FOOD
SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
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FOOD
SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
- EVALUATION AND PREVENTION OF
FOOD POISONING IN A CATERING ESTABLISHMENT
- PRODUCTION AND SENSORY
EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL
FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
- THE PHYSICOCHEMICAL
PROPERTIES OF HONEY
- EFFECT OF MODIFICATION ON
THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
- PROXIMATE AND
PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
- NUTRITIONAL COMPOSITION AND
CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
- EFFECT OF SPICES EXTRACT
GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF
LOCUST BEAN SEEDS (Parkiabiglobosa)
- CHEMICAL COMPOSITION OF RAW
AND COOKED WALNUTfood science
- EFFECTS OF THREE SELECTED
SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF
KUNUN-ZAKI
- PRODUCTION AND EVALUATION OF
BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR food science
- AN INVESTIGATION INTO THE
HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
- ANALYSIS OF THE HYGEINIC
CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
- SOLUBLE SOLID AND CYANIDE IN
CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS
ENVIRONMENT
- PHYSICAL AND CHEMICAL
ANALYSIS OF SEVEN SAMPLE OF PALM OIL
- EFFECT OF AGRICULTURAL WASTE
AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH
ENGINE OIL
- THE IMPACT OF INVENTORY
CONTROL AND PLANNING IN STORES ADMINISTRATION. (A CASE STUDY OF FAN MILK
INDUSTRY IN OWERRI)
- PROXIMATE AND SENSORY
CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM
BEAN AND COWPEA
- PROXIMATE AND SENSORY
CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN
(AYB) AND COWPEA
- EFFECT OF AGRICULTURAL WASTE
AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH
ENGINE OIL
- CHEMICAL AND MICROBIAL
ANALYSIS OF RANDOMLY SELECTED WATER SAMPLES COLLECTED FROM VARIOUS SOURCES
IN UMUDIBIA NEKEDE
- PROXIMATE AND SENSORY
CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM
BEAN (AYB) AND COWPEA
- EVALUATION OF THE PHYSICO
CHEMICAL AND SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE,
SOYBEAN AND TIGER NUT.
- PHYSICAL AND CHEMICAL
ANALYSIS OF SEVEN SAMPLE OF PALM OIL
- PROXIMATE AND SENSORY
CHARACTERISTICS OF AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM
BEAN AND COWPEA
- SOLUBLE SOLID AND CYANIDE IN
CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS
ENVIRONMENT
- EFFECT OF FERMENTATION TIME
ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR
- EXTRACTION OF OIL FROM
GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL,
ACETONE AND N-HEXANE)
- THE IMPACT OF AN EFFICIENT
INVENTORY CONTROL ON THE PRODUCTIVITY OF AN ORGANISATION (A CASE STUDY OF
ROKANA INDUSTRY, OWERRI)
- PRODUCTION OF PALM OIL AND
THE EFFECT OF HEAT ON IT
- THE EFFECT OF CRYOGENIC
GROUNDING ON LIQUID MILK PRODUCED FROM TIGERNUT AT DIFFERENT TEMPERATURES
- SOLUBLE SOLID AND CYANIDE IN
CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL
- TOXICITY OF THIS AQEOUS
ENVIRONMENT
- PRODUCTION AND
CHARACTERIZATION OF COCONUT OIL
- PRODUCTION OF PALM OIL AND
THE EFFECT OF HEAT ON IT
- EXTRACTION OF OIL FROM
GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE SOLVENTS, ACETONE,
METHANOL AND N-HE XANE
- SOLUBLE SOLID AND CYANIDE IN
CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS
ENVIRONMENT
- PRODUCTION OF BANANA
FLAVOURED SOY YOGURT
- EXTRACTION OF OIL FROM
GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS- ACETONE,
METHANOL AND N- HEXANE
- PRODUCTION SOYBEAN FORTIFIED
POWDERED PAIP FROM MAIZE
- QUALITY CHARACTERISTICS OF
BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMPOSITE FLOUR.
- PRODUCTION OF PALM OIL AND
THE EFFECT OF HEAT ON IT
- EVALUATION OF PROXIMATE AND
SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD
- CHEMICAL CHARACTERISTICS OF
WASTE WATER FROM NIGERIA BREWERIES
- PRODUCTION AND
CHARACTERISATION OF COCONUT OIL
- EXTRACTION OF OIL FROM
GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL,
ACETONE AND N-HEXANE)
- PRODUCTION OF TIGER NUT MILK
USING TIGER NUTS
- PRODUCTION AND
CHARACTERITZATION OF COCONUT OIL
- EFFECT OF AGRICULTURAL WASTE
AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH
ENGINE OIL
- NUTRIENT QUALITY OF SMOKE –
DRIED MEAT “KILISHI” PRODUCED FROM BEEF, MUTTON AND GOAT MEAT
- PRODUCTION AND
CHARACTERIZATION OF COCONUT OIL
- PRODUCTION OF PALM OIL AND
EFFECT OF HEAT ON IT
- EFFECT OF AGRICULTURAL WASTE
AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH
ENGINE OIL
- PROXIMATE AND SENSORY
CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM
BEAN AND COWPEA
- EFFECT OF DIFFERENTS OIL IN
HIGH PROTEIN SALAD CREAM
- A COMPARATIVE STUDY ON THE
PHYSICO-CHEMICAL PROPERTIES OF VEGETABLE OILS SOLD IN NEKEDE MARKET
- PRODUCTION AND EVALUATION OF
BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA
CORTEX FLOUR
- STRATEGY FOR GUARANTEE FOOD
SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA
- AWARENESS OF GOOD NUTRITION
DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT
AREA
- THE IMPACT OF NUTRITION
EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN
EGOR LOCAL GOVERNMENT AREA OF EDO STATE
- PRODUCTION AND ACCEPTABILITY
STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
- THE STATUS OF PROCESSING AND
PRESERVATION OF CEREALS IN NIGERIA
- ECONOMIC ASSESSMENT OF SOME
MEHTODS ADOTPED IN YOGHURT PRODUCTION
- THE EFFECT OF MANAGEMENT ON
HUMAN DEVELOPMENT
- THE EFFECTS OF DIFFERENT
PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING
AND STORAGE
- PRODUCTION AND USES OF
PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
- THE INFLUENCE OF PROCESSING
METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN
- THE STATUS OF PROCESSING AND
PRESERVATION OF CEREALS IN NIGERIAPROCESS FOR REFINING VEGETABLE OIL AND
ITS FOOD VALUE
- THE EFFECT OF FOOD PACKAGING
MATERIAL ON THE ENVIRONMENT
- ISOLATION AND PERFORMANCE
EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS
GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
- THE EFFECTS OF DIFFERENT
PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING
AND STORAGE
- ADDITIVES AND PRESERVATIVES
USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION.
- PRODUCTION OF MIXED FRUIT
USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE
CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
- “MARGARINE” PRODUCTION USING
OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
- THE ROLE OF PACKAGING IN
FOOD PROCESSING
- AN INVESTIGATION ON THE
EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA
(MEAT)
- THE EFFECT OF PROCESSING ON
AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
- THE EFFECT OF DIFFERENT
CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE
JUICE
- PROMOTE COMPOSITION OF
PLEUROTUS TUBERRCOGININ
- FOOD SECURITY AND NATIONAL
DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL
GOVERNMENT AREAS OF EDO STATE
- THE PHYSICO-CHEMICAL AND
ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
- USE OF COMPOSITE FLOUR
BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
- PRODUCTION AND DETERMINATION
OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR
- ISOLATION AND PERFORMANCE
EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS
GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
- EFFECT OF STEEPING PERIOD ON
YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR,
WHITE VARIETY AND RED VARIETY)
- ISOLATION AND
CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)
- EFFECT OF STORAGE TIME ON
THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
- PROMOTE COMPOSITION OF
PLEUROTUS TUBERRCOGININ
- THE EFFECT OF DIFFERENT
CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE
JUICE (CITRUS SINENSIS)
- THE EFFECT OF PROCESSING ON
AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
- MARGARINE” PRODUCTION USING
OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
- PRODUCTION OF MIXED FRUIT
USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE
CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
- THE EFFECTS OF DIFFERENT
PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING
AND STORAGE
- PRODUCTION AND USES OF
PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
- EFFECTS OF SOME SALTS (Nacl
and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA
OCCIDENTALS) FLOOR
- THE EFFECTS OF DIFFERENT
PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING
AND STORAGE
- EFFECT OF STORAGE TIME ON
THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
- PRODUCTION AND ACCEPTABILITY
STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
- PRODUCTION OF MIXED FRUIT
USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE
CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
- THE EFFECT OF PROCESSING ON
AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
- PHYSICO – CHEMICAL AND
ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSES FROM CASSAVA VARIETIES
- PRODUCTION OF “OGIRI” FROM
SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS
SEED “OGIRI” (COMMERCIAL “OGIRI”)
- PRODUCTION OF MIXED FRUIT
USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE
CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
- THE EFFECTS OF DIFFERENT
PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING
AND STORAGE
- USE OF COMPOSITE FLOUR
BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) CHEMICAL AND SENSORY
EVALUATION OF PEANUT BUTTER
- THE INFLUENCE OF PROCESSING
METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN
(SPHENOSTYLIS STENOCARPA)
- “MARGARINE” PRODUCTION USING
OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
- PROMOTE COMPOSITION OF
PLEUROTUS TUBERRCOGIN
- ISOLATION AND PERFORMANCE
EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS
GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
- 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
- EFFECT OF STEEPING PERIOD ON
YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR,
WHITE VARIETY AND RED VARIETY)
111.
MORE TOPICS:
112.
FSAT0001 BIOPHYSICO-CHEMCIAL ASSESSMENT OF THE QUALITY OF BOREHOLE
WATER IN UYO URBAN
113.
FSAT0002 ETHANOL PRODUCTION FROM TWO VARIETIES OF CASSAVA STARCH
114.
FSAT0003 EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF AFRICAN
BREADFRUIT STARCH CONCENTRATE
115.
FSAT0004 A COMPARATIVE STUDY OF THE PUBLIC RELATIONS STRATEGIES OF
KILIMANJARO FAST FOODS AND ANCHOR INSURANCE PLC, UYO IN PRODUCT PATRONAGE
116.
FSAT0005 EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES
AND FORMULATED DIETS
117.
FSAT0006 PROBIOTICS AND ANTIMICROBIAL ACTIVITIES OF LACTIC ACID
BACTERIA FROM PALM WINE
118.
FSAT0007 DESIGN AND FABRICATION OF A MECHANICAL DRYER FOR DRYING
OF SPENT GRAIN
119.
FSAT0008 NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC
PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND
CRAYFISH
120.
FSAT0009 EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR
PATHOGENIC ORGANISMS
121.
FSAT0010 IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU
(OCIMUM GRATISSIUM) IN HUMAN BODY
122.
FSAT0011 ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT
PRODUCTION
123.
FSAT0012 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND
CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
124.
FSAT0013 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES
CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF
PROOFING DURING BREAD
125.
FSAT0014 FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR
HOME ECONOMICS EDUCATION
126.
FSAT0015 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF
CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA)
MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO)
127.
FSAT0016 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES
CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF
PROOFING DURING BREAD MAKING
128.
FSAT0017 ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND
PRESERVATION, AND THEIR HEALTH IMPLICATION
129.
FSAT0018 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED
CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C
GROUPS (CITRUS PARADOX).
130.
FSAT0019 EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL
PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
131.
FSAT0020 THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE
ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
132.
FSAT0021 IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU
(OCIMUM GRATISSIUM) IN HUMAN BODY
133.
FSAT0022 PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT
FLOUR, CASSAVA FLOUR
134.
FSAT0023 NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC
PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND
CRAYFISH
135.
FSAT0024 IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND
CONSTRAINTS
136.
FSAT0025 PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A
BLEND OF CARROT AND WHEAT FLOUR ORIGINAL
137.
FSAT0026 THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM
CASHEW NUTS
138.
FSAT0027 PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND
FLAVOURED WITH GINGER
139.
FSAT0028 PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE
140.
FSAT0029 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF
WHEAT/BAMBKA GROUNDNUT BLEND
141.
FSAT0030 FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA
(CASSAVA) FLOUR
142.
FSAT0031 PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT
FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
143.
FSAT0032 EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING
ESTABLISHMENT
144.
FSAT0033 PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM
PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND
BANANA
145.
FSAT0034 THE PHYSICOCHEMICAL PROPERTIES OF HONEY
146.
FSAT0035 EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF
TIGER NUT STARCH (IMUMU)
147.
FSAT0036 PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR
OBTAINED FROM THREE FISH SPECIES
148.
FSAT0037 NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI
SAMPLES IN OSUN STATE
149.
FSAT0038 EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT
CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIABIGLOBOSA)
150.
FSAT0039 CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTFOOD SCIENCE
151.
FSAT0040 EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER,
CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
152.
FSAT0041 PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT
FLOUR AND FERMENTED PLANTAIN FLOUR FOOD SCIENCE
153.
FSAT0042 AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM
BROMATE IN BREAD
154.
FSAT0043 ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD
SERVICES IN HO POLYTECHNIC
155.
FSAT0044 PHYSICO CHEMICAL AND ORGANO LEPTIC PROPERTIES OF FLOUR
AND FUFU PROCESSED FROM CASSAVA VARIETIES
156.
FSAT0045 ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT’S
PRODUCTION
157.
FSAT0046 “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL,
COCONUT AND MELON
158.
FSAT0047 PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM
RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
159.
FSAT0048 THE ROLE OF PACKAGING IN FOOD PROCESSING
160.
FSAT0049 AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING
MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
161.
FSAT0050 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA)
AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
162.
FSAT0051 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON
THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS
163.
FSAT0052 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
164.
FSAT0053 PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF
PLANTAIN FLOUR
165.
FSAT0054 THE EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE
ORGANO LEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
166.
FSAT0055 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN
NIGERIA PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
167.
FSAT0056 THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS
OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE
168.
FSAT0057 AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN
OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
169.
FSAT0058 STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE
STUDY OREDO LOCAL GOVERNMENT AREA
170.
FSAT0059 PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS
FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
171.
FSAT0060 A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF
VEGETABLE OILS SOLD IN NEKEDE MARKET
172.
FSAT0061 EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM
173.
FSAT0062 PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED
FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
174.
FSAT0063 EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON
BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
175.
FSAT0064 PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
176.
FSAT0065 PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
177.
FSAT0066 NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED
FROM BEEF, MUTTON AND GOAT MEAT
178.
FSAT0067 EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE
DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
179.
FSAT0068 PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
180.
FSAT0069 CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA
BREWERIES
181.
FSAT0070 EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM
– WHEAT COMPOSITE BREAD
182.
FSAT0071 QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET
POTATO COMPOSITE FLOUR.
183.
FSAT0072 EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND
ADEQUATE COOKING TIME OF CORCHORUS OLITORIUS(EWEDU).
184.
FSAT0073 SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED
COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA
185.
FSAT0074 BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN
LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE
186.
FSAT0075 PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA
187.
FSAT0076 ASSESSING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS
IN NIGERIA
188.
FSAT0077 ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED
TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE
189.
FSAT0078 ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC
CONTENT OF GARI SOLD IN IBADAN,OYO STATE
190.
FSAT0079 QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP
PRODUCED FROM DATE FRUIT
191.
FSAT0080 PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL
CHILDREN
192.
FSAT0081 EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR
TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
193.
FSAT0082 COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES
OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.
194.
FSAT0083 PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS
SOLD IN OSUN STATE.
195.
FSAT0084 MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT)
SOLD IN SOUTH WEST,NIGERIA
196.
FSAT0085 PYROLYSIS STUDIES OF GROUNDNUT SHELL
197.
FSAT0086 QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN
NIGERIA
198.
FSAT0087 QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS
IN NIGERIA
199.
FSAT0088 THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY
OF EKULU RIVER
200.
FSAT0089 THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE
DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES
201.
FSAT0090 THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF
HYPERTENSIVE PATIENTS
202.
FSAT0091 ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
203.
FSAT0092 MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH
WATER FISH PONDS
204.
FSAT0093 SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
205.
FSAT0094 THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD
IN ENUGU STATE
206.
FSAT0095 QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM
TAMARIND AND PINEAPPLE
207.
FSAT0096 SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES
FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE
208.
FSAT0097 EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI
NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM
209.
FSAT0098 EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION
HETEROCYCLIC AMINES IN MEAT AND FISH
210.
FSAT0099 QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE
BRANDS IN NIGERIA
211.
FSAT0100 EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO
CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
212.
FSAT0101 PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER
MARKETED IN MINNA METROPOLIS
213.
FSAT0102 QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY
SCHOOL
214.
FSAT0103 INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
215.
FSAT0104 EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER,
CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
216.
FSAT0105 PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT
FLOUR AND FERMENTED PLANTAIN FLOUR
217.
FSAT0106 ANALYSIS OF THE PHYSICO CHEMICAL AND ORGANOLEPTIC
PROPERTIES OF FLOUR AND CASSAVE VERIETIES
218.
FSAT0107 EVALUATION OF COMPOSITE PRODUCTION USING OIL BLENDS FROM
PALM KERNEL, COCONUT AND MELON
219.
FSAT0108 PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM
PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND
BANANA
220.
FSAT0109 ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT
PRODUCTION
221.
FSAT0110 EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING
ESTABLISHMENT
222.
FSAT0111 THE PHYSICOCHEMICAL PROPERTIES OF HONEY SOYABEAN USING
MICRO ORGANISM
223.
FSAT0112 EFFECT OF PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO
ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEE
224.
FSAT0113 EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF
TIGER NUT STARCH (IMUMU)
225.
FSAT0114 EFFECT OF ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN
YOGHOURT
226.
FSAT0115 PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR
OBTAINED FROM THREE FISH SPECIES
227.
FSAT0116 NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI
SAMPLES IN OSUN STATE
228.
FSAT0117 EFFECT OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE
CONTENT OF AFRICAN YAM BEAN
229.
FSAT0118 THE PROXIMATE AND PERFORMANCE EVALUATION OF SACCHAROMYCES
CEREVISIAE FROM ON PALM WINE AND PROOFING DURING BREAD
230.
FSAT0119 EFFECT OF PRESERVATIVES USED IN FOOD PROCESSING AND
PRESERVATION, AND THEIR HEALTH
231.
FSAT0120 EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT
CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)
232.
FSAT0121 FOOD SECURITY AND CHEMICAL COMPOSITION OF RAW AND COOKED
WALNUT
233.
FSAT0122 CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
234.
FSAT0123 ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC
CONTENT OF GARI SOLD IN IBADAN,OYO STATE
235.
FSAT0124 ASSESSMENT OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR
PRODUCED FROM BAMBARA NUT AND COWPEA
236.
FSAT0125 EVALUATION OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA
UNIVERSITY OF TECHNOLOGY, OYO STATE
237.
FSAT0126 ASSESSMENT OF PERCEPTION AND VIEW OF FOOD IRRADIATION IN
NIGERIA
238.
FSAT0127 ASSESSMENT OF ATTITUDES AND PRACTICES OF STREET FOOD
VENDORS IN NIGERIA
239.
FSAT0128 QUALITY OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED
TECHNOLOGIES PRODUCTION AND MARKETING VENDORS IN NIGERIA
240.
FSAT0129 EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR
TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
241.
FSAT0130 EFFECT OF SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE
FRUIT
242.
FSAT0131 A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQEOUS
WISTAR RAT
243.
FSAT0132 EFFECT OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL
244.
FSAT0133 COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES
OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA
245.
FSAT0134 EVALUATION OF MICROBIAL OF PACKAGED WATER ANALYSIS SOLD
IN NIGERIA
246.
FSAT0135 EFFECT OF MICROBIOLOGICAL OF IRU (LOCUST BEAN CONDIMENT)
SOLD
247.
FSAT0136 PYROLYSIS STUDIES OF GROUNDNUT SHELL
248.
FSAT0137 EFFECT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA
249.
FSAT0138 EVALUATION OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
250.
FSAT0139 EVALUATION OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY
RIVER
251.
FSAT0140 THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE
DEVELOPED FROM HIBSCUS SABDARIFFA AND VARIOUS SPICES
252.
FSAT0141 THE QUALITY ASSESSMENT OF BODY WEIGHT ON BLOOD PRESSURE
OF HYPERTENSIVE PATIENTS
253.
FSAT0142 THE QUALITY EFFECT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM
VARIOUS SPICES
254.
FSAT0143 THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF
HYPERTENSIVE PATIENTS
255.
FSAT0144 RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED
SECONDARY SCHOOL
256.
FSAT0145 THE EFFECT OF ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS
AND STEM
257.
FSAT0146 THE EFFECT OF MICROBIOLOGICAL AND PHYSICO CHEMICAL
QUALITIES OF FRESH WATER FISH PONDS
258.
FSAT0147 THE EFFECT OF SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
259.
FSAT0148 EVALUATION OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD
IN ENUGU STATE
260.
FSAT0149 THE EFFECT OF SENSORY EVALUATION OF JAM FROM TAMARIND
261.
FSAT0150 ANALYSIS OF THE COOKING TIME ON NUTRITIONAL AND ANTI
NUTRITIONAL FACTORS OF PLEUROTUS
262.
FSAT0151 THE EFFECT OF TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES
SOLD IN SOME RESTAURANTS
263.
FSAT0152 DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED
FROM COWPEA AND BAMBARA NUT DURING STORAGE
264.
FSAT0153 EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO
CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
265.
FSAT0154 ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD
SERVICES IN HO POLYTECHNIC
266.
FSAT0155 AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM
BROMATE IN BREAD
267.
FSAT0156 AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM
BROMATE IN BREAD
268.
FSAT0157 FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
269.
MORE TOPICS:
270.
EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
271.
PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR
(4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
272.
THE PHYSICOCHEMICAL PROPERTIES OF HONEY
273.
EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH
(IMUMU)
274.
PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE
FISH SPECIES
275.
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN
STATE
276.
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION
ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa)
277.
CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
278.
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON
THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
279.
PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND
FERMENTED PLANTAIN FLOUR
280.
AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
281.
ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO
POLYTECHNIC
282.
THE EFECT OF NEEM LEAF IN BROILERS FEED AT WEEK SIX
283.
INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
284.
PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN
MINNA METROPOLIS.
285.
QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL
286.
EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL
COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL.
287.
DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND
BAMBARA NUT DURING STORAGE
288.
QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN
NIGERIA.
289.
EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING
TIME OF Corchorus olitorius(EWEDU).
290.
EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC
AMINES IN MEAT AND FISH.
291.
EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF
PLEUROTUS TUBER REGIUM.
292.
SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN
PIE SOLD IN SOME RESTAURANTS IN ILE- IFE.
293.
QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE.
294.
THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE.
295.
SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
296.
MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
297.
ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
298.
RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
299.
THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS.
300.
THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBSCUS
SABDARIFFA AND VARIOUS SPICES.
301.
THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER.
302.
QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
303.
QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA.
304.
PYROLYSIS STUDIES OF GROUNDNUT SHELL
305.
MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH
WEST, NIGERIA.
306.
PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE.
307.
COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT
OIL AND PALMOLEIN SOLD IN NIGERIA.
308.
PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN
309.
A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQEOUS WISTAR RAT
310.
EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL
NIGERIAN YAM FLOUR (ELUBO)
311.
QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE
FRUIT
312.
ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI
SOLD IN IBADAN,OYO STATE.
313.
ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES
PRODUCTION AND MARKETING IN BENUE STATE
314.
ASSESS ING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA.
315.
PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA.
316.
BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE
AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE.
317.
SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR
PRODUCED FROM BAMBARA NUT AND COWPEA.
HOW TO RECEIVE PROJECT
MATERICAL(S)
After paying the appropriate
amount (#5,000) into our bank Account below, send the following information to
08068231953 or 08168759420
(1) Your
project topics
(2) Email
Address
(3)
Payment Name
(4) Teller
Number
We will send your material(s)
after we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL
CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL
CHUKWUDI
Account Number: 3139283609
Bank: FIRST BANK
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420
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