FOOD AND NUTRITION PROJECT TOPICS AND MATERIAL

ATTENTION: Below are Food and Nutrition Project Topics with available Chapters 1-5. Click on any to read its Contents 

1. A COMPARATIVE STUDY OF SECONDARY SCHOOL STUDENTS ACADEMIC PERFORMANCE IN FOOD AND NUTRITION IN WAEC & NECO EXAMINATIONS FROM 2006-2011
2. THE ROLE OF NUTRITION IN THE WELL-BEING OF UNDERGRADUATES IN NIGERIA

3. EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT

4. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

5. THE PHYSICOCHEMICAL PROPERTIES OF HONEY

6. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)   

7. PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES

8. NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE

9. EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkiabiglobosa)

10. CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTfood science

11. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI 

12. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR food science

13. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD

14. ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC

15. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT

16. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL

17. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL

18. THE IMPACT OF INVENTORY CONTROL AND PLANNING IN STORES ADMINISTRATION. (A CASE STUDY OF FAN MILK INDUSTRY IN OWERRI)

19. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA

20. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA

21. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL

22. CHEMICAL AND MICROBIAL ANALYSIS OF RANDOMLY SELECTED WATER SAMPLES COLLECTED FROM VARIOUS SOURCES IN UMUDIBIA NEKEDE

23. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA

24. EVALUATION OF THE PHYSICO CHEMICAL AND SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT.

25. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL

26. PROXIMATE AND SENSORY CHARACTERISTICS OF AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA

27. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT

28. EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR

29. EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)

30. THE IMPACT OF AN EFFICIENT INVENTORY CONTROL ON THE PRODUCTIVITY OF AN ORGANISATION (A CASE STUDY OF ROKANA INDUSTRY, OWERRI)

31. PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT

32. THE EFFECT OF CRYOGENIC GROUNDING ON LIQUID MILK PRODUCED FROM TIGERNUT AT DIFFERENT TEMPERATURES

33. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL

34. TOXICITY OF THIS AQEOUS ENVIRONMENT

35. PRODUCTION AND CHARACTERIZATION OF COCONUT OIL

36. PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT

37. EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE SOLVENTS, ACETONE, METHANOL AND N-HE XANE

38. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT

39. PRODUCTION OF BANANA FLAVOURED SOY YOGURT

40. EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS- ACETONE, METHANOL AND N- HEXANE

41. PRODUCTION SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE

42. QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMPOSITE FLOUR.

43. PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT

44. EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD

45. CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES

46. PRODUCTION AND CHARACTERISATION OF COCONUT OIL

47. EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)

48. PRODUCTION OF TIGER NUT MILK USING TIGER NUTS

49. PRODUCTION AND CHARACTERITZATION OF COCONUT OIL

50. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL

51. NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED FROM BEEF, MUTTON AND GOAT MEAT

52. PRODUCTION AND CHARACTERIZATION OF COCONUT OIL

53. PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT

54. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL

55. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA

56. EFFECT OF DIFFERENTS OIL IN HIGH PROTEIN SALAD CREAM

57. A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF VEGETABLE OILS SOLD IN NEKEDE MARKET

58. PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR

59. STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA

60. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA

61. THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE

62. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

63. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA

64. ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION

65. THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT

66. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

67. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT

68. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN

69. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIAPROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE

70. THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT

71. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD

72. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

73. ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION.

74. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)

75. “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

76. THE ROLE OF PACKAGING IN FOOD PROCESSING

77. AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)

78. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

79. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE

80. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ

81. FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE

82. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES

83. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)

84. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR

85. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

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

87. ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)

88. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

89. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ

90. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS)

91. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

92. MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

93. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)

94. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

95. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT

96.  EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR

97. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE

98. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

99. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

100. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)

101. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

102. PHYSICO – CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSES FROM CASSAVA VARIETIES

103. PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)

104. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)

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

106. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER

107. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)

108. “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

109. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN

110. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

111. CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM (SORGHUM VULGARC VAR K.S.V.S) “ACHA” “(DIGITARIA EXILIB) AND CASSAVA (MANIHOT ESCULANTE) STARCH

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