Food Science and Technology Project Topics
Effect of Fermentation on the Proximate Composition and Organoleptic Properties of Cookies Produced From Wheat, Sweet Potato, and Soy Flour Blend
Effect of Different Storage Methods on the Physicochemical, Sensory, and Microbial Properties of Orange Juice
Effect of Fermentation on Phytochemical and Mineral Composition of Bread Produced From Wheat, Sweet Potato and Soy Flour
Effect of Storage Method on the Physicochemical and Sensory Qualities of Orange Juice
Effect of Cooking Time on the Nutrients and Anti-nutrient Content of Pigeon Pea
Consumer Acceptability and Nutritional Quality of African Yam Bean Cheese Produced With Different Coagulants
Comparative Study on Proximate Composition of Local Cereals (Maize, Wheat and Sorghum)
Comparatives Studies on Two Varieties of Cowpea Flour (Red and White Cowpea)
Comparative Study of the Proximate and Mineral Composition of Two Species of Shokoyokoto (Celosia Argentea)
Comparative Study of the Physico-chemical Properties of Shea Butter and Moringa Oil
Comparative Study of the Physicochemical Properties and Antimicrobial Properties of Shea and Cocoa Butters
Comparative Study of the Nutritional Composition of Varieties of Potato (Sweet and Irish Potato) Flour
Chemical Composition of Sesame and Moringa Seeds Grown in Owo and the Physicochemical Properties of Oils Derived From Them
Comparative Assessment of the Chemical Composition of Wheat, Plantain, and Yam Flour
Comparative Assessment of the Qualities and Sensory Properties of Garri Produced Locally and on Commercial Scale
Chemical and Sensory Composition of Local Dried Fish in Ilaje Local Government Ondo State
Chemical Composition and Sensory Properties of Biscuit Produced From Wheat Flour Spiced With Ginger
Assessment of Proximate Composition and Cyanide Content of Different Cassava Products (Fufu and Garri)
Antinutritional Composition of Solar-Dried Cocoa Bean Flour
