This contains project topics in Food Science and Technology.

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Food Science and Technology Project Topics for Students (Graduates
& Undergraduates, Bsc, Msc, HND, OND, PHD, NCE)

1. Quality Evaluation Of Bread Made By Substitution Of Bakery Fat With Bullet
Pear (canarium Schweinfurthii) Fruit Oil
AbstractBullet pear (Canarium schweinfurthii) fruit oil was used as a replacement for
bakery fat in bread production. Five loaves of bread samples were baked, the control
sample was baked with 100% ba...
Free 7 pages 4428 words Paper
2. The Microorganisms And Compounds Influencing The Organoleptic Properties
Of Ugba (fermented Pentaclethra Macrophyllea Benth Seeds)
Ugba is a delicacy popular among the Ibo ethnic group of Nigeria, made by the
fermentation of boiled seeds of African oil bean (Pentaclethra macrophyllea Benth)....
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3. Consumer Acceptability Of Spiced Composite Bread
This study was conducted primarily to evaluate the consumer acceptability of spiced
composite bread. The socio-economic characteristics, spiced composite bread
consumption...
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4. The Influence Of Processing Methods On The Protein And Cyanide Content Of
African Yam Bean (sphenostylis Stenocarpa)
Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing
methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes
respectively...
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5. The Effect Of Processing On Afzelia Africana (akpalata) And Brachystegia Spp
Flour As Soup Thickner
The effect of different processing methods on the functional properties of Akpalata
(Afzelia Africana) and Achi (Brachystegia spp) flours were investigated...
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6. Promote Composition Of Pleurotus Tuberrcoginin From Enugu Area.
Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional
composition. the sample was analysed for its moisture, crude fibre, ash, fat, protein and
carbohydrate content....
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7. Production Of ogiri From Soya Bean Using Micro Organism Responsible
For Fermentation Of Castor Beans Seed ogiri (commercial ogiri )
Micro organisms associated in fermentation of castor bean seeds ogiri (COSO)
were investigated....
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8. Production And Acceptability Studies Of Malted Sorghum (sorghum Bicolor)
Biscuit
Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend.
Sorghum grains were sorted, steeped in water, germinated and kilned....
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9. Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon
Palm kernel, coconut and melon oils were extracted and refined. Their physical and
chemical characteristics were examined....
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10. Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted
From Sorghum (sorghum Bicolor, White Variety And Red Variety)
Starch was extracted from two varieties of sorghum bicolor grains (white and red
varieties) steeped for 6, 8 and 12 hours by wet milling method...
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Food Science and Technology Project Topics