(1). AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE
This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) research questions were formulated and questionnaires were administered to .... Continue reading
(2). THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS
The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, sixty adolescent girls in the age group of 12.... Continue reading
(3). THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
A RESEARCH FOCUSED ON THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA. Continue reading
(4). PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
A STUDY BASED ON THE PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT. Continue reading
(5). THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
A STUDY BASED ON THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT. Continue reading
(6). AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
A STUDY BASED ON AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT). Continue reading
(7). THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
A comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and TrtraleuraTetraopera (Oshsho). .... Continue reading
(8). PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries. The .... Continue reading
(9). EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND
A RESEARCH BASED ON THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND. Continue reading
(10). Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit
A STUDY BASED ON THE PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT. Continue reading
(11). PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI
Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one .... Continue reading
(12). USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR
A STUDY BASED ON THE USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR. Continue reading
(13). ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA
A DETAILED STUDY ON THE ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA. Continue reading
(14). CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density of walnut flour, the result indicated the proximate composition to be Protein (39.01 + 39.69) Fat (36.26 + 38.53) .... Continue reading
(15). EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa)
Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia biglobosa) were investigated. The raw locust bean (RLB) had the highest .... Continue reading
(16). PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of .... Continue reading
(17). NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM
Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were .... Continue reading
(18). IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM
The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that .... Continue reading
(19). PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE
Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of .... Continue reading
(20). EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, .... Continue reading
(21). PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE
Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of .... Continue reading
(22). PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
A DETAILED STUDY BASED ON THE PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER. Continue reading
(23). THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS
This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for consumption and .... Continue reading
(24). ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN
A STUDY BASED ON THE ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN. Continue reading
(25). IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY
The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that .... Continue reading
(26). EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours. The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution .... Continue reading
(27). PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
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 .... Continue reading
(28). THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO)
A comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and Trtraleura Tetraopera (.... Continue reading
(29). FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION
This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability of adequate meals for man’s .... Continue reading
(30). ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
A STUDY FOCUSED ON THE ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. Continue reading
(31). PRODUCTION OF "OGIRI" FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED "OGIRI" (COMMERCIAL "OGIRI")
Micro organisms associated in fermentation of castor bean seeds "ogiri" (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one .... Continue reading
(32). “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
Palm 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 .... Continue reading
(33). PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES
A STUDY BASED ON THE PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES. Continue reading
(34). EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION
The main purpose of this study was to identify the effect of availability of equipment on students’ performance in Foods and Nutrition. The research is imperative in that the findings .... Continue reading
(35). PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT
A STUDY BASED ON THE PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT. Continue reading
(36). USE OF COMPOSITE BLENDS FOR BISCUIT MAKING
THIS STUDY IS BASED ON THE USE OF COMPOSITE BLENDS FOR BISCUIT MAKING. Continue reading
(37). NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH
Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were .... Continue reading
(38). CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
THIS STUDY IS BASED ON THE CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA. Continue reading
(39). INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD
24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer was used for the determination of heavy metals i.e. Lead, Cadmium and Chromium. 100% .... Continue reading
(40). IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY
A STUDY BASED ON THE IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY. Continue reading
(41). NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA
THIS STUDY IS BASED ON NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA. Continue reading
(42). THE IMPACT OF INVENTORY CONTROL AND PLANNING IN STORES ADMINISTRATION
The research work will look into the impact of inventory control and planning in stores administration in fan milk industry owerri. This work is divided into five chapters, the first .... Continue reading
(43). EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT
This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers.Randomized Study .... Continue reading
(44). PRODUCTION OF BANANA FLAVOURED SOY YOGURT
Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were made by blending 5% and 10% banana flavour with 95% and 90% .... Continue reading
(45). PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
A STUDY BASED ON THE PRODUCTION AND CHARACTERIZATION OF COCONUT OIL. Continue reading
(46). PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
This project work is on the bleaching of palm oil using heat (activated charcoal).The charcoal used for this work was made from pieces of animal bone by carbonization method. .... Continue reading
(47). THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE
The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, sixty adolescent girls in the age group of 12.... Continue reading
(48). PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
AN EXAMINATION OF THE PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE. Continue reading
(49). EFFECT OF MATERNAL LITERACY ON NUTRITIONAL STATUS 0-5 YEARS
This study was carried out to effect of maternal literacy on nutritional status 0-5 years with special reference to mother and child hospital Ondo State. Specifically, the study assess mothers’ .... Continue reading