Food Science and Technology Project Topics
Nutritional Composition of Ogi Made From Sorghum and Maize Fortified With Ginger
Nutritional Composition Juice Produced From Water Melon and Coconut
Nutritional Composition and Antimicrobial Activities of Peels of Some Selected Fruits and Vegetables (Plantain (Musa Spp) and Pawpaw (Carica Papaya))
Nutritional and Sensory Properties of High Fiber Biscuits Produced From the Blends of Cocoyam and Wheat Flour
Nutritional and Sensory Composition of Pudding Produced From Aerial Yam (Dioscorea Bulbifera) and Unripe Plantain
Nutritional and Mineral Composition of Cooked and Roasted Beniseed
Nutritional and Microbial Composition of Red Cocoyam (Xanthosoma Spp.) Flour
Nutritional and Functional Properties of Bread Produced From Wheat, Sorghum and Plantain Composite Flour Blends
Nutritional Qualities, Microbial and Organoleptic Properties of Pudding From the Blends of Cassava and Soybeans Flour
Nutrient Composition of Two Varieties of Pepper (Chilli and Cherry Pepper)
Nutrient Composition, Functional and Organoleptic Properties of Complementary Food Made From Millet, Pigeon Pea and Soybean
Nutrient Composition and Sensory Properties of Ogi Fortified With Sesame Seed
Mineral Composition of Sundried Cocoa Bean Powder in Owo
Minerals and Functional Properties of Biscuits Produced From the Flour Blends of Fairly Ripe Banana, Pigeon Pea and Sweet Potato
Mineral Composition of Solar-Dried Cocoa Bean Powder
Mineral Composition of Fermented and Unfermented Sweet Potato-pigeon Pea Weaning Food
Microbiological Evaluation of Maize Pudding Produced From Maize, Bambara Groundnut and African Yam Bean
Microbial Quality and Proximate Composition of Kunu Produced and Sold in Rufus Giwa Polytechnic, Owo
Microbial and Consumer Acceptability of Cake Baked From Composite Flour of Cassava, Wheat-soy Flour Blends
