Food Science and Technology Project Topics
Proximate and Consumer Acceptability of Biscuit Produced From Wheat (Triticum Aestivum L), Soursop (Annona Muricata) and Soybean (Glycine Max) Blends
Proximate and Consumer Acceptability of Maize Pudding (Abari) Enriched With Soybean Flour
Proximate and Functional Properties of Plantain Flour
Proximate and Sensory Characteristics of Akara Produced From Different Blends of African Yam Bean and Cowpea
Proximate and Mineral Composition of Bitter Leaf (Veronia Amygdalina L) and Scent Leaf (Ocimium Grastissimum)
Proximate and Functional Properties of Flour Blends Produced From Sweet Potato, Yam and Plantain Flour
Proximate and Consumer Acceptability of Biscuit Produced From Wheat Flour (Triticum Aestivum L) and Lima Bean (Phaseolus Lunatus) Blends
Proximate Analysis of Ogi Produce From Maize (Zea May) Fortified With Soybean (Glycine Max)
Sensory and Chemical Composition of Maize Pudding (Elekute-Ogede) Produced From Maize and Legume Inclusion (Bambara Groundnut, African Yam Bean and Pigeon Pea)
Proximate and Consumer Acceptability of Cookies Produced From Wheat-sweet Potato Composite Flour
Production and Quality Evaluaton of Biscuit From Sweet Potato and Maize Flour Blends
Production of Biscuits From Malted Sorghum and Wheat
Production and Nutritional Composition of Juice Produced From Water Melon and Tigernut
Production and Evaluation of Biscuit From African Yam Bean, Sorghum and Wheat Flour Blends
Production and Evaluation of Nutrient Composition of Biscuits Produce From Cocoyam-pigeon Pea and Millet-pigeon Pea Flour
Production and Evaluation of Nutrient Dense Complementary Food From Millet and Pigeon PeaProduction and Evaluation of Nutrient Dense Complementary Food From Millet and Pigeon Pea
Production and Evaluation of Complementary Food Produced From Cocoyam and Pigeon Pea
Physico-chemical, Microbial and Sensory Properties of Cookies Produced From Wheat, Unripe Plantain and Soy Flour Blends
Physicochemical, Microbial and Consumer Acceptability of Spiced Kokoro Produced From the Blends of Maize and Soy Flour
