HIGH PURPOSE SYRUP PRODUCTION)

41.                        EVALUATION OF THE EFFECTS OF DRYERINLET TEMPERATURE ADDED LECITHIN AND CARBOXYMETHYLCELLULOSE ON PHYSICSOCHEMICAL CHARACTERISTICS OF SPRAY DRIED SOYMILK

42.                        PRODUCTION AND EVALUATION OF BREAKFAST CEREAL USING FIGEON PEA (CAJANUS CAJAN) AND SORGHUM (SORGHUM BICOLOR L.)

43.                        LABORATORY STUDIES ON BEER PRODUCTION FROM MAIZE (ZEA MAYS)

44.                        OPTIMIZATION OF ENGINEERING FUNCTIONAL AND NUTRITIONAL PROPERTIES OF SINGLE-SCREW EXTRUDED SOY-SWEET POTATO BLENDS FOR FOOD USE BY RESPONSE SURFACE METHODOLOGY

45.                        FORMULATION AND ANALYSIS OF ELDERLY FOODS FROM LOCALLY AVAILABLE FOOD RESOURCES

46.                        EFFECT OF DIFFERENT ADDITIVES ON THE SOAK MEDIUM OF FERMENTING CASSAVA

47.                        PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THE MILK-LIKE EXTRACT (MLE) FROM BAMBARA GROUNDNUT (VOANDZEIA SUBTERRANEA) (L) THOUARS SOAKED IN ETHANOL AND SODIUM SALTS

48.                        PROCESSING, UTILIZATION AND STORAGE PROPERTIES OF LOCUST BEAN. (PARKIA BIGLOBOSA) FRUIT PULP.

49.                        STUDIES ON RIGOR MORTIS AND DISPLAY CHANGES IN MEAT STORED UNDER AMBIENT TROPICAL CONDITIONS

50.                        DEVELOPMENT OF MAIZE-BAMBARA GROUNDNUT COMPLEMENTARY FOODS FORTIFIED WITH FOODS RICH IN CALCIUM, IRON, ZINC AND PROVITAMIN A

51.                        PRODUCTION OF MALT-BASED SYRUPS FROM SORGHUM (SORGHUM BICOLOR) AND MILLET (PENNISETUM TYPHOIODES) GRAINS

52.                        PRODUCTION AND EVALUATION OF BREAKFAST CEREAL USING FIGEON PEA (CAJANUS CAJAN) AND SORGHUM (SORGHUM BICOLOR L.)

53.                        LABORATORY STUDIES ON BEER PRODUCTION FROM MAIZE (ZEA MAYS)

54.                        EVALUATION OF THE EFFECTS OF DRYERINLET TEMPERATURE ADDED LECITHIN AND CARBOXYMETHYLCELLULOSE ON PHYSICSOCHEMICAL CHARACTERISTICS OF SPRAY DRIED SOYMILK

55.                        EXTENSION IMPLICATIONS OF THE TECHNOLOGICAL CAPABILITIES OF THE BAKING INDUSTRY IN SOUTH-EASTERN NIGERIA

56.                        PROCESSING, UTILIZATION AND STORAGE PROPERTIES OF LOCUST BEAN. (PARKIA BIGLOBOSA) FRUIT PULP.

57.                        PRODUCTION AND EVALUATION OF EXTRUDED SNACKS FROM YELLOW MAIZE, SOYBEAN, CARROT AND AMARANTH LEAF FLOUR BLENDS

58.                        PRODUCTION AND EVALUATION OF EXTRUDED WEANING FOOD FROM IRON-BIOFORTIFIED BEANS, MAIZE AND SORGHUM FLOUR BLENDS

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

60.                        EFFECT OF DIFFERENT PROCESSING METHODS ON PHYSICOCHEMICAL AND ANTI-NUTRIENT PROPERTIES OF FLOUR PRODUCED FROM TAMARIND (TAMARINDUS INDICA) SEEDS

61.                        PRODUCTION AND QUALITY EVALUATION OF SPOONABLE AND DRINKABLE YOGHURT WITH WATERMELON (CITRULLUS LANATUS) JUICE AND PULP

62.                        EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO (IRVINGIA GABONENSIS)

63.                        PHYTOCHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF FOUR NIGERIAN SPICES

64.                        DEVELOPMENT AND EVALUATION OF SNACKS FROM WHEAT WITH GRADED LEVELS OF CASSAVA CORTEX, MAIZE, AND AFRICAN YAM BEAN FLOURS

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

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

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

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

69.                        PRODUCTION AND QUALITY EVALUATION OF MEAL REPLACEMENT DIET FROM SOYBEAN (GLYCINE MAX) AND SORGHUM (SORGHUM BICOLOR L. MOENCH) FOR THE OVER-WEIGHT AND OBESE

70.                        SORPTION ISOTHERMS OF COMMERCIAL KILISHI OBTAINED FROM ABUJA NIGERIA

1.      PURIFICATION AND CHARACTERISATION OF BETA-AMYLASE FROM Bacillus subtilis ISOLATED FROM FERMENTED AFRICAN LOCUST BEAN (Parkia biglobosa) SEEDS

2.      SORPTION CHARACTERISTICS AND STORAGE STABILITY OF FERMENTED AND DRIED LOCUST BEAN (PARKIA BIGLOBOSA) SEED

3.      PERFORMANCE EVALUATION AND MODELING OF A BIOMASS FUELLED CABINET DRYER

4.      DEVELOPMENT OF STARTER CULTURES FOR SOURDOUGH PROCESSING USING PEARL MILLET (Pennisetum glaucum) AND FINGER MILLET (Eleusine coracana).

5.      EFFECTS OF DIFFERENTLY PROCESSED SOYABEAN AND BIRD’S AGE ON GROWTH AND PRE-CAECAL NUTRIENT DIGESTIBILITY OF BROILER CHICKENS

6.      MICROBIOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF TWO NOVEL FERMENTED PRODUCTS FROM GRAIN AMARANTH (Amaranthus hybridus)

7.      PHYSICOCHEMICAL PROPERTIES OF TOMATOES AS AFFECTED BY OSMODEHYDRATION AND DRYING TECHNIQUES.

8.      PHYSICOCHEMICAL AND SENSORY QUALITIES OF EXTRUDED SNACKS FROM BLENDS OF TIGERNUT, CASSAVA FIBRE, SOYCAKE AND MAIZE FLOUR.

9.      EFFECTS OF STORAGE CONDITIONS AND PACKAGING MATERIALS ON THE PHYSICOCHEMICAL PROPERTIES OF PALM OIL

10. NON-ENZYMATIC ANTI-OXIDATIVE POTENTIAL AND EXPRESSION OF ASCORBIC ACID BIOSYNTHESIS GENE IN PAWPAW (Carica papaya)

11. INFLUENCE OF ACETYLATION ON THE PHYSICOCHEMICAL PROPERTIES OF COMPOSITED STARCHES FROM SWEET POTATO (Ipomoea batatas L) AND WATER YAM (Dioscorea alata Poir)

12. STOCKS AND FRACTIONS OF SOIL ORGANIC CARBON UNDER THE TRADITIONAL COCOA BASED AGROFORESTRY SYSTEM OF ABIA STATE NIGERIA.

13. EFFICACY OF TOOTHPASTE PRODUCED FROM SELECTED HERBAL PLANTS IN CURING DENTAL CARIES

14. PREFERRED NATIVE TREE SPECIES FOR THE TRADITIONAL AGROFORESTRY SYSTEMS IN ABIA STATE NIGERIA

15. MORPHOLOGY, USES AND PROXIMATE COMPOSITION OF Blighia sapidak.D Koenig IN RAINFOREST AND SAVANNA AREAS OF SOUTH  WEST, NIGERIA

16. PRODUCTION AND QUALITY EVALUATION OF SNACKS FROM SOYBEAN CONCENTRATE, CASSAVA FIBRE AND WHEAT FLOUR

17. EFFECT OF PROCESSING VARIABLES AND SOY ENRICHMENT ON THE PHYSICOCHEMICAL AND PASTING PROPERTIES OF INSTANT BREADFRUIT (Artocarpus altilis) FLOUR

18. EXTRACTION, PURIFICATION AND CHARACTERIZATION OF PROTEASE FROM Aspergilus niger ISOLATED FROM YAM PEELS

19. DEVELOPMENT AND EVALUATION OF HIGH FIBRE READY-TO- EAT BREAKFAST CEREAL FROM BLENDS OF SORGHUM (Sorghum bicolor ) AND TIGERNUT (Cyperus esculentus)

20. QUALITY EVALUATION AND STORAGE STABILITY OF GINGER-FLAVOURED BISCUIT FROM COMPOSITE FLOUR OF WHEAT, BAMBARA GROUNDNUT AND PLANTAIN

21. EFFECT OF PROCESSING METHODS ON THE PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF ENRICHED MAIZE SNACK (IPEKERE AGBADO)

22. HYDRATION KINETICS OF SORGHUM GRAINS AND PHYSICOCHEMICAL PROPERTIES OF ?OGI? AS INFLUENCED BY VARIETY AND GRAIN SOAKING METHODS

23. DIETARY INTAKES, ANTHROPOMETRIC MEASUREMENTS AND INTELLIGENCE QUOTIENT OF ADOLESCENTS IN SELECTED BOARDING SCHOOLS IN AKURE, ABIA STATE.

24. DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM BLENDS OF HIBISCUS SABDARIFFA EXTRACT AND SELECTED FRUIT JUICES FOR OPTIMUM ANTIOXIDANT PROPERTIES

25. MODELLING THE EXTRACTION OF ANTIOXIDANTS FROM TEA (Camellia sinensis), GINGER (Zingiber officinale) AND THEIR BLENDS USING RESPONSE SURFACE AND PLS-PATH METHODOLOGY

26. PARASITIC FAUNA OF THE TAILSPOT CLIMBING PERCH, Ctenopoma kingsleyae Gunther (1896), FROM RIVER OLUWA?IN?AGBABU,?ABIA?STATE, NIGERIA

1.      THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) = ADIBE SABINA

 

2.      THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT = ONYIA UJUNWA

3.      EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) = ONYIA ESTHER

4.      PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA. = OBI CHIMEEBELE

5.      THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER = NDUBUOKWU ANGELA 

6.      AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) = MADUBUEZE BLESSING

7.      THE ROLE OF PACKAGING IN FOOD PROCESSING = MADU HAPPINESS

8.      MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON = IROANYA CHARITY

9.      ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. =EZECHI MAUREEN C.

10.  THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT = CHARITY UGWU

11.  A QUALITY ANALYSIS OF THE THICKNESS OF PART AND CORRUGATED ASBETES ROOFING SHEETS OF EMENITE LIMITED ENUGU = ARUOSIGHE E.M

12.  ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION = ARIHI IFEYINWA SUSSAN

13.  PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE = ANYANWU OGECHUKWU

14. BIOCHEMISTRY OF ‘UGBA’ FERMENTATION= ST-BC OKAFOR PROJECT
15. EFFECT OF STEEPING PERIOD ON THE YIELD OF STARCH AND FUNCTIONAL PROPERTIES OF CHEMICALLY MODIFIED AND UNMODIFIED STARCH FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY) (TITLE PAGE HND FT)
16. THE TYPES, CAUSES AND CONSEQUENCES OF DRUG ABUSE AMONG SECONDARY SCHOOL STUDENTS IN OWERRI NORTH LOCAL GOVERNMENT AREA IN IMO STATE. = OGECHI OKORIE (NCE BIOLOGY)
17. COMPARATIVE STUDY ON THE RHEOLOGICAL PROPERTIES OF STARCH SOLUTIONS OF SOME TUBER CROPS (CASSAVA, COCOYAM AND SWEET POTATO)   (IMMORTAL HND FT)
18. THE NUTRIENT POTENTIAL OF COMPLEMENTARY FOOD PRODUCED FORM SORGHUM (SORGHUM BICOLOR), SOYBEAN (GLYCINE MAX), AND BANANA (MUSA SAPIENTUM)= (AMADI STELLA HND FT)
19. EFFECT OF SOAKING ON THE NUTRIENT COMPOSITION AND SENSORY CHARACTERISTICS OF ASPARAGUS BEAN = ALAELE FT

20.  QUALITY CHARACTERISTICS OF BEER PRODUCED USING ‘GONGRONEMA LATIFOLIUM’ (UTAZI) & ‘GARCINA KOLA’ (BITTER KOLA) AS A SUBSTITUTE TO HOPS= OGOH JECOB COMPLET WORK (FT H)

21. QUALITY CHARACTERISTICS OF BEER PRODUCE USING GONGRONEMA LATIFOLIUM (UTAZI) & GARCINA KOLA (BITTER KOLA) AS A SUBSTITUTE TO HOPS= OGOH JECOB (FT H)
22. PRODUCTION AND EVALUATION OF BREAD FROM WHEAT CASSAVA FLOUR (COMPOSITE FLOUR) = GODWIN 2
23. PRODUCTION AND ANALYSIS OF JAM FROM BANANA AND PINEAPPLE= PRODUCTION AND ANALYSIS OF JAM FROM BANANA AND PINEAPPLE
24.  

    1.      PRODUCTION AND EVALUATION OF INSTANT NOODLES FROM COMPOSITE FLOUR (WHEAT AND BAMBARA NUT)

     

    2.      PRODUCTION AND EVALUATION OF INSTANT NOODLES FROM COMPOSITE FLOUR (CASSAVA AND BAMBARA NUT) THE EVALUATION AND THE EFFECT OF PASTEURIZATION ON THE QUALITY OF SOYMILK

     

    3.   PRODUCTION AND EVALUATION OF SOYMILK FLAVOURED WITH COCOA/FT

              

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

     

    5.   EFFECTS OF INCLUSION OF OYSTER MUSHROOM (PLEUROTUS SAJOR-CAJU) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER

     

    6.   CHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE (CHYROSOPHYLLUM ALBIDUM) PEELS AND COTYLEDONS

     

    7.   PRODUCTION AND EVALUATION OF EXTRUDED SNACKS FROM COMPOSITE FLOUR OF BAMBARA GROUNDNUT (VOANDZEIA SUBTERRANEA (L) THOAUR ), HUNGRY RICE (DIGITARIA EXILIS STAPH.) AND CARROT (DAUCUS CAROTA L.)

     

     

    8.   PRODUCTION OF PURE WATER /SEMINAR

    9.      PRODUCTION  OF CASSAVA /SEMINAR

     

    10.  EVALUATION OF THE EFFECT OF PASTURIZATION TIME ON THE QUALITY OF SOYMILK/FT

     

     

    11.                     EVALUATION OF THE EFFECT OF PASTURIZATION TIME ON THE QUALITY OF SOYMILK/FT

     

    12.  MICROBIOLOGICAL QUALITY OF SELECTED PACKAGED WATER SOLD IN FEDERAL POLYTECHNIC NEKEDE

     

    13.                        THE BIOACCUMULATION OF HEAVY METALS ON SOME FISH SPECIES (A CASE STUDY OF OTAMMIRI RIVER, IMO STATE/FIT

     

     

    14.                     PRODUCTION OF BREAKFAST CEREAL USING PIGEON PEA AND MILLET/FT

     

    15.                     THE EFFECT OF DIFFERENT CONCENTRATIONS OF TWO DIFFERENT  LATERITE ON THE RHEOLOGICAL AND THERMAL PROPERTIES OF PALM OIL (A CASE STUDY OF AHIAZU MBAISE)/FT

     

    FOOD TECH

    1.            THE EFFECT OF FERMENTATION TIME ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS OF UGBA

     

    2.            COMPARATIVE ANALYSIS ON THE PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF TIGERNUT FLOUR (CYPERUS ESCULENTUS) PRODUCED BY USING DIFFERENT PROCESSING TECHNIQUES

     

    3.            DESIGN AND FABRICATION OF CASSAVA CHIPPING MACHINE

    4. EXTRACTION AND CHARACTERISATION OF OIL FROM AFRICAN BREADFRUIT(TRECULIA AFRICANA) SEEDS

    5.  PRODUCTION AND EVALUATION OF SOYMILK FLAVOURED WITH COCOA

    6. PRODUCTION AND EVALUATION OF BREAD FROM WHEAT/CASSAVA

    COMPOSITE FLOUR.

    7. THE SUITABILITY AND ACCEPTABILITY OF CASSAVA COMPOSITE BREAD THROUGH SENSORY EVALUATION

    8. THE EFFECT OF FERMENTATION  TIME ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS OF UGBA

    9. THE EFFECT OF MOLASSES ON THE NUTRIENT AND ORGANOLEPTIC QUALITY OF PEANUT BUTTER AT VARYING CONCENTRATIONS

    10. THE EFFECT OF PROCESSING TECHNIQUES ON THE PROXIMATE  COMPOSITION AND FUNCTIONAL PROPERTIES OF TIGERNUT FLOUR

     

    11 EVALUATION OF CHEMICAL COMPOSITION AND SENSORY QUALITIES OF COOKIE PRODUCED FROM COMPOSITE WHEAT FLOUR (TRITICUM AESTIVUM) AND COOKING BANANA FLOUR (MUSA PARADISIACA)

     

    FOOD TECHNOLOGY

    1. PRODUCTION AND COMPARATIVE EVALUATION OF THE PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF JAM FROM FRUITS VARIETIES, (BANANA, PAWPAW, PINEAPLE, ORANGE AND STRAWBERY)

    2. DETERMINATION OF THE PHYSICAL PROPERTIES, MINERAL AND HEAVY METAL CONTENT OF TABLE SALT BRANDS SOLD IN OWERRI METROPOLIS OF IMO

    3. A SURVEY OF THE ASCORBIC ACID (VITAMIN C) CONTENT PRESENT IN FRUITS AND VEGETABLES EATEN IN OWERRI, IMO STATE (ORANGE, PINEAPPLE, BANANA, UGU, UKAZI AND UHA)

    4. EFFECT OF SPROUTING ON THE PHYSICOCHEMICAL CHARACTERISTICS OF PIGEON PEA (CAJANUS CAJAN) SEED FLOURS

    5. EXTRACTION AND CHARACTERIZATION OF OIL FROM CHRYSOPHYLLUM ALBIDUM SEED

    (AFRICAN STAR APPLE)

    6. NUTRITIONAL AND SENSORY EVALUATION OF BISCUIT PRODUCED FROM COMPOSITE FLOUR – WHEAT AND PLANTAIN

    7./ FRYING CHARACTERISTICS OF BEAN BALLS (“AKARA”) MADE FROM AFRICAN YAM BEAN

    8. NUTRIENT COMPOSITION, ANTI-NUTRIENT AND FUNCTIONAL PROPERTIES OF BREAKFAST CEREALS PRODUCED WITH PIGEON PEA (CAJANUS CAJAN) AND MILLET (PENNISTUM AMERICANUM)

    9. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL

    10. MODIFICATION AND PERFORMANCE EVALUATION OF GARIFIAR MACHINE

    11. PHYSICOCHEMICAL PROPERTIES OF OIL EXTRACTED FROM DIFFERENT SEED (GROUNDNUT PEANUT AND SOYBEAN) USING TWO EXTRACTION METHODS (TRADITIONAL MECHANICAL AND SOLVENT EXTRACTION METHODS)                                                                                           

    12. PRODUCTION AND COMPARATIVE EVALUATION OF THE PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF JAM FROM FRUITS VARIETIES, (BANANA, PAWPAW, PINEAPLE, ORANGE AND STRAWBERY)

    13. PRODUCTION AND QUALITY EVALUATION OF COOKIES PRODUCED FROM WHEAT, CASSAVA, GROUNDNUT AND CORN STARCH BLEND

    14. PRODUCTION OF WEANING FOOD FROM BAMBARA GROUNDNUT SEED (VIGNA SUBTERRANEA (L) VERDC) AND COOKING BANANA FRUIT AND ITS PHYSICOCHEMICAL AND ANTI-NUTRITIONAL ANALYSIS

    15. QUALITY CHARACTERISTICS OF DIFFERENT RICE AND PLANTAIN FLOURS

    16. SENSORY, PROXIMATE AND MICROBIAL EVALUATION OF HOME MADE DONER KEBAB (SHARWARMA) AND THE COMMERCIALLY SOLD DONER KEBAB IN OWERRI METROPOLIS

    17. THE EFFECT OF DIFFERENT CONCENTRATIONS OF TWO DIFFERENT LATERITE ON THE MICROBIOLOGICAL EFFECTS ON PALM OIL (A CASE STUDY OF AHIAZU MBAISE)

    18. THE EFFECT OF DIFFERENT CONCENTRATIONS OF TWO DIFFERENT LATERITE SOIL SAMPLES ON THE RHEOLOGICAL AND THERMAL PROPERTIES OF PALM OIL (A CASE STUDY OF AHIAZU-MBAISE)

    19. THE EFFECT OF DIFFERENT PROCESSING METHOD ON THE FUNCTIONAL, PROXIMATE AND SENSORY QUALITIES OF OKPA PRODUCED FROM AFRICA YAM BEAN FLOUR SPHENOSTYLIS STENOCARPA

    20. THE EFFECT OF FERMENTATION ON THE FUNCTIONAL PROPERTIES OF DETARIUM MICROCARPUM (OFOR) SEED FLOUR

    21. THE PHYTOCHEMICALS, NUTRIENTS, AND ANTI-NUTRIENTS OF DIFFERENT CULINARY LOCAL SPICES AND HERBS USED IN PREPARING DIFFERENT DISHES IN NIGERIA  (UZIZA, UDA, EHURU, UTAZI, AND SCENT LEAF)

    22. EFFECT OF PACKAGING MATERIAL ON THE FUNCTIONAL AND MICROBIAL QUALTY OF GARRI

    23. THE EFFECT OF DIFFERENT PROCESSING METHOD ON THE FUNCTIONAL, PROXIMATE AND SENSORY QUALITIES OF OKPA PRODUCED FROM AFRICA YAM BEAN FLOUR SPHENOSTYLIS STENOCARPA

    24. THE EFFECT OF FERMENTATION TIME ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS OF UGBA

    25. COMPARATIVE ANALYSIS ON THE PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF TIGERNUT FLOUR (CYPERUS ESCULENTUS) PRODUCED BY USING DIFFERENT PROCESSING TECHNIQUES

    26. DESIGN AND FABRICATION OF CASSAVA CHIPPING MACHINE

    27. EXTRACTION AND CHARACTERISATION OF OIL FROM AFRICAN BREADFRUIT(TRECULIA AFRICANA) SEEDS

    28.  PRODUCTION AND EVALUATION OF SOYMILK FLAVOURED WITH COCOA

    29. PRODUCTION AND EVALUATION OF BREAD FROM WHEAT/CASSAVA COMPOSITE FLOUR.

    30. THE SUITABILITY AND ACCEPTABILITY OF CASSAVA COMPOSITE BREAD THROUGH SENSORY EVALUATION

    31. THE EFFECT OF FERMENTATION  TIME ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS OF UGBA

    32. THE EFFECT OF MOLASSES ON THE NUTRIENT AND ORGANOLEPTIC QUALITY OF PEANUT BUTTER AT VARYING CONCENTRATIONS

    33.  THE EFFECT OF PROCESSING TECHNIQUES ON THE PROXIMATE  COMPOSITION AND FUNCTIONAL PROPERTIES OF TIGERNUT FLOUR

    34. EVALUATION OF CHEMICAL COMPOSITION AND SENSORY QUALITIES OF COOKIE PRODUCED FROM COMPOSITE WHEAT FLOUR (TRITICUM AESTIVUM) AND COOKING BANANA FLOUR (MUSA PARADISIACA)

    35. EFFECT OF DIFFERENT DEBITTERING METHODS ON THE ASCORBIC ACID AND MINERAL CONTENT OF BITTER LEAF (VERNONIA AMYGDALINA)

    36. NUTRIENT AND ORGANOLEPTIC QUALITIES OF COOKIES PRODUCED WITH WHEAT / LEGUME FLOUR COMPOSITES

    37. PRODUCTION AND EVALUATION OF WEANING FOOD USING MALTED PEARL MILLET (PENNISETUM TYHOIDS) AND SOYBEANS (GLYCINE MAX)

    38. QUALITY CHARACETRISTICS OF RED PALM OIL SOLD IN OWERRI MUNICIPAL WEST AND NORTH L.G.A’S OF IMO STATE

    39. SELECTED CHEMICAL AND ORGANOLEPTIC QUALITIES OF AKAMU PRODUCED WITH MILLET, MAIZE AND SORGHUM

    40. RE-DESIGN AND PERFORMANCE EVALUATION OF MEAT BARBECUE PROCESSING EQUIPMENT

    41. PHYSICOCHEMICAL PROPERTIES OF OIL EXTRACTED FROM DIFFERENT SEED (GROUNDNUT/ PEANUT AND SOYBEAN) USING TWO EXTRACTION METHODS (TRADITIONAL/ MECHANICAL AND SOLVENT EXTRACTION METHODS)

    42. THE EFFECT OF DIFFERENT PROCESSING METHOD ON THE FUNCTIONAL, PROXIMATE AND SENSORY QUALITIES OF “OKPA” PRODUCED FROM AFRICA YAM BEAN FLOUR (SPHENOSTYLIS STENOCARPA)

    FOOD TECH

    1.        THE EFFECT OF FERMENTATION TIME ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS OF UGBA 

    2.        COMPARATIVE ANALYSIS ON THE PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF TIGERNUT FLOUR (CYPERUS ESCULENTUS) PRODUCED BY USING DIFFERENT PROCESSING TECHNIQUES

    3.        DESIGN AND FABRICATION OF CASSAVA CHIPPING MACHINE

    4. EXTRACTION AND CHARACTERISATION OF OIL FROM AFRICAN BREADFRUIT(TRECULIA AFRICANA) SEEDS

    5.  PRODUCTION AND EVALUATION OF SOYMILK FLAVOURED WITH COCOA

    6. PRODUCTION AND EVALUATION OF BREAD FROM WHEAT/CASSAVA COMPOSITE FLOUR. 

    7. THE SUITABILITY AND ACCEPTABILITY OF CASSAVA COMPOSITE BREAD THROUGH SENSORY EVALUATION

    8. THE EFFECT OF FERMENTATION  TIME ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS OF UGBA

    9. THE EFFECT OF MOLASSES ON THE NUTRIENT AND ORGANOLEPTIC QUALITY OF PEANUT BUTTER AT VARYING CONCENTRATIONS

    10. THE EFFECT OF PROCESSING TECHNIQUES ON THE PROXIMATE  COMPOSITION AND FUNCTIONAL PROPERTIES OF TIGERNUT FLOUR

    11 EVALUATION OF CHEMICAL COMPOSITION AND SENSORY QUALITIES OF COOKIE PRODUCED FROM COMPOSITE WHEAT FLOUR (TRITICUM AESTIVUM) AND COOKING BANANA FLOUR (MUSA PARADISIACA)

    12. EFFECT OF DIFFERENT DEBITTERING METHODS ON THE ASCORBIC ACID AND MINERAL CONTENT OF BITTER LEAF (VERNONIA AMYGDALINA)

    13. NUTRIENT AND ORGANOLEPTIC QUALITIES OF COOKIES PRODUCED WITH WHEAT / LEGUME FLOUR COMPOSITES

    14. PRODUCTION AND EVALUATION OF WEANING FOOD USING MALTED PEARL MILLET (PENNISETUM TYHOIDS) AND SOYBEANS (GLYCINE MAX)

    15. QUALITY CHARACETRISTICS OF RED PALM OIL SOLD IN OWERRI MUNICIPAL WEST AND NORTH L.G.A’S OF IMO STATE

    16. SELECTED CHEMICAL AND ORGANOLEPTIC QUALITIES OF AKAMU PRODUCED WITH MILLET, MAIZE AND SORGHUM

    17. RE-DESIGN AND PERFORMANCE EVALUATION OF MEAT BARBECUE PROCESSING EQUIPMENT

    18. PHYSICOCHEMICAL PROPERTIES OF OIL EXTRACTED FROM DIFFERENT SEED (GROUNDNUT/ PEANUT AND SOYBEAN) USING TWO EXTRACTION METHODS (TRADITIONAL/ MECHANICAL AND SOLVENT EXTRACTION METHODS)

    19. THE EFFECT OF DIFFERENT PROCESSING METHOD ON THE FUNCTIONAL, PROXIMATE AND SENSORY QUALITIES OF “OKPA” PRODUCED FROM AFRICA YAM BEAN FLOUR (SPHENOSTYLIS STENOCARPA)

    FOOD TECHNOLOGY

    20. PROXIMATE AND SENSORY EVALUATION OF CORN FLOUR FORTIFIED WITH PERIWINKLE FLOUR

    21. FEASIBILITY STUDY ON CANDY PLANT AT EKEONUWA, DOUGLAS ROAD/SEMINBNAR

    21. MICROBIOLOGICAL QUALITY OF SELECTED PACKAGED WATER SOLD IN FEDERAL POLYTECHNIC NEKED/HND

                        

    22. INDUCED BREEDING OF CLARIAS GARIEPINUS USING PITUITARY GLAND PRESERVED IN DIFFERENT CONCENTRATIONS OF ETHANOL (ALCOHOL)

    23. PROXIMATE AND SENSORY EVALUATION OF CORN FLOUR FORTIFIED WITH PERIWINKLE FLOUR

    24. PRODUCTION AND EVALUATION OF INSTANT NOODLES FROM COMPOSITE FLOUR (WHEAT AND BAMBARA NUT)

    25. COMPARATIVE ANALYSIS OF MODIFIED STARCH FROM CASSAVA AND YAM/HND

    26. THE PRODUCTION AND SENSORY EVALUATION OF LOCALLY PRODUCED GIN FROM MILLET