Food Technology Project Topics with available Materials

S No Click on a Topic, to preview abstract Price
1 COMPARATIVE STUDY OF SOME HEAVY METALS ACCUMULATION OF WATERMELON FOUND IN ZARIA AND KANO NIGERIA [FTE0147] ₦3,000 $(14)
2 PROPERTIES OF STORED TOMATO (Lycopersicum esculentum) CONCENTRATES [FTE0146] ₦3,000 $(14)
3 QUALITY EVALUATION OF MARKET SAMPLES OF ZOBO-DRINK IN AWKA, ANAMBRA STATE, NIGERIA [FTE0145] ₦3,000 $(14)
4 Effect of Ocimum gratissimum in fresh tomato preservation [FTE0144] ₦3,000 $(14)
5 Effect of Ocimum gratissimum in fresh tomato preservation [FTE0143] ₦3,000 $(14)
6 GLUCAN AND GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0142] ₦3,000 $(14)
7 β-GLUCAN AND β-GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0141] ₦3,000 $(14)
8 GLUCAN AND GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0140] ₦3,000 $(14)
9 β-GLUCAN AND β-GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING [FTE0139] ₦3,000 $(14)
10 EFFECT OF PROCESSING ON THE CHEMICAL, FUNCTIONAL AND ANTI NUTRITIONAL PROPERTIES OF AFRICAN YAM BEAN (AZIMA) [FTE0138] ₦3,000 $(14)
11 PROXIMATE COMPOSITION, MINERAL CONTENT AND THE EFFECT OF ETHYLENE GLYCOL AND ETHANOL (NON-AQUEOUS SOLVENTS) ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATES OF CITRULLUS COLOCYNTHIS L. [FTE0137] ₦3,000 $(14)
12 EFFECT OF PLANT EXTRACT of Anthocliesta djalonensis ON THE ZONE OF INHIBITION OF MICROORGANISMS ISOLATED FROM FRUITS (ORANGE, WATERMELON, APPLE AND PINEAPPLE) JUICE. [FTE0136] ₦3,000 $(14)
13 EFFECT OF PLANT EXTRACT of Anthocliesta djalonensis ON THE ZONE OF INHIBITION OF MICROORGANISMS ISOLATED FROM FRUITS (ORANGE, WATERMELON, APPLE AND PINEAPPLE) JUICE. [FTE0135] ₦3,000 $(14)
14 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING [FTE0134] ₦3,000 $(14)
15 EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR. [FTE0133] ₦3,000 $(14)
16 Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product [FTE0132] ₦3,000 $(14)
17 Additives and preservatives used in food processing and preservation and their health implication [FTE0131] ₦3,000 $(14)
18 Physico-Chemical and Organoleptic properties of flour and fufu processed from cassava varities [FTE0130] ₦3,000 $(14)
19 PROXIMATE AND MINERAL COMPOSITION OF CO-FERMENTED BREADFRUIT AND CASSAVA INTO GARI ANALOGUE.. [FTE0129] ₦3,000 $(14)
20 Evaluation of four baking temperature regimes and their effects on shelf stability of bread loaves [FTE0128] ₦3,000 $(14)
21 Comparative Of Production And Proximate Analysis Of Cake, Bread And Cookies Using Plantain Flour [FTE0127] ₦3,000 $(14)
22 Antimicrobial Activities of Oil Extracts of Piper Guineense and Xylopia Aethiopica on Some Microbial Pathogens of Food [FTE0126] ₦3,000 $(14)
23 CHARACTERISATION OF MICROWAVED AND OVEN DRIED AERIAL YAM (Dioscorea bulbifera) STARCH [FTE0125] ₦3,000 $(14)
24 QUALITY, SENSORY AND STORAGE ATTRIBUTES OF CHEESE PRODUCED FROM COWMILK SUPPLEMENTED WITH TIGERNUT AND COCONUT MILK [FTE0124] ₦3,000 $(14)
25 Chemical changes in African Star Apple (Chrysophyllum albidium) fruits [FTE0123] ₦3,000 $(14)
26 PHYSICAL PROPERTIES OF CAKE FROM WHEAT FLOUR USING AVOCADO PASTE AS FAT REPLACER [FTE0122] ₦3,000 $(14)
27 THE CHEMICAL QUALITY OF WELL WATER IN ABUJA COMMUNITY SUBURB OF IKORODU [FTE0121] ₦3,000 $(14)
28 PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS. [FTE0120] ₦3,000 $(14)
29 PRODUCTION, CHARACTERIZATION AND UTILIZATION OF GUAVA FLAVOR CONCENTRATE [FTE0119] ₦3,000 $(14)
30 EFFECT OF PROCESSING METHOD ON THE FUNCTIONAL PROPERTIES OF CASSAVA FLOURS [FTE0118] ₦3,000 $(14)
31 PRODUCTION OF PEANUT BUTTER [FTE0117] ₦3,000 $(14)
32 EFFECT OF PACKAGING MATERIALS ON THE FUNCTIONAL PROPERITIES OF WHITE GARRI [FTE0116] ₦3,000 $(14)
33 Proximate and sensory properties of cookies produced from banana flour and coconut milk blend [FTE0115] ₦3,000 $(14)
34 EFFECT OF SOAKING PERIOD ON THE FUNCTIONAL PROPERTIES OF OGI PRODUCED FROM SOME SELECTED MAIZE VARIETIES [FTE0114] ₦3,000 $(14)
35 PROXIMATE AND SENSORY CHARACTERISTICS OF COOKIES FROM WHEAT AND TIGER NUT CHAFF FLOUR BLEND [FTE0113] ₦3,000 $(14)
36 Thermophysical and Rheological properties of ogi(pap) made from sorghum [FTE0112] ₦3,000 $(14)
37 EVALUATION OF THE PRODUCTION OF COMPOSITE FLOUR USING SWEET POTATOES [FTE0111] ₦3,000 $(14)
38 PRODUCTION OF VITAMIN A FROM CARROT [FTE0110] ₦3,000 $(14)
39 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0109] ₦3,000 $(14)
40 EFFECT OF ADDITION OF CITRIC ACID AND SODIUMBENZOATE ON THE KEEPING QUALITY OF SOYMILK [FTE0108] ₦3,000 $(14)
41 Physico-chemical Properties of Cocoyam Flour [FTE0107] ₦3,000 $(14)
42 Evaluation of the Emulsification properties of Hydroxypropylated Cassava Starch and its potential use in cocoa beverage [FTE0106] ₦3,000 $(14)
43 PHYSICO – CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES. [FTE0105] ₦3,000 $(14)
44 Quality Evaluation Of Food Drink Produced From Tiger Nuts (Cyperus Esculentus) And Pineapples (Ananas Comosus) [FTE0104] ₦3,000 $(14)
45 Production And Quality Evaluation Of Cookies From Cocoyam And Plantain [FTE0103] ₦3,000 $(14)
46 PRODUCTION OF “OGIRI” FROM SOYA BEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”) [FTE0102] ₦3,000 $(14)
47 PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0101] ₦3,000 $(14)
48 MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0100] ₦3,000 $(14)
49 EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) [FTE0099] ₦3,000 $(14)
50 CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER [FTE0098] ₦3,000 $(14)
51 BACHERIOLOGICAL EXAMINATION OF IDODO RIVER [FTE0097] ₦3,000 $(14)
52 PREVALENCE STUDY OF HEPATITIS B (AUSTRALIAN ANTIGEN) AMONG PATIENTS IN NATIONAL ORTHOPAEDIC HOSPITAL ENUGU [FTE0096] ₦3,000 $(14)
53 MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT [FTE0095] ₦3,000 $(14)
54 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) [FTE0094] ₦3,000 $(14)
55 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0093] ₦3,000 $(14)
56 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) [FTE0092] ₦3,000 $(14)
57 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ONE PALM WINE [FTE0091] ₦3,000 $(14)
58 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0090] ₦3,000 $(14)
59 THE MICROORGANISMS AND COMPOUNDS INFLUENCING THE ORGANOLEPTIC PROPERTIES OF UGBA (FERMENTED Pentaclethra macrophyllea BENTH SEEDS) [FTE0089] ₦3,000 $(14)
60 FOOD CONSUMPTION PATTERN, LIFESTYLE AND BODY MASS INDEX OF MARKET WOMEN (A CASE STUDY OF IKOSI-ISHERI LOCAL GOVERNMENT AREA OFLAGOS STATE, NIGERIA) [FTE0088] ₦3,000 $(14)
61 CONSUMER ACCEPTABILITY OF SPICED COMPOSITE BREAD [FTE0087] ₦3,000 $(14)
62 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa) [FTE0086] ₦3,000 $(14)
63 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0085] ₦3,000 $(14)
64 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA. [FTE0084] ₦3,000 $(14)
65 PRODUCTION OF "OGIRI" FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED "OGIRI" (COMMERCIAL "OGIRI") [FTE0083] ₦3,000 $(14)
66 FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR [FTE0082] ₦3,000 $(14)
67 AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE [FTE0081] ₦3,000 $(14)
68 THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS [FTE0080] ₦3,000 $(14)
69 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0079] ₦3,000 $(14)
70 THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT [FTE0078] ₦3,000 $(14)
71 AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) [FTE0077] ₦3,000 $(14)
72 FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION  [FTE0076] ₦3,000 $(14)
73 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES [FTE0075] ₦3,000 $(14)
74 EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR [FTE0074] ₦3,000 $(14)
75 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND [FTE0073] ₦3,000 $(14)
76 PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES [FTE0072] ₦3,000 $(14)
77 PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI [FTE0071] ₦3,000 $(14)
78 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR [FTE0070] ₦3,000 $(14)
79 ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA [FTE0069] ₦3,000 $(14)
80 CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT [FTE0068] ₦3,000 $(14)
81 EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA) [FTE0067] ₦3,000 $(14)
82 PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR [FTE0066] ₦3,000 $(14)
83 NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM [FTE0065] ₦3,000 $(14)
84 PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE [FTE0064] ₦3,000 $(14)
85 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0063] ₦3,000 $(14)
86 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0062] ₦3,000 $(14)
87 PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE [FTE0061] ₦3,000 $(14)
88 PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER [FTE0060] ₦3,000 $(14)
89 THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS [FTE0059] ₦3,000 $(14)
90 PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL [FTE0058] ₦3,000 $(14)
91 ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN [FTE0057] ₦3,000 $(14)
92 NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH [FTE0056] ₦3,000 $(14)
93 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) [FTE0055] ₦3,000 $(14)
94 PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT [FTE0054] ₦3,000 $(14)
95 INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD [FTE0053] ₦3,000 $(14)
96 IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY [FTE0052] ₦3,000 $(14)
97 NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA [FTE0051] ₦3,000 $(14)
98 EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT [FTE0050] ₦3,000 $(14)
99 PRODUCTION OF BANANA FLAVOURED SOY YOGURT [FTE0049] ₦3,000 $(14)
100 QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE FLOUR [FTE0048] ₦3,000 $(14)
101 PRODUCTION AND CHARACTERIZATION OF COCONUT OIL [FTE0047] ₦3,000 $(14)
102 THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION [FTE0046] ₦3,000 $(14)
103 PALM OIL PROCESSING [FTE0045] ₦3,000 $(14)
104 STUDIES ON THE INHIBITORY EFFECT ON TYROSINE ON POLYPHENOL OXIDASE IN WATER YAM ABSTRACT [FTE0044] ₦3,000 $(14)
105 THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0043] ₦3,000 $(14)
106 ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION [FTE0042] ₦3,000 $(14)
107 PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR [FTE0041] ₦3,000 $(14)
108 STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA [FTE0040] ₦3,000 $(14)
109 AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA [FTE0039] ₦3,000 $(14)
110 THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE [FTE0038] ₦3,000 $(14)
111 PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0037] ₦3,000 $(14)
112 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0036] ₦3,000 $(14)
113 ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION [FTE0035] ₦3,000 $(14)
114 THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT [FTE0034] ₦3,000 $(14)
115 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE; [FTE0033] ₦3,000 $(14)
116 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0032] ₦3,000 $(14)
117 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN [FTE0031] ₦3,000 $(14)
118 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0030] ₦3,000 $(14)
119 PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE [FTE0029] ₦3,000 $(14)
120 THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT [FTE0028] ₦3,000 $(14)
121 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD [FTE0027] ₦3,000 $(14)
122 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0026] ₦3,000 $(14)
123 ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. [FTE0025] ₦3,000 $(14)
124 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0024] ₦3,000 $(14)
125 MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0023] ₦3,000 $(14)
126 THE ROLE OF PACKAGING IN FOOD PROCESSING [FTE0022] ₦3,000 $(14)
127 AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) [FTE0021] ₦3,000 $(14)
128 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0020] ₦3,000 $(14)
129 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE [FTE0019] ₦3,000 $(14)
130 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0018] ₦3,000 $(14)
131 FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE [FTE0017] ₦3,000 $(14)
132 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES [FTE0016] ₦3,000 $(14)
133 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) [FTE0015] ₦3,000 $(14)
134 PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR [FTE0014] ₦3,000 $(14)
135 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING [FTE0013] ₦3,000 $(14)
136 EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) [FTE0012] ₦3,000 $(14)
137 ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI) [FTE0011] ₦3,000 $(14)
138 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0010] ₦3,000 $(14)
139 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0009] ₦3,000 $(14)
140 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS) [FTE0008] ₦3,000 $(14)
141 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0007] ₦3,000 $(14)
142 MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0006] ₦3,000 $(14)
143 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX) [FTE0005] ₦3,000 $(14)
144 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0004] ₦3,000 $(14)
145 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0003] ₦3,000 $(14)
146 EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR [FTE0002] ₦3,000 $(14)
147 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE [FTE0001] ₦3,000 $(14)