FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
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SENSORY EVALUATION OF BREAD PRODUCED FROM COMPOSITE FLOUR A CASE STUDY OF BREAD FRUIT AND WHEAT FLOUR [PDF]
CHAPTER ONE INRODUCTION BACKGROUND OF THE STUDY Bread is a food made of flour, water, and yeast mixed together and baked. Bread is nourishing, comforting, and reassuringly down-to-earth, it’s perhaps the most fundament of foods Sunset Breads (1991). Bread is one the most widely consumed […]
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SENSORY EVALUATION OF CAKE PRODUCED FROM COMPOSITE FLOUR OF WHEAT AND RICE FLOUR [PDF]
CHAPTER ONE INRODUCTION BACKGROUND OF THE STUDY Cakes are convenient food products. They are usually sweet and often baked, prepared from flour, sugar, shortening, baking powder, egg, and essence as principal ingredients . Wheat is the major flour used in cake production. Herbert (2000) reported […]
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PRODUCTION AND SENSORY EVALUATION OF DOUGHNUT PRODUCED FROM PIGEON PEA COMPOSITE FLOUR [PDF]
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY The snack food industry is growing globally with rapid introduction of new products formulated with the intent of meeting specific health or organoleptic need of consumers. These products are increasingly becoming available every year especially in developed countries. […]
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PRODUCTION AND EVALUATION OF ICE CREAM FROM COCONUT MILK EXTRACT [PDF]
CHAPTER ONE INTRODUCTION BACKGROUND OF STUDY The coconut has at time been treated as something of a joke to Europeans as popularized in the music hall song. In history it was first introduced to Europe as nux indica, or the nut from the indies. It […]
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FOOD SAFETY BEHAVIOR ATTITUDE AND PRACTICES OF STREET FOOD VENDORS AND CONSUMERS IN EDO STATE [PDF]
CHAPTER ONE INTRODUCTION Background Information Street foods are described as ready-to-eat foods and beverages prepared and sold by vendors or hawkers especially in streets and other similar public places (FAO, 1989). According to the FAO, street foods contribute significantly to the diets of many people […]
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EXAMINATION OF JOLLOF RICE SERVED IN THREE FOOD OUTLETS IN AUCHI FOR PATHOGENIC ORGANISMS [PDF]
CHAPTER ONE INTRODUCTION 1.0 BACKGROUND OF THE STUDY The intention of food safely is to prevent food poisoning (the transmission of disease through food and to maintain the who lesomeness of the food product through all stages of processing, until it is finally extern. No […]
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EFFECTIVE KILLING METHOD OF GRASS CUTTER ON THE SENSORY QUALITY OF THE MEAT UNDER ROOM STORAGE [PDF]
CHAPTER ONE INTRODUCTION The grasscutter (thyoroumys Swinderionus) variously known as the warsh cane-rot ground hog and in trancophone West Africa, the aulocode or incorrectly. The animal is a rodent but not a rat proper since it belongs to the hystricomorpharat proper since it belongs to […]
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CONVENIENCE FOOD IN CATERING INDUSTRY [PDF]
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Since World War II, there has been a rapid growth in the use of convenience foods in home-prepared meals, (Jean, 2005). Convenience foods are characterized by frozen, canned, dry mixes, powdered, and freeze-dried products. Consumers, familiar with […]
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COMPARATIVE ANALYSIS ON CORN FLOUR AS AN ALTERNATIVE TO WHEAT FLOUR IN SNACKS PRODUCTION [PDF]
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Corn and wheat flour is one of the most important cereal grains in the world, it serves as a staple food for approximately 400 million people in developing countries and it is used as a food ingredient […]
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COMPARATIVE ANALYSIS ON CORN FLOUR AS AN ALTERNATIVE TO WHEAT FLOUR IN SNACKS PRODUCTION [PDF]
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Corn and wheat flour is one of the most important cereal grains in the world, it serves as a staple food for approximately 400 million people in developing countries and it is used as a food ingredient […]
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