Project topics in Food Science and Technology (FST) Archive

THE EFFECT OF GARLIC AND HONEY ON SOME UPPER RESPIRATORY TRACT INFECTIONS

EFFECT OF GARLIC AND HONEY ON SOME UPPER RESPIRATORY TRACT INFECTIONS ABSTRACT The study on the effect of honey and garlic on some upper respiratory tract infections was conducted between the month of June and October 2012 in Imo state. A total number of sputum samples were collected from males and females age 20-25 years …

EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE. ABSTRACT  This study examined the effects of different processing techniques on the organoleptic quality of soymilk processing and storage. The utilization of soybean for the production of soy milk was studied. Soy milk was extracted from whole and dehulled seed, pasteurized …

STUDIES ON THE INHIBITORY EFFECT ON TYROSINE ON POLYPHENOL OXIDASE IN WATER YAM

STUDIES ON THE INHIBITORY EFFECT ON TYROSINE ON POLYPHENOL OXIDASE IN WATER YAM Abstract Yam (Dioscorea SPP) is an important food in West Africa. Nigeria alone produces 21,814 millions tons of yams per year, making it the worlds  largest yam producer. It is estimated that after six months in storage, up to 56% of the …

NUTRITIONAL QUALITY AND NUTRIENT ADEQUACY OF CASSAVA-BASED DISHES AMONG HOUSEHOLD IN AGBOBU COMMUNITY OF OKIGWE LOCAL GOVERNMENT AREA OF IMO STATE

NUTRITIONAL QUALITY AND NUTRIENT ADEQUACY OF CASSAVA-BASED DISHES AMONG HOUSEHOLD IN AGBOBU COMMUNITY OF OKIGWE LOCAL GOVERNMENT AREA OF IMO STATE. ABSTRACT This study was conducted to investigate on the nutritional content of the cassava based food consumed in Alabata community of Okigwe Local Government Area of Imo state This study was carried out among …

MICROBIAL ANALYSIS OF EXPIRED CANNED FOOD PRODUCT (LIQUID CANNED MILK)

MICROBIAL ANALYSIS OF EXPIRED CANNED FOOD PRODUCT (LIQUID CANNED MILK) ABSTRACT This study on the microbial assessment of expired canned milk products was conducted in Imo State between the months of June to October, 2012. a total of five expired canned milks were used in the study. The samples include expired Peak, Lunea, Nunu, Royal …

COMPARATIVE EFFECT OF MYRISTICA FRAGANS (NUTMEG) AND AFRAMOMUM MELEGUETA (ALLIGATOR PEPPER) ON DEMESTES MACULATUS DEGEER.

COMPARATIVE EFFECT OF MYRISTICA FRAGANS (NUTMEG) AND AFRAMOMUM MELEGUETA (ALLIGATOR PEPPER) ON DEMESTES MACULATUS DEGEER. ABSTRACT This work was done at the laboratory of the Fisheries and Marine Technology, Imo State polytechnic Umuagwo-Ohaji. Two plant products, Myristica fragans and Aframomum melegueta obtained from the local market were pulverized and dissolved in Alcohol and water at …

FOOD CONSUMPTION PATTERN AND MICRO NUTRIENT INTAKE OF MOTHERS IN IMO STATE

food consumption patterns in Australia, food consumption patterns thesis, food consumption patterns in the 1960s in seven countries, food consumption patterns and trends in Malaysia, food consumption patterns in the world, supermarkets and food consumption patterns the case of small towns in Kenya, food consumption pattern in usa, why do food consumption patterns vary between …

ASSESSMENT OF POTASSIUM BROMATE IN BREAD SOLD IN ABIA STATE (A CASE STUDY OF ABA METROPOLIS)

ASSESSMENT OF POTASSIUM BROMATE IN BREAD SOLD IN ABIA STATE (A CASE STUDY OF ABA METROPOLIS) ABSTRACTS Bread samples were obtained from different locations in Aba environs, Abia State Nigeria, with random selective sampling and to assess their potassium bromate contents (mg/100g). Twenty (20) bread samples were used, the results showed that the presence of …

A STUDY ON THE EFFECT OF PROCESSING METHODS ON THE TOXICOLOGICAL COMPONENT OF UKPO MUCUNA SLOANEI)

EFFECT OF PROCESSING METHODS ON THE TOXICOLOGICAL COMPONENT OF UKPO MUCUNA SLOANEI) ABSTRACT Matured Mucuna Sloanei “Ukpo) seeds were sorted cleaned, cracked to expose the cotyledons. The cotyledons were divided into three equal parts. A portion was roasted in hot ash for 50 min while a portion was boiled at 1000c for 30 mins. A …