Food Science and Technology Project Topics
A Comparative Study on the Physicochemical Properties of Vegetable Oil (Palm Oil, Sesame Oil, Sunflower Oil)
Quality Evaluation of Chinchin Produced From Whole Wheat-soybean Flour Blends
Quality Evaluation of Biscuit From Wheat-tiger Nut Composite Flour
Quality Characteristics of Biscuits Produced From Cassava, Millet and Sweet Potato Composite Flour
Quality Evaluation of Maize Chips (Kokoro) Made From Maize and Bambara Groundnut Flour Blends
Sensory and Chemical Composition of Maize Pudding (Elekute-ogede) Produced From Maize-bambara Groundnut Blends
Sensory and Chemical Properties of Groundnut-Sesame Enriched Snack (Kuli-kuli)
Sensory Attributes of Fermented and Unfermented Sweet Potato-Pigeon Pea Weaning Food
The Effect of Different Processing Techniques on the Proximate and Organoleptic Quality of Stored Soymilk
The Effect of Soyabean Supplement on the Physicochemical and Sensory Properties of Garri
The Effect of Storage Period on the Proximate and Functional Composition of Soya-garri at Different Storage Period
The Effect of Physio-chemical Properties on Moringa Oleifera Oil
The Nutritional Attributes of Powdered Milk Produced From the Mixture of Soybean (Glycine Max) and Tiger-nut (Cyperus Esculentus)
The Physicochemical Properties of Two Different Honeys
Assessment of Changes in Food Consumption Based on Selected European and African Countries
