Download Category: FOOD SCIENCE PROJECT TOPICS

CHAPTER ONE INTRODUCTION PUBLIC HEALTH Public health is the severe art of preventing disease, prolonginglife and promoting human health through organized efforts and informed choices of society, organizations, public and private communitiesand individuals. Analyzing the health of a population and the threats is the basis for public health. The public in question can be a small group of people, an entire village or it can be as large as several ...

ABSTRACT An assessment of the distribution and feeding ecology in amphibian (anuran) species, It was conducted between March 2017 and April 2017. Visual encounter survey and capture methods were used to study the distribution of anurans. Captured animals were degutted and their gut contents were used in the study of feeding ecology. A total of 13 species of amphibian belonging to 7 families of order anuran were found to exist ...

ABSTRACT The broad objective of this study is to examine micro environmental factors and performance of quick service restaurant in Port Harcourt. The study adopted the survey descriptive research design and with the aid of convenience sampling method, the researcher purposively selected thirty-six (36) participant who are managers and staff quick service restaurant in Port Harcourt as the respondent for the study. Self- structure questionnaire was issued to the respondent ...

ABSTRACT Nutritional composition of Soymilk showed that it contained moisture content of 90.54%, ash content of 0.82%, protein 4.2%, carbohydrate 0.75%, crude fibre, ether extract 3.6% and Nitrogen free, extract 0.88% and the total carbohydrate is 0.88%. The minerals investigation gave the following results. Sodium 64.5±0.10mg/l, potassium 4,047.5±0.01mg/l, Magnesium 93.9 ± 0.10mg/l, Iron 34.8 ± 0.01 mg/l, Zinc 9.70 ± 0.10mg/l, Calcium 855.0±0.01mg/l, Copper 3.0±0,10mg/l and lead, Nickel, Chromium are ...

ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish respectively. Cerelac, a commercial sample served as control. Porridges were prepared from the composite blends for organoleptic evaluation. Standard methods were used to analyze ...

ABSTRACT The study examines the causes of malnutrition in children from zero to five years. This study was undertaken majorly to examine the causes of malnutrition in children from zero to five years. Specific objectives of the study are: To examine the prevalence of malnutrition in children from zero to five years, To identify the strategies for reducing malnutrition in children from zero to five years. Concerning methodology for this ...

ABSTRACT Malnutrition remains one of the major problems confronting children in Sub-Saharan Africa (SSA). The nutritional status of children influences their health status, which is a key determinant of child survival. Therefore improvement of children’s nutritional status increases the chances of child survival and is considered as a precondition for their contribution to community as well as human development. The study was carried out to examine the strategies for reduction ...

Abstract This project work was carried on the isolation and characterization of pathogenic bacteria from hawked suya meat. Suya-meat was bought from the sellers and was collected in raps of aluminum foil. It was then taken to the laboratory for analysis. The sample was homogenized then pipette using 5ml sterile pipette and test tube. The dilution were then cultured on different media, MacConkey agar, Nutrient agar and blood agar then ...

ABSTRACT Custard is a fine textured food product made from edible corn starch and other concentrated nutrients or the combination of corn flour, egg yellow, milk, vanilla flavours, vitamins, glucose and tetra-zine to form paste. Custard powder can be said to be a treated form of pap. The amount of edible corn starch used in the production of custard powder in this project work was 3kg, with the addition of ...

Abstract  This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers. Randomized Study Design was adopted for the study: Soybean seeds were washed, soaked overnight, cooked, dehulled, dried and milled into flour to pass a 300µm sieve. Tigernut tubers were washed, soaked for 96h, dried and milled into flour (300µm). Three weaning ...

ABSTRACT In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now is concerned with the utilization of this food in the human system. Because both cases are referring to food, it shows that both terms are inter-related. Actually, food science plays significant roles in human nutrition as it broadens our horizon on the foods we consume. Some ...

Abstract Healthy eating is one of the ways of disease prevention around the world. The aim of this study was to determine the knowledge, attitude and practice of adult healthy snacking in Nigeria. Some Nigerian street snacks, including sausage roll, bons, scotched egg, doughnut, meat pie, gala and bean cake (akara Ogbomoso), Snacks, the light, fast and ready-to-eat foods, are demanded in large quantities mainly in towns and city centres ...

CHAPTER ONE INTRODUCTION 1.1        Background of the Study Analysis of the perception and the consumer decision making processes are extremely important to assist the marketer to understand consumer behavior, draft better positioning strategies and develop more effective advertising campaign base on product attributes (Aaker and Gary,2008). According to them, the perception process has long been recognized as the most significant barrier to effective communication. It is at this point that ...

ABSTRACT This study was carried out to determine the frequency of consumption of local and continental snacks amongst secondary school students. Socio demographic characteristics of the students were also assessed. 400 structured questionnaires were administered to secondary school students (both government and private) to assess the frequency of consumption of selected local and continental snacks, snack preference and the reasons for preference. The questionnaires were analysed using descriptive statistics approach ...

ABSTRACT Nutrition Education is the process by which people gain knowledge, attitudes and skills necessary for developing appropriate dietary habits. Schools, families and communities are the main social contexts in which lifestyles are developed. They are excellent settings for promoting nutrition knowledge, attitudes and practices (KAP). In Kenya, there is scarcity of information on nutrition knowledge of primary school children. In addition, there is paucity of data on how nutrition ...

CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF STUDY In Nigeria today with the level of exposure and improvement in knowledge on health, food and nutrition, there have being a significant growth in the mental status of school aged children (Benton, 2009). Nutrition is usually considered to be important for physical health but mental health must be taken as equally important. Research in the field has shown that nutrition is one ...

CHAPTER ONE INTRODUCTION 1.1     NUTRITIONAL DISORDER Nutritional disorder is a pathological state due to a relative or absolute deficiency or excess of one or more essential nutrients; clinically manifested or detected only by biochemical, anthropometric or physiological tests. Nutritional disorder which is also known as malnutrition is a condition that results from eating a diet in which nutrients are either not enough or are too much such that the diet ...

CHAPTER ONE 1.0     INTRODUCTION Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential for small parts of Virginia. Growing and handling are specialized, and while marketing is hands oriented, demand can be good For fresh high quality nuts used both for eating out of hands and for cooking purposes (Carlson  Jones 1940) there are many different edible net species found and gathered in the wild such ...

ABSTRACT Starch from tiger nut was isolated by wet milling process and physico-chemical properties of native and modified tigernut starches (cyperus esculetus) were analyzed. The carboxy methylated modified starch had highest amount of protein (0.45%) fibre (0.25%) and moisture content (14.96%) while natives had highest amount of fat (0.60%) ash (0.17%) starch (77.90%) and amylose 17.71%. the physicochemical analysis showed that native tiger nut starch had the highest valve of ...

ABSTRACT   Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia biglobosa) were investigated. The raw locust bean (RLB) had the highest total viable counts of 1.8 x 106 Cfu/g. Fermented locust bean (FLB) had 3.4 x 105 cfulg while FLBGIN (Fermented locust bean with giger) had 2.8 x 104 cfu/g. Femented locust bean with garlie (FLBGAR) had 3.8 x 104 cfu/g ...