Food Science and Technology Project Topics
Functional Properties of Cowpea Flour and Sensory Qualities of Moin-moin Produced From Three Varieties of Cowpea Seeds
Functional and Sensory Properties of Snacks Produced From the Blends of Maize-soy Flour
Functional and Sensory Attributes of Biscuits Produced From the Blend of Maize Wheat Flour
Functional and Consumer Acceptability of Ogi Produced From Maize (Zea May) Fortified With Soybean (Glycine Max)
Effects of Wheat Flour Supplementation on the Functional Properties and Mineral Composition of Plantain Wheat Blends
Evaluation of the Quality Attributes of Garri Produced From Three Cultivars of Cassava
Evaluation of Proximate and Sensory Qualities of Iru and Ogiri From Soybean Seed
Evaluation of Oil Obtained From Pawpaw Seed
Evaluation of Moringa Leaves on the Yield and Quality of Garri
Effect on Processing and Legume Inclusion (Pigeon Pea) on the Sensory and Chemical Composition of Maize Pudding
Effect of Processing Methods on the Physicochemical, Microbiological and Sensory Properties of Enriched Maize Snacks (Ipekere Agbado)
Effect of Various Temperatures on the Nutritional Composition of Fermented African Locust Bean (Parkia Biglobosa) Seeds
Effect of Soybean Supplementation on the Quality of Spiced Ogi Produced From Sorghum and Maize
Effect of Soybean Substitution on the Nutrients and Sensory Qualities of “Soy-ogi Baba”
Effect of Soybean Supplementation on the Quality Attributes of Bean Cake (Akara)
Effect of Soaking Time on the Antinutrients and Sensory Qualities of Sorghum of “Soy-Ogi-Baba”
Effect of Palm Oil Addition at Different Stages of the Manufacturing Process on the Quality Characteristics of Garri
Effect of Fermentation on the Proximate Composition and Functional Properties of Flour Blends From Wheat, Sweet Potato, and Soy Flour
Effect of Fermentation on the Phytochemical and Mineral Composition of Flour Blend From Wheat, Sweet Potato, and Soybean Flour
