FOOD TECHNOLOGY TOPICS

FOOD TECHNOLOGY

FOOD TECHNOLOGY

1.      THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) = ADIBE SABINA

2.      THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT = ONYIA UJUNWA

3.      EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) = ONYIA ESTHER

4.      PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA. = OBI CHIMEEBELE

5.      THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER = NDUBUOKWU ANGELA 

6.      AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) = MADUBUEZE BLESSING

7.      THE ROLE OF PACKAGING IN FOOD PROCESSING = MADU HAPPINESS

8.      MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON = IROANYA CHARITY

9.      ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. =EZECHI MAUREEN C.

10.  THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT = CHARITY UGWU

11.  A QUALITY ANALYSIS OF THE THICKNESS OF PART AND CORRUGATED ASBETES ROOFING SHEETS OF EMENITE LIMITED ENUGU = ARUOSIGHE E.M

12.  ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION = ARIHI IFEYINWA SUSSAN

13.  PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE = ANYANWU OGECHUKWU

14. BIOCHEMISTRY OF ‘UGBA’ FERMENTATION= ST-BC OKAFOR PROJECT
15. EFFECT OF STEEPING PERIOD ON THE YIELD OF STARCH AND FUNCTIONAL PROPERTIES OF CHEMICALLY MODIFIED AND UNMODIFIED STARCH FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY) (TITLE PAGE HND FT)
16. THE TYPES, CAUSES AND CONSEQUENCES OF DRUG ABUSE AMONG SECONDARY SCHOOL STUDENTS IN OWERRI NORTH LOCAL GOVERNMENT AREA IN IMO STATE. = OGECHI OKORIE (NCE BIOLOGY)
17. COMPARATIVE STUDY ON THE RHEOLOGICAL PROPERTIES OF STARCH SOLUTIONS OF SOME TUBER CROPS (CASSAVA, COCOYAM AND SWEET POTATO)   (IMMORTAL HND FT)
18. THE NUTRIENT POTENTIAL OF COMPLEMENTARY FOOD PRODUCED FORM SORGHUM (SORGHUM BICOLOR), SOYBEAN (GLYCINE MAX), AND BANANA (MUSA SAPIENTUM)= (AMADI STELLA HND FT)
19. EFFECT OF SOAKING ON THE NUTRIENT COMPOSITION AND SENSORY CHARACTERISTICS OF ASPARAGUS BEAN = ALAELE FT

20.  QUALITY CHARACTERISTICS OF BEER PRODUCED USING ‘GONGRONEMA LATIFOLIUM’ (UTAZI) & ‘GARCINA KOLA’ (BITTER KOLA) AS A SUBSTITUTE TO HOPS= OGOH JECOB COMPLET WORK (FT H)

21. QUALITY CHARACTERISTICS OF BEER PRODUCE USING GONGRONEMA LATIFOLIUM (UTAZI) & GARCINA KOLA (BITTER KOLA) AS A SUBSTITUTE TO HOPS= OGOH JECOB (FT H)
22. PRODUCTION AND EVALUATION OF BREAD FROM WHEAT CASSAVA FLOUR (COMPOSITE FLOUR) = GODWIN 2
23. PRODUCTION AND ANALYSIS OF JAM FROM BANANA AND PINEAPPLE= PRODUCTION AND ANALYSIS OF JAM FROM BANANA AND PINEAPPLE