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Food Science And Technology

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AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)

ABSTRACTMeat is a flesh of animals consumed for foods.  In the topics, the bulk of the meat consumed is derived from cow, sheep, cattle, pigs, camel etc.  The other aspect of a dead animal such as the offalâ€™s (kidney, liver, intestine etc) and the skin are often consumed, but one not ...

Food Science And Technology Type: PROJECT

📄 43 pages | 🧠 5726 words | 📚 3 chapters

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THE ROLE OF PACKAGING IN FOOD PROCESSING

ABSTRACTThe role of packaging in food processing is just one among many ways of food preservation.  As soon as food is packaged, it is set for shipment and marketing.  For many food technologists to embark on food packaging, the food technologist must have food knowledge of the technolo...

Food Science And Technology Type: PROJECT

📄 32 pages | 🧠 4456 words | 📚 3 chapters

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MARGARINE - PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

ABSTRACTPalm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fatt...

Food Science And Technology Type: PROJECT

📄 101 pages | 🧠 12599 words | 📚 5 chapters

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PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)

ABSTRACT  Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit ju...

Food Science And Technology Type: PROJECT

📄 59 pages | 🧠 7267 words | 📚 5 chapters

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ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION

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Food Science And Technology Type: PROJECT

📄 74 pages | 🧠 11014 words | 📚 4 chapters

531 views

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PHYSICO - CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES

CHAPTER ONE Fufu is a dough â€" like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non-gelatinized powder or paste icold o hot water (krama and maz 1972) This is usually eaten with soup or (ownueme, 1978) Ngoddy and Ihekoronye 1985) Fufu ...

Food Science And Technology Type: PROJECT

📄 69 pages | 🧠 9223 words | 📚 5 chapters

846 views

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THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT

ABSTRACTFood packaging is just one among ways of food preservation for when food is been packaged, it is set for shipment and marketing. Food Technologist who must have a good knowledge of technology materials, labour equipment, money research, engineering and management is in any food-processing...

Food Science And Technology Type: PROJECT

📄 29 pages | 🧠 3605 words | 📚 4 chapters

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ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION

ABSTRACTMany producers of yoghurt are confused on the methods and process of producing yoghurt, consequently, producing substandard yoghurt which may not meet the taste of the consumer. However, this research work is aimed at developing appropriate process of producing yoghurts. The research work...

Food Science And Technology Type: PROJECT

📄 35 pages | 🧠 4264 words | 📚 4 chapters

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PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE

ABSTRACTPalm oil is one the commercial product of palm fruit (Elaesis Guineesis). It is derived from the fleshy messieurs of the fruit of the oil palm which contains 45 â€" 55% oil. Palm oil belongs to a class of food known as fat and oil, which are generally termed lipid. It is oil from plant or...

Food Science And Technology Type: PROJECT

📄 72 pages | 🧠 10483 words | 📚 3 chapters

436 views

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PRODUCTION OF "OGIRI" FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED "OGIRI" (COMMERCIAL "OGIRI")

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Food Science And Technology Type: PROJECT

📄 85 pages | 🧠 12014 words | 📚 5 chapters

767 views

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PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT

ABSTRACTIn the course of a study aimed a producing at a reasonable cost, bland, soluble skim milk hydrolysate without a significant loss of nutritional value, a comparison was made of adsorption methods of debittering pronase- and ficinhydroly-zed skim milks. The result of the comparison and the ...

Food Science And Technology Type: PROJECT

📄 54 pages | 🧠 7835 words | 📚 3 chapters

303 views

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THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA

ABSTRACTOf all the plant on which man has depended for his food, cereal grains are by far the most important.  Since recorded history, cereals grains are the seed by cultivated grasses that include wheat, corn, 0at, barley, rye, rice, sorghum and millet. There are a number of reasons why cer...

Food Science And Technology Type: OND PROJECT

📄 35 pages | 🧠 4322 words | 📚 3 chapters

365 views

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THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

ABSTRACTThe processing of soybeans into soymilk is aimed at gaining consumer acceptance of the legume by removal of the toxicants that contain and also improving organoleptic qualities of soymilk with special consideration to some adverse effect of these operation in soymilk  quality.Soymilk...

Food Science And Technology Type: PROJECT

📄 71 pages | 🧠 9217 words | 📚 5 chapters

522 views

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THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)

ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample ...

Food Science And Technology Type: PROJECT

📄 54 pages | 🧠 7017 words | 📚 5 chapters

400 views

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PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

ABSTRACTBiscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40,...

Food Science And Technology Type: PROJECT

📄 78 pages | 🧠 10150 words | 📚 5 chapters

460 views

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